What a fun wine that has a glug-glug deliciousness about it. Pinot noir really has such an interesting expression in this part of Piemonte. The fruit is just enough to... read more →
I sampled this in the States, in Slovenia and in France, and I did a double-take every time. The blend is pretty exciting. The fruit is co-fermented with 8 to... read more →
This wine has been absent in the United States. The reason, according to La Stoppa’s Elena Pantaleoni, is because of merlot and cabernet’s lack of popularity with those who look... read more →
Elena told me that her barbera doesn’t manage to go through malolactic. “It just can’t,” she said. “The acidity is too high.” But in these examples the lack of malo... read more →
Elena told me that her barbera doesn’t manage to go through malolactic. “It just can’t,” she said. “The acidity is too high.” But in these examples the lack of malo... read more →
This is a star in the making. Little Clémence came back home from wine school and is leading her adorable family into the land of biodynamic, low sulfur champagne and... read more →
John Okruashvili is a native of Sighnaghi, a high-tech guy who started to make wine in 2009. His vineyards are in Nukriani, from a higher elevation than much of the... read more →
Pablo is a thinker. He thought to blend four parcels and treat them differently. First there’s partial saignée from the 1er cru and village plots. Then another portion goes through... read more →
Joe Pedicini has a long commute from his home in Brooklyn to the Oregon vines, but somehow when the wine gets to the bottle, the work looks simple. This vineyard... read more →
Why oh why oh why isn’t there more carignan in California? The grape suits the place and climate so very well. And up in Mendocino? It so often seems brilliant.... read more →