Every year, Steve Edmunds manages to make great wine and this 2013, a 1⁄2 grenache blend, is a pure example. The fruit here comes from the Unti vineyard in Sonoma.... read more →
With degrees in chemistry and enology, how do Sam Baron and Shaunt Oungoulian make wine this good? It IS a new world. I guess this is what happens when generations... read more →
Owned and run by Jon and Elizabeth Bowen (her name just happens to be the same as one of my favorite authoresses), the vines are plunked into limestone, chalky-clay, sandy... read more →
The still wines from Suriol are so under the radar—time for a label makeover? Because inside, the value is stunning. These are not simple wines; they are truly expressive. This... read more →
I find immense pleasure from Corbières. This one comes from a combination of soils: limestone, clay and grave. Hand-destemmed, foot- crushed and then it is stainless-raised. The best maintain this... read more →
Some wines fail to get the hipster card for no good reason. This is one of them. From basalt soils, from rugged terroir, it delivers a good sense of place—licorice,... read more →
From two separate vineyards, stainless élevage and small amount of whole cluster fermentation. The whole cluster gives the wine life as both syrah and mourvèdre can be quite heavy, but... read more →
With a laugh, Hardy might tell you as a winemaker he’s “banking on the losers,” but this wine is no loser. Familiar is blended from five of the seven vineyards... read more →
This is a lovely wine, and if the farming was better it would be so much better. This is the reason why Hank won’t be working with the Ambrosia vineyard... read more →
Derek Mossman Knapp started this project—reclaiming and celebrating the ancient vines of Chile—shortly after the 2010 earthquake. One of my favorites was Lot #46. Even though the Parker rag, Wine... read more →