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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.
Along with some fine older Italian wine, we've received some great bottles from more recent vintages from a collector who decided he'd bought a bit too much (as though such a thing exists...); this includes some excellent 2004s - it's been a while since we've had any for sale.
Lighter and much more open in the glass. Lovely — fruit and stones, rich, spicy, a lot of material, dry, savory, long — excellent. JW
Two elements of the production of this wine are both fascinating to the wine geek and make an important contribution to the character of the wine: 1) the grapes are crushed by foot, super old style; this avoids a potential problem of mechanical crushing, when bitter tannin can be extracted from broken stems and seeds. In turn this method supports 2) the fermented wine is left to macerate with the skins for 60 days. Even the die-hard trads hardly ever go past 40 days (Roagna being another exception, using a crazy-long maceration for some of their wines); in these skilled hands the result is not over-extraction but instead a sense of depth that’s profound. Looking back at 3 years of notes for Burlotto’s Monvigliero (2005, 2006, 2007), my impressions are very consistent, with my first note being “tartuffo!” (or truffle). Then, roses, chalk, cocoa, aromatic herbs, citrus — orange peel. These carry through on the palate, supported by very ripe tannin, excellent depth. The wine is subtle, elegant and fine. Certainly 10 years in the cellar will make it worth waiting. Really a beautiful wine. JW
Amazing finesse for 2007, especially given the uncompromising vinification (see our note for Monvigliero 2006). A wine for the cellar, nonetheless this has a lovely open quality, especially on the palate where it tastes very clean with good freshness and vivacity, along with a lot of depth. Plenty of ripe tannin; cocoa, tea, rose, chalk, truffle — an aristocratic wine, and one of the very best of the 2007s tasted. Gold Medal! JW
Classic Nebbiolo nose — earthy, mineral, wild red fruit — raspberry — strawberry, a little violet; this is actually delicate and refined; old fashioned wine but clean and pure; very fine tannins, medium bodied, plenty of fruit and LONG.
A true grand wine. Sweet fruit, stony mineral, earth on the nose with some dark tobacco/molasses notes; this is more solid and darker than the Rupestris. Very classic, tight, and long, with great balance between fruit and mineral. One for the cellar and for the record books. As you may know, the Pie Franco means pre-phylloxera root stock; in any case it's something magical. JW
Fèlsina’s single vineyard Chianti Classico on rocky soils produces a robust, full-bodied wine full of earth and spice. What a value! This wine is just hitting its stride. It has already benefited from extended maturation in the bottle; it will drink well over the next 10 years. TB