Joe Jefferies says that the only things that interest him are bicycles and making wine. The latter shows in every bottle of his I’ve had. (The bicycles, that’s another story.)... read more →
Brothers Benoit and Sébastien Danjou-Banessy make this from sixty-year-old vines, working with low extraction and then aging it for two years in old oak. Upon opening, the wine showed subtle... read more →
Renan Cancino is a minimalist and proud traditionalist winemaker. All of his wines get hand-destemmed on a the zaranda, fermented, foot stomped and then aged in old wooden barrels. Here the... read more →
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 →
I usually skip the Petit Chablis because there’s so much industrial crap. But this was the Dive. I tried. Happy I did. Adrien Roux took over the vines after his... read more →