Get 10% off the purchase price with every order of 12 bottles or more of still wine not already on sale. The savings add up!
Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events. For rates and other inquiries, please contact her at email@example.com .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
One of the standouts of the fabulous Brovia 2013s is the Barolo; that is, the Barolo Classico; the ‘straight’ Barolo; the Barolo Normale (a term that producers don’t care for). In the classic manner, Brovia’s Barolo is a blend of 5 sites, each of which brings its character and thus complexity to what is a particularly good bottle of wine. The development of single-vineyard bottlings in Piedmont has been hugely important for our appreciation and understanding of the individual vineyards, but we sometimes miss out because we are distracted by their prestige, while there are blended wines that are every bit as good – and in the case of this wine – better than most other producers top wines. This one is very fine, with great lift, lovely subtle fruit, and ripe tannins. It’s medium to full-bodied and showing quite rich; like the other 2013s it’s a wine for the cellar. Jamie Wolff
Wow, this is performing at another level entirely [from the Barolo Grinzane], with lots of camphor, and real intensity to the earthy underlay and herb-framed cherry fruit. Bright, juicy, and showing lovely purity in the mouth, this is vibrant and nervous with dusty ripe tannins. This is delicious, the tannins have a little herbal note that lends freshness. There’s a slight natural feel to this, but with such purity and persistence to the fruit. Gregory Dal Piaz
The Cantina Del Lupo 2014 Barbera d’Asti is a textured, fruit forward Barbera that feels more serious than many of the Barberas coming out of Asti. Rather than light red fruit, the Cantina Del Lupo shows fairly concentrated dark berry fruit on the nose with an herbal tinge to it. Fairly full and showing some sweet spice on the palate, it has fresh acidity and very soft tannins. Pair it with pizza, tomatoes based pasta dishes, simple chicken dishes. Andy Paynter
I think the 2010 Barolo is a special wine, showing transparent Bussia dark fruit, elegant and austere stoniness, and the harmonious character of the vintage's best wines. The equilibrium and finesse that are part of those best wines is very evident; although the 2010 will age (and improve) for a very long time, it’s quite delicious now. Regarding Bussia, in Barolo MGA, the great cartographer Alessandro Masnaghetti writes: “The first cru, along with Rocche di Castiglione, to be officially declared on a Barolo label in the “modern era”, Bussia is not only the best vineyard site in all of Monforte d’Alba, but one of the super-stars of the entire appellation, capable of stimulating the dreams and desires of wine lovers all over the world.” Don't be put off by the low price! We set prices based on what we pay – if we get a good buy, then you do too. The Clerico wines are imported for Chambers Street; with more beaks dipping, the Barolo would normally be 50-60% more expensive in this market, as is the case for many of Clerico’s peers. The favorable exchange rate with the Euro has also helped make this an incredible buy for the quality of the wine. Jamie Wolff
From the ripe 2009 vintage, Giacomo Conterno's Barolo Cascina Francia avoids the overly rich character of some of the wines of their neighbors. Perfumes of orange oil, earth, grilled meat arise from the glass. The palate while dense and structured shows fine counterpoise between power and elegance, with sweet fruit, soil notes, and savory notes framed by ripe tannins and buoyed by good acidity for the vintage. This is quite pretty and while drinking nicely with decanting, this will benefit from another 10-20 years in the cellar when the fruit and structure should integrate. John McIlwain
A consistently excellent wine — we've been lucky to get to taste this several times in the last few years. It needs a lot of time to breathe, and then it provides a classic example of fully mature Nebbiolo. Jamie Wolff
This Rosso is 90% Barbera and 10% Dolcetto. We will drink some on Thanksgiving – we have a miscellaneous crowd of fellow-orphans, and they represent a wide range of taste and interest in wine, or lack thereof. I am not normally a fan of blends from Piedmont, so it’s surprising to me that I love this wine. There is still plenty of old vine Barbera character, but extra vivacity and complexity from the Dolcetto makes it really delicious and interesting. I anticipate it to be a crowd-pleaser, with enough intrigue for wine lovers, easy drinkability for the drinkers, and a very good pick to play well with the crazy range of Thanksgiving flavors. Jamie Wolff
Mint, balsam, on top of full Nebbiolo aromatics and a lot of minerality; very ripe and firm tannins. This shows that it’s not all about 2010! It’s made from younger vines in Boscareto (see below), usually harvested rather later than the neighbors. Principiano thinks that his organic viticulture has made a huge difference in the health of the vines, even in difficult growing seasons. The wine gets about a month of maceration and then is aged in 20,000 and 40,000 liter barrels. It’s a harmonious and deep wine with a long future. Jamie Wolff
The Ravera 2013 is very aromatic with great balance between fruit and savory / floral / herbal. It has pronounced grip, but the tannins are elegant. Another excellent wine for the cellar. Jamie Wolff
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
For Christmas this year I would like to be given the Giuseppe Rinaldi 2002 Barolo, in magnum. Please. In Piedmont the summer of ’02 saw unprecedented quantities of rain, cool temps, landslides, hail, and downpours of frogs – just about every bad wet weather thing that can happen, and many producers didn’t even make wine. By way of contrast, Giacomo Conterno bottled only Monfortino; I haven’t tasted it for a while but it was pretty spectacular then (it would be very interesting to taste the 2002 Monfortino blind… does anyone with a bottle want to join the experiment?). And G Rinaldi made really good Barolo, which I was first wowed by in 2007, and then again last May. So I’d like that mag, please. Jamie Wolff
Formerly labeled Cannubi San Lorenzo - Ravera, this is close to same blend / same wine. Early on (from barrel in 2014) the Tre Tine seemed closer in style to Brunate than usual, sharing a dark core of ripe fruit, and very ripe tannin. A year later there was more obvious difference, with the elegance of Cannubi beginning to shine. Out of about 120 Barolos, this is one of the very best 2011s we've tasted. Jamie Wolff
Allowing for the fact that wine is a very subjective experience, I like to think that I call it as I see it. So I believe I’d know if it was a disaster, but otherwise I’m irrational and unreliable on the subject of G. Rinaldi. When I’m there, I wander around in a kind of stupor of infatuation with the wines. My penetrating notes (for 2013 Tre Tine, for example) say things like “super-great” [full stop]. I suppose if I have to have a wine crush, it might as well be on one of the best wineries in the world. Jamie WolffPS: Please don’t shoot the messenger. We don’t make the prices (neither, so far as I can tell, do the Rinaldis, because the wines leave the cellar at very reasonable prices). We’re well into the world of luxury goods here, and all I can do is sigh and make puppy dog eyes at the bottles while they’re in the shop. I do think it’s an objective fact that these are great wines and even if it’s a gratuitous comparison, they are the superior of many far more expensive wines.
Pira is a monopole of the Roagnas, and is separated from Rocche di Castiglione by a little indentation in the hillside; the Pira vines are lower in elevation. The soils gradually shift from the ‘blue’ clay of the southern part of Rocche to the yellow soils of Scarrone (which begins on the north side of Pira). Gevrey to Paje’s Chambolle; although fundamentally austere now the 2011 is a super-sophisticated and complex wine, with a rich side and with great cut; there are only hints at its depths, but more than enough to fall in love. Jamie Wolff
This wine is better than most Barolos, period. So long as you don’t require a lot of oak, or a lot of pomposity in your Nebbiolo, if you were served it blind I think you would agree that it’s on par for quality with Roddolo Nebbiolo, or G. Rinaldi’s. Like those wines, this is easy enough to drink, although you might get the feeling that some more years in the cellar will only make it finer. Jamie Wolff
Last May we tried a ton of Dolcetto in the company of two distinguished tasters who kept saying they didn’t like Dolcetto, which tends to put a damper on the experience. Sandri’s, however, made them sit up and take notice, so I give them credit for staying alert and flexible enough to change their minds. It’s bracingly juicy with wild brambly fruit that’s balanced with savoury herbs and chalky stone. Medium-bodied, very lively and lifted, it’s long and complete. I happen to like Dolcetto, but if they were all half as good as this one I might say I love it. Jamie Wolff