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
$30.00 $22.00
After 17 years at Joseph Phelps – Bruce Neyers was ready for a change. Sure – having joined the winery in its upstart days and watching its rise to fame was exhilarating and rewarding, but Bruce was ready to hang up a shingle of his own.
So, in 1991, he and his wife Barbara (Chef & Manager at Chez Panisse) began Neyers Vineyards on a rocky north slope of Pritchard Hill, alongside Sage Creek. To pay the bills, Bruce began as national sales manager for Kermit Lynch – where he had a 26-year run that left an undeniable mark on his approach to winemaking.
But of all the rich experiences working for arguably the finest small importer in the country – one in particular stands out. During a 2009 trip to Domaine Lavantureux with Neyer’s winemaker Taddeo Borchardt, Bruce noticed Taddeo off in the corner – obviously in a very animated conversation with Roland and his son David.
Back at the hotel that night Taddeo could barely contain his enthusiasm. He believed he had cracked the code – his theory vindicated by the Lavantureux father-son duo. Back in California, Taddeo had recently discovered a rocky strewn vineyard – situated in the coldest part of Sonoma county across an ancient dry creek bed.
The rocky soil and high natural acidity would be ideal for Chablis-styled Chardonnay. Even better, the vineyard was already planted to unique heirloom Chardonnay, known as ‘Shot-Wente’. All of these factors combine to create a Chardonnay of purity seldom seen in California – pears and fresh peach dominate with a tingling acidity ready to cut through the butter of any seafood dish you care to throw at it.
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This is truly of Sancerre’s greatest wines. It’s an incredible effort in a fantastic vintage for Sancerre in general, but even more so for my friend Dominique Roger. His single parcel ‘La Jouline’ is considered the Grand Cru vineyard of Bue. It’s crafted from 60-year old vines and given an extra year in bottle, adding incredible layers and complexity in the process. Tiny yields followed by partial barrel fermentation creates a wine with complex aromatics, explosive flavors, and a mineral-laced finish that makes it both incredible at the table with rich cuisine or a great candidate for short term aging.
2022 was an absolutely perfect vintage in this respect and unfortunately, I think it will be one of the last, if not THE last. As winegrower Jean-Marc Brocard reported to Decanter: “When we taste the wines, we feel that the balance between acidity and ripeness is very good. It’s a classic style of Chablis. In the end, even after such a heat during summertime, we stay in a cool year reference.” He also alluded to the ageability of the vintage, saying “Let’s give them time, we must let nature do its work.”
Glistening pale yellow-green to the rim, infused with mouth-watering aromas of ripe apple, pear and quince, and crushed almonds with honey and rich creamy middle and a fantastic rush of acidity and minerality that are present throughout. A calling card of Bonhomme’s Vire-Clesse, if you closed your eyes and took a sip, it would have you convinced you were drinking Meursault at least a 3x price tag.
We’re nearing the end of what was a flawlessly crafted, high energy coastal Chardonnay release from one of California’s hottest spots. It’s still every bit as bright and refreshing as you could want and it hits with clean, pristine green apple fruits, pears and citrus notes with a hint of that limestone-influenced minerality. It’s a fantastic wine for all seasons, the perfect pair with mixed seafood, summer tomatoes, corn and freshly caught fish.
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