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 →
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 →
I’m a big fan of La Ferme and have been frustrated that all the cuvées have not been imported into the States. This one is utterly fun. Destemmed, 10 day... read more →
I’m always on the lookout for a good old-fashioned grenache, and I might have one here. The grapes have a short semi-carbonic maceration, then aged for nine months in concrete... read more →
Out of a sensible cooperative in the southern Rhône comes a classic: full-bodied with good tannin and balance. The fruit is dark bing cherry balanced by spice, licorice, and a... read more →
If only I was this much of an overachiever. This wine drinks well immediately upon opening and yet gets better over the next few days. While delicious and easy drinking,... read more →
There’s a lot here. Lots of fruit. Lots of sun. Lots of power. But the iron and mint are just the right notes to temper the bold flavors.
Transplanted Burgundian Louis-Antoine has been part of Chile’s CPR and there are now signs of life. This wine is from 70-year-old vines in Truquilemu in Maule and those grapes are... read more →
Why oh why oh why isn’t there more carignan in California? The grape suits the place and climate so very well. And up in Mendocino? It so often seems brilliant.... read more →
In 2013, the Los Pilares was a foot-stomped glory. If you remember the previous vintage you’ll get the difference; in part it’s due to vintage, part to different fruit sourcing... read more →