A friend and I drank this in the backyard of his East Village apartment. I could see why he was so enthused. This is a terrific little wine from Los... read more →
Diego Losada had a guitar habit and a science education. If you’re going to head for zero/zero winemaking, the coupling of those talents is spectacular preparation. He rents 15 parcels... read more →
Salvador Batlle Barrabeig’s Còsmic is birthed from 9.5h in Emporda, northeast Catalonia near Girona. This was my favorite from his recent line up. Grown on granite and calcarious clay, it’s... read more →
Gustavo has been making wine from his family’s vines for over a decade. This bottling is from youngish vines in San Juan. He was trained in conventional biodynamics (Benziger) but... read more →
Maca and Thomas made this wine from a mix of adjacent vineyards of granitic soils. The cinsault and carignan grapes are co-fermented and macerated on the skins for a brief... read more →
This wine comes from a crazy, high altitude vineyard of vines that look like little trees. The grapes were destemmed then cofermented for 5 days in wood vats and then... read more →
One side of the Pieroth family is more conventional and the younger generation, Christine, is natural. This is the expression of her vision for pinot. From her family’s Nahe estate,... read more →
Go and drink or go and get drunk, no matter which way you interpret these words, this wine will serve you well. Did merlot ever taste this good? Camille &... read more →
From a 200-year-old granitic soil vineyard located in Nacimiento in Bío-Bío, the wine is destemmed, fermented whole berry, pressed off then aged in 10-year-old beechwood (rauli) barrels where it stays... read more →
Philippe Bordes retired from plumbing and swapped out a drain snake for secateurs as he turned to the vineyards. From 9 hectares in Saint Chinian, with his wife Emma, they... read more →