A crazy blend of red and white grapes with floral, bacon and tannin, savory and sandy from one of my favorite producers in Emilia-Romagna.
The 2014s have hit the U.S., finally. Find brilliance in the face of what could go down as one of the worst vintages of the century. There’s the raised volatility... read more →
Elena Pantaleoni believes in tradition and a continuity of her heritage, the proof is always in the bottle and glass as it is with this bonarda/barbera blend. The heavy clay... read more →
Don’t forget Austria’s Meinklang. Sure, they’re not in the “natural wine club,” but they will be soon. If you can forget the (for now) somewhat conventional (for biodynamics) sulfur additions,... read more →
Nicoletta Boca laments that her precious barberas are ignored because she works in the dolcetto-centric village of Dogliani. Big mistake. For one, the price is right, especially for a bottle... read more →
Everything here is subtle. Its alcohol (12% ABV), rose, blackberry, dust, tannin and its mouthfeel. If you’re in NYC, head to Discovery Wines to pick up this big boy, and... 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 →
Former restaurateur Noel Diaz works out there on Treasure Island, buying from a variety of vines. When he’s able to have his own vineyards watch out, but meanwhile, take a... read more →
In a world full of difficult-to-love barbera, this one is a joy. Tannic yet balanced, the whiff of cinnamon and turmeric gives it some touch of gulpable exotica. If you... read more →
Gutturnio is a DOC that came into being only in 2010. By law, the wine must be a blend of barbera and croatina, and it can be fizzy or still.... read more →