With degrees in chemistry and enology, how do Sam Baron and Shaunt Oungoulian make wine this good? It IS a new world. I guess this is what happens when generations... read more →
I loved this so much I poured it in Ireland when I was showing off natural- made beauties. A blend of Garnier’s two crus, the grapes have a long press... read more →
Ever wonder what sherry would taste like if it wasn’t fortified? Well, sort of like a Jura wine under flor (yeast that sometimes forms on the top of untopped-off barrels)... read more →
Bravo, Mike Roth. He sourced the grapes from sandy loam over gravelly clay, central coast soils, 2.25 tons of grapes, pressed whole cluster. It was then racked to neutral oak... read more →
High elevation, limestone and good sense. That’s what makes this wine, from vines planted around the time I visited the Dolomites, in 1999. Raised in stainless and then plunked into... read more →
Quentin Bourse is a friend of winemaker Frantz Saumon and something must have rubbed off. This is great stuff, and it should be on the high chenin alert list. Terroir... read more →
Ms. Sabre, a brave soul in Burgundy, has had some tough times and some tough vintages, but in 2013 the wines are really lovely. If you don’t know her yet,... read more →
I blind tasted this at Discovery Wines and almost nailed it. Loire Valley Gamay? Vines near Clos Roche Blanche? Like the actual gamay from Clos Roche Blanche? Trevor was nodding... read more →
Almost everything Celine and Laurent produce out there in southern Burgundy gets the AF approval. Very structured, with zingy acid, long and lively all wrapped up in a medium-bodied package.
From the Southern Rhône town of Vaison la Romaine comes a vibrant wine made from biodynamic syrah, grown on limestone. Now, I’m usually not too in love with syrah from... read more →