Italy Piedmont

  • red
  • 10 in stock
  • $59.99

  • red
  • 12 in stock
  • $68.99

Barale 2018 Barolo di Barolo

Called “Barolo di Barolo” because the fruit comes from vineyards in the town of Barolo, this is labeling that we’re seeing more of these days. The wine shows some of the best aspects of the good 2018s – lovely light weight, savory and easy drinking, with entrancing citrus, rose, and earthy notes. A wine more on the side of finesse than power, it’s nonetheless complete. It will drink very well now and for the next 10+ years. Jamie Wolff

  • red
  • 21 in stock
  • $41.99

  • Organic

Barale 2020 Barbera d'Alba Castle

As with the Barale Dolcetto and Nebbiolo, the Barbera could serve as a text-book example of the grape. The 2020 a fine balance between very ripe fruit and very fresh, mouthwatering acidity – deliciously lush, crisp, and mineral all at once, this really outperforms. Jamie Wolff

  • red
  • 17 in stock
  • $24.99

  • Organic
  • red
  • 6 in stock
  • $19.99

  • Organic

Barale 2020 Langhe Nebbiolo

Again the Barales achieve a fascinating balance of savory character and fruit, all in a medium-bodied wine that’s quite structured with ripe tannin, with very good length. Another classic. Jamie Wolff

  • red
  • 26 in stock
  • $26.99

  • Organic

Bricco Ernesto 2018 Vino Rosso (Nebbiolo - Roero)

To my taste I would have to guess this was a Barbaresco, but a Barbaresco of great finesse and elegance. If there’s a place in the wine to determine that you’re elsewhere, it might be the unbelievably suave and ripe tannins of the Bricco Ernesto. Aromatically the wine is expansive and rich, a lovely combo of dark cherry fruit and earthy Nebbiolo florality and earthiness. The palate is bright and intense, with an incredibly complex finish – a burst of black cherry, amaro-like herbs, citrus, balsam, and that very fine tannin to extend everything. This is a much deeper and more serious Roero wine than one would ever expect. It is, by any definition, a natural wine, completely unmanipulated, and with a final SO2 level of 27mg. Pretty brilliant wine, in my book, and it will be really interesting to see how it develops. I have a very high opinion of just two other Roero producers (Chiesa, and Val del Prete), but Bricco Ernesto is a game-changer. Jamie Wolff

  • red
  • 28 in stock
  • $54.99

  • Organic
  • Low Sulfur
  • red
  • 1 in stock
  • $54.99

  • Organic
  • red
  • 2 in stock
  • $59.99

Burzi 2018 Langhe Nebbiolo

A traditional Nebbiolo from Burzi, a lesser-known producer in Barolo. Aged in large old 500L barrels, and then large tonneaux for 6 months. There is a slight hint of leather here, herbs, and fresh acidity. A very friendly Nebbiolo, ready to drink or very capable of aging for several years.

  • red
  • 15 in stock
  • $27.99

  • Organic
  • Biodynamic
  • red
  • 10 in stock
  • $29.99

Cantina del Lupo 2019 Monferrato DOC Nebbiolo

Made from organically farmed grapes, by one of the Langhe’s largest organic vineyard owners, with vines on the margins of the great sites of Barolo and Barbaresco. They make more than they can sell under their own label, so we’ve lucked-out: the wine is delicious, ready to drink, and a great buy at the price. Classic Nebbiolo, with roses and a hint of dried red cherries, earthy forest floor, and fine acidity.

  • red
  • 90 in stock
  • $17.99

  • Organic
  • red
  • 5 in stock
  • $149.99

  • red
  • 2 in stock
  • $69.99

  • red
  • 2 in stock
  • $29.99

  • red
  • 8 in stock
  • $374.99

  • red
  • 3 in stock
  • $299.99

  • red
  • 17 in stock
  • $31.99

  • red
  • 1 in stock
  • $269.99

  • red
  • 6 in stock
  • $749.99

  • red
  • 2 in stock
  • $64.99

Oddero, Luigi 2016 Barolo Convento

The fruit for this '16 Barolo came primarily from east and south-east facing plots in La Morra, with some Nebbiolo from east facing vines in the Barolo commune. The wine was fermented in stainless steel with a 25 day maceration on the skins, before aging in large Slavonian oak casks for 2 years. The Convento '16 is a lightly bricking cherry in the glass when the bottle is first opened but fills out into a brilliant, deep, clear red hue after an hour of air. It begins distinctly minty, with raspberry and red plum. A little clove and milled coffee bean waft over a woodsy smell of stripped bark. Over time, sweet orange peel, pungent roses, and candied strawberry appear, adding richness and pleasant aromatic dimension. The palate has a bright, mineral core - but also real juiciness. Flavors of zingy red apple and cranberry begin a little pinched, but quickly fall on the tongue like a wave of healthy fruit. The wine finishes on a serious note, with a hint of menthol and a dash of black tea. Fantastic, semi-chewy Nebbiolo tannin and firm acidity are long lasting. Drink now through 2030. David Hatzopoulos

  • red
  • 15 in stock
  • $41.99

  • Organic
  • red
  • 45 in stock
  • $18.99

  • red
  • 1 in stock
  • $44.99

  • red
  • 1 in stock
  • $849.99

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

  • red
  • 10 in stock
  • $74.99

Sandri, Elio (Cascina Disa) 2018 Barbera d'Alba 1.5 L

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

  • red
  • 2 in stock
  • $49.99

  • Organic
  • red
  • 28 in stock
  • $27.99

  • Organic
  • red
  • 18 in stock
  • $29.99

  • red
  • 8 in stock
  • $99.99

  • red
  • 1 in stock
  • $64.99

  • red
  • 11 in stock
  • $49.99

Trediberri 2020 Dogliani Bricco Molea (Dolcetto)

 Dogliani is a small town south and west of Barolo, which gives its name to a DOCG wine zone – a ‘Dogliani’ must be made from Dolcetto (life was a little simpler for everyone when the wines were called “Dolcetto di Dogliani," but the marketers won that conversation). The zone of Dogliani, is considered the best area for Dolcetto (which not so long ago was more expensive than Nebbiolo) where Dolcetto was historically given the best sites, whereas in Barolo and Barbaresco Dolcetto is generally relegated to lesser positions in the vineyards – “Bricco”, as in Bricco Molea, means the top part of the hill, which receives the most sun and ripens best. There are plenty of contemporary Doglianis that are an attempt to make what Italians call ‘important’ wines, and thus are dark, extracted, and often oaky; Trediberri’s Dogliani is a more traditional style, intended to be fresh and lively, a wine for food, for every day, to open a meal, to drink while your Barolo ages. But this is no simple wine, and it has remarkable aromatic complexity with bright currant-like fruit, white flowers, chalk, and a deep savory aspect – altogether mouth-watering. It’s very appealing on the palate, light-midweight and with the fruit in balance with chalk, and expressing a strong sense of place. From vines that are 50-70 years old; fermented in concrete for about 10 days, and aged in a combo of concrete and steel. A killer Dolcetto!  Jamie Wolff

  • red
  • 26 in stock
  • $18.99

  • Organic
  • Low Sulfur