Piedmont Wine from Private Collections

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Most of these wines come from one of the finest and most extensive collections of Piedmont wine that we know of - it was time for the owner to do some pruning, and so we are all the beneficiaries. The other bottles come from temperature-controlled storage; all are guaranteed.

If you click on the article title you can see live inventory on our website, and thus avoid potential disappointment in trying to purchase something that's already been sold (of course you have to refresh the page to keep it up-to-date).

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Brovia 2008 Barolo Ca'Mia

I love this wine, so we bought quite a lot of it. All of the Brovia 2008s are balanced and elegant, but they’re also compact at their core in a way that suggests incredible future complexity and aging potential. The Ca’Mia is perhaps the deepest of the four cru wines, with a dense core in an elegant and balanced wrapper. The wine is ripe and tannic, and has good cut and lift – the kind of balance between structure, power, and finesse that you might hope for from the best wines from Serralunga. A wine for the cellar, and a knock-out!

Note how steep the hill of Ca'Mia is — and how chalky the soil is.

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  • $89.99

Burlotto 2006 Barolo Monvigliero

Two elements of the production of this wine are both fascinating to the wine geek and make an important contribution to the character of the wine: 1) the grapes are crushed by foot, super old style; this avoids a potential problem of mechanical crushing, when bitter tannin can be extracted from broken stems and seeds. In turn this method supports 2) the fermented wine is left to macerate with the skins for 60 days. Even the die-hard trads hardly ever go past 40 days (Roagna being another exception, using a crazy-long maceration for some of their wines); in these skilled hands the result is not over-extraction but instead a sense of depth that’s profound. Looking back at 3 years of notes for Burlotto’s Monvigliero (2005, 2006, 2007), my impressions are very consistent, with my first note being “tartuffo!” (or truffle). Then, roses, chalk, cocoa, aromatic herbs, citrus — orange peel. These carry through on the palate, supported by very ripe tannin, excellent depth. The wine is subtle, elegant and fine. Certainly 10 years in the cellar will make it worth waiting. Really a beautiful wine. JW

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Canonica, Giovanni 2006 Barolo Paiagallo

Initially this is closed and reticent, only hinting at the depth of the 2005. After a couple of hours the nose is rich with cocoa and fruit; good acidity matched by ripe tannin; after 24 hours the wine shows even more promise, richness and complexity — great promise for the future. JW Whew, that's a nose! Darker color (ever so slightly), more intensely fruited with a deep black cherry note. More acid and lift. I prefer the 05 right now. This is more youthful & forward although still quite tannic. Not quite as well integrated but there's a lot of substance that I think is really going to come together with time. On day 2, however, this really coalesces, still young and powerful with powdery tannins, but the fruit is dark-toned, long and delicious. JRitchie

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Rinaldi, Giuseppe 2006 Barolo Brunate - le Coste

The Brunate — Le Coste is, as usual, more brooding, darker, and more structured than the Cannubi -Ravera, but shows similar elegance and finesse. Clearly this will need a bit more time in the cellar. Jamie Wolff (2008)

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