There’s an enclave of winemakers clustered in the Ardeche who work with the kind of cold carbonic maceration used by the early natural winemakers. There, Manuel Cunin and Vincent Fargier... read more →
This charmer comes from just outside the border of Beaujolais in the Macon. From 400 meter elevation of granite, this lovely wine is raised in old barrels. Here’s a study... read more →
From the wrong side of Beaujolais, meaning not inside any of the crus, comes a very, very right wine. Bruno makes this from a plot of 50-year-old vines outside of... read more →
Love. Love. Love. Did I say love? Every time I drink this I’m happy. Whole bunches and closed ferments captures the fruit in just a few days of carbonic maceration.... read more →
Raised and fermented in cement, there’s a good percentage of whole cluster in the pressed juice. This adds plenty of crunch and spice as well as carbonic-like fruit and charm... read more →
Alix Roque is a charming young woman, and we’ll be hearing more from her as she has taken over working these ten hectares from her mother, Catherine. But for now,... read more →
From a single namesake parcel of 50-year-old garnacha vines on decomposed granite soils in the town of Villena, Alicante. Fermented in steel, raised for 12 months in 2- to 4-year-old... read more →
In a 12.5% alcohol package straight from the spookily beautiful Dolomites is a beauty of a Bordeaux blend, something that I don’t recommend too often. But this one sure did... read more →
Alwin Jurtschitsch works in the town of Langenlois in the Kamptal where Heiligenstein, which for some reason is so much fun to pronounce, is arguably its most profound terroir. There... read more →
A native of Catalunya, Mario Rovira started to make wine to its northwest in Bierzo in 2011. This is his second vintage and we’ll be watching him. Want to practice... read more →