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
$14.00
Marjorie Gallet and her husband Stéphane moved to the Roussillon in 2000. It was there Marjorie worked a few months with Gérard Gauby. What she learned from him went beyond science: he taught her a winemaking philosophy.
Stéphane took over the technical management of a famous estate in Maury while Marjorie went looking for vines for their estate project. There were a few parcels in Roussillon that reminded Marjorie a lot of Côte-Rôtie. One in particular was planted on a vein of quartz: a white-soil hill surrounded by black schists. The lieu-dit was called Roc Blanc (French for « white rock ») due to this picturesque, natural vein of quartz.
“Le Roc des Anges” stemmed from this duality.
The two farm their vineyard biodynamically, which encourages deep root penetration, and the cultivation of a high leaf canopy allows for great photosynthesis and good shade for the grapes. Every grape at Roc des Anges is picked by hand, at the coolest parts of the day, and are kept cool all the way into the press. From there, the effect of the mineral soil takes over, providing that great finesse and freshness in every wine. The wines are incredible fresh, with great fruit, vibrant minerality and a beautiful bouquet of aromas. Every year, we are excited to see what Marjorie and Stéphane have in store for us.
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Weight | 2 lbs |
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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.
Stephan Steinmetz is a star in the Mosel wine region. His old vines are rooted in Kimmeridgian limestone, the exact same vein of rock that winds its way from Sancerre through Chablis and Champagne to its final out-cropping here in the Obermosel. His Elbling is glorious — both completely unlike anything I’ve ever had and also eerily familiar. The color is almost clear, some might call it silver. A stunning nose of green apples and lemon peel gives way to fresh pear and bright citrus fruits on the palate. It’s a stunningly focused wine with a healthy dose of minerality and acid zip, not unlike great Sancerre/Chablis and bone dry.
95 Points, Jeb Dunnuck
“The 2018 Chardonnay Hyde Vineyard marks the beginning of winemaker Joe Nielsen’s tenure at the winery. Pouring a medium yellow with a light golden hue, it’s most reserved of the flight aromatically at the moment, with yellow chamomile flowers, ripe peach, beeswax, and white flowers. Full-bodied, it retains excellent tension and focus on the palate, with apricot, orange zest, and a savory finish with a bit of spice. I suspect this will come around and open with time. Drink 2024-2030.” -Jeb Dunnuck
Year in, year out Château Turcaud produces one of the best white wine values in the world. It’s long been found on Michelin-starred wine lists in Paris and we’ve had it at the restaurant since Day 1. If you’ve ever tried this stunning, classic Bordeaux of Sauvignon Blanc, Semillon, Sauvignon Gris and Muscadelle, then you know why. The new 2022 vintage has arrived and it’s beaming with energy and pure stone fruits. This is a beauty as always.
matsongroup –
I absolutely love this wine. One of my favorites for everyday drinking. I’ve also met the winemaker at a tasting and she’s lovely.