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Significantly more depth than the very fine Barolo classico, with herbs and meaty notes along with notable chalk tang – very fine grained tannins; a bit richer and rounder than the 2010, but lacking none of the finesse that Rocche (and the Brovias) can produce. Jamie Wolff
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
Troglia was a wine merchant in Torino. Until the 1970s most wine was sold in bulk to merchants or private consumers, and then bottled for re-sale or home consumption — it's still quite common for producers to sell some of their production in bulk. We've had Cappellano Barolo bottled by Troglia back to 1954, and they certainly did a good job of it, using the funky, misshapen bottle associated with Gattinara.
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
We will taste Ai Valloni Boca 1999 and 2001, and also Vallana 1961 Spanna Campi Raudii, Antoniolo 1964 Gattinara, Nervi 1964 Gattinara, and Nervi 1964 Ghemme; Dessilani 1978 Fara, Cantalupo 1978 Ghemme, Travaglini 1985 Gattinara, and Sella 1986 Lessona.
Barbaresco: “Notu” was Fabio’s grandfather, and the name of the wine means “Notu followed the drops of water.” Although it may not be intended, the reference to water makes sense when you taste the wine, which has a kind of crystalline freshness and clarity that reminds one of spring water. Fabio writes: “48 months fining barrel (the wood Fabio use are not really “toasted,” but vaporized with specific volcanic hot rocks (no any creation of toxic elements after this treatment) and after unique mass for 6 months in porcelain jars (Fabio is the designer and the ceramist of his own porcelain jars; very probably the first one winemaker in the world that uses “no breathing ceramics” for winemaking). 1175 bottles made.”The 2011 is an edgy, dynamic wine, showing ripe fruit balanced by great lift and transparency. It stands out in the vintage, and it’s exciting to drink. Jamie Wolff
What we know: Giuseppe Mascarello, father of Mauro, was named after his grandfather. His father was Maurizio. I've been told that Natale was his (Giuseppe's) uncle. The Giuseppe Mascarello cantina was - and is - in Monchiero. From a logical and chronological point of view, it seems likely that Giuseppe (Mauro's father) made this wine.Maybe someone knows why - assuming I'm correct - the wine is labelled like this? Jamie Wolff
The color has faded to a soft ruby with rosy hues, but this vintage has aged quite gracefully. Aromatically, it's quite lifted with maraschino cherry fruit and porcini undertones. On the palate, it's a bit denser and structured with stewed cherry, and carob/dark chocolate flavors. Although it's reached maturity, the wine is still quite fresh and could hold on for another 10 years. A testament to Gattinara's oldest producer and the ageability of Nebbiolo in Alto Piemonte. Jonas Mendoza
There's a similar litheness and elegance to Nervi's 1964 Gattinara, but the development is more advanced with darker fruit and richer dark chocolate notes and flavors. The tannins have nicely resolved; a solid birth year wine or a vino da meditazione for Nebbiolo's ability to age. Jonas Mendoza
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.
In 2010 Chiara and Michele were living in Milan with their two young children when they decided to buy a small organic farm in Paderna and start making wine. They have 3.5 hectares made up of 10 small parcels of 15 to 100-year-old vines. The vineyards face both north and south at an altitude of about 300 meters, with soils rich in limestone and clay. For the Barbera Superiore, the grapes are destemmed and fermented in cement tanks. Maceration on the skins lasts 40 days depending on the year, with malolactic fermentation taking place in barrels. The wine spends 18 months in barrels and a minimum of 6 months in bottle before it is released. The result is a Barbera with a complex nose of black cherries and cloves. On the palate you get ripe black plums, violets, sage and dark chocolate. This is a really unique and interesting Barbera, and one that I will certainly be drinking more of! Christine Manula
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
Still doing very well at 40+ years, with intense mature Nebbiolo aromatics, dry and savory; the wine is not overly tannic, but no Piemontese would ever serve this except at table, with a main-course meat dish like ossobuco or something grilled; do so and you will have a memorable treat.
Medium ruby color with hints of brick on rim. Black cherry and black tea flavors with prominent notes of hoisin and balsamic. Quite along its development, but still has firm tannins and resonant acidity (1/17/17). Jonas Mendoza
Montestefano is one of the great Barbaresco vineyards, producing long-aging, structured wine. Prunotto was making very good wine in the 1980's. This should be a real treat.
Lovely wine with a deep penetrating nose of leather, spice, mineral, cherry and chestnut. Palate has great inner mouth aromas and nice juicy fruit. Great ripeness with good chewiness. Lovely stuff!
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