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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
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
$32.00
Recently, I tasted one of the best Sauvignon Blancs in recent memory. Not only that – but it’s something new and exciting, in a region that we rarely see: Pouilly-Fume. Unsurprisingly, this wine is and has been a by-the-glass staple at Gramercy Tavern. After being blown away by this wine, I can only assume that every single New York City Sommelier who gets to taste this one salivates over it and orders as much as they can, so I knew I had to act fast.
It turns out that exceptional Pouilly-Fumes at great prices that also happen to have 92-points from the world’s toughest critic are in extremely high demand. But luckily, when I tasted this new vintage two weeks ago, I bought every bottle I could for us – 10 cases of liquid gold.
Jonathan Didier Pabiot’s ‘Leon’ Pouilly Fume is an absolutely gorgeous white wine that is still in its infancy. That’s what’s so amazing. It’s a wine that can be aged for years that is still a teeny bit tight and yet it already shows flashes of sheer brilliance.
With the holy trinity of soil types at his disposal (Kimmeridigian marl, chalky Porlandian, and clay-silex on flint), the ‘Leon’ Pouilly-Fume is grown off some of the very best dirt in France. This Cuvee (named for Pabiot’s son) is made from the old-vines grown on terre blanche terraces overlooking the Loire. The Wine Advocate in their rave 92-point review called it, “a rich and round, very elegant and aromatic Pouilly-Fume with good mineral and fruity freshness and a long, intense and tensioned finish that reveals fine tannins and crisp grip.” They are right on the money.
Out of stock
92 Points, Robert Parker’s Wine Advocate
The former Florilège comes with a new name this year. Predominantly from limestone soils but also silex, the 2020 Pouilly Fumé Léon offers a clear, deep, fresh and spicy, quite complex and iodine bouquet with great precision and mineral intensity. Aged in stainless steel, concrete and 20% oak barrels (228 and 500 liter), this is a rich and round, very elegant and aromatic Pouilly-Fumé with good mineral and fruity freshness and a long, intense and tensioned finish that reveals fine tannins and crisp grip. This is a substantial wine with excellent aging potential. Bottled in March this year with 13% stated alcohol and a natural cork.
A large glass is necessary to capture the brilliant aromatics of Talmard’s Macon Uchizy. Aromas of ripe Meyer lemon, peach, honey and mint just blast from the glass upon pouring. The wine takes on weight with aeration, developing flavors of crisp green apple, juicy peach and lemon custard. The finish is long and fresh, so good with food. Roast some salmon, make sweet corn risotto, use it as an aperitif, it’s a great choice for a spring/summer-house white wine.
It’s hard to beat a great value white wine and this one is a at least a cut above the rest. One prominant industry insider called the 2020 edition, “the best white wine by any within $20/cs of this price.” It’s super crisp with a great mineral streak, and was carefully picked by hand when the temperature is coolest and is kept cool all the way into the press. From there, the effect of the mineral soil takes over, providing great finesse and freshness in every bottle. This white blend has great backbone and a lot of juicy fruit coming through behind aromas of flowers and stone fruits. At this price, it’s a no brainer.
Just in time, we have the release of Vincent Ricard’s all-time great white wine bargain. This is a crisp, clean and flat out delicious Loire Valley Sauvignon Blanc. The protege to the Silex-style of Dagueneau – who over the last 15 years has produced flawless and beloved white wines that at last count were on the wine lists of over 36 Michelin-starred restaurants. This is a great house white and one that can surely hold its own with just about everything on the table.
Jayson Chardonnay has Pahlmeyer prints all over it. It’s a gorgeoeus, racy Chard that opens with notes of orange blossom, jasmine and freshly sliced pears. In the glass, the wine evolves and deepens, adding bright and zesty hints of creamy lemon meringue, tart citrus fruit and a splash of minerality. On the palate, the wine’s lively acidity is balanced with rich notes of pear, tangerine and baked apricot, wrapped up with a hint of caramel and vanilla on smooth and creamy finish.
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