This Retsina is perfect for any modern day Symposia. It’s cloudy, exciting and only faintly resinated. No vintage is allowed under the Retsina designation, but do know that this is... read more →
So what does assyrtiko taste like outside of Greece, in San Diego County, grown on decomposed granite 1400 feet above sea level? This bottle answers that question. The winemaking decisions... read more →
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 →
This refresher gets a two month fermentation in stainless. It’s unusual with its touch of jasmine and pine forest—but no pine infusion here. Then there’s a long lingering mandarin and... read more →
Welcome to my new summer white wine obsession. This is one of my most house-gifted white wines of 2023. With a touch of skin, raised for a short time in... read more →
The website claims that this was an ancient recipe from their grand- grandfather—who made wine in what is now Bulgaria. Skin contact for eight days and during fermentation the pine... read more →
Headed up by siblings who studied winemaking at Geisenheim University, this winery is a classic in the making. While the wine might read a little conventional, ut when it’s hot... read more →