Italy Piedmont

Abbona 2006 Barolo Terlo Ravera

On Sale - was $119.99!

  • red
  • 2 in stock
  • $94.99

  • red
  • 1 in stock
  • $99.99

  • red
  • 1 in stock
  • $99.99

  • red
  • 1 in stock
  • $109.99

Antoniolo 1964 Spanna Santachiara

On Sale - was $119.99!

  • red
  • 8 in stock
  • $119.99

  • red
  • 4 in stock
  • $99.99

Antoniolo 1967 Spanna Ca'Rosso

On Sale - was $109.99!

  • red
  • 2 in stock
  • $79.99

  • red
  • 3 in stock
  • $99.99

  • red
  • 5 in stock
  • $49.99

Barale 2014 Barolo Castellero

Castellero is located in the village of Barolo, between the more famous vineyards of Bussia and Cannubi. This steep slope is composed of well-draining calcareous marl which are perfectly suited to Nebbiolo. This site is planted to the historic Michet, Rosè and Lampia clones of Nebbiolo, and propagated by massale selection. The Castellero is deeper and shows more concentration than the normale bottling, with notes of cherry, red forest fruit, dried spices, herbs, floral notes of rose and violet, sweet spice, and undergrowth. Pair with roasted red meat or game, or cellar for a few decades. Oskar Kostecki

  • red
  • 1 in stock
  • $64.99

  • Organic

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
  • 10 in stock
  • $59.99

  • Organic
  • red
  • 19 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

  • red
  • 20 in stock
  • $19.99

  • red
  • 19 in stock
  • $19.99

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  • 26 in stock
  • $24.99

  • red
  • 4 in stock
  • $44.99

  • red
  • 12 in stock
  • $49.99

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

  • red
  • 12 in stock
  • $49.99

  • Organic

Boggione, Claudio 2015 Barolo Brunate

After a decent interval to let the wine breathe, the 2015 shows its great potential – fragrant with flowers and earth; plenty of bright juicy fruit, but overall savory in character, with pronounced ripe tannins – as you taste the wine it blossoms, expressing both finesse and the power of Brunate - and it becomes increasingly delicious. I will put some bottles in the cellar, but given sufficient time in the decanter you can enjoy this now. Jamie Wolff

  • red
  • 8 in stock
  • $39.99

  • Organic

Boggione, Claudio 2016 Barolo Brunate

The 2016 Brunate is super-aromatic, hitting Nebbiolo’s typical indicators of bright cherry fruit, rose, rich earth/clay/limestone, some balsalm and minty notes; the wine develops even more complexity with air. To me it sings Brunate – that is, a wine with evident power and a serious nature, but also austerely elegant, and balanced between power and finesse without any strain or obvious effort. This is a classic wine that will repay some years in the cellar, but on day 1 it was very good, on day 2 excellent, and on the third day quite spectacular. This may not be the most practical schedule for home drinking, but pouring into a decanter or pitcher in the morning will yield a similar result by dinner time!

I can’t resist pointing out that for a Barolo Brunate of this quality the price is very reasonable. But you can do even better: take a 10% discount for any 12 bottles of wine from our inventory, AND – for 24 hours only – we are offering a 15% discount for a 12 bottle case of Boggione. Jamie Wolff

  • red
  • 13 in stock
  • $48.99

  • Organic
  • red
  • 6 in stock
  • $99.99

  • Organic
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  • 3 in stock
  • $79.99

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  • 8 in stock
  • $34.99

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  • 10 in stock
  • $34.99

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  • 12 in stock
  • $24.99

  • red
  • 18 in stock
  • $31.99

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
  • 1 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

  • red
  • 30 in stock
  • $15.99

Cantina del Lupo 2018 Piemonte Grignolino "Grignole"

“Grignole” is Astigiano (dialect of the region of Asti, home to Grignolino) for ‘a lot of seeds’ – Grignolino has a lot of seeds; hence the label – a festa of happy seeds, or if you prefer, pips. Grignolino is very light in color, and has both high acidity and tannin - A typically Piemontese grape. As Ian d’Agata says “Grignolino was, until recently, a tragically unfashionable wine because of its pale red-pink color, lack of obvious sweet, ripe, soft fruit flavors, and very high acidities and tannins.” A well-made Grignolino has low alcohol – 12.3% in this case! Grignole is made in stainless steel (no need for more tannin from wood), and macerates for just a few days; if you find that your Grignolino is dark in color, try a different version.Grignole is pale, almost like a rosato; it’s very aromatic with strawberry, sour cherry, pepper and delicate herbs. These follow through on the palate, which is layered and lively – and amazingly long and complex for such a humble and humbly priced wine. If you know Poulsard, the Grignole distinctly brings it to mind; it has quite a similar profile, and like Poulsard works well with cheese and other fairly rich food. Grignolino  is also very versatile at the table; we drank it with fairly spicy vegetarian tacos and pretty much finished the bottle without any struggle (or regrets).  Jamie Wolff

Very engaging on the nose, like uncovering a bowl of strawberries, raspberries, and blueberries while a breeze of light flowers and green grass stirs on a summer afternoon. Really, if the aromatics of this wine don't put a smile on your face, I don't know what will. The color is a translucent rhubarb hue. On the palate, there is vibrant acidity and only a minuscule tannic touch. The fruit on the tongue has more of an edge than it does on the nose, with tangy red cherry and crisp red apple. Edgy but deliciously fresh. David Hatzopoulos

  • red
  • 111 in stock
  • $14.99

  • Organic
  • Low Sulfur
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  • 2 in stock
  • $229.99

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  • 3 in stock
  • $214.99

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  • 1 in stock
  • $174.99

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  • 20 in stock
  • $27.99

  • red
  • 18 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
  • 11 in stock
  • $21.99

Colombera & Garella 2016 Bramaterra Cascina Cottignano

"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

  • red
  • 12 in stock
  • $44.99

  • Organic

Colombera & Garella 2019 Coste della Sesia

This vibrant red 70% Nebbiolo, 15% Vespolina, and 15% Croatina. Cristiano Garella teamed up with Giacomo and Carlo Colombera to produce wines in the Northeastern corner of the Piedmont, known as Alto-Piemonte. Christiano had been associated with a few producers in the area, focused on revitalizing a once-prominent wine producing region, and Carlo had been growing grapes in Bramaterra since the 90s. The bottle comes from the appellation of Coste Della Sesia, with volcanic-sandy soils. The vines have Southwestern exposure and have an average age of 40 years. All fruit is picked by hand and ferments for 14 days in stainless steel without temperature control. The wine ages for 10 to 12 months in used barriques before bottling. Aromas of redcurrant  and strawberry contrasts those of graphite, bell pepper, mint. The palate has dark plum, ripe black cherry and spicy, cracked black pepper. High acid and strong tannin last in the mouth long after the sip. A lovely chew. The finish has a hint of sour blackberry, bolstered by a snappy mineral drive. Great wine! David Hatzopoulos

  • red
  • 52 in stock
  • $26.99

  • Organic
  • red
  • 1 in stock
  • $79.99

Conterno, Giacomo 1964 Barolo

On Sale - was $459.99!

  • red
  • 8 in stock
  • $339.99

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  • 2 in stock
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  • 2 in stock
  • $74.99

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  • 4 in stock
  • $114.99

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  • 1 in stock
  • $89.99

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  • 2 in stock
  • $69.99

Fenocchio, Giacomo 2016 Barolo Castellero

Castellero runs over the crest of a hill to share a border with Bussia, but it’s mostly on the west side of the hill, facing Cannubi. The point is that while Fenocchio’s vines in Bussia and Castellero are close together, the wines are very different; the vineyards are vinified identically, so it’s a dramatic lesson in terroir. The 2016 Castellero shows bright fruit, spices, blood orange, with very fine tannin – it’s fresh and very elegant – a very (trigger warning) feminine wine to Bussia’s dark and muscular – a great wine. Jamie Wolff

  • red
  • 4 in stock
  • $59.99

  • Organic

Fenocchio, Giacomo 2016 Barolo Villero

My friend Gregory Dal Piaz calls Villero “training-wheels wine”, because if you’re new to Barolo it’s an easy wine to like - so it figures that I’d really like Villero. There are great Villeros from Brovia, Cascina Fontana, G. Mascarello, Fenocchio, Oddero (and in the old days the excellent Barolo Enrico VI from Cordero di Montezemolo) – and in fact I think what they all have in common is a certain openness, balance, and yes – accessibility and charm that make them easy to like. I haven’t tasted Fenocchio’s 2016 but based on past years I have found it easy to like. Jamie Wolff

  • red
  • 2 in stock
  • $64.99

  • Organic
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  • 1 in stock
  • $39.99

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  • 3 in stock
  • $74.99

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  • 2 in stock
  • $89.99

  • red
  • 1 in stock
  • $149.99

  • red
  • 2 in stock
  • $149.99

  • red
  • 1 in stock
  • $139.99

Fontanafredda 1958 Barolo

ON SALE - was $179.99!

  • red
  • 2 in stock
  • $179.99

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  • 2 in stock
  • $149.99

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  • 2 in stock
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  • 2 in stock
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  • 2 in stock
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  • 1 in stock
  • $109.99

  • red
  • 1 in stock
  • $89.99

  • red
  • 2 in stock
  • $49.99

Francoli 1970 "Expo" Riserva (stained labels)

This wine is Gattinara — so says the previous owner, who we trust entirely — but is labelled in celebration of the 1970 World's Fair in Osaka, Japan. It wasn't easy to sell Gattinara in 1970, so the creative vendor tried some novel approaches... We don't know if it worked, but we do know that old Francoli is worth a try. JW

  • red
  • 12 in stock
  • $49.99

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  • 2 in stock
  • $34.99

  • red
  • 7 in stock
  • $89.99

  • red
  • 1 in stock
  • $189.99

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

  • red
  • 1 in stock
  • $119.99

  • Organic
  • red
  • 4 in stock
  • $269.99

Mascarello, Bartolo 1961 Barolo

On Sale - was $849.99!

  • red
  • 1 in stock
  • $649.99

  • red
  • 1 in stock
  • $599.99

Mascarello, Bartolo 1967 Barolo

On Sale - was $749.99!

  • red
  • 2 in stock
  • $569.99

  • red
  • 1 in stock
  • $499.99

  • red
  • 2 in stock
  • $199.99

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  • 6 in stock
  • $59.99

  • red
  • 1 in stock
  • $49.99

Minuto, Fratelli 1964 Pertinace Antico Nebbiolo / Barbaresco

Described by Wasserman as "made from 100% Nebbiolo grapes grown in the Barbaresco Zone". Why it's not Barbaresco is anyone's guess. Pertinax, Roman Emperor for about 3 months in 190 ad, appears on the label. Pertinace carries on as the name in Barbaresco of a small wine growers coop.

  • red
  • 7 in stock
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  • 1 in stock
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  • 7 in stock
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  • 2 in stock
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  • 3 in stock
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  • 1 in stock
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  • 1 in stock
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  • 1 in stock
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  • 2 in stock
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  • red
  • 1 in stock
  • $149.99

Oddero, Fratelli 1970 Barbaresco

On Sale - was $149.99!

  • red
  • 6 in stock
  • $99.99

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  • 1 in stock
  • $149.99

  • red
  • 1 in stock
  • $44.99

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  • 1 in stock
  • $19.99

Poderi Cellario NV Vino Rosso Frizzante La Grinozza

All Grignolino, spontaneous fermentation, with minimal SO2 added. Very crunchy and refreshing, with Grignolino's characteristic tart and juicy fruit.   EL

  • red sparkling
  • 45 in stock
  • no discount
  • $21.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • $59.99

Principiano, Ferdinando 2013 Barolo Serralunga

On Sale - was $69.99!


Ferdinando Principiano is part of the next generation in Barolo who are guaranteeing that our kids and grandkids are ensured a supply of brilliant wines (some of the others on my short list are the Brovia family, Mario Fontana, Giacomo Fenocchio, Elio Sandri, Fabio Alessandria at Burlotto, Gianni Canonica – not kids, but experienced wine makers in their prime). I’ve told the story before about how around 2008 Ferdinando completely changed course from making full-on modern style wine to full-on traditional wines, which is a courageous move under any circumstance, and one which is yielding beautiful wines. And beautiful vines: his vineyards are also gorgeous.The Barolo is a blend of fruit from Boscaretto, Baudana, and Leirano – all Serralunga vineyards. It’s very good indeed, harmonious and balanced, with lovely fruit, fine tannin, and surprisingly accessible (when tasted in May 2017). Jamie Wolff

  • red
  • 1 in stock
  • $54.99

  • Organic
  • red
  • 11 in stock
  • $58.99

Produttori del Barbaresco 1967 Barbaresco

Not the Riserva, but no slouch, this wine is still alive and drinking. It may even show a bit more fruit that the '67 Riservas. With proper handling (time to rest, and proper decanting) this is a real treat.

  • red
  • 10 in stock
  • $129.99

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  • 3 in stock
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  • 1 in stock
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  • 24 in stock
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  • 3 in stock
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  • 1 in stock
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  • 3 in stock
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  • red
  • 10 in stock
  • $19.99

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

  • red
  • 13 in stock
  • $59.99

  • Organic
  • Low Sulfur

Sandri, Elio (Cascina Disa) 2015 Barolo Perno

There are many reasons why I could never be a wine critic, foremost my general lack of discipline. At the time, tasting in Sandri's cellar, I knew perfectly well that when the time came to offer the wine that I'd want to use any notes I made. And yet, this is what I wrote: "Fantastic, complete, super-promising, buy at least a case of this." Well, perhaps that says it all? Sorry not to attempt to wax poetic, or at least descriptive! Jamie Wolff

  • red
  • 26 in stock
  • $64.99

  • Organic
  • red
  • 6 in stock
  • $49.99

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

  • Organic

Sandri, Elio (Cascina Disa) 2018 Langhe Nebbiolo

Elio Sandri is still not the household name he deserves to be considering the extremely high quality of his wines. This bottling is entirely from grapes within Barolo that did not get selected for the eponymous bottling, so he uses them for this more entry-level bottling, ferments in steel, then ages in a combination of neutral wood and tanks for a short time. The nose is savory with notes of dried earth, sun-dried tomato, rhubarb, oregano, and the palate has more freshness, salinity, and present, but approachable tannins that make this a great current drinking Nebbiolo, especially with heartier fare. Michelle DeWyngaert

  • red
  • 35 in stock
  • $27.99

  • Organic
  • red
  • 2 in stock
  • $27.99

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

  • red
  • 3 in stock
  • $47.99

  • red
  • 2 in stock
  • $79.99

  • red
  • 1 in stock
  • $27.99

  • red
  • 1 in stock
  • $199.99

  • red
  • 1 in stock
  • $189.99

Italy Tuscany

  • red
  • 1 in stock
  • $69.99

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
  • 6 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

Gioventu 2019 Chianti

Gioventu Chianti comes from Michael Schmeltzer, the man behind our beloved Monte Bernardi wines. As expected, this wine is fantastic - worth so much more than the $16 price per bottle. From younger vines (planted in 2010) of Sangiovese, Canaiolo, and Ciliegiolo. After the grapes are crushed, the wine ferments naturally in cement tanks. Aging in also in cement and lasts 12 months. There is no fining or filtering before bottling. The color of the wine shows a burgundy center, becoming a clearer, burnt red on the edges. The nose is bold, with complex layers of fruit and earth. Aromas of black cherry, dark red flowers, and crushed, loamy rocks are the at the core, with spicy, woodsy smells of milled black pepper and autumnal dried leaves right above it. The palate is focused on savory fruits of blackberry, cherry, and red citrus, freshened by a zing of clean minerality. Structure-wise,  this wine has power, with long lasting acidity, and tannin on the top of the gums and down the tongue. An incredibly delicious wine! Paired wonderfully with taco truck carnitas and al pastor tacos on day two... David Hatzopoulos

  • red
  • 55 in stock
  • $15.99

  • Organic
  • red
  • 3 in stock
  • $149.99

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
  • 4 in stock
  • $38.99

  • Organic
  • Low Sulfur
  • red
  • 36 in stock
  • $22.99

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
  • 34 in stock
  • $22.99

  • Biodynamic
  • red
  • 6 in stock
  • $59.99

  • red
  • 2 in stock
  • $44.99

  • red
  • 15 in stock
  • $28.99

  • red
  • 9 in stock
  • $12.99

  • red
  • 16 in stock
  • $21.99

  • Organic
  • red
  • 1 in stock
  • $69.99

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
  • 6 in stock
  • $39.99

  • Organic
  • Biodynamic
  • Low Sulfur

Monte Bernardi 2016 Colli Della Toscana Centrale IGT Tzingana

This is the only Super Tuscan we carry in the store, and an anomaly within the character. 45% Merlot, 40% Cabernet Sauvignon/Cabernet Franc, and 15% Petit Verdot. All estate grown fruit, picked by hand, from southern facing slopes. Natural Fermentation in steel, secondary fermentation in oak, with 18-24 months of aging in barrique and tonneaux before bottling. The color here is black cherry, especially dense in the center of the glass. The nose is minerally and bright, with a scent of crushed graphite. Additional aromas of soft vanilla bean, mosey forest floor, and fruits like cherry, blueberry, strawberry, and raspberry fill out the profile. The palate also carries that stony character, surrounded by rounder flavors of plum and dark cherry. On the finish, that lean taste of graphite reappears to add an earthy final touch. This is a tannic wine, but tender on the tongue with a soft middle. Acidity is refreshing and vibrant. What a beautiful wine! Complex and so tasty. Drink now or age 10 years. David Hatzopoulos

  • red
  • 15 in stock
  • $44.99

  • Organic
  • Biodynamic
  • Low Sulfur

Monte Bernardi 2017 Chianti Classico Riserva

Another fantastic vintage of this staple red from Monte Bernardi. 95% Sangiovese with 5% of Canaiolo Nero from estate vines in Panzano, Chianti. Wine is fermented naturally in oak and stainless steel before aging 18-24 months in oak. 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. An incredible wine! David Hatzopoulos

  • red
  • 15 in stock
  • $29.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 2 in stock
  • $29.99

  • red
  • 1 in stock
  • $139.99

  • red
  • 9 in stock
  • $26.99

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
  • 43 in stock
  • $17.99

Bulli nv Colli Piacentini Ortrugo Frizzante

This frizzante is 100% Ortrugo. A grape once used mostly as a blending companion to the more fancied Malvasia, it is known for articulated acidity, thus making it a perfect foundation for sparkling and semi-sparkling wines. In recent years, it has come out of the shadows and is frequently used for single-varietal wines, mostly coming from the region of Colli Piacentini in Emilia-Romagna, known for its limestone soil. The Bulli Ortrugo begins with vines of 10-50 years of age. Guyot trained. The grapes are picked in September and October. Native yeasts are used to ferment the wine dry, and after waiting over the winter months, grape must from the autumn harvest is added to induce secondary fermentation. This, of course, gives the wine a sparkle. Like all wines from Bulli, it sees no added SO2. When first poured, before getting air, the nose is crushed and chalky limestone. Released soon after are aromas of savory/sweet Jordan almonds, nectarines and blossoms, along with a trace of that original, almost smokey, minerality. The palate is salty, with flavors of firm pear, sage, and a very long, dry finish of fresh lemon zest. The color is that of homemade lemon-water. Contrary to what is said about Ortrugo, I didn't find this wine incredibly high in acid. Well balanced flavors and structure here. Paired very well with Friday night sushi. David Hatzopoulos

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

  • Organic
  • No Sulfur
  • white
  • 9 in stock
  • $34.99

Cardedu 2019 Vermentino di Sardegna Nuo

Coming from vines in San Vito, Sardinia, planted to the region's grumbling granite soils, mixed with red-tinted quartz. Vine age is 10 years. Grapes harvested in late August and early September. In the cellar, the fermentation is natural, in stainless steel, including 6-8 hours of skins contact. The wine ages in 1950s concrete tanks before being bottled without filtration. This Vermentino has an incredibly special nose. A bouquet of herbs (basil, thyme, rosemary), with sliced, chilled yellow tomato slices and  shaved parmigiana. The palate has tart, small yellow apples, lemon zest, and more green herbs. The structure is bright, with a swish of delicious, tender texture - ending with a long salty finish peaked with great acid. David Hatzopoulos

  • white
  • 14 in stock
  • $19.99

  • Organic
  • white
  • 8 in stock
  • $21.99

  • Organic
  • white
  • 18 in stock
  • $22.99

De Bartoli 1990 Marsala Superiore Vigna la Micia

In the 1700 and 1800’s, Marsala’s reputation was as wine of great quality, but in the last century only one grower, Marco de Bartoli, has managed to produce truly fine Marsala. This is wine made in a similar manner as Port, Madeira, and Sherry: fortified with brandy, and aged exposed to heat and oxygen. The resulting wines are very long-lived, and are basically indestructible; you can open this bottle and enjoy it over an extended period. At De Bartoli, La Micia is usually a multi-vintage blend, but in 1990 – as in a couple of other exceptional years – they made a single-vintage wine. This is a Marsala Oro – golden colored, and lighter and more delicate than most other Marsala we’ve tasted. There is a modest amount of residual sugar in the wine, so it’s a bit sweet, but good naturally acidity provides balance and keeps the wine refreshing. Aromas of apricot, nuts, anise, and stony earth follow-through in the flavor of the wine, and the finish is long without being overpowering. We’ve had some at home a couple of times this week; first as an apertif with Marcona almonds – a fantastic salty/sweet play on the palate. Last night we had some with dessert – pecan cookies – another great combo, as the nuttiness of both the wine and the cookies worked beautifully together. We suggest trying this with any not-too-sweet dessert – biscotti, pound cake, nut cakes, or nuts and dried fruit, or – we bet it will be great – cheese. JW

  • white fortified medium-sweet
  • 1 in stock
  • $49.99

  • white
  • 1 in stock
  • $31.99

  • white medium-sweet
  • 1 in stock
  • $44.99

Fiorano - Boncompagni Ludovisi 1992 Vino da Tavola Principe di Venosa (Semillon) Botte 46

This wine is in the warehouse and will not be available for pick-up or delivery until after August 7th. 

  • white
  • 1 in stock
  • $69.99

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
  • 27 in stock
  • no discount
  • $15.99

  • Organic
  • No Sulfur
  • white
  • 3 in stock
  • $139.99

  • white
  • 1 in stock
  • $229.99

  • white
  • 1 in stock
  • $499.99

  • white
  • 1 in stock
  • $199.99

  • white
  • 1 in stock
  • $189.99

  • white
  • 1 in stock
  • $199.99

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 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
  • 23 in stock
  • $27.99

  • Biodynamic
  • Low Sulfur

i Favati 2012 Greco di Tufo Terrantica Etichetta Bianca

I should have known by now that 8 year-old Greco di Tufo had the potential to mature in a very positive way, but this took me by surprise. It’s first a very mineral, chalky wine. It has apricot and peach fruit balanced by lemony acidity – it’s very fresh. There are charming savory notes – like fresh tarragon, and walnuts. It has a lot of richness and opulent texture without being heavy, the opulence being balanced by some tannin – there is no significant skin contact here, but Greco has tannin, which helps give the wine remarkable length. The alcohol is 13.5, which seems just about right as the wine shows no heat or imbalance. It’s not a shy or subtle wine – one of the things that made me think of French wine, since so many Italian white wines are relatively delicate in expression and need to be teased into the open. I Favati works organically in the vines; the Greco is fermented with indigenous yeasts in steel, where it stays for most of a year, with batonnage. It’s bottled unfiltered, and the Etichetta Bianca (white label) is aged in bottle for 4-5 years before it’s released. After 7-8 years, it’s a thing of beauty. Jamie Wolff

  • white
  • 5 in stock
  • $33.99

  • Organic

Il Conte 2020 IGT Veneto Pinot Grigio

Il Conte Pinot Grigio is 100% tank fermented from organically farmed fruit in the Veneto. The wine is then mostly aged in tank, with a little put in barrels to add texture. Light, bright and refreshing - this is for your next party. Lemony and grassy, with a touch of lean, yellow stone fruit. Drink up!!

  • white
  • 43 in stock
  • $10.99

  • white sparkling
  • 63 in stock
  • no discount
  • $13.99

  • white
  • 4 in stock
  • $58.99

  • Organic
  • Low Sulfur
  • white
  • 16 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
  • 1 in stock
  • $17.99

  • white sweet
  • 2 in stock
  • $79.99

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
  • 5 in stock
  • no discount
  • $16.99

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

Montoni 2019 Sicilia IGT Grillo

From the eastern facing, sandy slopes of the Grillo della Timpa Sicilia DOC, Fuedo Montoni delivers a refreshing but complex wine. 30 year old vines, planted at 700 meters above sea level, and handled under certified organic methods. Fermentation happens in cement, and for a portion of that time, the juice is in contact with the grape skins. The wine then ages in cement, in contact with the lees, for 6 months. The result is a complex, but utterly fresh glass of white. The color is clean lemon. The nose offers aromas of golden apple, pear, apricot and white flowers. Flavors are of dried lemon, green herbs, lime zest, salt and white pepper. The skin maceration definitely gives the wine a touch of tannic stability, like banisters to the wine's highly angled, persistent acidity. Really enjoyable wine that wakes up the palate. David Hatzopoulos

  • white
  • 28 in stock
  • $21.99

  • Organic
  • white
  • 6 in stock
  • $74.99

  • white fortified sweet
  • 12 in stock
  • $11.99

  • white
  • 6 in stock
  • $69.99

  • white
  • 15 in stock
  • $38.99

  • white
  • 2 in stock
  • $34.99

  • white
  • 16 in stock
  • $24.99

  • white
  • 11 in stock
  • $32.99

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
  • 5 in stock
  • no discount
  • $17.99

  • white
  • 11 in stock
  • $16.99

  • white
  • 2 in stock
  • $199.99

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
  • 13 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
  • 9 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
  • 11 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
  • 7 in stock
  • $21.99

  • red
  • 1 in stock
  • $49.99

  • red
  • 2 in stock
  • $59.99

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
  • 17 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
  • 13 in stock
  • $17.99

  • Organic
  • Biodynamic
  • red
  • 7 in stock
  • $18.99

Cardedu 2020 Monica di Sardegna Praja

Grapes are grown in San Vito, Sardinia, to soils of crumbling granite and red-tinted quartz. Fruit from these 10 year old vines is harvested in mid-September. Native fermentation is done in 1950s cement tanks. Wine ages in the same tanks for 5 months before being bottled unfiltered. If you enjoy Grignolino from the Piedmont, this bottle would be great for you.

  • red
  • 22 in stock
  • $19.99

Casaretti 2018 Bardolino Classico La Nogara

Bardolino is just north of Valpolicella, and shares the same three grapes (Corvina, Molinara, and Rondinella) as those wines. The “Nogara” is mostly Corvina, with some Rondinella; despite the fact that Corvina is the more structured grape, the Nogara is a lively and fresh expression in which it’s hard to perceive the relationship between Bardolino and Amarone. The color is quite light (a dark Rosato in some other quarters), and cranberry and strawberry fruit dominate, underpinned by lime peel and chalk – refreshing chilled, easy to drink at 12.5 alcohol, guaranteed to hit the spot on a hot day, and absolutely delicious. Jamie Wolff

  • red
  • 43 in stock
  • $17.99

  • Organic

Casaretti 2020 Bardolino Classico Rosa dei Casaretti

The Rosa dei Casaretti is lighter in color than many Italian Rosatos, but the wine has some real depth. Aromatically charming, with strawberry dominating, and leafy herbal notes and a hint of grapefruit peel balancing the ripe fruit. The wine is light and very fresh; we drank it at home with a summer risotto of shell peas, sugar snap peas, and pecorino – it was a great match. Jamie Wolff

  • rosé
  • 38 in stock
  • $17.99

  • Organic
  • red
  • 1 in stock
  • $259.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • $474.99

  • red
  • 1 in stock
  • $34.99

  • red
  • 21 in stock
  • $32.99

Fongoli 2017 Montefalco Rosso

This hearty and herbaceous wine comes from Fongoli's younger vines in the Montefalco DOC of Umbria. The estate's vineyards are certified organic and tended with biodynamic practices. The 2017 is 60% Sangiovese, 15% Sagrantino, 15% Merlot, and 10% Montepulciano. All grapes are harvested at their particular moments of ripeness before being vinified separately. Natural fermentation happens in stainless steel tanks, including a 10 day maceration period. The wines are blended into one, then put in old Slavonian oak for 18 months. At bottling, the wine is unfiltered, unfined, and unsulfured. The nose on this wine had me dreaming of falafel. Aromas of red olive, parsley and cool, mashed chickpeas were more pronounced than the scent of crisp red cherry. Flavors on the palate were invigorating, with black cherry, mint, parsley and sun-dried tomato. There was a particularly lovely flavor of crushed black and white sesame seeds that existed only on the wine's formidable, lengthy finish. Moderate tannin and pleasant acidity sets a wonderful foundation for a complex and layered, though drinkable, red. Can't beat it at the price-point... and once you've tasted it, you'll wish you bought more. David Hatzopoulos

  • red
  • 12 in stock
  • $22.99

  • Organic
  • Biodynamic
  • No Sulfur

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
  • 5 in stock
  • $34.99

  • Biodynamic
  • Low Sulfur
  • red
  • 1 in stock
  • $78.99

  • red
  • 2 in stock
  • $26.99

Foradori 2018 Vigneti delle Dolomiti Teroldego Lezer

Lezer was first made in 2017, when hail led to damaged grape bunches. Not wanted to extract too much from the broken skins, Foradori went for a very short maceration of just a few days, and released the wine as a light and fun alternative to their more serious red wine offerings. It was a hit, and (somewhat reluctantly) they agreed to keep making it-to our great satisfaction. The 2019 is as delicious as previous vintages, light and juicy, fresh, easy-drinking yet still engaging, with notes of cranberry, raspberry, pomegranate, ripe strawberry, ripe red cherry, cherry pit, and a hint of citrus peel. Perfect with a slight chill, and a great light red for spring and summer. Oskar Kostecki

  • red
  • 41 in stock
  • $26.99

  • red
  • 22 in stock
  • $26.99

  • red
  • 1 in stock
  • $59.99

Galardi 2007 Campania Terra di Lavoro Roccamonfina

A blend of Aglianico and Piedirosso grown in volcanic soils in the hills of northwestern Campania, Fattoria Galardi's Terra di Lavora (land of labor) is a intended to be a vin de garde. The wines seldom express overt fruit and tend towards the savory and mineral. Quite dark in the glass-nearly black-and still youthful appearing despite its age. Aromatically it is somewhat reticent, wild blackberry, smoke, plums, violets, graphite, loam, anise, and saddle leather reveal themselves with vigorous decanting. Initially on the palate the tannins are ripe, but still very much present. Over time more dark fruits emerge, leaning toward hedge fruits, along with savory sense of earthiness. There is a great deal of mineral complexity coiled within. The finish is quite long and savory. We'd decant for a few hours and serve with lamb ragu or dry-aged beef now or cellar for another 10-15 years for a detailed expression of the volcanic terroir to emerge. JCM

  • red
  • 1 in stock
  • $59.99

Halara 2019 Rosato

A wine made by 6 different winemakers from all over Italy. The group rescued a vineyard with 40 year old vines in the region of Marsala, Sicily. The site is mostly planted with a rare red grape (resembling Carignan) named Parpato, with a fraction of vines dedicated to the more well-known  white grape, Cataratto. This wine was made in 2019... but not 2020 - so grab it while it is here! Fruit taken from bush vines in late August. Ratio is 95% Parpato and 5% Cataratto. Part was pressed in whole cluster and removed from the skins before vinification. The other portion was left on the skins for a day. Fermentation and aging, done on the lees for 6 months,  takes place in stainless steel. Bottled with no fining and no filtering. Color is deep and dark in the glass, with lovely spiced fruit and redcurrant aromas on the nose. Should pair perfectly with grilled meats or hearty vegetarian dishes, salads with grains, and the like.

  • rosé
  • 1 in stock
  • $21.99

  • Organic

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
  • 31 in stock
  • no discount
  • $13.99

  • Organic
  • Low Sulfur
  • red fortified medium-sweet
  • 1 in stock
  • $54.99

  • red
  • 1 in stock
  • $15.99

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
  • 8 in stock
  • $24.99

  • red
  • 21 in stock
  • $36.99

  • red
  • 10 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
  • 9 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
  • 13 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
  • 10 in stock
  • $22.99

  • red
  • 1 in stock
  • $89.99

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
  • 9 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
  • 7 in stock
  • $44.99

  • Organic

Monterosso 2016 Etna Rosso Sisma

Sisma bottles come from a single vineyard in the crater of the Monte Rosso cone at the base of Mount Etna. The 2016 vintage conditions were excellent; it had the appropriate amount of sun and rain, all at the right times. This led to perfect fruit maturation. The nose offers wild fruit (strawberry, raspberry, blackberry) with pepper and spice. The palate offers flavors of plum (and plum peel), Provençal herbs, and pepper. There is a plush tannic framework – engaging but far from mouth-drying. David Hatzopoulos 

  • red
  • 5 in stock
  • $39.99

  • Organic
  • Low Sulfur

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
  • 12 in stock
  • $39.99

Monterosso 2017 Etna Rosso Volcano

In addition to farming their two hectares, the Monterosso team sources organically-farmed Nerello Mascalese for their Volcano bottling. The 2017 vintage was hot and had very little rain, resulting in an extremely small harvest. Grapes were picked two weeks earlier to ensure freshness. The wine is bold and robust. The fruit on the nose is dark (blackberry, cherry), with a hint of amaro-like aromas and smoky earth. The palate has a character of bitter and herbaceous red/black fruit and savory cured meats. David Hatzopoulos 

  • red
  • 6 in stock
  • $29.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • $42.99

  • Organic
  • red
  • 3 in stock
  • $55.99

  • Organic

Montoni 2018 IGT Sicilia Nero d'Avola Lagnusa

What an awesome vintage for one of our staples here at Chambers Street. The wine is always delicious, but the 2018 might be the best I've had so far. My notes for the wine's bouquet reads: "smokey, dark roses, tar, and savory cherry." It is almost startling how complex the nose is upon first whiff. The palate has classic red berries, with a little spice and fresh herbs. The structure is bright, with only a hint of pleasant tannin and some lovely acidity. David Hatzopoulos

  • red
  • 13 in stock
  • $24.99

  • Organic

Montoni 2020 IGT Sicilia Nerello Mascalese Rosé di Adele

The name for this rosato is derived from a rose garden that the winemaker planted for his wife. Nerello Mascalese vines are 40 years old, planted 600 meters above sea level, with exposure to the east. Fermentation in cement with skin contact for 3 hours. Aged in cement for 6 months.The nose of this wine is wonderfully complex. Fresh and pungent basil and rosemary tangle with white and pink flowers, all above a sturdy aroma of red cherry. The palate is full of herbs and fruit, like sliced cherry and ripe watermelon. The structure is very bright, with very clean acidity. There is also a kiss of tannin, which keeps the whole wine nicely formed and refreshing. A very delicious bottle from one of our favorites in Sicily! David Hatzopoulos

  • rosé
  • 28 in stock
  • $21.99

  • Organic
  • red
  • 1 in stock
  • $39.99

  • red
  • 1 in stock
  • $49.99

  • red
  • 7 in stock
  • $79.99

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
  • 17 in stock
  • $24.99

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

  • red
  • 11 in stock
  • $28.99

  • red
  • 1 in stock
  • $119.99

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
  • 4 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
  • 6 in stock
  • $29.99

  • red
  • 15 in stock
  • $26.99

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
  • 17 in stock
  • no discount
  • $17.99

  • Low Sulfur
  • red
  • 2 in stock
  • $159.99

  • red
  • 1 in stock
  • $59.99

  • red
  • 2 in stock
  • $59.99

  • red
  • 1 in stock
  • $49.99

  • red
  • 1 in stock
  • $49.99

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
  • 1 in stock
  • $36.99