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
$15.00
Today I’m letting you in on the real story – far too strange to be fiction. Vincent’s Father – like all the grape farmers of the small village of Thesee-La-Romaine, did as they had always done. They tried to get as much fruit as possible out of their vines to take down the village cooperative where all the grapes were sold by the kilo.
But young Vincent had a different idea. Having just returned home from a fresh stint at one of the top wineries of Chinon, Ricard knew two things. First – that the flint-rich soil had the potential to craft world-class Sauvignon Blanc and second – that the only way to do that was to drastically change the way they were farming.
So that first year Vincent took 10% of the vineyard – and as the old men of the village watched and laughed – Vincent went through the vines by hand, cutting vines and dropping fruit ($$$) right on to the ground. He bottled it under the family name in lieu of taking it down to the village cooperative. It was all fun and games until the wine was finally finished and the old men finally got to taste the wine.
It was clear that the wine was sublime and completely out of this world – easily competing with the wines of Sancerre. So the old men sprang to action and they sued Vincent for making wine ‘too good’ or out of type for the region.
Vincent’s a way better guy than I am. He eventually won his case and instead of running the other family’s out of business, he took over the village cooperative and taught the entire village how to grow for quality instead of quantity.
I don’t think it’s an exaggeration to say that this may be the greatest white wine value in the world. Crafted by one of the visionary geniuses of Sauvignon Blanc and available today for $15 a bottle or $162 ($13.50 per bottle) on solid cases (with shipping included!).
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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.
92 Points (Best Buy), Wine Enthusiast – 90 Points, James Suckling
The winery could never expected their Tuscan Vermentino would become as integral as it has – even 25 years later, it’s still a key piece of the puzzle for Campo Maccione. It’s an unassuming wine with great viscosity and bright, savory flavors that way overdelivers for the price. James Suckling agreed, as did Wine Enthusiast. Suckling gave it a 90 and deemed it “an interesting take on Tuscan Vermentino.” Wine Enthusiast took it up a few notches, attaching a coveted ‘Best Buy’ designate to the wine along with a 92-point review for the wine “with a sophisticated restraint.”
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.
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