Italy Piedmont

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  • 8 in stock
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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
  • 12 in stock
  • $59.99

  • Organic

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
  • 4 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
  • 13 in stock
  • $39.99

  • Organic
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  • 1 in stock
  • $239.99

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  • 1 in stock
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  • 4 in stock
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  • 14 in stock
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  • 4 in stock
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  • 3 in stock
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  • 3 in stock
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  • 2 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
  • 6 in stock
  • $44.99

Cantina del Glicine 2015 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), They produce two single-vineyard wines, from Cura and Marcorino; 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.

Like many 2015s, the Vignesparse has some muscle and depth, but it’s a wine that floats. I tasted it right on opening (without decanting) and was immediately happy, but it continued to open and improve over the next two days until it really hit a sweet spot. Aromatically classic, with rose, balsalm, red fruit and foresty elements; fine tannins softened considerably with air, making for an elegant and weightless wine, with great persistence on the palate. A real treat now, especially with a decent amount of time in a decanter, but this will continue to develop over the next few years. And yes, a hell of a deal! Jamie Wolff

  • red
  • 90 in stock
  • $32.99

  • 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

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  • 105 in stock
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  • Organic
  • Low Sulfur
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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 varietes and we wait the spring for the natural malolactic. The wine aged for 2 years in a botte 6000 L." Wine info sent directly from Giacomo Colombera

The Colombera & Garella 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 reminscent of fresh, dark-green seagrass - 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

**Wine Arrives 10/20**

  • red
  • 8 in stock
  • $47.99

Colombera & Garella 2016 Lessona Pizzaguerra

"Lessona 2016 is 95 % Nebbiolo and 5 % Vespolina, the vineyard is located in Lessona on a soil of ancient marine origin. Fermentation was in concrete with 34 days of maceration for the Nebbiolo grapes.  After we blend the 2 varietes and we wait the spring for the natural malolactic. The wine aged for 2 years in a used barriques or used tonneaux." Wine details sent directly from Giacomo Colombera


In contrast to the 2016 Bramaterra, the Colombera & Garella 2016 'Pizzaguerra' Lessona is leaner, a touch brighter and lighter in fruit. Even the color is a truer red. The nose offers a spectrum of aromas: red licorice, strawberry, cherry, balsamic, and Autumnal notes of forest floor. Flavors of wild cherry and crushed black rocks make way for a finish of iron, mint, and clove. The tannic structure of this wine is more focused than that of the Bramattera, landing primarily on the tongue and gums, and the acidity of the Lessona is a bit more lively, coupled with the wine's additional notches of clean minerality. David Hatzopoulos

**Wine Arrives 10/20**

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  • 1 in stock
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  • 2 in stock
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  • 3 in stock
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Conterno, Giacomo 1937 Barolo Riserva (vintage handwritten)

The former owner of the Giacomo Conterno bottles in this offer writes: “As you know, Aldo and Giovanni Conterno divided property in the early 1980s after the death of their father. They also divided the bottles which at that time were still in the cellar, many dating back decades. Among them the 1927 and 1937 – all still without labels. Both Aldo and Giovanni Conterno used their 1960s / early 70s labels when the sold the old bottles. However for the vintage indication they had to improvise something, and they wrote the vintage by hand. Apparently Aldo Conterno also sold his part of the old vntages (I have never seen any so far) and he used his own labels from the 60s.”

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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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Negri, Giulia 2016 Barolo Marassio

Marassio is the name of a small section of vines at the very top of Serradenari. It sees 40 days of fermentation and maceration in ‘tini’ – large conical wooden vats; then 30 months of aging in 25hl Slavonian botte. We have  been trained to expect that as wines get more expensive they get heavier and more obviously “important” and “blockbuster”, but in 2015 the Marassio was a bit lighter and more delicate than the Serradenari. I haven’t tasted the 2016, but the 2015 was an ethereal beauty from which I’d expect even more of the same in the ’16. Jamie Wolff

  • red
  • 7 in stock
  • $129.99

  • Organic
  • Low Sulfur

Negri, Giulia 2016 Barolo Serradenari

The Barolo Serradenari is from the upper part of the vineyard. It’s deeper and more structured than Tartufaia, with more pronounced tannin. Very forest-y, with tons of truffle, balsalm, black cherry, and cocoa, and super-complex both aromatically and on the palate. It’s incredibly long and deep on the finish with the aromatics reasserting themselves. The great balance of elements that the best 2016s offer is very clear. Not to hard sell, but of all the ‘16s I’ve tasted I’m most reminded of Maria-Teresa Mascarello’s Barolo. And, sorry, but it feels inevitable that I think Chambertin. Jamie Wolff

  • red
  • 5 in stock
  • $89.99

  • Organic
  • Low Sulfur

Negri, Giulia 2016 Barolo Tartufaia

I’m stumped. I’m sure that you could cellar this wine for years, but it’s so good now that even I, zealot for mature Nebbiolo, find it hard to imagine how it could improve. Frankly it puts to shame the many clumsy attempts we still encounter to try make a Barolo that’s suited to early drinking. Tartufaia is 80% Serradenari, and 20% from Brunate (purchased fruit). Lifted, savory, chalky aromatics are balanced with cherry and delicate ripe tannin. I find it fantastically elegant and long, a wine of real finesse that inevitably brings a top Chambolle 1er Cru to mind. Jamie Wolff

  • red
  • 2 in stock
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  • Organic
  • Low Sulfur
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  • 7 in stock
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  • 11 in stock
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  • 2 in stock
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Oddero, Fratelli 1964 Barolo

Oddero is one of just a handful of producers who made excellent wine in the past and who continue to do so now. Admittedly our opinion of their current vintages is biased, since we admire Oddero's fidelity to Barolo made in the traditional manner. Anyway, the old wines are great, and we're happy to have old vintages whenever we can.

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  • 4 in stock
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Principiano, Ferdinando 2018 Dosset (Dolcetto)

Cowabunga! A Piemontese wine at only 10.5% ABV. And no added sulfur! I would say that's unheard of, yet here it is. Principiano's incredibly charming and utterly delicious Dosset (the name for Dolcetto in the regional dialect) is a beauty: light, fruit-forward and energetic on the palate, with soft tannins and lively acidity. The Dosset shows vibrant fruit notes of cherry, forest berries, red current and red plum, with beautiful floral tones of rose and violet. Very light when first opened, with some air it fleshes out a bit, and a purple plummy note creeps in, along with a hint of spice. Great with a slight chill. Oskar Kostecki

  • red
  • 34 in stock
  • $19.99

  • Organic
  • No Sulfur
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  • 3 in stock
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  • red
  • 2 in stock
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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
  • 3 in stock
  • $129.99

Produttori del Barbaresco 1974 Barbaresco

1974 was a sleeper vintage for the Produttori, and it has definitely impressed on two separate occasions while tasting vertical flights of the cooperative's normale. Ripe red and black cherry fruit flavors mingle with secondary notes of balsamic, dark chocolate, and spaded earth. The medium body and robustness is supported by a quite lithe texture (1/17/17). Jonas Mendoza

  • red
  • 1 in stock
  • $109.99

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

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  • 6 in stock
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  • 8 in stock
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Roagna 2018 Dolcetto D'Alba

Much of the fruit that goes into this bottle comes from the Pajè vineyard, also home to some of Roagna's flagship Barbaresco's. Here vines average 50 years of age. Grapes also come from the nearby Carso vineyard. Harvest takes place by hand in September. After picking, grapes are scrutinized for quality. Fruit is added to a pied de cuvee, started with indegenous yeasts, and fermentation follows for 10 days in large wooden casks. Then, for a remarkable 90-100 days, the wine remains with the skins to macerate. Lastly, it ages in neutral oak barrels for a year. With such extensive maceration and a whole 12 months in wood, even if neutral, I'm intrigued that this Dolcetto is always as clean as it is. The wine is a sultry red, but clean and clear in the glass. On the nose, there are aromas pitted cherries, cherry leaves, blueberries, and healthy earth. The palate shows flavors of wild strawberries, cherry, and fresh mint. Roagna's Dolcetto is soft in mouthfeel, with a lovely pitch of acidity. A fantastic bottle, year after year. David Hatzopoulos

  • red
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  • Organic
  • red
  • 3 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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  • 5 in stock
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  • red off-dry sparkling
  • 17 in stock
  • no discount
  • $19.99

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  • 12 in stock
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  • 2 in stock
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  • Organic
  • Low Sulfur
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  • 8 in stock
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  • Organic
  • Low Sulfur
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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

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