Beaujo blanc is one of the world’s most underrated examples of chardonnay. The variety comes by obscurity naturally as most of the region’s acreage is planted to gamay. However, chardonnay... read more →
This is a tiny appellation in the Macon, not far from the TGV station, and there the wind can be fierce. It is also where Philippe Valette farms this parcel... read more →
Brent Mayeaux did many wine stages (apprenticeships) from conventional to the natural, including Philippe Bornard in the Jura and Yahou Fatal in the Auvergne. Working on his second vintage, he’s... read more →
I’ve been a believer in wines from Chanterêves since my first visit to their Savigny winery in 2014, the vintage of this wine. It was then I tasted this particular... read more →
INTENSE! Emilie and Alexis Porteret started to make wine in the Doubs area of the Jura in 2010 after Alexis’ experience working with Pascal Clairet of Domaine de la Tournelle... read more →
In the un-chic part of western Champagne, halfway between Reims and Paris, in a town called Crouttes-sur-Marne, not far from where Francoise Bedel has her cuverie, works Jérôme Bourgeois-Diaz. He’s... read more →
A blend of both grape and terroir here. The chasselas comes from basalt and the chardonnay from old river beds. According to their habit, the fruit is destemmed and co-fermented... read more →
An ex-sommelier, sax player and rocket scientist, Stephane returned to the Côte des Blancs to take over the family’s four hectares of chardonnay. These older vines, between 40–60 years, are... read more →
Valerie Gavaud works on one hectare with her husband Bill Moysan. So obviously there’s not a lot of wine to go around. Too bad! From village to 1er cru—these wines... read more →
Why chardonnay? “Why not,” Hank said. It was time. He smiles. Was he being ironic? Nope. Well, not entirely. The fruit is from Matthew Rorick’s vineyards, whole cluster pressed, fermented... read more →