Italy Piedmont

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Barale 2015 Barolo Castellero

Nebbiolo grapes from the Castellero vineyard in the Barolo commune, planted in 1979 and 1991. The grapes are hand harvested in the first weeks of October. The grapes are destemmed and crushed, with wine macerating on the skins for 30 days. Fermentation in 15-30 hl French oak lasts for 3 years, before being bottled without filtration. Bottle aging lasts a year before release.

  • red
  • 2 in stock
  • $59.99

  • Organic
  • red
  • 12 in stock
  • $39.99

Barale 2019 Barbera d'Alba Castle

Shades of red and black in the glass. A joyous nose - tons of roses and fresh red berries. The faintest aroma of flower stems. The palate is soft, then quickly rich, with cocoa and cherry. The finish turns to dark tea leaves and graphite. Despite the mineral character, this isn't a gritty Barbera. There's woven structure. Medium acidity, hitting the mark. A delight to drink. David Hatzopoulos

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  • 10 in stock
  • $19.99

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  • 8 in stock
  • $19.99

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  • 16 in stock
  • $24.99

Boggione, Claudio 2013 Barolo Brunate

Last week marked the 3rd time I’ve tasted three vintages of Boggione Brunate together, and it’s reinforced how consistent in quality the wines are, expressive of vintage, but very un-fussed with in the cellar. The 2013 is showing very savory, earthy and chalky, with some cherry fruit and very fine ripe tannin. It’s an expansive mouthful, in a way that suggests it’s going to drink well fairly soon. A very fine wine indeed! Jamie Wolff

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  • 5 in stock
  • $49.99

  • Organic
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  • 13 in stock
  • $48.99

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  • 3 in stock
  • $99.99

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  • 1 in stock
  • $239.99

  • red
  • 2 in stock
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  • 3 in stock
  • $199.99

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  • 8 in stock
  • $79.99

  • red
  • 1 in stock
  • $599.99

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  • 1 in stock
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Camparo 2015 Barolo Boiolo

The Boiolo is the only Barolo produced by our friend Mauro Drocco at Azienda Agricola Camparo, and it shows beautiful complexity. From 20-50 year old hand harvested  Nebbiolo vines in La Morra, from slopes of south-eastern and southern exposure. The vineyard is planted on clay-calcareous, calcareous-siliceous and marl soils. Grapes are picked in October, before being pressed and  fermented  in stainless steel tanks. The wine ages  in large French oak casks for 24 months before it  is transferred to bottle, where it rests another year prior to release. On the nose, there are fresh black and red fruits, a touch of spicy licorice, and a savory aroma that conjures a bundle of dried green herbs. The palate has a bit of flesh, edges of tannic strength, and a clean line of acidity. Ripe black cherry hang above flavors of earth and dark stones. A very pleasurable wine, drinking well today. David Hatzopoulos

  • red
  • 1 in stock
  • $44.99

Cantina del Glicine 2016 Barbaresco Vignesparse

Glicine is a small winery, run on traditional lines – aging in large Slavonian oak, long fermentations. The farming is organic (but not certified); the Vignesparse (“scattered vines”) is a blend of fruit in the classic manner, from Gallina, Serraboella, and Serracapelli – offering, by historical characterization: finesse (Gallina), structure (Serraboella), and fruit (Serracapelli) – thus obtaining a balance of elements and complexity that a single-vineyard might not deliver.

Sadly, 2016 is probably the last vintage to be released by Glicine: Roberto Bruno the winemaker and owner died in 2017. After Roberto’s passing the 2016 was tended by the super-talented Mario Andreon, of Castello di Verduno. But the 2016 is a suitable monument to Roberto’s skill and dedication. I loved the 2015, which maintained balance in a very warm, short growing season; the 2016 shows the finesse and harmonious character of an ideally long and cool ripening vintage. It will take some years to unwind from what is initially a pretty intense and wintery wine with some muscle; with air it emerges as very graceful. Initially savory ,with stony aromas, black tea, and cocoa powder, followed by lovely blood orange and red fruit. Medium-bodied with no sensation of heat, and quite pronounced but satisfyingly ripe tannins, the wine is very long. It remains a seriously great deal!

Our usual 10% discount applies to any purchase of 12 bottles of wine; for 24 hours only, take 15% off a 12 bottle case of Glicine Barbaresco (if you order online we will apply the extra discount when we process your order). Jamie Wolff

  • red
  • 33 in stock
  • $37.99

  • Organic

Cantina del Lupo 2018 Barbera d'Asti

You wouldn't think a Barbera to be so expressive and layered, but this bottle by Cantina del Lupo surely is. The nose has a classic Piedmontese mix of earth and fruit. Aromas of blackberry and cherry waft from the glass, along with hints of loose, healthy, pitch-black soil. On the tongue, there is red cherry, plum, and a woodsy flavor of birch and spice. Subtle but well placed tannin balance the the warm fruit on an edge of medium acidity. For those of you that loved the 2015 vintage of this bottle, we're sure you'll enjoy the 2018 just as much. David Hatzopoulos

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  • 14 in stock
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  • 5 in stock
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  • 1 in stock
  • $449.99

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  • 2 in stock
  • $229.99

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  • 2 in stock
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  • 13 in stock
  • $19.99

Chiesa, Carlo 2018 Langhe Nebbiolo

Azienda Agricola Carlo Chiesa is one of the few producers of the Roero that we trust to deliver wines with a sense of place. That said, this bottle is produced with grapes from the Langhe hills to the south. It's weighty crimson cherry in color. On the nose, wild herbs and fresh red berries pair up for an attractive bouquet. Upon opening, the palate proved tense in structure, but came around to a balanced mouthfeel of good tannin and high acid. Black cherry fruit and crushed dark stones on the tongue. A pleasant bottle to open now, a great example of what 2018 Langhe is bringing to the market Nebbiolo-wise. David Hatzopoulos 

  • red
  • 12 in stock
  • $21.99

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  • 1 in stock
  • $89.99

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  • 4 in stock
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  • 2 in stock
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  • 2 in stock
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Colombera & Garella 2016 Bramaterra

"Bramaterra 2016 is 80 % Nebbiolo, 10 % Vespolina, 10 % Croatina, the vineyard is located in Masserano on a volcanic brown soil. Fermentation was in concrete with 38 days of maceration for the Nebbiolo grapes. After we blend the 3 varieties and we wait the spring for the natural malolactic. The wine aged for 2 years in a botte 6000 L."- Information sent directly from Giacomo Colombera. The 2016 'Cascina Cottignano' Bramaterra has a color of dark cherry. The nose has expressive, plump red fruits, like cherry and raspberry, along with a hint of flowery perfume. These aromas float above a distinctly savory character, which I found to be reminiscent of fresh, dark-green sea grass - salty and rich, not bitter or vegetal. On the palate, the wine shows a medley of black and red berries, before a long, herbaceous finish. It has a ripe mouthfeel with lovely, tempered acidity, flashy stoniness, and a broad blanket of medium-level tannin. David Hatzopoulos

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  • Organic
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  • 1 in stock
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  • 2 in stock
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Margherita Otto (Alan Manley) 2016 Barolo

Once again: we didn't get to taste the 2016 after it was bottled, but last year it showed beautifully from bottle. Alan Manley (owner, farmer, winemaker, chief bottle washer) provided the following very  interesting text:

2016: A classic, cool year of excellent potential. However, not a “Vintage of the Century,” no matter what the wine magazines say. The winter and spring were normal, with good precipitation to replenish the water tables after the dry and hot 2015 growing season. A burst of heat around the flowering and a week of warmth over the July-August cusp were the only sustained heat events of the year; this was a very excellent growing season marred only by a few oidium outbreaks. The critical ripening period were warm days and cool nights with excellent, stable weather that made for an easy harvest conducted under optimal conditions. As always, the field-sorting of fruit during the picking was critical to a good outcome in the cellar.The critical difficulty in 2016 was overproduction – after several vintages of below-normal yields, the vines exploded in 2016. Careful management of the vegetation was absolutely necessary to a good result in 2016. Crop thinning was performed after the flowering, when many single new shoots had set 3-4 flower bunches; ideally, there should be one per shoot. A second pass through the vineyards after the invaiatura (veraison) was necessary to bring the yields under the legally mandated limits. Any imperfectly colored bunches were removed at this point.Pernanno and Sotto-Rionda were harvested on October 12; Ginestra on October 16. This wine was also made in the rented cellar, the same as in 2015. As the ripening dates were so close together, they were fermented together (the Ginestra fruit was simply added on top of the already-fermenting Pernanno and Sotto-Rionda fruit in a single concrete tank). Total maceration time was about 38 days and the wine went through malolactic fermentation in steel as there was no wooden botte to be rented that year. The wine spent about 10 months in the steel tank with several rankings before being transferred to the Margherita Otto cantina as soon as the new facility was ready in late August 2017. The wine was put into a single 25hl Mittelberger botte, a single well-used tonneau of 500L and a single old barrique of 225 liters.The wine was bottled on April 29, 2020 (after 32 months in wood) and released in June 2020. Production: 20 double-magnums, 535 magnums and 3200 bottles. Alan Manley

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  • Organic
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Montanello (Veronelli Collection) 1967 Barolo

Montanello is the farm and vineyard that makes the northern border of  Cavallotto's Bricco Boschis; the vines have a primarily south-west exposure. By logic it should be one of the great vineyards of Barolo; perhaps there's never been a great winemaker there, but the old wines are good, and certainly interesting to taste. Jamie Wolff

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  • 2 in stock
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  • 9 in stock
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  • 2 in stock
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Produttori del Barbaresco 1975 Barbaresco

Brambly black cherry with undertones of black raisin and sweet dirt. Quite developed with secondary/tertiary notes of hoisin, dried mushroom, and dried meat. After 40 years, it still has plenty of structure and only started to reveal itself after being double-decanted eight hours earlier (1/17/17)! Jonas Mendoza

  • red
  • 6 in stock
  • $89.99

  • red
  • 10 in stock
  • $89.99

Produttori del Barbaresco 1979 Barbaresco

I couldn't help but make the comparison initially to older Chianti, with flavors of dried red cherry and dried herbs. As the evening progressed, the wine became richer and weightier with darker fruit notes of black raspberry and brandied cherry with intensity similar to the blockbuster normale bottlings of 1971 and 1978. (1/17/17). Jonas Mendoza

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  • 3 in stock
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  • 2 in stock
  • $549.99

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  • 3 in stock
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  • 5 in stock
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  • 9 in stock
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  • 4 in stock
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  • 5 in stock
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Rinaldi, Francesco 1974 Barolo

This bottle is drinking so well right now. If you can spare the money, please do your self a favor and grab one while you can. Poised on the brink of maturity, the wine offers savory, tertiary aromas of earth, roasting meat, and mushroom along with delicate, mouth-filling dried cherry flavors. Really, this is the kind of beautiful, masterfully wrought wine that defies description and lingers in one's memory for years. Make sure to give the wine ample time to decant; it will take several hours of air for it to show all it has to offer. -msb

  • red
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  • 6 in stock
  • $19.99

  • red off-dry sparkling
  • 9 in stock
  • no discount
  • $19.99

  • red
  • 6 in stock
  • $59.99

  • Organic
  • Low Sulfur
  • red
  • 6 in stock
  • $49.99

  • Organic
  • Low Sulfur

Sandri, Elio (Cascina Disa) 2018 Barbera d'Alba

This needed some air, after which it was delicious, open and light-to-medium bodied, with fine balance. Very good indeed. Jamie Wolff

  • red
  • 1 in stock
  • $26.99

  • Organic
  • red
  • 5 in stock
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  • Organic
  • red
  • 2 in stock
  • $119.99

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  • 2 in stock
  • $69.99

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  • 2 in stock
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  • 1 in stock
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  • 1 in stock
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Trediberri 2016 Barolo

The Barolo is a La Morra wine, with fruit from Berri and (until the 2017 vintage) about 20% from Capalot. The vineyards are fermented separately in concrete (whole cluster, for about 21 days), with malo and aging in large Slavonian oak (Garbellotto, for you botte geeks out there). I’ve tasted the 2016 twice, about a year apart, the first from botte just before bottling. Both times have shown the great balance and energy that are the best aspects of 2016. Most recently the wine was showing quite savory, with some pronounced mint and cocoa, followed by a rush of fruit. The bottled wine shows much riper and rounder tannin; it’s very long and energetic, and while I think you could cellar it for a long time, it’s so easy to drink that I’m going to have trouble resisting.  I’ll have to buy some extra bottles… Jamie Wolff

  • red
  • 20 in stock
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  • 1 in stock
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  • 1 in stock
  • $59.99

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  • 1 in stock
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  • 5 in stock
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  • 2 in stock
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  • 3 in stock
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  • 13 in stock
  • $69.99

Italy Tuscany

  • red
  • 10 in stock
  • $16.99

Fornacina 2015 Brunello di Montalcino

I've tried to resist the temptation of a potential cliché, but: this made me think of Burgundy, because this is a really elegant Brunello with no sign of heat, beautiful balance – it’s intense, but not at all too rich, with good lift, and a clear sense of place. I’ve tasted Fornacina for about 10 years now, and terroir emerges in the wine; the relatively high altitude (400+ meters), and the high PH of the galestro soil, must play a role in how fresh the wine is, even in a hot vintage like 2015. The wine is very fragrant with “frutti di bosco”, or forest fruits (wild strawberry, blackberry, etc), clay and “sotto bosco”, or forest floor – leafy and earthy. After 4+ hours open, it’s showing even better: a very refined wine, aromatic, dynamic, and delicious. Jamie Wolff

  • red
  • 23 in stock
  • $49.99

  • Organic

Fornacina 2018 Rosso di Montalcino

A nice lively translucent color; both savory and meaty red fruit on the nose; very bright cranberry and current fruit on the palate, and somehow both powerful and elegant. After 4+ hours the wine relaxed and opened to become really drinkable – a very fine Rosso. Jamie Wolff

  • red
  • 15 in stock
  • $28.99

  • Organic
  • red
  • 60 in stock
  • $15.99

I Fabbri 2016 Chianti Classico Riserva

100% Sangiovese, 13.5° alcohol, vinified in concrete and aged in old wood ranging from tonneau to 30HL botte. And wow! Very aromatic – delicately floral, bright fruit, stony. On the palate a lovely light texture and beautiful balance, again very stony, with sweet raspberry, thyme, olive, and slightly grainy tannins that add complexity. Very, very good, old school wine – I’m brought back to why I fell for Chianti in the first place. After a few days open still beautifully lifted and complex – my kind of wine. 111 points. Jamie Wolff

  • red
  • 13 in stock
  • $38.99

  • Organic
  • Low Sulfur

I Fabbri 2018 Chianti Classico Lamole - Fiasco

I Fabbri's Fiasco bottling is an incredibly bright Sangiovese from one of our favorite Chianti producers. The nose of this fresh red is full of wild fruits - cherries, strawberries, and blueberries. Lending a rustic accent is a pleasant aroma of savory green herbs. Flavors of black cherry and dark stones create a bright palate with a healthy level of high-toned verve. Great acidity and a light hint of tannin round out this delicious (and dangerously drinkable) wine! Serve at cellar temperature for extra refreshment. David Hatzopoulos

  • red
  • 27 in stock
  • $22.99

  • Biodynamic

Il Colle 2014 Brunello di Montalcino

Exceptionally clean Sangiovese from Brunello. Vines are tended under organic measures, wine is fermented with native yeasts, and there is no barrique used in the cellar, only large barrels of Slovenian oak. On the nose, the wine shows deep aromas of violets, red cherry, strawberries, and just a touch of fresh earth. The palate conveys a more rustic expression than the nose, with tar, mint, white pepper, and red plum. High acid, with tannins that are felt more on the gums than on the tongue. Elegant and interesting in the same glass. Highly recommend this bottle. David Hatzopoulos

  • red
  • 10 in stock
  • $59.99

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  • 8 in stock
  • $59.99

  • red
  • 2 in stock
  • $44.99

  • red
  • 7 in stock
  • $28.99

  • red
  • 6 in stock
  • $12.99

  • red
  • 10 in stock
  • $21.99

  • Organic

Monte Bernardi 2016 Chianti Classico Riserva Sa'etta

A Chianti Classico Riserva that pushes tender dark fruit and fresh earth into leading roles. 100% Sangiovese from the Sa'etta Vineyard on the Monte Bernardi estate in Panzano. This single vineyard has southern exposure, boasts soils of shale and limestone, and maintains vines of 40(+) years of age. The area is described by the producer's website as having the "best position, exposure, and terrain on the estate." The choicest grapes are picked by hand from vines tended with biodynamic practices. Once moved to the winery, natural fermentation begins in large oak casks. After malo naturally occurs in Austrian and German oak, the wine ages in wood for 18-30 months. Bottle aging before release is a minimum of 12 months. The wine is unfiltered. Powerful and full, the color in glass is black at the core, with dark burgundy edges. The nose is a basket of fresh black olives, sage leaves,  bushy stems of oregano, dried dark cherries and milled cocoa. Large ripe plums and dates are the foundation to a dish of flavors that also include less forward notes of Provencal herbs and subtle black tea. There is an overarching "of-the-earth" quality, aromatically and flavor-wise, that makes this Sa'etta '16 so comforting and pleasant to drink. It has medium acidity and a tempered, though engaging, chew. Please enjoy in 2020, but know that the wine has been made to develop well over many years. Sipped alongside Parmesan-polenta with sausage, shrimp, onions and tomato.  Looking forward to revisiting today after a night open... David Hatzopoulos 

  • red
  • 18 in stock
  • $39.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 9 in stock
  • $44.99

  • Biodynamic
  • Low Sulfur

Monte Bernardi 2017 Chianti Classico Riserva

Another fantastic vintage of this staple red from Monte Bernardi. The nose is very fragrant, with notes of warm blueberry preserve, balsamic and freshly baked pie crust. Above those deep aromas, there are fresh red cherries and woodsy forest shrubs. On the palate, there are flavors black cherry, milled coffee beans, and a very lovely note of candied blackberry. The wine has a long finish of herbs and spice. Structure-wise, this Chianti has high acidity and healthy tannin. David Hatzopoulos

  • red
  • 12 in stock
  • $29.99

  • Biodynamic
  • Low Sulfur
  • red
  • 15 in stock
  • $29.99

  • red
  • 1 in stock
  • $99.99

  • red
  • 3 in stock
  • $99.99

  • red
  • 1 in stock
  • $209.99

  • red
  • 8 in stock
  • $26.99

  • red
  • 2 in stock
  • $99.99

  • red
  • 3 in stock
  • $59.99

Italy White

Adalia 2018 Soave Singan

Like all wines from the Soave DOC, this 2018 Adalia Singan is primarily made from the the Garganega grape, with the addition of other varietals, including the native Trebbiano di Soave. The vines are trellised in the pergola trentina fashion, allowing a canopy of leaves to soak up the maximum amount of sunlight while the fruit hangs shaded below. Vineyards are located 250 meters above sea level to calcareous soils. Fruit is picked by hand at the end of September before being destemmed and gently pressed. Fermented naturally, including a short time on the skins. Aged in stainless steel before bottling. The nose shows breezy aromas of grass, sea salt, apple, almond and apricot skins. On the palate, there are halved and grilled lemons, salt, orchard fruit, and a touch of tender brioche. David Hatzopoulos

  • white
  • 8 in stock
  • $17.99

  • white
  • 2 in stock
  • $64.99

  • white
  • 1 in stock
  • $49.99

  • white
  • 55 in stock
  • $10.99

  • white sparkling
  • 12 in stock
  • no discount
  • $23.99

  • white
  • 8 in stock
  • $21.99

  • Organic

Colombaia di Santa Chiara 2019 Vernaccia di San Gimignano Selva Bianca

Vernaccia di San Gimignano is not a very aromatic grape, but the Selva Bianca has very appealing notes of lime and chalk, and fresh green herbs like tarragon – a nice combo of delicate fruit and savory aromas. These follow on the palate with quite intense savory salinity; the wine is very clean and bright and fresh. If anything it was better – more complex, for one thing - on subsequent days, and it went beautifully with a range of vegetable-based dishes, including an attempt at Gigino Trattoria’s unique and delcious “Padrino” – spaghetti with beets, capers, and colatura. Jamie Wolff

  • white
  • 4 in stock
  • $21.99

  • Organic
  • Low Sulfur
  • white
  • 20 in stock
  • $31.99

Fongoli 2019 Umbria Bianco Biancofongoli

The clear bottle reveals the wine's color - a roasted yellow, like over steeped chamomile tea. From the glass, the wine smells like a mix of green and black teas with sliced pear and chopped raw almonds. Served at a picnic with salami, mortadella, cheeses and cut vegetables, the wine's flavors of crushed quince and apple, with hints of sherry and green herbs, hit the mark. Easy drinking but still really interesting. Delicious, most importantly. David Hatzopoulos

  • white
  • 36 in stock
  • $18.99

  • white
  • 3 in stock
  • $79.99

Giol 2018 Prosecco Sur Lie (organic, no so2)

Another rare wine in the world of Prosecco – a true natural wine, certified organic, made without sulphur, refermented in bottle and aged on the lees. What you get is Prosecco with real character and rich flavor. It’s aromatically bright with lemon notes, and in the mouth is bone dry with refreshing green apple, savory and stony, and great with food with its charming very slightly bitter and fresh finish. A wine that way out-performs at the price. Jamie Wolff

  • white sparkling
  • 8 in stock
  • no discount
  • $15.99

  • Organic
  • No Sulfur
  • white
  • 1 in stock
  • $499.99

  • white
  • 1 in stock
  • $79.99

  • No Sulfur

Gregoletto 2017 Colli Trevignani Verdiso

Verdiso grows alongside Glera, the primary grape used to make Prosecco, and it’s usually blended with Glera to give some extra zip to Prosecco; it turns out that on its own it can be a delight. To start, Gregoletto’s indigenous-yeast fermented Verdiso has been picked fully ripe, but it’s only 11.5° alcohol, and it has much more complexity and presence than you might expect from a light wine. Aromatically it gives lots of fruit – green apple, and (even though my acquaintance with them is slight) gooseberries came to mind – in any event there’s plenty of crisp fruit, with chalky and appealing leafy notes. It’s steely and very high-toned, and surprisingly persistent, with pear and honey on the lingering finish. We drank more of the bottle than usual (with a green pea and mushroom risotto), but there was enough left to taste again, and 3 days later the wine was bright and vivid, and perhaps even more complex. Wine geeks will find this very satisfying (esp. at $15.99!), but it’s a potential hit with anyone even slightly adventurous  in your pod who would otherwise ask for a more standardized, Pinot Grigio kind of wine.

This was in December, and I thought I should wait for warmer weather. Spring is coming soon, and in the meantime the importer has reduced the price to an irresistible level. As always, we offer a 10% discount for a 12-bottle case of mixed wines, and, today only, 15% off a 12-bottle case of Gregoletto. Jamie Wolff

  • white
  • 17 in stock
  • $15.99

  • Organic

I Custodi 2017 Etna Bianco Ante

From a single vineyard  at 900 meters up the eastern slope of Mount Etna, this white consists of mostly of the region's indigenous Carricante (90%), while the rest is split between grapes like Grecanico and Minella. The 1.6 hectares of vines (the oldest being 40 years of age) are farmed organically and planted/trained in the ancient Alberello Egeo system. The grapes are hand harvested in late September. The wine is fermented with native yeasts, and spends a year and a half in stainless. The nose displays the volcanic character of the wine, with hints of savory smoke balanced by clean orchard fruit and salinity. The palate has a bit of texture, with flavors of pear, lemon, salt and green herbs. David Hatzopoulos

  • white
  • 13 in stock
  • $42.99

  • Organic
  • Low Sulfur

I Fabbri 2019 VDT Bianco Casole

Trebbiano and Malvasia, made in concrete with 12 hours of skin contact, which seems perfect for inflecting the wine’s structure without losing freshness – and it’s 11° alcohol! Over the last month we’ve opened 3 bottles at home to have with a variety of food, and we (that is, myself and my wife, who – as is so often the case with wine nerd partners – has a great palate that’s free of wine nerd preconceptions) like the wine more and more. It’s brisk and crisp, showing green apple and herbs, but fairly rich and textured. Last night it was stellar with pasta with roasted fennel and cauliflower and pecorino. A very nice, very good wine. 110 points. Jamie Wolff

  • white
  • 9 in stock
  • $27.99

  • Biodynamic
  • Low Sulfur
  • white
  • 3 in stock
  • $58.99

  • Organic
  • Low Sulfur
  • white
  • 9 in stock
  • $27.99

Lombardo, Giordano 2019 Gavi di Gavi Vigna San Martino

The Lombardo Gavi is a staple at Chambers. The 2019 has bright fruit of apricot and lemon, zesty minerality, and a medium mouthfeel. Even though there is a bit of weight on the palate, the wine also shows a touch of effervescence. A great bottle for anyone looking for a wine with ripe yellow fruits and a dynamic texture. David Hatzopoulos

  • white
  • 45 in stock
  • $17.99

Mongioia 2018 Moscato d'Asti "Belb"

In the Moscato d’Asti zone, farming is driven by volume over quality – almost all the wine made there is from industrial agriculture and industrial winemaking, which is why Moscato is usually cheap wine in every regard. The fruit for Belb comes from edenic hillside vineyards where chemicals have never been used. The winemaking matches the farming. The result is one in a million (think Moscato from Bera, the best possible alternate to Belb) – a focused wine, fresh and clean, with deep layers showing classic Moscato attributes like apricot and pear, delicate floral hints and nutty flavors. Belb is relatively low in residual sugar so it tastes fruity rather than cloying. We sell a lot of Belb to people looking for Barefoot or one of the other brands; despite the relatively high price they come back for more, converted. Jamie Wolff

  • white sparkling off-dry
  • 6 in stock
  • $16.99

  • Organic
  • Low Sulfur
  • white
  • 11 in stock
  • $37.99

  • white
  • 6 in stock
  • $74.99

  • white fortified sweet
  • 13 in stock
  • $11.99

  • white
  • 16 in stock
  • $69.99

Pianogrillo 2019 Terre Siciliane Grecanico

I loved this wine when I first tasted it, and I liked it even more as we followed it at dinner over several days. It remained fresh and crisp, and – in true Sicilian style – it proved to be very versatile at table, matching beautifully with black bean soup, spaghetti with tomato sauce, and grilled salmon with salsa verde. It turns out that Grecanico Dorato (the grape used here) is closely related to Garganega (the grape used in Soave), but this news surprised me because the wine is so much more exciting than 99.9% of Soave. At 12.5° alcohol, it is light and crystalline, with aromatics that made me think of exotic, gewurz-type fruit – lychee, pineapple, warm spices, all with an intense chalky / mineral foundation and racy, lemony acidity. From 30+ year-old vines, fermented in stainless steel with indigenous yeasts. Quite a remarkable and complex wine that far out-performs its price. Jamie Wolff

  • white
  • 5 in stock
  • $21.99

  • Organic
  • Low Sulfur

Picariello 2019 Fiano d'Irpinia

The 2019 Fiano Irpinia is declassified Fiano Avellino, from the estate's organically farmed younger vines. The soil composed of volcanic clay, loam, and silt. Fruit is picked by hand in late October. Low temperature natural fermentation is done in stainless, and aging for 6 months follows, also in stainless steel. No fining, no filtering, and aged in bottle 3 more months before release. The wine is a hearty yellow, with tints of green. On the nose, beautiful aromas of citrus and quince, with chopped herbs and salt. The palate has a touch of orange zest, with pear and firm, unripe stone fruit. Great acidity, with lapping texture. David Hatzopoulos

  • white
  • 25 in stock
  • $17.99

  • white
  • 12 in stock
  • $38.99

  • white fortified sweet
  • 1 in stock
  • no discount
  • $89.99

  • white sparkling
  • 63 in stock
  • no discount
  • $11.99

Terraquilia 2018 Bianco dell'Emilia Col Fondo Terrebianche

A blend of Pignoletto, also known as Grechetto Gentile, and Trebbiano, from organically farmed grapes. Bottled after halting fermentation, allowing carbonation to develop within the bottle. It is not disgorged, and is cellar aged for 15 months before release. In the glass, the color is a silvery lemon. On the nose, there are rich floral aromas, ripe lemon fruit, and sliced apricots. Like the TerraQuilia reds, this sparkling white is a touch herbaceous, balancing a faint bitterness on the edge of zingy lemon fruit and dried stone fruit. The palate has a bright core, but a softness in surrounding texture, creating a very compelling mouthfeel. Highly drinkable, but full of character. David Hatzopoulos

  • white sparkling
  • 6 in stock
  • no discount
  • $17.99

  • white
  • 20 in stock
  • $16.99

Vino di Anna 2019 Vino da Tavola Bianco Palmento (Etna)

A field blend of hand harvested grapes, grown organically on the north side of Mount Etna. A portion of the grapes were macerated on the skins, while the rest were pressed and put into stainless steel tanks. Anna Martens and Eric Narioo began making wine together more than a decade ago, and now own vines that range between 60 and 100 years of age. Always full of character.

  • white
  • 21 in stock
  • $26.99

Misc. Italy

Adalia 2012 Recioto della Valpolicella Roasan 500ml

The 2012 Adalia Recioto della Valpolicella DOCG comes from vines planted at 350 meters above sea level to calcareous soils. The wine is composed of 40% Corvina, 40% Corvina Grossa, and 20% Rondinella. The vineyards are trellised, following the regionally specific system of pergola trentina. Grapes are selected and picked by hand in the first part of October, before naturally drying in a room known as a fruttaio, specifically designed to create the best environment for the grapes to lose moisture. In February, after 4 months in the fruttaio, the grapes are destemmed and gently pressed. Natural fermentation begins in oak casks and lasts for a month before malo spontaneously occurs. The wine is aged for 12 months in oak barrels before release.

  • red
  • 6 in stock
  • $33.99

Adalia 2016 Valpolicella Amarone Classico Ruvaln

The 2016 Ruvaln Amarone della Valpolicella DOCG from Adalia comes from vines 400 meters above sea level, planted to calcareous soils. The vines are planted in in the double pergola trentina trellising system, which gives the leaves the best exposure to the sun's rays, while keeping the grapes cool under a shady canopy. The Ruvaln is made up of 40% Corvina, 40% Corvina Grossa, and 20% Rondinella. The grapes are selected by hand in the first part of October and let to naturally dry for 3 months. At the beginning of February, the grapes are destemmed and gently pressed. Spontaneous fermentation begins in stainless steel, followed by malo. In the cellar, the wine ages in barrel for 24 months before release.

  • red
  • 7 in stock
  • $49.99

Adalia 2018 Valpolicella Classico Laute

A while ago, my fiance filled me in on an interesting fact. Many of the grapes that go into the  red wines of the Valpolicella DOC are named after the birds that eat them. Corvina is based on "corvo," which means "crow." Rondinella is based on "rondine," which means "swallow." The Adalia 2018 Laute is 35% Corvina, 35% Corvina Grossa, 20% Rondinella, 10% Molinara. The grapes are trellised in the regionally traditional pergola trentina system, allowing the leaves of the vines to catch optimum sunlight, while the grapes are shaded underneath their canopy. Fruit is picked by hand at the end of September, destemeed, and gently pressed. Fermentation begins with indigenous yeasts in stainless steel. The wine sees one week on the skins before malo. Aged in stainless before bottling. On the nose, the Laute shows red cherry, stripped tree bark, clove and pepper. The palate has juicy cherry and plum, coffee, and with cool green herbs. The mouthfeel is fresh, lush with it's fruit, and soft with it's tannin. David Hatzopoulos

  • red
  • 8 in stock
  • $16.99

Adalia 2018 Valpolicella Ripasso Superiore "Balt"

The Adalia 2018 Valpolicella Ripasso DOC Superiore Balt comes from a blend of the regions traditional red grapes. Composed of 35% Corvina, 35% Corvina Grossa, 20% Rondinella and 10% Molinara from vineyards planted to calcareous soils at 300 meters above sea level. Like all of the Adalia wines, the vines are set up in the double pergola trentina system, allowing the leaves to obtain as much sunlight as possible, while shielding the fruit below the canopy. The grapes are picked by hand in the second half of October, before being destemmed and gently pressed. Fermentation begins with native yeasts in stainless steel. Maceration on the skins lasts for approximately one week. At the end of February, the wine is then "passed over" the skins of the dried Amarone grapes for 7-10 days. Aging is done in oak barrels for 18 months, where secondary fermentation finishes before bottling. On the nose, the wine has plummy dark fruit, with cherries and herbs. There is a hint of raisin. On the palate, the wine is medium bodied, with cherry and earth on the palate. David Hatzopoulos

  • red
  • 10 in stock
  • $21.99

Agnanum 2019 Campania Piedirosso Sabbia Vulcanica

The 2018 Sabbia Rosso taught me how to love Campania. This '19 is just as delicious. So expressive - the nose is a dense bouquet of dark flowers, plums, and salt. There are bold, warm scents of espresso and baked cherries. Definitely more sultry than the rustic 2018, with a little less earth and a bit more perfume, but with an attractiveness so honestly displayed that it is just as humble of a wine. The palate shows the classic plummy flavor Piedirosso almost always carries. I can taste graphite and herbs that remind me of Cabernet Franc, and a brininess that reminds me of Rhone Syrah. Structure is perfect, with dry tannin on the gums and tongue, refreshed by a bolt of minerally acidity. Pair with anything that is full of anchovies, thick tomato sauce, and black olives. Or drink it while waiting to Zoom with your brothers on a Saturday night. That's what I'm doing. Anyway, Agnanum, I love you. David Hatzopoulos

  • red
  • 5 in stock
  • $17.99

Ausonia 2016 Montepulciano d'Abruzzo Colline Teramane Anfora

Beginning with Auosnia's pied de cuve, new grapes are added and kept to ferment for 15 days on the skins before wine is pressed off. This is the same procedure for Ausonia's more fundamental Apollo bottling. However, in this case, aging is done in amphora. One vessel is 8 hectolitres and one is a smaller 2 hectolitres. This lasts 12 months before the wine is bottled unfiltered and aged 6 more months in bottle. The color is black in the center with purple edges. Compared with Ausonia's standard Apollo, this wine shows much less fruit. It is more reserved. The wine's nose is soft, with notes of iron, tobacco, soy sauce, raw almonds and walnuts, and dried, savory red cherry. The palate has black cherry and a mix of warm herbs. In structure, the wine displays a soft texture of well-integrated tannins and medium acidity. David Hatzopoulos

  • red
  • 8 in stock
  • $34.99

  • Organic
  • Biodynamic

Ausonia 2017 Montepulciano d'Abruzzo Colline Teramane Apollo

From guyot trained Montepulciano vines planted to clay and limestone soils. Picked by hand in the first half of October. Primary fermentation begins with skin contact for 15 days in stainless steel tanks before malo. Wine is bottled unfiltered. Against my white notebook paper, the wine has a core of very dark purple, with a lighter shade around the rim. The nose is a blast, packed full of an array of fruits and earth. Fragrant aromas of summer peach, strawberry, and cherry create a lush base for more subtle accents of sun-dried tomato and loamy, cool earth. On the palate, there is plummy dark fruit and red cherry, with a touch of dark mineral zest. The wine is tannic, a touch more so than I anticipated, with good grip balanced by medium acidity. If you're looking for a new house red, this bottle from Ausonia could very well be your answer. Lots of flavor, structured but drinkable, and under $20. David Hatzopoulos

  • red
  • 9 in stock
  • $17.99

  • Organic
  • Biodynamic
  • red
  • 24 in stock
  • $17.99

Cardedu 2016 Canonau di Sardegna Caledu

The Cardedu '16 Caledu is a delicious Canonau. The wine has a soft nose, with lovely forest aromas - moss, birch and wild red berries. There are wafts of more savory smells, like sun-dried tomato and basil. On the palate, the wine has a crunchy mineral core. The fruit is concentrated with richer, darker flavors of cherry and plum. The mouthfeel is rich, but refreshed by that spark of stoniness. A wonderful wine to drink with a weeknight dinner... and it'll be wonderful with BBQ when we get over this last stint of winter. David Hatzopoulos

  • red
  • 5 in stock
  • $19.99

  • red
  • 2 in stock
  • $89.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • $259.99

  • Organic
  • Low Sulfur
  • red
  • 3 in stock
  • $49.99

  • red
  • 2 in stock
  • $109.99

  • red
  • 1 in stock
  • $474.99

  • red
  • 8 in stock
  • $49.99

  • red
  • 29 in stock
  • $32.99

Fongoli 2012 Sagrantino di Montefalco

Sagrantino is one of the most tannic grapes I’ve tasted – it makes Nebbiolo look like Beaujolais, and it gives Aglianco from Taurasi (another tannic beast) stiff competition. A tasting of more than a couple of Sagrantinos can be a punishing affair, and while I wouldn’t say no, it’s been a while since I attempted a survey. At that point only Bea and Fongoli stood out; for one thing, most of the others had been over-oaked, a really unnecessary and unpleasant addition to a robust wine like Sagrantino. Bea makes great wine, and you can buy the 2015 – the current release - for $90+; if you’ve enjoyed the Bea Sagrantino you will definitely like Fongoli – and we have a limited quantity of the 2012 available for $38.99 (less 10% for any 12 bottles of wine) – every year of age is a good thing for these wines. The Fongoli Sagrantino is fermented in cement, and aged in old 500L Slavonian oak for 3 years; bottled unfined and unfiltered (with very low added SO2) it’s then given at least 3 more years in bottle. It’s quite a beauty of a beast – and actually hitting a nice balance and tannic resolution, with warm plummy fruit and rich, velvety mid-palate. A wine to decant, for sure, and fantastic with some of those grilled meats or other barbecue  you are thinking about – ‘tis the season. Jamie Wolff

  • red
  • 17 in stock
  • $34.99

  • Biodynamic
  • Low Sulfur
  • red
  • 31 in stock
  • $26.99

  • rosé
  • 22 in stock
  • $21.99

Il Fortunato 2017 Rosato Vino Spumante Extra Dry (Organic, low SO2)

Il Fortunato aced it with their Rosato Spumante; another lively sparkler produced from organic vineyards with only a minimal addition of sulfur. The nose is playful with a mix of bright berry fruits and fresh red cherries cut by tart apple skins. On the palate, a delicate mousse lifts the wine showing some weight, great acidity, and just touch of sugar. Absolutely lovely! Pair with charcuterie, simple pasta, or simply drink on its own. Andy Paynter

  • rosé sparkling
  • 26 in stock
  • no discount
  • $13.99

  • Organic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Priore Superiore

The nose on La Visciola's 2015 Priore Superiore brings a warm wood shop to mind. Fresh resin, smoke, pine and candle wax. Additionally, there are airier aromas of dark flowers, clove, mint, and even a hint of something savory, like paprika. The palate is generous, with low acidity and a plush softness structured by imposing tannin. Displayed are flavors of deep red cherry fruit, pine, birch, and turned earth. The color of the wine is rustic, balancing between it's dark red core and clear mahogany edges. One of the most soothing Cesanese wines I've tasted, combining power with a certain mature, tempered character. Drinking great right now. David Hatzopoulos

  • red
  • 18 in stock
  • $36.99

  • red
  • 10 in stock
  • $24.99

  • red
  • 10 in stock
  • $36.99

  • red
  • 3 in stock
  • $26.99

La Visciola 2017 Cesanese del Piglio DOCG Vignali

The 2017 Vignali from La Visciola has a deep red core, with earthy red edges. Freshly picked cherries and strawberries, red plum, dark flowers, loamy earth, and a hint of smoke and aromatic herbs combine on the wine's pronounced nose. The palate has a distinct flavor of roasted coffee, along with a depth of cherry and plum. A beautiful wine that doesn't lack strength, high in acidity with medium tannin. David Hatzopoulos

  • red
  • 6 in stock
  • $36.99

Madonna delle Grazie 2013 Aglianico del Vulture Bauccio

Bauccio is a special selection of 50+ year old vines in the Liscone vineyard. After fermentation in open-topped wood, the wine is matured in large tonneau; the wood seems to integrate seamlessly. The 2013 has a dark purple robe. Violets, leather, cassis, black fruits and leather mingle on the nose. The palate is muscular and ripe and it’s quite a mouthful: black brambly fruit and plum stone, a bit of game, obsidian stone, and cracked pepper. Rich, but deft, this has firm, but fine-grained tannins and a bit of mineral smoke on the after aromas. This is still young and probably in need of a year or two more in the cellar, but delicious and quite satisfying with a lamb ragu with mezze maniche, chilis, mint, and pecorino with enough freshness to make the mouth water in anticipation of the next sip and bite. A fine Aglianico Del Vulture that veers more towards elegant than rustic, while still capturing the wild character of the DOC. Fine stuff and treat with richer dishes. John McIlwain

  • red
  • 9 in stock
  • $29.99

  • Organic

Madonna delle Grazie 2014 Aglianico del Vulture Liscone

 Liscone is an old Contrada, or farm; Paulo says that the fruit for the Liscone bottling comes from younger vines — only 30 years old... After about 2 weeks in open-top fermenters, the wine goes in old tonneau. It's intense — smokey, very mineral. Savory, with ripe tannin, this isn't a fruit-driven wine, but a really sophisticated expression of the Vulture. The wine is certainly drinkable now, but this is a fine candidate for mid-term aging.

  • red
  • 13 in stock
  • $22.99

Marra, Francesco 2017 Rosso Salento Negroamaro

2017 was a much riper vintage than 2016, and this wine shows it. Francesco added a tiny bit of sulfur just at bottling. The nose opens with notes of plum, a hint of prune, dark forest fruit, stewed raspberry and blackberry, dried cherry, grape jam (a high quality one), baking spice, nutmeg, and a hint of forest undergrowth. The palate is juicy, still with a lot of energy and acidity to retain balance. Though lacking some of the subtlety and fascination of the 2016 vintage at the moment, it may be best to hold for a year or two, as I feel this will be a wonderful wine with some time to settle. That being said, there is no harm in opening it now, and indeed at a recent tasting some folks preferred the more forward aspects of the 2017. Oskar Kostecki

  • red
  • 15 in stock
  • $24.99

Masseria del Pino 2017 Etna Rosso I Nove Fratelli

2017 was not an easy vintage for producers on Etna. Extreme heat and no rain posed a huge threat to production. With yields down, many consumers were worried about the quality of the vintage. Masseria del Pino's I Nove Fratelli 2017 is one of the most expressive bottles of Etna Rosso that I've ever tasted. Complete with a mix of fresh and candied red fruits, green herbs and fresh volcanic soil, this is a dynamic bottle in aroma and taste. It doesn't lack structure either, though it is leaner and fresher than the 2016 vintage. It goes to show you how wonderful farming and great winemaking can turn a scary vintage into a real success. Bravo to Federica and Cesare for delivering such a fantastic bottle of wine, despite the hardship. David Hatzopoulos

  • red
  • 5 in stock
  • $44.99

  • Organic
  • red
  • 5 in stock
  • $99.99

Monterosso 2017 Etna Rosso Sisma

The Sisma by Monterosso is structured, with bright acidity. The 2017 vintage was hot compared to the 2016. Earthy aromas of smoke, iron, and crushed black stones mix with dark cherry and cassis on the nose. On the palate, the flavors are framed by ripe, firm tannins, with bursts of earthy red plum and blackberry/raspberry fruit. This is an assertive Nerello Mascalese, especially in contrast with the gentler character of the 2016. A few years in the cellar should allow the flavors and structure to integrate. David Hatzopoulos

  • red
  • 10 in stock
  • $39.99

  • red
  • 3 in stock
  • $42.99

  • Organic
  • red
  • 7 in stock
  • $55.99

  • Organic
  • red
  • 1 in stock
  • $29.99

  • red
  • 14 in stock
  • $79.99

Pianogrillo 2018 Cerasuolo di Vittoria Curva Minore

The rules for making Cerasuolo di Vittoria call for a blend of Nero d’Avola (50-70%) and Frappato (30-50%); in practice this means a fair range of style depending on the proportion of the richer Nero d’Avola to the more airy Frappato. The house blend at each producer isn’t necessarily fixed – at Pianogrillo allowance is made for what the growing season provides, but the target there is 50% Nero d’Avola to 50% Frappato. My benchmark Cerasuolo di Vittoria comes from COS; the Pianogrillo is one of very few I’ve tasted of similar quality. It’s aged in large, 25HL barrels of Slavonian oak (and some 500L barrels of Etna chestnut), which may account for the slightly more muscular results (v. COS’ amphora aging). Even so, the Pianogrillo Cerasuolo is light-to-medium body with a lot of depth and rustic charm, with fresh black cherry and pomegranate fruit, good lift and energy, and nice black olive and stony herbal notes on the finish. 13° alcohol; a very easy-to-drink, but serious kind of wine. Jamie Wolff

  • red
  • 9 in stock
  • $22.99

  • Organic
  • Low Sulfur

Pisano, Danila 2019 Rossese di Dolceacqua

Rossese is the grape, Dolceacqua the place, just a few miles from the French border, and close to the sea. And (naturally, since nothing about grapes is simple) Rossese is a genetic match for the French grape Tibouren, known to me for some terrific rose and red (the Clos Cibonne, for example) in Provence. Dolceacqua is considered the best source for Rossese, and the wine should be fairly light, and definitely fresh in character. The Pisano shows lovely bright tart fruit – cranberry, and cherry, along with clay, and fresh herbs; it will take to being served cool; it’s a red for a warm day. We celebrated the early spring weather last week with the first outing to the backyard grill: salmon, zucchini, and Rossese – it was a hit. Jamie Wolff

  • red
  • 21 in stock
  • $24.99

  • Organic
  • Low Sulfur
  • red
  • 3 in stock
  • $32.99

  • red
  • 8 in stock
  • $28.99

Romeo del Castello 2018 Etna Rosso Allegracore

The Allegracore bottling from Romeo del Castello is 100% Nerello Mascalese from the younger part of their vineyard, planted in 2004. The wine is fermented in 5000L stainless vats for 20 days.  The wine ages for a year afterwards, also in stainless.  An elegant and approachable Etna Rosso, it has been a Chambers Street favorite since the 2009 vintage! The nose on the 2018 is a fresh bouquet of pitted, ripe dark cherries and plums and violets. Attractive green aromas balance the flowers and fruit with swaths of spring grass and ferns. The juicy palate is full of cherry, raspberry and plum - all bolstered by an enticing minerality of dark stones. The finish is long, ending the wine on notes of dried red fruits and herbs. As stated above, we always love this wine, but the 2018 is a knock-out. You'll want this bottle during summer meals outside. David Hatzopoulos

  • red
  • 25 in stock
  • $29.99

  • Organic
  • Low Sulfur

Savino - I Fenicotteri 2015 Sicilia Nero d'Avola Nero Sichili

Vittorio Savino, owner of Fenicotteri, joined Foti’s small association of producers called i Vigneri (some of whose wines from Mt. Etna we always have on our shelves). I Vigneri offers unparalleled expertise in every aspect of viticulture and production (including the services of Ciccio, the group’s mule). Foti’s work at Gulfi, and his knowledge derived from the vines in Pachino must have been very valuable when trying to restore a vineyard that’s virtually on the shore of the lagoon. The farming is impeccable (only copper and sulfur and sheep manure are used on the bush-trained vines) but it’s the location that brings an incredibly compelling mineral and saline lift to the wine. Called Fenicotteri (flamingo, in Italian) after the migratory flamingoes who visit the lagoon next to the vineyard. JW Firmly medium-bodied, the 2015 shows beautiful notes of black cherry, blackberries, black currant, raspberry jam, a hint of leather, cut hay, cocoa, coffee grinds, with hints of black pepper and a black olive brininess. Well integrated and soft, but quite present tannins and medium acidity. Wonderful complexity which just keeps unfolding the longer the wine is open. There is a certain plushness, without anything extravagant. This wine is very compelling all the way through the bottle. Oskar Kostecki

  • red
  • 4 in stock
  • $29.99

Terraquilia 2018 Lambrusco dell'Emilia Falconero Zero

This is the second vintage of Terraquila Falconero Zero that I've been able to taste. Less earthy funk than the 2017, but full of the same dried fruits and herbal tonic essence. The wine is made from organically grown Lambrusco Grasparossa and Malbo Gentile. It is fermented on the skins for 6-7 days and rests on the lees for 15 months before being discorged. On the nose, there are dark flowers, raisins, dried cherries and blueberries. On the palate, the wine has flavors of crushed dark stones, plum peel, a touch of licorice, quinine and clove, all rounded out with savory black cherry. What I like most about the Falconero Zero is that it has a blanket of dense, firm bubbles initially, but when the carbonation softens, a wonderful mouthfeel follows. Its as dry as dry can be, fitting perfectly with the wine's slight bitterness. Paired with homemade caponata and a marathon of Michael Douglas movies... a Sunday that'll be hard to beat. David Hatzopoulos

  • red sparkling
  • 6 in stock
  • no discount
  • $18.99

Terraquilia 2017 Lambrusco dell'Emilia Col Fondo Falcorubens

In Emilia-Romagna, Terraquila creates red méthode ancestrale sparklings from organic Lambrusco Grasparossa. The wine goes through a cold maceration with the skins. It is aged for 15 months on the lees and is released without disgorgement. The color of the Falcorubens is a dense red. Aromatically, the wine offers roasted coffee and dark forest fruit, with a touch of barnyard and earth. Similarly, the palate is full of burly flavors like smoke, plum, raw herbs, and espresso. The structure is soft with a touch of tannin. A lovely wine to sip, a great bubbly for the cooler weather. David Hatzopoulos

  • red sparkling
  • 7 in stock
  • no discount
  • $17.99

  • Low Sulfur

Vino di Anna 2017 Vino Rosso Qvevri

From high altitude Nerello Mascalese, vines ranging from 60 to 100 years of age. Typically there is a small amount of Nerello Cappuccio and Grenache included in the cuvee. The grapes are destemmed and put in Georgian qvevris (sizes between 1500 and 800 litres) that are buried on the estate.

  • red
  • 6 in stock
  • $36.99