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
$25.00 $20.99
For three generations the Kracher family has led the way in the Seewinkel, a sleepy corner of Austria to the east of Lake Neusiedl, just an hour’s drive from Vienna. It was Alois Kracher Senior, back in the ‘50s and ‘60s who first realized the potential of the area for quality wine growing. Then in 1991, Alois Junior (Luis) set the world on fire with his ‘new’ style of dessert wine, focussing on finesse and balance more than just outright sweetness.
With multiple 100 point scores from the likes of Robert Parker and the Wine Enthusiast, the Kracher family quickly became the tops in Austrian wine. When über-somm, Aldo Sohm from Le Bernardin, decided to try his hand at winemaking, he went directly to Kracher to form a partnership. These wines are represented on nearly every 2 and 3 Michelin starred restaurants wine list across the world. So, there was no surprise from me when Kracher’s 2017 Zweigelt came out on top in a blind-tasting of red Burgundies with the wait staff at Barrel and Roost. Ed, our great, chop-busting GM at the restaurant, threw it in there just to throw me for a loop. And he did, I certainly didn’t guess that it was Zweigelt, a grape variety indigenous to Austria, but I did identify it as the best damn wine in a lineup of Burgundian 90-some pointers with price tags double or triple the price.
I also identified it as Pinot-like, with vibrant violet color, a pretty and complex nose of purple flowers and wild black raspberries. The finish was long and so fine, just firm enough to make it stand up to any cut of grilled meat. But there was something else, an unknown savory element, a bit of earth and spice that I just couldn’t put my finger on. Flat out delicious but just not Burgundy, something else, blessed with what we are calling the Teutonic Funk.
I know I am asking you to go out on a limb, it’s a weird variety from a county not generally associated with great red wine. But believe me, it’s worth the roll. Go for it!
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The 2021 Napa Valley East side Cuvee is an instant classic. From the first whiff to the moment it hits the lips, its clear that this is a fabulously concentrated, serious wine: black in color, and featuring aromas of cassis, cedar and chocolate-tinged purple fruit. The mouthfeel is plush and voluptuous with a firm, solid finish that speaks to its potential for considerable aging.
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.
The newly released Fiancetto Howell Mt. Cabernet is a dream – a gorgeous, elegant dark-fruited Cabernet Sauvignon that is it picks up time in the glass, unfurls its full signature of cedar laced cassis nose and mid palate of chocolate-covered cherries and savory spices. Only four palates of this (224 cases) were made off a gorgeous, sprawling high elevation spot 1500 feet above sea level. It’s full and plush and finishes fresh and oh so long. The price is crazy for Howell Mountain Cabernet but that’s what Ry Richards and Fiancetto is all about.
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.”
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