Italy Piedmont

  • red
  • 2 in stock
  • $129.99

  • red
  • 1 in stock
  • $59.99

  • red
  • 2 in stock
  • $89.99

  • red
  • 2 in stock
  • $84.99

  • red
  • 2 in stock
  • $64.99

  • Organic
  • Low Sulfur
  • red
  • 20 in stock
  • $39.99

  • red
  • 11 in stock
  • $19.99

  • Organic
  • Low Sulfur

Barale 2017 Langhe Nebbiolo

Checking in on 2017. Cherry, violets, roses, and rust (iron) on the nose. It doesn't offer quite the density of 2016, but shows plenty of energy and brio on the palate—raspberry, sour cherry, a touch of iodine earthiness keepsthings upright. Ripe tannins and fresh acidity lend lift and brightness. A fine pairing with polenta with sautéed porcini and pretty cracking with roasted squash and sage. Barale may be one of our most consistent Langhe growers, offering excellent value every year. John McIlwain

  • red
  • 16 in stock
  • $24.99

  • Organic
  • red
  • 6 in stock
  • $48.99

Brovia 2007 Barolo

A blend from younger vines from the various Brovia crus. A fine wine that expresses the essentials of the Brovia style — subtle, disciplined, balanced; not flashy but offering the world to anyone who takes a little time to reflect. JW

  • red
  • 4 in stock
  • $59.99

  • red
  • 4 in stock
  • $89.99

  • red
  • 14 in stock
  • $59.99

  • red
  • 1 in stock
  • $49.99

  • red
  • 10 in stock
  • $31.99

  • red
  • 16 in stock
  • $44.99

  • Organic
  • Low Sulfur
  • red
  • 21 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 40 in stock
  • $15.99

  • red
  • 12 in stock
  • $38.99

  • red
  • 1 in stock
  • $38.99

  • red
  • 1 in stock
  • $149.99

Cappellano 1998 Barolo Gabutti Rupestis

“Pie” means foot — or root. “Rupestris” refers to American rootstock; these vines were planted more than 40 years ago.

  • red
  • 1 in stock
  • $249.99

  • red
  • 2 in stock
  • $374.99

  • red
  • 3 in stock
  • $64.99

  • red
  • 1 in stock
  • $49.99

  • red
  • 12 in stock
  • $89.99

  • red
  • 4 in stock
  • $44.99

  • red
  • 1 in stock
  • $79.99

  • red
  • 1 in stock
  • $159.99

  • red
  • 12 in stock
  • $27.99

  • red
  • 13 in stock
  • $21.99

Clerico, Francesco 2011 Barolo Bussia Vigna Colonello

2011 Francesco Clerico Barolo Vigna Colonnello. Dark garnet robe. Dried roses, wild strawberry, balsam, wet iron, and violets on the nose, with game notes and spice. The midweight and fresh (especially for the warm 2011 vintage) palate offers a burst of red fruit flavors with a fine salty mineral core that gives way to deeply savory notes of stone, iodine, and turned earth on a long, mouth-watering, sapid finish. This has great energy and a sneaky sort of structure with the red-fruited dry extract underlain by ripe tannins and a firm mineral core, which bodes well for aging. And which this is by no means slick or polished, there’s flair and character to burn. This is unabashedly traditional Barolo and deserves a place at the table and even more so, space in your cellar. Fabulous with a pan-roasted veal chop with truffles and Swiss Chard, but would sing with a a bowl of polenta and a sauté of wild mushrooms, or perhaps veal shank and risotto. And while Francesco Clerico’s wines may not be the flashiest or most flamboyant of the Langhe, I’d pit their frank soulfulness and honesty against nearly all comers. John McIlwain

  • red
  • 6 in stock
  • $46.99

  • Organic
  • Low Sulfur

Clerico, Francesco 2015 Nebbiolo d'Alba

Feeling in Fall fettle. That chill to the air and early sunset has me dreaming of (and cooking) risotto with roasted Kuri squash, wild mushrooms, and a bit of sage. Kinda calls for Nebbiolo. And to catch up with the latest in Piemonte, time to reacquaint myself with the beautiful and classically-styled wines of Francesco Clerico. This organic(!) grower in Monforte d’Alba makes wines which harken back to an era before rotofermenters, French oak, and ego. Think soulful—the Impressions or the Four Tops—but without the overt polish of Smokey Robinson. Aromatically waves of dried roses, cherry pit, and violet give way to earthier notes of maduro tobacco, iron, and a faint hint of anise. The spirited, mid-weight palate checks off all the Nebbiolo boxes: rosesroadtarvioletssaddleleather with a savory/salty, nearly iodine finish that ends with enough lifted acidity to cleanse the palate and beg for another sip. A nifty pairing with the risotto, probably better still with a moderate portion of tajarin festooned with an intemperate amount of shaved truffle. This is a wonderful Langhe Nebbiolo that dodges the sometimes overwrought character of the 2015 vintage and offers perhaps more rusticity than flair, but ultimately satisfies with its forthright character and sheer deliciousness. John McIlwain

  • red
  • 12 in stock
  • $23.99

  • Organic
  • Low Sulfur
  • red
  • 24 in stock
  • $39.99

  • red
  • 1 in stock
  • $1,599.99

  • red
  • 5 in stock
  • $219.99

  • red
  • 12 in stock
  • $149.99

  • red
  • 1 in stock
  • $99.99

  • red
  • 1 in stock
  • $59.99

  • red
  • 1 in stock
  • $59.99

  • red
  • 1 in stock
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  • red
  • 1 in stock
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  • red
  • 6 in stock
  • $139.99

  • red
  • 7 in stock
  • $139.99

  • red
  • 24 in stock
  • $49.99

  • red
  • 1 in stock
  • $59.99

  • red
  • 2 in stock
  • $69.99

  • red
  • 2 in stock
  • $59.99

  • red
  • 6 in stock
  • $59.99

  • red medium-sweet
  • 30 in stock
  • $19.99

  • red
  • 3 in stock
  • $37.99

  • red
  • 1 in stock
  • $119.99

  • red
  • 1 in stock
  • $74.99

  • red
  • 9 in stock
  • $99.99

  • red
  • 9 in stock
  • $189.99

  • red
  • 2 in stock
  • $184.99

  • red
  • 1 in stock
  • $149.99

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  • 3 in stock
  • $149.99

  • red
  • 8 in stock
  • $26.99

  • red
  • 1 in stock
  • $49.99

  • red
  • 5 in stock
  • $119.99

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  • 5 in stock
  • $119.99

  • red
  • 1 in stock
  • $179.99

  • red
  • 2 in stock
  • $189.99

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  • 1 in stock
  • $179.99

  • red
  • 9 in stock
  • $224.99

  • red
  • 1 in stock
  • $459.99

  • red
  • 3 in stock
  • $459.99

  • Organic
  • red
  • 1 in stock
  • $489.99

  • red
  • 2 in stock
  • $249.99

Rinaldi, Giuseppe 2013 Barolo Tre Tine

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.

  • red
  • 13 in stock
  • $324.99

  • Organic
  • red
  • 4 in stock
  • $224.99

  • red
  • 1 in stock
  • $49.99

  • red
  • 8 in stock
  • $59.99

  • red
  • 6 in stock
  • $84.99

  • red
  • 5 in stock
  • $89.99

Roagna 1982 Vino da Tavola Crichet Paje

Crichet Paje comes from some very old vines in the Paje vineyard. Luca Roagna explains that for years  "because of the complications of local regulation we had to choose between callling the wine Barbaresco, or Crichet Paje — we could not call it Barbaresco Crichet Paje, so we chose to call it Crichet Paje... Crichet Paje is intended to be a unique and particular wine, an expression of our identity." It wasn't until 1996 that they were able to label the Crichet Paje as "Barbaresco Crichet Paje".

  • red
  • 16 in stock
  • $649.99

Roagna 2013 Langhe Rosso (Nebbiolo)

This is a spectacular bottle, multiples better than most Barolo or Barbaresco. I’m going to keep a few bottles for the long term, but it’s absolutely delicious now. Beautifully transparent, complete, satisfying, and everything one could hope for in young Nebbiolo. Made in the same manner as the Barolo and Barbarescos - 60 day macerations, etc. Jamie Wolff

  • red
  • 36 in stock
  • $42.99

  • Organic
  • Low Sulfur
  • red
  • 3 in stock
  • $19.99

  • red
  • 10 in stock
  • $17.99

Sandri, Elio (Cascina Disa) 2011 Barolo Riserva

A very fine and very complete wine. Balanced, savory, with super-elegant tannins, this needs some real time in the cellar. Jamie Wolff

  • red
  • 10 in stock
  • $64.99

  • Organic
  • Low Sulfur
  • red
  • 2 in stock
  • $24.99

Sandri, Elio (Cascina Disa) 2015 Dolcetto d'Alba

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


Since the Fall cooking around my house is Piemonte-centric, I would be remiss for not including Cascina Disa's wines in my top choices for autumnal wines. Elio Sandri makes fabulous reds in Monforte d’Alba (Perno), which offer sophistication (though not flashiness) and also express terroir and Langhe soul beautifully. The 2015 Dolcetto is dark-fruited with ripe aromas of violets, blackberry, black cherry, plum, and pencil lead. The supple, but racy palate offers more dark fruit flavors over well-knit tannins and a succulent, buoyant finish. Fabulous with salumi, smashing with a cheese plate after dinner. This has a fine ratio of generous fruit to structure to terroir detail without any of the heat or excess that sometimes characterizes the vintage. I’m regularly impressed by the wines from Elio Sandri and can say without hesitation that he is a grower to watch. John McIlwain

  • red
  • 52 in stock
  • $24.99

  • Organic
  • red
  • 38 in stock
  • $22.99

Sandri, Elio 2016 Langhe Nebbiolo

The 2016 Sandri Langhe Nebbiolo had a ruby to garnet robe. Fine rose petals, black cherry, cherry stone, hints of iron, spice and game. The mid-weight palate offers the classic flavors of cherry and rose water, succulent acidity, and dried violets with dusty ripe tannins. This has good concentration and drive with corresponding weight and is a fine pairing with wild mushroom risotto and an even more felicitous pairing with a sliver of Taleggio. Cascina Disa is rather quickly becoming one of my go-to Langhe growers and Elio Sandri a bright talent. John McIlwain

  • red
  • 19 in stock
  • $24.99

  • Organic
  • red
  • 3 in stock
  • $34.99

  • red
  • 1 in stock
  • $189.99

  • red
  • 13 in stock
  • $179.99

  • red
  • 3 in stock
  • $179.99

  • red
  • 1 in stock
  • $179.99

  • red
  • 7 in stock
  • $59.99

Italy Tuscany

  • red
  • 4 in stock
  • $67.99

  • red
  • 20 in stock
  • $26.99

  • red
  • 22 in stock
  • $22.99

Fornacina 2012 Brunello di Montalcino Riserva

Fornacina only produces their riserva bottling in their very best vintages. From 100% Sangiovese Grosso selected from vineyards in Castelnuovo dell'Abate, a charming village hanging over the Abbey de Sant'Antimo a couple kilometers south of Montalcino. This riserva wine is vinified in stainless steel for thirty days before  spending 48 months in the huge Slavonian oak casks traditional to the region. After this, the wine spends another twelve months in bottle before being released to the market. This allows an extraordinary delicacy of tannic texture that belies this wine's immense power. This is on the spicier side for Brunello, with notes of morello cherry and plum enrobed in silken hints of baking spices like cinnamon, vanilla, and licorice. Full bodier, rich, and elegant, this wine is fantastic with braised meats, filet mignon, wine-based stews, and osso buco. Andrew Farquhar

  • red
  • 10 in stock
  • $74.99

  • Organic
  • Low Sulfur
  • red
  • 22 in stock
  • $48.99

  • Organic
  • Low Sulfur
  • red
  • 15 in stock
  • $15.99

  • red
  • 4 in stock
  • $44.99

  • red
  • 19 in stock
  • $28.99

  • red
  • 4 in stock
  • $44.99

  • red
  • 15 in stock
  • $21.99

  • red
  • 3 in stock
  • $11.99

Lecci e Brocchi 2017 Toscano IGT Il Meticcio Rosato

(Was $19.99) The delicious "Il Meticcio" is a blend of Canaiolo, Malvasia and Ciliegiolo - a blend dedicated to their mixed breed dog "Tiberio." The wine shows a beautiful pink/orange color  and aromas of red currant, cranberry, blood orange and rose, quite lovely. One finds bright red currant and tart morello cherry on the palate which is ripe and sapid but light and refreshing with stone and mineral flavors lingering in the finish with red fruits and citrus. Quite delicious now, this should drink beautifully over the next 12 to 24 months.

  • rosé
  • 5 in stock
  • $17.99

  • Organic
  • Low Sulfur
  • red
  • 9 in stock
  • $29.99

  • Organic
  • Low Sulfur
  • red
  • 16 in stock
  • $39.99

  • Organic
  • Low Sulfur

Monte Bernardi 2016 Chianti Classico Retromarcia

Retromarcia means “to back up” or “to reverse” and is Michael Schmelzer’s reference to an old approach to Chianti that is hard to find today, focused on allowing the character of Sangiovese to show above everything else.  The wine is made from 100% Sangiovese composed of young vines planted on a mix of galestro and sandstone soils.  The grapes are fermented with native yeast on the skins for 2 weeks in stainless steel and then raised in a mixture of old barrels and unlined concrete tanks for 18 months before being bottled unfiltered.  As a classic Chianti should be, the acidity is mouthwatering, warming up the palate for a range of food; try it with everything from classic red sauce pastas, sauteed greens, and saltier cheeses all the way to richer food like roasted lamb or game birds.

  • red
  • 32 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 53 in stock
  • $18.99

  • red
  • 6 in stock
  • $39.99

  • red
  • 5 in stock
  • $29.99

  • red
  • 5 in stock
  • $21.99

Misc. Italy

  • red
  • 3 in stock
  • $33.99

  • red
  • 9 in stock
  • $49.99

  • red
  • 11 in stock
  • $21.99

  • red
  • 18 in stock
  • $16.99

  • red
  • 20 in stock
  • $15.99

  • red
  • 4 in stock
  • $54.99

  • red
  • 4 in stock
  • $49.99

Calabretta, Cataldo 2013 Cirò Classico Superiore Rosso

The Greeks started producing wine in Cirò about 3,000 years ago and used to offer it to winners of the ancient Olympics. The Calabretta family has been growing grapes in this part of Calabria for four generations, but in 2008 Cataldo and his sisters Maria and Michela decided to start their own estate and refurbish the family cellar. Cirò Rosso Classico is made from 100% Gaglioppo, which is the main grape variety of the production zone of Cirò DOC. Their vineyards are situated on rolling hills of limestone and clay about 50 meters above sea level. The harvest takes place at the end of September. There are 14 days of skin maceration, fermentation takes place using wild yeasts, the wine then matures for 10 months in glazed concrete tanks and seven months in the bottle. The Rosso is very earthy and gamey with lots of black plums and cherries. After about three hours, it really opened up with hints of mushroom and violets. Definitely pair it with strong flavors like Chicken Marsala, Braised Beef Ragu with Garlic Polenta, or Porcini Mushroom Risotto. Christine Manula

  • red
  • 1 in stock
  • $21.99

  • red
  • 2 in stock
  • $18.99

  • red
  • 31 in stock
  • $32.99

  • red
  • 17 in stock
  • $32.99

  • red
  • 57 in stock
  • $12.99

  • red sparkling
  • 2 in stock
  • no discount
  • $18.99

Defino 2016 IGT Terre Siciliane Frappato

Defino comes from organically farmed grapes (a friend who is one of Tuscany’s best winemakers consults on the winemaking), and it’s a really lovely fresh red, light and juicy but with plenty of intensity on the palate. This is on the short list for the ultimate pizza wine, but really we mean that in reference to: “it’s Tuesday night, and we want a glass of something delicious that doesn’t break the bank”. Actually Frappato is a terrific food wine — a red-wine-with-fish wine, and very versatile.

  • red
  • 43 in stock
  • $13.99

  • Organic
  • red
  • 39 in stock
  • $15.99

  • red
  • 29 in stock
  • $17.99

  • red
  • 12 in stock
  • $29.99

  • Organic
  • Low Sulfur
  • red
  • 16 in stock
  • $18.99

  • red
  • 36 in stock
  • $24.99

  • rosé
  • 1 in stock
  • $36.99

  • rosé sparkling
  • 33 in stock
  • no discount
  • $13.99

La Visciola 2015 Cesanese del Piglio DOCG Ju Quarto

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. The Ju Quarto is sourced from a 60-year-old vineyard planted over a decomposed volcanic sand, rich in iron and showing a red hue. The wine is vinified on native yeast in lined-cement, and rested in large barrels for around a year. It is a more delicate expression of the grape with beautiful cherry fruit and red floral tones on the nose.  The palate is light, almost airy, with bright acidity and very little tannin. Subtle rather than effusive it shows cherries, bay, and mint with a long elegant finish.  I would pair it with less assertive food to better enjoy the delicacy of the wine; think leaner charcuterie, pasta, simply prepared fish, poached chicken, or with caprese salad. Andy Paynter

  • red
  • 4 in stock
  • $34.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Mozzata

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. The Mozzatta is the most assertive cuvee from the estate, made from 60-year-old vines planted on a “grey, clay soil,” that is a clay with some degree of incorporated limestone. Like the other reds it is vinified on native yeast in lined-cement (though with the addition of 20% whole cluster rather than being entirely destemmed) and then rested in large barrels for around a year.  The result is a much more assertive style of Cesanese with more earthy flavors.  The nose is brooding, showing pine needle and forest floor over ripe red fruit and black pepper spice.  The body is quite full with grippy tannins and plenty of acidity thought it shows deeper flavors rather than extra weight on the palate.  The finish is dry and quite mineral.  Try it with grilled sausage, chops, rich vegetable dishes, carbonara or other full flavored pastas. Andy Paynter

  • red
  • 8 in stock
  • $38.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Vicinale

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. Sourced from the same vineyard as the Passerina wines the estate produces, the 2015 Vicinale is the most approachable Cesanese from La Visciola.  The nose carries hallmark flavors of tart and brambly red fruit with herbal tones of bay spice and pepper plant.  The palate is quite light with whispery tannins, and tart, fresh acidity carrying plenty of red raspberry and cherry fruit with a slight menthol tone leading into a dry finish.  As with all Cesanese wines I can't imagine enjoying this without food: give it a shot with margarita pizza, red sauce pastas, charcuterie, semi-firm cheese, or of course with pasta carbonara for a truly classic pairing.  Andy Paynter 

  • red
  • 16 in stock
  • $28.99

  • Organic
  • Biodynamic
  • Low Sulfur

La Visciola 2015 Cesanese del Piglio DOCG Vignali

Cesanese is perhaps the most “important” indigenous red grape of Lazio, capable of making fresh red wines with intense perfume and delicate structure. The reds from La Visciola are all varietal Cesanese from different plots showing distinct features of this underappreciated grape. The Vignale plot was planted in the 1960s on a soil of mixed sand and clay.  It is vinified with native yeast in lined-cement, and rested in large barrels for around a year. The Vignale shows a more definitely spicy nose with black pepper, allspice, and fruit tones of cherry and orange zest with dried bay leaves.  The palate has a fairly rich texture with fine-grained tannin and restrained acidity, showing poise but with a bit more heft than the Ju Quarto.  The Vignale will pair easily and widely; try it with everything from pizza and simple veggie dishes to carbonara, pork chops, or roasted mushrooms. Andy Paynter

  • red
  • 10 in stock
  • $34.99

  • Organic
  • Biodynamic
  • Low Sulfur

Le Strie 2014 Rosso di Valtellina

Azienda Agricola Le Strie is a tiny property located in Valtellina, composing a little over 1 hectare of vines located in Sassella and Valgella subzones, producing around 7,500 bottles annually. The grapes are farmed organically, hand-harvested, and fermented with indigenous yeasts in stainless steel. The subsequent wine ages for about 18 months in large botti. The Le Strie Rosso di Valtellina has a wonderful nose of raspberries, red and black cherries, red plum, rose, and crushed violets. The palate is precise, at once delicate and lifted, but also carrying intensity, with soft tannins and bright acidity. With a hint of earthiness, this wine worked beautifully with a mushroom risotto, but I wouldn't hesitate pairing it with a Thanksgiving feast! Oskar Kostecki

  • red
  • 12 in stock
  • $27.99

  • Organic
  • Low Sulfur
  • red
  • 14 in stock
  • $44.99

  • red
  • 9 in stock
  • $48.99

  • red
  • 15 in stock
  • $39.99

Montoni 2013 IGT Sicilia Feudo Vrucara

The first written record of the Vrucara vineyard is dated 1590. The vines aren’t quite that ancient, but the vineyard is planted with pre-phylloxera vines that are at least 100 years old, and which also provide the material for any new Nero d’Avola plantings at Montoni. As is the practice for the rest of Montoni, only copper and sulphur have ever been used in the vineyards. Vrucara grapes are fermented in cement for about 4 weeks on the skins, followed by 4 years in cement, 6 months in large wood, and 6 months in bottle – unfined, unfiltered. In most other hands you could expect something oaky and pompous; the great thing about Vrucara is that it’s a lively and elegant wine of real subtlety; the intensity and depth that comes from the very old vines almost takes you by surprise, and it has great persistence and thoroughly satisfying balance. It’s delicious now, but I think would be very interesting to cellar – the oldest Vrucara I’ve tasted was 12 years old, and it seemed to have plenty left to develop. This is one of the very best Sicilian reds – one of a very few Grand Cru wines of Sicily. Jamie Wolff

  • red
  • 12 in stock
  • $48.99

  • Organic
  • Low Sulfur

Montoni 2016 IGT Sicilia Nero d'Avola Lagnusa

The Lagnusa Nero d’Avola vines ranging in age from 20-50 years old, and they give the wine remarkable depth and complexity. It has an opulent, silky texture, but it’s also a juicy and racy wine, with intense red cherry fruit, herbs like mint and thyme, and a hauntingly long stony finish. This shows the quality of much more expensive wine, and it’s full-on competition for the best Nero d’Avola from Vittoria and Pachino. Jamie Wolff

  • red
  • 51 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 19 in stock
  • $31.99

  • Organic
  • Biodynamic
  • Low Sulfur
  • red
  • 11 in stock
  • $9.99

  • red
  • 6 in stock
  • $21.99

Pranzegg 2013 Mitterberg Lagrein Quirein

Lagrein is a grape that shares many similarities with Syrah: deep berry fruit, a savory smoky character, and distinct herbal tones. In the hands of Martin Gojer it yields a full-bodied wine that nonetheless captures a sense of alpine freshness. The wine is fermented with 70% whole clusters for four weeks with a submerged cap for the first two.  It is then raised in old, small barrels for two years and bottled without fining or filtration. The wine shows savory aromas of ripe blackberry, turned earth, leather, tobacco, and black pepper. The palate is full and quite smooth, with grippy tannins, focused acidity, and more flavors of forest floor and rich black fruit.  It is well suited to rich foods; try it with game meat or lamb, smoked sausage, cured cheese, hearty vegetable dishes, or with stew.  Andy Paynter

  • red
  • 6 in stock
  • $29.99

  • Organic
  • Biodynamic

Pranzegg 2013 Mitterberg Schiava / Vernatsch Campill

Of all the wines made by Martin Gojer at Pranzegg, the Schiava is to me the most interesting. Schiava wines are often pleasant thirst-quenchers of little substance but Martin saw greater potential in his vines. Sourced from 50 year-old vines trained in pergola and farmed biodynamically, this is a more profound expression of the grape. The wine is fermented with 30% stem inclusion and macerates for 6 weeks in large conical vats followed by elevage in old oak and cement tank for 10 months. Tart cherries and raspberries leap out on the nose over aromas of lavender, black pepper, and slight hint of leather.  The palate is medium bodied, with great acidity, delicate tannins and a lifted mineral finish.  Martin described it as a “really charming full bodied wine that is on the other hand drinkable,” and I couldn't agree more.  Try it with duck or wild boar, charcuterie, hard cheese, mushroom dishes, or rich pasta. Andy Paynter

  • red
  • 11 in stock
  • $29.99

  • Organic
  • Biodynamic
  • red
  • 9 in stock
  • $32.99

Pranzegg 2014 Mitterberg Schiava / Vernatsch Campill

Pranzegg 2014 Schiava (Vernatsch) Campill. From 50 year-old biodynamically farmed vines fermented partial whole cluster. 12% abv. Medium dark garnet translucent robe. Nose offers an array of brambly hedge fruits with black and red currant, wild blackberry, and bosky pomegranate aromas dominating, with faint notes of wet bark, dusty violets, blackberry seed, and game peeking around the edges. On the lighter-side-of-mid-weight palate, the wild berry flavors vie with salty and ferrous soil notes for attention, giving way to to notes of plum skin, and cassis, with a mouthwatering, savory acidity propelling the finish. Great balance between fruit, earth, and freshness. A fine pairing with tagliolini with Prosciutto San Daniele, radicchio, and poppy seeds, but I could see this with roasted pigeon on red wine bruschetta, or gnocchi with speck and Grana Padano. Martin Gojer makes such vibrant and gratifying wines. It’s almost embarrassing that I don’t drink them with more frequency. John McIlwain

  • red
  • 10 in stock
  • $27.99

  • Biodynamic
  • red
  • 18 in stock
  • $19.99

  • red sweet
  • 2 in stock
  • $274.99

  • red
  • 7 in stock
  • $29.99

  • red
  • 16 in stock
  • $17.99

  • red
  • 6 in stock
  • $39.99

  • red
  • 2 in stock
  • $11.99

Terraquilia 2016 Lambrusco dell'Emilia Col Fondo Falcorubens

This gorgeous sparkling red is made from Lambrusco Grasparossa, which produces a rich and  velvety  wine, owing to its thicker skins and more pronounced tannins than other Lambrusco varieties. Grasparossa grows best in hilly sites, like those where Terraquilia is located, in Guiglia, just south of Modena. Grapes are grown organically, harvested by hand, and made into wines with very low added sulfites. The wines are made col fondo, with the sediment from the lees remaining in bottle, giving the wines a lovely texture and a slight haze in the glass. The nose is very aromatic with fruity and floral notes of fresh cherry, violet, blackberry, and sweet spices. The palate is full and dry with flavors of cassis, black cherry, rhubarb, a refreshing mineral core and an earthy finish. This wine has enough weight and acidity to be paired with pastas, tomato-based sauces, or perfectly with pizza. Anna DeBeer

  • red sparkling
  • 9 in stock
  • no discount
  • $17.99

  • Organic
  • Low Sulfur

Vinica 2011 Tintilia del Molise Lame del Sorbo

Tasting Vinica’s Tintilia makes me wonder how this grape ever fell out of favor in Molise in the first place. It seems particularly well adapted to the high altitude vineyards of the region, showing a balance between ripe fruit and fresh acidity. The grapes are crushed at low pressure and allowed to ferment naturally in open top vessels before being held in steel tanks for two years. There is no temperature control at any point, which allows malolactic fermentation to occur naturally over time. The wine has a pleasant herbal tone of green pepper that peaks out on the nose over tart berry fruit, red roses, and moist earth. The palate is quite fresh and marked by bright acidity and soft tannins with a pleasant, earthy finish. This may not be a wine to cellar for ten years but it is a wine that casually conveys a sense of joy and is a carefree food pairing choice. Give it a try with rich pasta dishes, roast pork, stuffed mushrooms or open it at your next summer barbeque. Andy Paynter

  • red
  • 15 in stock
  • $19.99

Vinica 2013 Tintilia del Molise Lame del Sorbo

Tasting Vinica’s Tintilia makes me wonder how this grape ever fell out of favor in Molise in the first place. It seems particularly well adapted to the high altitude vineyards of the region, showing a balance between ripe fruit and fresh acidity. The grapes are crushed at low pressure and allowed to ferment naturally in open top vessels before being held in steel tanks for two years. There is no temperature control at any point, which allows malolactic fermentation to occur naturally over time. The wine has a pleasant herbal tone of green pepper that peaks out on the nose over tart berry fruit, red roses, and moist earth. The palate is quite fresh and marked by bright acidity and soft tannins with a pleasant, earthy finish. This may not be a wine to cellar for ten years but it is a wine that casually conveys a sense of joy and is a carefree food pairing choice. Give it a try with rich pasta dishes, roast pork, stuffed mushrooms or open it at your next summer barbeque. Andy Paynter

  • red
  • 7 in stock
  • $19.99

  • Organic
  • Low Sulfur
  • red
  • 4 in stock
  • $64.99

  • red
  • 4 in stock
  • $64.99