Thessaly is in northern Greece, 700 feet up in the hills. Just over a day of skin contact gives a hint of texture which is supported by a further 30%... read more →
At first this blend seems a bit too direct and grapey but the next day, the wine turned charming. Days three and four? The fruit evolved into something more savory.... read more →
This lovely nebbiolo comes from Ferdinando’s vines in Monforte d’Alba. Right upon opening the wine is reduced and brash, a young child with an innocent rosy flush. By the third... read more →
Fruit for this bottling comes from the Que Syrah vineyard, planted in 1994 and sitting at 850 feet elevation, four miles from the Pacific. The grapes are fermented with 75%... read more →
I’ve been an unabashed fan of Nicolas since I first visited his tiny domaine in 2015. Ever since I pounce on his new vintages with eagerness. This gave pure pleasure.... read more →
If you have had experience with older bottles of Mastroberardino’s Taurasi, you will understand the greatness of Tecce’s wines. Mastroberardino’s glory days are in the RIP category, but Tecce lives... read more →
From 85-year-old vines grown at 1800 feet, the grapes ferment in open, old chestnut tini for 40 days. All in all the wine gets five years of aging. Three years... read more →
Lacryma Christi is the DOP created for indigenous grapes grown around the imposing Vesuvius volcano. The piedirosso from the volcano’s southern foot is from own-rooted vines that are between 25... read more →
Another winner from Marco Merli. This ferments for thirty days on the skins in cement tank. Like so many of these new releases, the wine is reduced and lives on... read more →
Panagiotis Dimitropoulos’ Peloponnese vineyards are certified organic with biodynamic sensibilities. His beautiful vineyard work comes through in this grape. And what a grape it is. I’ve never experienced santameriana before. Is... read more →