Find Us
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
$24.00 $19.00
San Polo is one of those Tuscan estates that looks like it should be on a postcard. It’s replete with rolling hills, picturesque olive groves, a lovely, old-school Italian farmhouse, and a state-of-the-art underground winery. This property is as much a wine museum these days as it is a winery known for its exceptional Reds.
This is the ideal place for making meaningful, high-quality Sangiovese, and San Polo is known for being as good as anybody in Tuscany.
Half of the property is dedicated to the production of Brunello di Montalcino, which leaves the other half for Rosso di Montalcino and IGT production. This is where the portfolio’s big-time values come in. Under the watchful eye of winemaker Luca d’Attoma, this winery has completely transformed in the last 15 to 20 years into one that is as sound as any in terms of sustainable farming.
The results have been spectacular.
Their 2021 Rubio Toscana IGT is a seamless blend of Sangiovese and Merlot, offering an effortless balance of flavors and textures. On the palate, you’ll discover rich notes of ripe red berries, hints of spice, and a touch of earthiness, all wrapped up in a silky-smooth texture that lingers long after each sip.
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91 Points, James Suckling
Aromas of currants and cherries with spiced orange peel, red licorice and cocoa. Medium- to full-bodied, compact and focused with depth and velvety texture. Well-integrated and lingering. Drink or hold.
Anne Sery describes her Trousse Chemise Cabernets as an ode to the Left Bank and her winemaking roots. It’s a beautiful and fresh Cabernet with aromas that leap from the glass with of black raspberry, violets, and creme de liquor notes. The mouth gives generous amounts of juicy black fruits at the core with hints of baking spice and a smooth, savory finish. This is a terrific partner for just about anything from hard cheese, to poultry, summer salads, you name it!
In the 2020 vintage in Gevrey-Chambertin, yields were super low and temperatures were hotter than most Burgundian winemakers are accustomed. Many picked too late when the sugars were high and the fruit really ripe, but that was not the play. Still, Ann remained as cool in those hot temps as she did so many years ago in Napa, concentrating more on acid levels than sugars and picking at just the right time. This wine is absolutely singing – it’s an age-worthy beauty that should be even better in 4-7 years.
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.
90 Points, Wine Spectator
Domaine Jaume Vinsobres Altitude 420 is an old-vine Grenache-Syrah blend from vineyards planted in Les Collines at some of the highest points in the Rhône. The Jaumes have farmed these dizzying elevations at their estate in Vinsobres for 100+ years. The 2020 is one of his best yet, pristine and fresh, a bowl full of berried-up fruit yet with the tension and length that belies its humble price. Incredible bang for the buck, tailor-made for anyone’s house red, and a slam dunk for any kind of meat on the bone.
