Cornas’ Thierry Allemand worked for the post office, and Serge Scherrer is the winemaking postman of Saint-Quentin-la-Poterie. Both men have white hair, one is retiring and selling off his vines... read more →
The 100+-year-old vines are squarely in Minervois but as the wine is 100% carignan it wears the more broad designation Côtes du Brian. Falling in love with old vine carignan... read more →
This Mexican winery has gone through ups and downs and some trauma over the past few years. But now it has come out on top. All of Bichi’s 2021s are... read more →
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 →