Italy Piedmont

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Avondo 1980 Gattinara

When opened a few hours beforehand, this wine showed notes of sour cherry, under-ripe raspberry and red forest fruit on the nose, along with some signs of development: undergrowth and dried mushroom. The palate carries a faint touch of oak spice, vanilla, and a hint of smoke.

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

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  • 8 in stock
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  • 19 in stock
  • $39.99

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  • 22 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

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  • Organic
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  • 3 in stock
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  • 11 in stock
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  • Organic
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  • 13 in stock
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  • Organic
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  • 1 in stock
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  • 15 in stock
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Clerico, Francesco 2015 Barbera d'Alba

All of Francesco Clerico’s wines (Barbera, Barolo, Dolcetto, and Nebbiolo) could be used in a class as textbook examples of traditional Langhe wine. Clerico’s certified-organic vines are in Bussia di Monforte (mostly in the Colonello sub-zone of Bussia Soprana, and also in Bussia Dardi), an easy walk from his cantina in Borgata Bussia Soprana - like the wines, a hamlet that feels as though time has passed by. 2015 was a good year for Barbera in general; Clerico’s is cool, deep, and lifted, with lovely balance between bright plummy fruit and earthy, savory and forest-y notes. It makes perfect sense for Thanksgiving, as it should work well with all of the varied components of the meal, even the cranberry. Jamie Wolff

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  • Organic
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Conterno, Giacomo 1999 Barolo Riserva Monfortino

Decanted for 5 hours: pale rim, nice bright core; the nose floral, tar and cocoa — tight; on the palate ripe black cherry, tannic / chewy, dense — lots of extract; very full bodied but balanced; great finish — a burst of fruit at the end that reminds me of the La Tache ‘peacock’s tail’ — at any rate a rare phenomenon. After 72 hours: the wine has really opened up — all of the elements are more evident; it all marries together beautifully — this is clearly a great wine — one for the record books. JW

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  • Organic
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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.

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  • Organic
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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".

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  • 15 in stock
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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

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  • Organic
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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

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  • 26 in stock
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  • Organic

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

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  • Organic
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