Category: piedmont

2018 Pico Maccario Lavignone Rosato

Staying cool with this Italian rosé this Wine Wednesday. Strawberries, white cranberries, and watermelon on the nose with some additional stony minerality on the palate.

3/5 bones

$$

Barbera

13.5% abv

Piedmont, ITALY

WHAT IS THE GREATEST ITALIAN WINE?

Do you like Barbera? How about Nebbiolo??  Barolo??? Tonight behind the bar, the very knowledgeable Marco from Italian importer Dalla Terra will be behind the Lions Club Bar pouring wines from one of our favorite producers in Piemonte (aka “the Piedmont”), a hilly region in Northern Italy that produces the country’s finest wines.  The Vietti winery, managed by the family’s fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmont’s famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil.  The autumn winds blow chilly and cold.  We’re your homies who bring you wine, and this is a great opportunity to warm up with some fine Italian wine, to pick up a little for the house, and to learn a little more about what these different wines are.

As per usual, we’ll have WINE, BREAD, CHEESE, VINYL & LOVE!

Vietti, Langhe Nebbiolo Perbacco 2016

100% Nebbiolo grapes coming from different vineyards, mostly in the area of Barolo, with a little from Barbaresco as well. Each parcel is processed and aged separately until when they select the ones that will be included for the blend of Perbacco or the ones that will keep ageing to become Barolo Castiglione (excluding the parcels from Barbaresco). Which is to say, a lot of Nebbiolo claims to be declassified Barolo – this one truly is, and it tastes like it.  There’s generous, big dark fruit here along with menthol notes and a lot of spices; the wine shows a notable intensity while retaining an essentially mid-weight style. Strong, intense and powerful when young, complex and elegant as years go by – pretty much like a Barolo there as well, right? This is for your stews, hearty ragout, your game, your sharp, aged cheese – big strong things basically. Killer stuff, and a particularly excellent value this year!  Organic, vegan.  $30

Vietti, Barolo Castiglione 2015

100% Nebbiolo, old Guyot-trained vines on clay and limestone, natural yeast, 24-30 months in oak. Vietti’s Castiglione Barolo is the primary Barolo produced by the winery. It is named after Castiglione Falletto, the commune where the Vietti winery is situated, but it contains grapes from a careful selection of the best 15 Grand Cru of the Barolo zone (Bricco Fiasco, Bussia, Fossati and Ravera, to name a few) all located around Castiglione Falletto. Truly a remarkable expression of Barolo year after year, it’s also a remarkable value.  The 2016 is a mix of grapes from Castiglione Falletto, Monforte, Barolo, and Novello (province of Cuneo), all vinified separately before blending. (Pro tip: they only make a certain amount of Barolo. The extra wine goes into the Perbacco – and there was a lot extra this year!)

The Vietti winery, managed by the family’s fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmont’s famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil. Organic, vegan.  $66

Vietti, Barbera d’Alba Scarrone 2016

Ruby purple colour with intense aromas of ripe red and black cherries. With refreshing acidity, rich tannins, full body, the single vineyard Scarrone has finesse, excellent balance, great complexity, integration and a long lingering finish. Pricier than most Barbera and that’s because most Barbera isn’t grown on such special vineyard land – that generally gets reserved for Nebbiolo. What a difference an a acre or two can make. There’s a delicacy and raciness to the acidity that’s surprising and takes this grape to the next level. We’re sold. Come check it out.  Organic, vegan. $50  

Vietti, Roero Arneis 2018

And the white knight! This grape is leaner than Chardonnay but with a lot of texture and ability to transmit the specific nature of its place of origin. Previously called “white Nebbiolo” by many, grown and exported by few, Arneis has emerged from its long hibernation in the last decade or so and is receiving all the accolades it deserves. We’ve carried several in the last few years and Vietti’s, recently returned, has remained a staff favorite. In the last few years, winemaker Luca Currado eliminated precise measurements of acid and tannin levels in favor of a more intuitive, wine-specific approach, and we can taste that immediacy here. He also stopped publishing tasting notes, preferring that wine critics and drinkers apply their own perceptions and preferences to his wines. Bravo Luca! Organic, vegan.  $25

THURSDAY NIGHT TASTING 6-8PM:  ITALIAN STALLIONS

We’ve been thinking of Italy a lot lately. It has more genetic diversity in terms of wine grapes than any other country by a LOT. And of course there’s what we call “the Italy factor”. We never seem to have enough of these wines on hand (at home) because they go so well with food we always drink them right away. Perhaps you have more self-control. But probably not. So you need a bottle or two. So tonight our old friend Spencer Harrington(!) will be behind the Lions Club Bar, pouring a few of our faves.

As always, we’ll have WINE, BREAD, CHEESE, VINYL & LOVE!

G.D. Vajra is located in Piedmont in Northwest Italy. The winery sits at the highest elevation in the commune of Barolo, in a village called Vergne. The Vajra family has farmed Bricco delle Viole, the highest cru in Comune di Barolo, since the 1880s. Today, the Vajra family continues the vineyard research focusing on the influence of soil and climate change. “Wines that do not need to talk out loud or flex their muscles. We ask them to touch the hearts of all.” – G.D. Vajra

G.D. Vajra, N.S. Della Neve Extra Brut Rosé NV

A champagne-method rosé nature of 50% Nebbiolo, 50% Pinot Noir. Nostra Signora Della Neve is a rosé de saignée. The juice stays in contact with the skins at low temperatures for just a few hours. In the spring following to the harvest begins the second fermentation, followed by a rest on the lees of around 48-60 months. Vajra is trail-blazing the rediscovery of Chiaretto di Nebbiolo and the wines of the 17th century – long before Barolo was created – through “N.S. della Neve” and “Claré JC”, a partial whole-cluster fermentation of pure Nebbiolo. The high elevation vineyards particular to Vajra provide the high acidity needed for this fantastic sparkler. Organic. $40

Vajra Barbera d’Alba Superiore 2016

Wild and brambly, this deep purple beauty is brooding and layered, with red and black forest berries, and a note of plum as well. The tannins are supple but quite present and the finish is quite long. A vibrant wine for sure, with many layers to discover. Attention to detail and a real appreciation of nature are hallmarks at Vajra and it continues to show in the wines. Anyone who thinks this grape can’t be complex needs to try this – seriously deep-end Barbera. Organic.  $35

The Estate Coltibuono in Chianti Classico is considered to be one of the most representative wines of the appellation. The “abbey of good harvest” is at least a thousand years old according to the Marchio Storico and the monks of Coltibuono, the Vallombrosan may have been the first to cultivate Sangiovese in Tuscany. The monastery was active from 1000 C.E. to around 1800 C.E. when Napoleon annexed most church property in Tuscany. Some he gave away to friends or as political favors, some he sold. Thus, there were two owners between the time of the annexation and the abbey’s purchase by the Stucchi’s ancestors in 1841. It is now a hotel and you can stay there!

Badia a Coltibuono, Chianti Classico 2016

This wine is the result of natural production methods using organically-grown Sangiovese and Canaiolo grapes from the estate vineyards. Grapes are hand-harvested and sorted, fermentations are done with indigenous yeasts, and after 3 weeks of maceration on the skins, the wine is moved to French and Austrian oak casks to age for 12 months. This wine is incredibly well-balanced, tightly knit with supple tannins, mineral notes, and a mouth cleansing fresh acidity. Emanuela Stucchi and her siblings are seventh generation stewards of the property. The philosophical approach is to maintain both the integrity of Sangiovese and the unique terroir of Chianti Classico through organic farming practices, clonal diversity, restrained use of new oak barrels and the shunning of dominant varieties such as Cabernet Sauvignon.  Organic. $24

🍷🍖🥧🥂🍽 THURSDAY NIGHT TASTING 6-8 PM: Our favorite food wines for everyone’s Springtime Feast. Whether it be Easter, Passover, or just the celebration of Spring in general, @drsugarman @vinotas_selections will be pouring some of our favorite wines to share at the table! #drinkwine #greenpoint #champagne #chardonnay #burgundy #piedmont #barbera #Sicily #perricone #easterfeast #passoverseder #dinnerparty (at Dandelion Wine)
https://www.instagram.com/dandelionwineshop/p/BwaCLVOH4vt/?utm_source=ig_tumblr_share&igshid=hsm3wxv5vmfb

🍷🍖🥧🥂🍽 THURSDAY NIGHT TASTING 6-8 PM: Our favorite food wines for everyone’s Springtime Feast. Whether it be Easter, Passover, or just the celebration of Spring in general, @drsugarman @vinotas_selections will be pouring some of our favorite wines to share at the table! #drinkwine #greenpoint #champagne #chardonnay #burgundy #piedmont #barbera #Sicily #perricone #easterfeast #passoverseder #dinnerparty (at Dandelion Wine)
https://www.instagram.com/dandelionwineshop/p/BwaCLVOH4vt/?utm_source=ig_tumblr_share&igshid=hsm3wxv5vmfb

2016 Damilano Barbera d’Asti DOCG

Spending a pretty stoic Sunday with this Barbera d’Asti. Black and red cherries, blackberries, and a hint of clove on the nose. Pretty much the same on the palate with a bit more red cherry on the finish. Cheers!

3/5 bones

$$

Barbera 

14.5% abv

Barbera d’Asti (Piedmont), ITALY

2016 Damilano Barbera d’Asti DOCG

Spending a pretty stoic Sunday with this Barbera d’Asti. Black and red cherries, blackberries, and a hint of clove on the nose. Pretty much the same on the palate with a bit more red cherry on the finish. Cheers!

3/5 bones

$$

Barbera 

14.5% abv

Barbera d’Asti (Piedmont), ITALY

2015 Riva Leone Gavi DOCG

Callin’ it in with a Gavi today. Lemon, apple, and pear with a hint of melon and minerality on the nose and palate. Here’s a great drink-while-cooking and maybe cook-with-it wine. There isn’t much to worry about here – it’s simple and straightforward but with nice melon notes and decent minerality.

3/5 bones

$

Cortese

12% abv

Gavi (Piedmont), ITALY

THURSDAY NIGHT TASTING 6-8PM:  

STARS ON THE BAR!

NEBBIOLO, BARBARESCO, BAROLO, BOCA

When the temperature drops like this I always find myself looking for wines that bring the power and the depth that only a noble red grape can. One I think almost everyone can agree on is Nebbiolo. While it’s occasionally grown in other places, it’s mostly a creature of the Piedmont, in Northern Italy, with the majority coming from the Langhe region and with more specific areas including most famously Barolo, but also Barbaresco and Boca. Each place offers specific combinations of climate, soil and exposure that combine with centuries of winemaking traditions to coax some of the most profound expressions of any red wine on the planet. Tonight, you can come to Dandelion and taste all four with an expert – John List of Artisan Wines. We’ll have plenty of snacks from Eastern District, and the deep grooves on our turntable will make you forget the wind. And these very, very special wines will make you forget, well, everything! The Lion in Winter Loves You!

Fratelli Alessandria, Langhe Nebbiolo Prinsiot 2016

Founded in 1807, this historic Barolo winery has belonged to the Alessandria family since 1870.  Fratelli Alessandria produce wines from their own grapes only, and have kept things family-run. I think of Alessandro – the winemaker – as having a light touch, and Allessandria consistently offers wines that show the delicate side of the Langhe. The roses side of the proverbial “tar and roses”. $26

Cantina del Pino, Barbaresco Albesani 2013

Cantina del Pino has emerged recently as one of the most important producers of Barbaresco. But their vineyard and family history go way back. The very first wine labeled as Barbaresco, made by the “father” of Barbaresco, the renowned enologist Domizio Cavazza in 1894, was made from one of their vineyards. The patriarch of the family planted a pine tree there when his first son was born and over time it became known as Cantina del Pino. That tree, depicted on the label, still stands today, a hundred yards from Vigneto Santo Stefano in Albesani, which has been long considered a Grand Cru of the Nieve part of the Barbaresco zone. And the wine we’ll taste tonight is made from grapes grown there. No chemical fertilizers, and vineyards are managed with an extreme respect to the enviroment. Vines average 40 years old. Wines are neither fined nor filtered. Against the conventional wisdom, I’ve recently found some Barbarescos to be more aggressively tannic than many Barolos. See what you think. $65

Silvano Bolmida, Le Coste di Monforte Barolo Bussia 2013

Silvano Bomida is a winery that pay more attention to phenolic ripeness than most, which is to say they spend a lot of time making sure that not only the inside of the grape is ready to pick, but that the skin is “ripe” as well. Now everyone does this to some degree but in places like Bordeaux, Napa, and Piemonte, the stakes are a little higher. Because the skin plays a large part in what kind of wine this is going to be. They want to be able to extract a lot from the skins – polyphenols, tannins, and other compounds – and they need those compounds to be ripe in order to achieve the variety of flavors, the richness, the depth and even the delicacy that the powerful wines of Barolo are justly famous for. I found this one an amazing example of that. Complex, beautiful, powerful and rich, with rose, cherry, eucalyptus, mineral, and riot of black fruit. Barolo Bonus: it’s ready to drink now! $50

Le Piane, Boca 2015

Boca is a pleasant surprise for anyone who hasn’t experienced this smaller appellation in Piemonte. The fruit is very upfront, without any compromise in depth, length or savory and earthy notes. This wine seems like a more perfect delivery of all that Nebbiolo has to offer at the high end, at least in the short and medium term. There’s a viscerally satisfying freshness here I haven’t experienced with any Barolo or Barbaresco. (I’m not giving up my Barolo and Barbaresco!) $70

‘Fornace’ named after an old brick kiln on their property in Roero, makes this skin-fermented biodynamic Arneis that is an absolute delight to smell and drink. 🍁🍊🦁🔥 #drinkwine #biodynamicwine #orangewine #piedmont #arneis
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