Orders are available for pick-up at Restaurant Nicholas at 160 Route 35 South Red Bank, NJ 07701 during the following times:
Monday: 9:30-3:30; Tuesday – Friday: 9:15am – 9:00pm; Saturday: 11:00am – 9:00pm; Sunday: Closed
$75.00 $55.00
Corzano e Paterno, an organic estate just 20 minutes from Florence, is one of my favorites for honest, traditional Chianti and Sangiovese/Cabernet blends like Corzanello. Winemaker, Joschi Goldschmidt and his wife Toni actually run two businesses off of their 300 or so acres in Tuscan paradise. The first is a small fromagerie, making several different types of sheep cheeses (their cousin Tylo tends 700 Sardian sheep on half the property). Sadly, the restaurants of Florence take 100% of the production. I’m working on figuring out a way to smuggle some here although the chance of it getting past the kitchen of our house is not likely.
The other business is wine, where Joschi makes pure Sangiovese based wines, with a finesse like Pinot Noir balanced by a touch of earthy rusticity. They farm both sides organically, no chemicals for over 30 years. It’s an absolute oasis in the rolling hills of Chianti, a must visit if you go to Tuscany. The Corzanello 2006 is a blend of Sangiovese and Cabernet Sauvignon. It has just incredible fruit and is vibrant enough to stand up to any outdoor cuisine. This is a rare one from a long time ago that should still be drinking beautifully for the 3-5 years.
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A wonderful Italian house red. It has just incredible fruit and is vibrant enough to stand up to any outdoor cuisine.
Weight | 2 lbs |
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The beauty of Italian house reds are that they can pair with anything. The family drinks it with pizza, you should too!
It’s no surprise the Wine Advocate has called the Ventoux a “screaming bargain.” Carved off the left bank of the Rhone River, the 2020 Delas Ventoux is a gorgeous medium-bodied wine with wonderful crushed red fruits, a silky mouthfeel, tremendous structure and that signature Rhone spice on the finish. I haven’t had this wine available for a few vintages, but I figure it’s the perfect springtime Red to bring back in the fold!
The secret to Philippe’s tightly wound, complex Pinot Noir is a combo of ancient vines, natural farming techniques, and low yields. The wines are built to age, with incredible tension and length. And the secret to me securing his other-wordly 2017 old-vine Gevry-Chambertin can be chalked up to a great relationship and over a decade supporting superior Burgundian winemaking. The wine is scary good. The nose is wild, filled with spiced dark raspberries, red flowers, and baking spices. The palate is elegant and racy, with a dynamic tension that runs right through its minute-long finish. This is a high-toned, wound-up Pinot, that is starting to hit its prime and is really turning out to be a ‘must-have’ for true Burgundy lovers.
93 Points, Robert Parker’s Wine Advocate – 93 Points, Jeb Dunnuck
“Vignon’s 2019 Chateauneuf du Pape delivers even more than I hoped for based on a previous sample. Hints of garrigue, roses, cherries and raspberries appear on the nose, while the palate is full-bodied, silky and long, with an intense, almost briny finish. The assemblage is 50% Grenache, 10% each Mourvèdre and Syrah, plus smaller proportions of seven other permitted varieties, while the élevage includes foudres, demi-muids, concrete and wooden tanks, plus terracotta amphorae.”
90 Points, Robert Parker’s Wine Advocate
Xavier Vignon’s brand spanking new CDR 100% is a thing of beauty. It’s already got a blessing from Robert Parker’s Wine Advocate who described this wine as, “Full-bodied, concentrated and supple”. This is a gorgeous and intricate blend that features all of the Southern Rhone appellations. This year, the blend was 40% Grenache, 25% Mourvedre, 15% Syrah, 7% Cinsault, 7% Marselan, 6% Terret Noir. Nobody can do it like the mad scientist, Xavier Vignon.
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