We specialize in, and feature Rhode Island's largest selection of, organic, natural and small-production wine and grower-Champagne, as well as numerous spirits, sakes, and craft beers, ranging in price from the everyday to the special occasion.
Gift cards available in any amount.
12% discounts on a case of wine, mixed or otherwise.
Our Blue Tag section is buy one/get one half off – everyday.
WE ARE OPEN FOR INDOOR SHOPPING BUT feel free to still order through oure-comm if you are more comfortable that way, or you may also call 401-621-9650 (don't leave a message) or email shop @ campusfinewines.com. We offer statewide delivery Tuesday through Saturday with a $50 minimum order; Providence and immediate surrounding areas can be same day depending on time received, next delivery day for all other areas.
It's cool, it's crisp, we're ready for it! Got a bunch of new wine, starting with this organic red blend from a family that's been making wine in Vaqueyras since 1723. Roucas Toumba Pichot Roucas 2020, is just big & bold enough for sliding into these cooler days and nights. It's loaded with dark plum, black pepper, a touch of smoked meat, and that warm stony Rhone sensation, but it's edges are nimble & lively. Just $14.99, it's what's called a "no-brainah".
Got some more Dressner too, mostly what we've already had in the past, but new vintages. On the French stuff, the tariff-less prices aren't so bad, so it's a good time to snag what you can; next year (and maybe the year after) will likely be slim-pickins and lots more dough, as the drinking world does battle for the little bit of French wine that will be available.
Here are many words on La Stoppa: La Stoppa is a 50 hectare property in Emilia-Romagna founded in the late 19th century by a lawyer named Gian-Marco Ageno. Of the 50 hectares about 30 are planted to vines, and the rest is forest (and the remains of a medieval tower). In 1973, with no winemaking or growing experience, Elena Pantaleoni’s father purchased the property. In 1991 Elena joined her father in working the estate, and at that same time began farming organically (they were certified in 2008). The previous owner had planted non-native varieties like Chardonnay, Sauvignon Blanc, Tokay, Pinot Gris, Grechetto, and Pinot Noir which were not suited to the soils or the climate of the region; it wasn’t until 1996 that these were ripped up and replanted with Bonarda, Barbera, and Malvasia.
Elena Pantaleoni now works with winemaker Giulio Armani to make minimal intervention, real wines true to place and grape. Fermentation is with native yeast with no added sulfur, skin-contact is lengthy, and the wines are bottled unfiltered and unfined. Fermentations and aging take place in stainless steel (for entry level wines like this Trebbiolo), concrete, and Slavonian and used French oak barrels. Elena has chosen to use IGT classification instead of DOC so that she has freedom to work around the regulations regarding varieties, geography, and production techniques.
Trebbiolo Rosso is Barbera and Bonarda from younger vines of 10-25 years that grow on heavy clay soils. It’s medium-bodied and full of juicy black currants, fall-spices, anise, and perhaps a little bit of rose on the nose; it finishes with light, pleasant tannins. It’s a perfect wine for red sauce, pizza, meatballs…
Ageno is the only dry white (technically an orange wine) of the estate and named after its founder. It's 90% Malvasia di Candia Aromatica with the rest Ortrugo & Trebbiano. It's macerated on the skins in stainless and/or cement for four months, then aged in 40 hectolitre wooden tanks, and bottled unfiltered and without sulfur. It's very aromatic, as Malvasia tends to be. It's full-bodied and intense, with a wide array of flavors including orange pith, apples, tea, spice-box, etc, and grippy tannins on the finish.
Clos de la Roilette covers 9 hectares of one of the best slopes in the Beaujolais Crus. The estate borders the Moulin-à-Vent appellation & produces wines known both for their youthful beauty & for their ability to age gracefully. Depending on the vintage, the wines here can typically be laid down for 5, 10 years, or more.
Fernando Coudert bought the estate in 1967; since the mid-80s, his son Alain has been making the wines. The terroir and the older vines contribute to the richness and depth of their wines.
Speaking of French wine (but not Dressner) we got some Burgundy that isn't on our shelf because there's simply no room: Domaine Tortochot is a family estate in Gevrey-Chambertin established in 1865. The family owns 12 hectares, 80% of-which are in the villages appellation, 10% premiers and grand crus: they have 7 rows of Clos de Vougeot, usually enough for three barrels. Again, Burgundy is expected to go through the roof, so, while these aren't cheap, they're about as accessible as they'll be for the foreseeable future. Here's an article on the producer if you'd like to dig in a little more.
Mary Taylor Wines: the Sala Sisters of Sicily
Mary Taylor spent over two decades working in the wine industry before starting this label that operates like a negoçiant and focuses on small-production, organic, affordable, real wine from real people (usually women), in France, Portugal, Spain, and Italy. We picked up the Sicilian red & white, both $15.99.
The Sala family has been farming their vineyards in western Sicily, south of Marsala, for four generations, working only with native grapes. Two sisters, Clara and Annamaria Sala, now operate this organic farm known as Tenuta di Gorgi, in Mazara del Vallo, a city well known for its fishing and famous for its shrimp. A bird sanctuary surrounds the property, making it sound even more magical…
The Sicilia Bianco (Clara) is 100% Grillo grown on a single hectare in the Gorghi Tonde and Preola Lake Nature Reserve. It’s salty-fresh, citrus and floral driven, light and bright. Have it with seafood (of course!), salads, Sicilian olives, or as an aperitif.
The Sicilia Rosso (Annamaria) is from 15 year old vines grown in the Contrada San Nicola vineyard outside the village of Mazara del Vallo. This is an elegant yet crushable red. The fruit is bright and juicy with lip-smacking, mouth-watering acidity. It’s a party wine, a pasta wine, a people-pleasing wine.
We got some stacks of 2020 Rogue Vine Pipeño Tinto and Blanco.
Leo Erazo and Justin Decker started Rogue Vine in 2011 in a one-car garage in Concepcion, Chile. They make wines from the Nipas and Guarilihue subregions of the Itata Valley. All of the vineyards are hillside, dry-farmed bush-vines that are a minimum of 60 years old, with some over 100 years old. The soils are primarily decomposed granite with a mix of clay and quartz. Farming follows the Itata Valley tradition of doing it all by hand and by horse. The winemaking is simple: native yeast, concrete globes, old barrels, no corrections, with minimal or no sulfur prior to bottling. Part of Rogue Vine’s focus is "to promote the rich culture and history of this long neglected and rural farming community."
Pipeño Rosso Liter 2020, $16.99, is 100% organically farmed Cinsault, Pais, and Carignan from multiple high-elevation vineyards planted between 1800 and 1960. It's bottled unfiltered and unfined. It's fresh and juicy, with a touch of smoke and earthy, brambly underbrush. Put a little chill on it!
Pipeño Blanco Liter 2020, $17.99, is 100% organically farmed Semillon, Chasselas, and a dash of Moscatel from multiple high-elevation vineyards planted between 1930 and 1950. Grapes are fermented in concrete and old barrique, and the white is also bottled unfiltered, unfined, and with minimal SO2. It's tropical, zesty, a little bit funky....
A little bit of Al di la del Fiume rolled in late last week.
Azienda Agricola Al Di La Del Fiume in Emilia-Romagna is “The Farm Beyond the River”. It's a small, biodynamically farmed, 27 hectare property, three of which are planted to Albana and Barbera. Everything here is done by hand & without chemicals or additives. We've had the Fricando amphora Albana in the past, but this is the first time we've gotten the other three. There's not much to be had, get them while you can! The Zirudela has a similar flavor profile to the Fricando, even though it's not skin-contact (as far as we know). The Dagamo is amphora Barbera and takes a little bit to open up but when it does it's a true pleasure to drink. Elegant, mineral, length, dusty tannins. All the things. The Birichen is gentle, herbal, fizzy Grechetto.