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
$44.00
Starting their own Napa Valley-based project in 1980, the Rombaeurs had to bottle their Chardonnays at the Stag Leap Cellars winery until theirs was built. By 1982, they had finished their own state-of-the-art winery, an incredible spot which would serve as the winemaking home for Dominus, Neyers, Spottswoode, Duckhorn, Merryvale, and Corison, amongst others, for decades to come.
Though having their own winery was huge, arguably the biggest breakthrough for the Rombauer family came in 1990 when they first purchased grapes from the Sangiacomo family, some of the most iconic Napa Valley winegrowers of all time. From there, it was game over for the competition.
Just two short years later, Rombauer Chardonnay would be featured on the coveted Wine Spectator Top 100 list, the first of six trips to the Top 100 (!) for this iconic bottling. By 2004, they would be named to Wine + Spirits Magazine’s annual ‘Top 10 Most Popular Restaurant Chardonnays,’ a spot which they have held for Every. Single. Vintage. Since. A true driving force.
This is the first year that I’ve been able to offer up this special bottling — a Chardonnay style that competitors have been trying to replicate for 30 years yet still fail to make nearly as well. It’s a bold, unapologetic Chardonnay with juicy notes of peach, lemon sorbet, baking spice, and vanilla with a rich, creamy middle and plenty of natural acidity to balance it out. The lemon vanilla finish is perhaps the wine’s calling card, or perhaps it’s the sheer drinkability of it all. Either way, it’s a Chard that people adore.
In stock
92 Points, Wine Enthusiast
Butter, oak and vanilla flavors dominate the aroma and flavor of this full-bodied, heavily oaked wine. It has a dessert-like quality that is honeyed on the palate and lingers sweetly on the finish. For fans of this bold style, it’s a big win.
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.
The Zenato family has built up quite the reputation for delivering exceptional value with their red and whites in Veneto. Their Pinot Grigio is a particularly great value, punching way above its weight class. Delicately scented and soft on the palate, it offers classic citrus and floral notes in a balanced elegant style. It’s smooth and refreshing with a long, pleasant finish. Great with food.
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.
For years now, I’ve been absolutely delighted by the White Burgundies at Domaine Corsin. There’s really good reason for that. The Corsin’s holdings in Pouilly-Fuissé include many of the best situated sites in the appellation. This wine comes from a selection of older vines grown in these limestone soils. The current vintage is simply showing fantastic at the moment. The 2020 Corsin Domain’s Pouilly-Fuissé ‘Vieilles Vignes’ displays a bright golden hue with a hint of green. Its subtle bouquet with a woody-vanilla note enhances the slightly sharp, sophisticated fullness on the palate mingled with a generous underlying impression of toasted bread.