From a 9-hectare estate, made by the Boisard boys. The vines are over 30 years old from gravely soils. Aged in barrel for eight months, and as I’ve tasted these... read more →
Had no idea there was a province in Lazio that had an IGP called Frusinate, which allows a wide range of grapes, all of the international targets as well as... read more →
Massimo Marchiori & Antonella Gerona work on clay and limestone, utilize fiberglass fermentation tanks and old vines of weird grapes. This one bottomed out at 10% ABV, a pink-skinned grape... read more →
Think that you have to press a wine off of skin quickly? Then think again. Silvio Messana poured the grapes into anfora and then left the wine on the skins... read more →
In the fall this was shy and shrill. Now, six months later? It’s a testament to patience. For some reason this made me rethink everything I knew about burgundy. It’s... read more →
Are you in the Cyril Fhal fan club? Why not? On his gneiss soils, he makes wine of pleasure and that extra element of depth. But, while this wine went... read more →
From the clay and limestone of Corsica’s Patrimonio AOP comes a pretty spectacular vermentino. The domaine has been biodynamic for a decade, and this wine has everything I want from... read more →
From three parcels of schist and vines between 16–90 years old comes a broad, horizontal, delicious wine. After a touch of pot on the nose comes the orange and tangerine... read more →
Hate apple cider in your wine? Then pass, but if like me this is a non-issue, you’ll find plenty of enjoyment here. Macerated in anfora for up to three months,... read more →
Chateau Meylet’s Michel Favard was one of the first (if not the first) Bordelais in biodynamics (1989). A gentle soul who makes ethereal Bordeaux from limestone soils, the wines just... read more →