On first sip, this wine earned my double-take. What the hell is that? And then it just got more and more fascinating. Destemmed and pressed off after eight days of... read more →
Kenji and Mai are two of the many vignerons now making beautiful dry wines from the area of Rablay-sur-Layon, once a hot spot for sweet. Their Faia is a blend... read more →
From the Marsala area of Sicily, specifically the Contrada Rinazzo, comes a lovely skin contact wine. Ignore the label, which says bianco, because this wine is blessed with a stunning pinkish... read more →
Benoit and Elisabeth Jardin have their domaine in Jasnières, a region known for edgy chenin and peppery pinot d’aunis. Fermentation and aging is carried out in oak barrels over 14... read more →
Another beauty from Lazio. Here the wine comes from young, bush-trained vines and is made with 50% whole cluster. The result is 100% delicious. Fermented and aged in a combination... read more →
The two grapes are blended together and age for over a year in stainless. There is always some reduction in Merli's wines, but in this case, it merely indicates their... read more →
From the hands and heads of Nathan Kendall and Pascaline Lepeltier, a still rosé. The juice is macerated for two weeks and vinified in old barrel. At first it stis... read more →
From the Ionian island of Lefkada, off the western coast of Greece, from 500 meters up comes an unfamiliar grape, from vines that are 35 years old. The 50 days... read more →
Looking for an easy to love wine from Etna? Go for this almost-white, raised in stainless, from Anna Martens and Eric Nairoo. Mostly catarratto and grecanico dorato, with the balance... read more →
Whole bunches were macerated for one month in tank and then bottled early, in the spring. This wine improved over five days, an impressive feat. Beneath the candied orange, there’s... read more →