Exhausted at the Dive’s end, I stopped at Mathieu’s table, expecting nothing but fatigue. Wrong! One sip of this wine from north of Sancerre, and I woke right up to... read more →
Goyo is a bit of an intense maniac and he, like Francis Boulard in Champagne (what, you skipped that piece?), separated from his family to make natural wines. From high... read more →
I’m beginning to think that the appley chenin is one of the hardest grapes to work with. It reacts poorly to overworking and easily loses its acid. But when it’s... read more →
The Bret brothers are more known for the negoçiant business of their last name, but Domaine La Soufrandière in the southern part of Burgundy, in the Macon, is their home... read more →
Château le Puy’s biodynamic and unsulfured Barthelemy is now available in the US (and yes, it ages gorgeously), but this cuvée was new for me; accessible, gorgeous, angular, rich in... read more →
What’s a little skunk between friends? Just a little bit? Maybe call it oyster shell. No matter what you call it when combined with the stone and the fruit of... read more →
Proof positive that you don’t have to use carbonic to get carbonic gulpability (without the amylics). Australian Anna Martens (lives in London with her husband Eric) makes this at her... read more →
I drank a lot of this pet’nat last month and never tired of it. There’s a crisp snap to the wine, always refreshing. And even better out of magnums. Glou.... read more →
When I was out at Les Marchand Wine Bar in Santa Barbara, tasting through wines from the Jurassic Vineyard we all indulged in this one, and drank and drank even... read more →
All of Fabio’s 2013s are worth seeking out. Remember the albillo (some sauvignon-like skunk), the malvar (which would get both my hardcore and geek stamps, with some interesting Band-Aid mint,... read more →