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
$35.00
Their Mathiasson wine project has made them something of superstars, though you’d never know it by meeting the family. Steve currently consults for a who’s who of the best of the best: Araujo, Spottswoode, Chappellet, Sinskey, Stags Leap and Long Meadow Ranch amongst the dozen plus wineries who count on him to care for their vineyards. During his night job, he cares for his own vineyards personally– driving the tractor and working with the crews on Sunday.
Unlike most of the Napa crowd, Steve and his wife aren’t uber rich folks who bought their land or inherited it from generational wealth. Instead, the two work their butts off- Steve barters his services for grape contracts here and there and Jill, in addition to consulting, grows her own fruit and vegetables that she regularly sells to local farmer’s markets.
Perhaps their unrivaled dedication to their land, their sustainable practices and their oceans of knowledge in farming, sustainability and combatting climate change is the reason for their consistent placing in “Top 100 wineries in the World” rankings, Steve’s “winemaker of the year” award or the 6 James Beard nominations. Or… maybe it’s just that their wine is friggin delicious.
The New York Times’ Eric Asimov, called Matthiasson wines, “…As fresh, lively and alive as the best produce from a farmers’ market.” One sip of this 2018 Village Cabernet and you’ll know exactly what he’s talking about. It’s a symphony of flavors all perfectly tied together with tremendous energy and tension.
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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.
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Winemaker Pascal Sirat consistently puts out some of the best value Bordeaux in the region but he may have outdone himself in what was a stellar 2019 vintage throughout the region. Just south of Pomerol, the vines at Panchille borrow deep in the soil. The resulting wines are ripe but fresh, with an aromatic complexity and stony finish usually reserved for wine twice the price. Daniel Boulud tells me it’s been the hottest bottle of wine at Bar Boulud for over a month, so I figured I’d better hurry up and secure my allocation! Don’t miss it.
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