Once upon a time I loved Zinfandel. But over the last 15 years, they have gone all syrupy on me and there are very few I want to drink. Then... read more →
The still wines from Suriol are so under the radar—time for a label makeover? Because inside, the value is stunning. These are not simple wines; they are truly expressive. This... read more →
Here we’ve got those Gredos sandy soils with gneiss and pink granite in the village of the same name. The grapes were whole-cluster cold macerated for 40 days in concrete,... read more →
This was just the thing on a late summer night, when there was a little dinner but a lot of wine was desired. Even though it’s made through carbonic maceration,... read more →
I find immense pleasure from Corbières. This one comes from a combination of soils: limestone, clay and grave. Hand-destemmed, foot- crushed and then it is stainless-raised. The best maintain this... read more →
Jean-Sebastien Gioan starts with grapes from a mix of his vines planted in 1938, 1959 and 2007 for extremely low yields. The fermentation is started with pied-a-cuve and the classic... read more →
I was in Frankly Wines and Christy said, take! It only gets one night of carbonic then it finishes with alcoholic fermentation, gets moved to enamel-lined stainless (new to me),... read more →
The Swiss former architect also makes wines that hide from the new cool kids. Yet, like the other Mas to the left, it’s a tragedy. This domaine always delivers freshness... read more →
Put your nose here and you’re in the Rhône, for sure. The soils at the domaine have those big stone, galet-like rocks and plenty of iron-rich, red clay. The fermentation... read more →
What’s a little skunk between friends? Just a little bit? Maybe call it oyster shell. No matter what you call it when combined with the stone and the fruit of... read more →