Fine and Rare


We’ll use this page to keep the list of wines we offer of significant age or rarity.
All wines listed are extremely limited in stock, so please call (617) 522-6416 to confirm availability.

Updated April 10, 2015

1979 Chateau d’Angludet Margaux $60
1983 Chateau Chasse Spleen Moulis $75
1990 Chateau Livran Medoc $40
1975 Chateau Maucaillou Moulis $50
1995 Chateau Meyney $65
1983 Chateau Pichon Longueville Baron $100
1997 Chateau Barde-Haut Saint Emilion $40
1995 Chateau Grand Mayne Saint Emilion $65
1998 Chateau Grand Mayne Saint Emilion $75

1971 Château Climens Sauternes Barsac $250
1987 Château Lafaurie Peyraguey Sauternes $40
1988 Château Doisy Védrines Sauternes 375ml $55

Burgundy / Jura
1978 Remoissenet Beaune Toussaints $100
1988 Mongeard Mugneret Bourgogne $50
1996 Burguet Gevrey Chambertin Vieilles Vignes $75
2002 Geantet Ponsiot Gevrey Chambertin Vieilles Vignes $85
2008 La Pousse D’Or Corton Clos du Roi $100
2010 Jean Foillard Morgon “Cuvée 3.14″ $75
2010 Ganevat Cotes du Jura Blanc “Cuvée Orégane” $57
2009 Ganevat Arbois Blanc “En Barby” $74
2009 Ganevat Arbois “Sainte Cecyle” $62
2011 Ganevat Cotes du Jura “En Billat” $69

2009 Bartolo Mascarello Barolo $125
2010 Bartolo Mascarello Barolo $145
2010 Giuseppe Mascarello Barolo Monprivato $155
2010 Luigi Pira Barolo Marenca $75
2010 Luigi Pira Barolo Margheria $65
2003 Giuseppe Rinaldi Barolo Le Coste $140
2010 G.D. Vajra Barolo Bricco delle Viole $85
2010 G.D. Vajra Barolo Bricco delle Viole 3.0L $400
2010 G.D. Vajra Barolo Albe 3.0L $200
2001 Ar.Pe.Pe. Sassella Rocce Rosse $105

1975 Altesino Brunello di Montalcino Montosoli $100
1964 Selvapiana Chianti Rufina Riserva $200
2005 Testamatta (Bibi Graetz) Toscana $100

1976 Conde de Valdemar Rioja Gran Reserva $140
1981 Conde de Valdemar Rioja Gran Reserva $120
1991 Conde de Valdemar Rioja Gran Reserva $80
2002 R. Lopez de Heredia Tondonia Rioja Reserva 1.5L $110
1991 R. Lopez de Heredia Tondonia Rioja Blanco Gran Reserva $100
1994 R. Lopez de Heredia Tondonia Rioja Gran Reserva $100

NV Equipo Navazos Montilla-Moriles La Bota de Fino No. 45 $80
NV Equipo Navazos Montilla-Moriles La Bota de Fino No. 54 $80

2001 Musar $65
2002 Musar $58
2004 Musar $54

1970 Feist $70
1970 Gould Campbell $80
1985 Warre’s 375ml $50

1974 Inglenook Napa Valley Cabernet Sauvignon $90
1974 Inglenook Napa Valley Cabernet Sauvignon Limited Cask D-6 $125

A night in Alto Piemonte

We arrived in Alto Piemonte on a light-jacket-weather spring afternoon and quickly met Andrea from Guido Platinetti (above left). He sped us up the hillside of Boca for us to take a look at his vines and those of a few of his neighbors. We were fascinated to learn that a century ago, the area was a far more significant wine production zone, with upwards of 800 hectares under vine. With the incredibly arduous task currently underway of replanting a handful of promising overgrown slopes, the total will soon be close to 20 hectares.

Before heading back to town, we stopped at the foot of the hill to meet and taste the wines of Davide Carlone (bottom right) at his cellar. Actually, our primary destination was Davide’s father’s garage, where he stores an astounding collection of close to a hundred antique motorcycles, including debut and early models from Harley-Davidson, Ducati, Moto Guzzi, et cetera. Tasting Carlone’s wines afterward from the current vintage going back a decade or so, it’s clear that he has inherited his father’s obsessive nature and transferred it to producing Boca. 

Our day ended at the home and winery of Francesca Castaldi (bottom left), where we were joined by Francesca and her son Marco, Andrea, Davide, and a handful of other winemakers in the area. A large table in ine corner of the room quickly became littered with dozens of bottles of new and old vintages of nebbiolo, barbera, vespolino, et al; while an even larger table was decorated with an immoderate array of local cheeses and meats, bread, and a large pot of paniscia, the recipe for which we will soon provide…

An odd blend of Italian, French, and English conversations slowly crescendoed above the blaze of the woodstove, as our memories faded under the night. 

Scallop crudo & Muscadet

leloupEvery winter, just as the mercury starts to nosedive, I feel a great sense of relief at the welcome sight of dozens of different brightly colored citrus at the grocery store. Their range of hues from lemony green to rosy orange stand out against winter’s monotone of grey. Their arrival is doubly well-timed to brighten up my kitchen repertoire, which by January has usually sunk deep into “comfort mode”. A liberal dusting of grapefruit zest is just what I crave to wake up my chilled senses, and I find that even when it is illogically cold outside, I look for the those same refreshing notes in crisp white wines, like Muscadet.

Bernard Chereau’s family has been making Muscadet from some of the most prized vineyards between the Sèvre and Maine rivers of the western Loire since the 15th century. Bernard classifies his different cuvées according to each particular vineyard site, to showcase melon de bourgogne’s naturally expressive personality from different soil types and exposures. This cuvée’s long-winded name  “Comte Leloup de Chateau de Chasseloir de Ceps Centenaires” bares the family name – Leloup – who originally planted this 8 hectare parcel of 100-year-old vines, likely some of the oldest in the region. Fermentation with all of Chereau’s wines is spontaneous with indigenous yeasts; once complete, this cuvée is allowed to rest on its lees in cement tanks for 12 months before bottling and later aged for 3 years before release. Elegant and clean, this wine delivers loads of sea brine and tart lime zest, with surprising body and Muscadet’s classic cutting mineral finish. It’s a match made in heaven for any fresh shellfish, but in the winter I particularly love it with plump, fresh sea scallops, served crudo style with a liberal dose of citrus.


This recipe is simple and easy to prepare, and will come as a welcome change from the heartier, more typical winter dishes we are all cooking these days. Thinly sliced sea scallops have enough body and richness to stand up to fresh citrus in a light vinaigrette with a bit of vinegar, olive oil, and a kick of spicy fresh chili. The recipe lists grapefruit juice, but its easy to substitute other citrus – blood orange works well, or pomelo, or a combination of a few different types. Let the fruit inspire you.

Scallop Crudo with fresh citrus and chili
Serves 2

(If you see Maine Bay scallops, substitute them for the sliced bay scallops. They are a fraction of the size and can be used whole. They are sweet and delicate and a real treat in this dish, when you can find them.)

4-5  fresh sea scallops, sliced thin
1 tsp. grapefruit zest
Juice of 1 grapefruit
2 tsp. Banyuls vinegar
4 tbsp. extra virgin olive oil
1 Scotch Bonnet pepper, ribs removed – slice one half in thin strips, and reserve other half
sea salt to taste
A few wedges of one blood orange, removed from pith and thinly sliced
A handful of minced fresh chives, and some little pieces of fennel fronds

In a non-reactive bowl, combine grapefruit juice, olive oil, vinegar, a pinch of salt, and the ½ pepper. Take a quick taste test and tweak – if the grapefruit is super sweet you might want another drop or two of vinegar.

Arrange the sliced scallops on a plate and generously dress with vinaigrette. Top with the slivers of blood orange, pepper slices, fennel fronds and chives, and a sprinkle of sea salt crushed between your fingers. Serve chilled.

— Jess Smith