Takahiko purchases the pinot for this wine from a neighbor’s plot. He said that the land had once been dedicated to forest and cherries, and the vineyard has little topsoil.... read more →
Earlier versions were 50/50, but now this blend is 85% pinot and 15% zweigelt—though the percentages depend on the vintage, then it is fermented in plastic tubs and raised in... read more →
Suzuki destems, but ferments whole berry in open vats. He says because he works solo, open vats are easier, and anyway, he says, his wife likes this style of wine.... read more →
The chardo here is a combo of their fruit from their Hokadate vineyards and from bought Yoichi fruit that is sustainable. Whole cluster pressed there’s a bit of CO2, and... read more →
Antoine Lienhardt is one of my recent favorites vignerones, among the new kids bringing respect to the Nuits-Village area. I really don't think I tasted one wine during my visit... read more →
While it's available state-wide, I had to go to Burgundy to taste this, which I did at a little mini-tasting Tomoko Kuriyama hosted this winter. She told me, "This is... read more →
Some of the Donkey and Goat 2022s are really standouts. Like this fashionably cloudy wine that might cure your pet’nat fatigue. With edgey Mendocino fruit, it has a rosy, cherry-like... read more →
Karim Vionnet is one of the unsung producers of the Beaujolais. I'm not exactly sure why because more than not, the wines hit that delicious zone. Raised in Morgon, not... read more →
Donkey & Goat is grown in California and made in Oakland. The 2022s are worth your while, but this one stands out as one of my top picks from Tracey's... read more →
I can’t tell you too much about this wine except that my first guess was Georgian, although I was stumped by the grape. Turns out I was stumped because it’s... read more →