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5218 Lawton Avenue
Oakland, CA 94114


Oliver McCrum Wines has been importing small production Italian wine and distributing to fine retail and restaurant establishes throughout California since 1994. Over time, our portfolio of producers has steadily grown to over 45 producers from 15 different regions of Italy. We look for typical Italian wines with clarity and freshness, usually made from indigenous Italian grape varieties using clean, transparent winemaking techniques and no obvious use of oak. 


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Filtering by Tag: Sangiovese

Harvest Report 2015: Podere Salicutti, Tuscany

Michele Boscia

Harvest beginning date 09/14 with 6 workers for picking and manual selection of grapes and 4 workers for carrying and second selection of the grapes before destemming.

Harvest duration 6 days.

Cool and windy weather.

Grapes maturation almost perfect in all the vineyard. Integrity of the fruit also very good.

Mechanical destemming and whole berries discharging without crushing into steel tanks, just by gravity.

Sugar level medium/high, but not stratospheric, in perfect balance with a relevant structure and extract and an unusually sustained acidity.

Spontaneous fermentation start within 24-48 hours. Fermentation last almost 10 days.

Maceration, longer than the historical average value, last 4/5 weeks.

The malolactic fermentation of all selections performed and completed in stainless steel.

First rating of the wines ranging from very good to excellent.

--Francesco Leanza, Owner & Winemaker

New Producer: Podere Salicutti

Michele Boscia

We are excited to be getting back into Tuscany after some years not selling any Tuscan wine. Podere Salicutti is the first of three new Tuscan producers we will be introducing over the next few months. We have a limited first release available now.

Some notes on Podere Salicutti from Kerin O'Keefe's wonderful book on Brunello di Montalcino:

If you appreciate the subtle elegance and complexity of great Burgundy, this is your Brunello: luminous and garnet-colored with earthy flavors and a silky palate. Proprietor Francesco Leanza makes his graceful Brunellos with organic farming methods, wild yeasts, and as little intervention as possible in the cellar...[he] ended up choosing an ideal location that has allowed him such great fruit that it need only be guided rather than forced [in the cellar]... These are some of the best Brunellos...

I agree completely with these notes. The wines are fermented using native yeasts, then aged in a combination of puncheons and large barrels made of French oak, and they show extraordinary elegance, a characteristic that is not always the first thing one notices about Brunello di Montalcino, as well as the acidity and fine tannins that promise a long life in the bottle. Leanza is one of the three founders of Sangiovese Per Amici, a group that was set up to represent an alternative to the Consorzio of Brunello di Montalcino, which many observers feel is not a trustworthy guardian of the appellation after the Brunellogate scandal of a few years ago, and subsequent efforts to allow non-traditional varieties in Rosso di Montalcino.   - Oliver

Podere Salicutti has an incredible array of interesting information about their philosophy, organic farming practices, soil composition, vineyard details, and winemaking details on their website. Following are links to the tech details of the two wines we currently have in stock now. 

Rosso di Montalcino 2010

Brunello di Montalcino 2008