The Guarilihue region of Itata was long known for its small plots of hilly, fabulous terroir. That’s the homeland for Tinajacura’s fruit. This wine is made with old, own-rooted cinsault... read more →
Maca and Thomas made this wine from a mix of adjacent vineyards of granitic soils. The cinsault and carignan grapes are co-fermented and macerated on the skins for a brief... read more →
Philippe Bordes retired from plumbing and swapped out a drain snake for secateurs as he turned to the vineyards. From 9 hectares in Saint Chinian, with his wife Emma, they... read more →
I’m a sucker for carignan from just about anywhere other than the celebrated Priorat. I prefer the grape direct, untarted up, like this one from Calce village in the Roussillon. The... read more →
Jason Charles’ wines are solid and delicious. In a season when one looks for interesting rosés this bottle should definitely be on your radar. The fruit comes from cool Mendocino,... 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 →
If only California would wake up to the carignan truth for their region. They should worship the grape. This wine is one reason why. 25% stem inclusion, iron edge, freshness... read more →
The second vintage I’ve tasted of this wine gives a peek into what San Diego can do. It’s delicate, vibrant and intense, and that’s not a contradiction.
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 →
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 →