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 firstname.lastname@example.org .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
That’s “vooltooray," in Italian. It’s not a bird, it’s a very large mountain – an extinct volcano, in fact. As you may recall, volcanoes make for very good farming because of the fertile soils produced by past eruptions. Some of the best agricultural land is actually not adjacent to Monte Vulture, but 10-15 miles to the east, where there are excellent grape growing conditions. Along with Taurasi (which is about 40 miles west), the Vulture is considered the best terroir for Aglianico; by contrast, the Vulture wines are elegant and much less rustic than Taurasi. In recent decades a lot of modern, very polished, very oaky wines have been produced in the Vulture, and it’s been hard to find transparent and distinctive wine. But we lucked-out with Madonna delle Grazie; we’ve been working with their 4 bottlings of Aglianico del Vulture for 3 years, and we are still thrilled with the wines every time we taste them. And finally, we’re having a visit from Paolo Latorraca, who farms and makes wine with his father and brother. Paolo’s an energetic and entertaining guy, and he agreed that it would be very interesting to taste his wines along with some older Aglianico. So please join us for dinner at Franny’s, for great food, and Aglianico del Vulture from Madonna delle Grazie, and older wines from d’Angelo, and Paternoster, and older Taurasi from Feudi di San Gregorio, Terradora, and Mastroberardino. Jamie Wolff
Drogone comes from a small parcel of vines planted in 1964. The wine is aged for two years in older, large tonneau of French oak, and then for years in bottle — the 2007 is the current release. A wine of great depth and considerable density, it shares the elegance and finesse of all Madonna delle Grazie wines. It's very cool to taste the highest quality Aglianico that has some age; we're happy that it's still available at such a fair price. John Rankin and Jamie Wolff
Dinner at Franny's, including great food, 6 wines from Madonna della Grazie; Aglianico del Vulture 1995 and 1998 from d'Angelo, and 2 cuvees of 1998 from Paternoster. Plus Taurasi 1996 Feudi di San Gregorio, 1998 and 2000 Terradora, and Mastroberardino 1973 ("one of 2 best vintages of the decade") and Mastroberardino 1990, and a surprise or two...
A deeply-colored, dry and aromatic winter rose from the Aglianico grape. Fuller in body than what we often drink during the high heat of summer, this has a plush, silky mouthfeel with plenty of generous cherry fruit, a hint of bitterness on the finish, and streaks of smoky Basilicata minerality throughout. I would love this as a bolder, fall aperitif rose while cooking or welcoming guests, and at the dinner table as a refreshing yet substantial companion to any vegetarian or poultry-based feast. Karina Mackow
Making Aglianico in a fresh, food-friendly style is not easy; in so many wines ripeness takes over, resulting in a charmless,“hot” wine that tastes of alcohol and roasted fruit. Messer Oto* avoids these pitfalls and showcases Aglianico's ability to carry lifted flavors of brambly fruit and smokey minerals. This is very dry but with some rich black fruit, ripe tannins, and plenty of peppery nuance and complexity; bright acid provides balance and makes this a very versatile food wine to accompany anything from grilled salmon or chicken to burgers or richer stews. John Rankin and Jamie Wolff *There is a fine public fountain in the Vulture town of Venosa which dates to the 1300s and which is named for a “Messer Oto”, who must have been a local boss of the day.
Liscone is an old Contrada, or farm; Paulo says that the fruit for the Liscone bottling comes from younger vines — only 30 years old... After 15-20 days in open-top fermenters, the wine goes in old tonneau. It's intense — smokey, very mineral. Savory, with ripe tannin, this isn't a fruit-driven wine, but a really sophisticated expression of the Vulture. The wine is certainly drinkable now, but this is a fine candidate for mid-term aging. A bottle tried recently was open for three days and still quite delicious. Fine stuff! John Rankin and Jamie Wolff