This is a brill lambrusco by some young dudes who started up in 2005. They use the charmat method. This captures the CO2 into a closed tank for its fizz... read more →
Last year I profiled a crazy dude making crazy wine in Zona del Barbaresco who had a composter he called “the mother shit.” He likened cutting the tips of his... read more →
A 25-year-old vineyard. The wine is raised one year in glass demi-johns and/or porcelain egg-like contraptions of his own design. The wine has an iron vibrant, edgy—make that very edgy.... read more →
I had heard of this wine but never tasted it until I was at a tea and champagne terroir exploration and lo and behold, it was there. The wine was... read more →
Claude and his son Etienne work in a part of the Loire full of forest. Here is a different expression of sauvignon blanc than the Quartz (to the right). From... read more →
Vinified and aged in old wood, the wine is long and lovely. Full of a grapefruit, juicy ripe acid—all sorts of citrus threading through the wine. A zingy experience.
I am happy to add another real Soave to the category. Here you go: Sant’Alda. This gets fermented in a combination of large oak casks and stainless steel tanks. The... read more →
Everyone loves Vince, as I will—once I meet him. He learned the soil from Alsace’s Patrick Meyer. Once the grapes from his volcanic soil arrive into his winery, he gives... read more →
Côt (also known as malbec) loves old vines, cool climate and limestone. And it loves the Touraine, and Damien Delenchenau loves it all. Damien’s vines are 100+ years, old, gnarled,... read more →
Claude’s son Etienne makes this little wine from the gascon grape, rare and indigenous to their area in western Loire. It makes for a small-berried bunch that can be a... read more →