This is part of my país love affair. This one was traditionally destemmed on a pan-pipe-like bamboo contraption called a zaranda. Next, the free run juice was fermented and aged... read more →
About seven years ago, a fierce advocate for authentic wines in Argentina and now winemaker, Gabriel Dvorskin, wrote me a note about the scion of the Zuccardi family, Sebastián. “He... read more →
Carmelo Santana worked with Louis-Antoine Luyt in Chile and then continued to learn in various parts of Spain. Then he took that knowledge and headed back home to Gran Canaria,... read more →
This is a gorgeous wine from Roberto’s newly purchased home vineyard. It has three hectares of vines, many of which are over 200 years old, planted on granitic soil. This... read more →
The muscat and the torrontel ferment on the skins with a maceration that lasts 60 days; 20% of país juice is then added with the skins of their other white... read more →
Macarena Del Río and Thomas Parayre are making some of the most talked about wines of Chile. They work multiple vineyards from Maule to Itata, but this one mesmerized me.... read more →
All of Renan Cancino’s wines get hand-destemmed on the zaranda, foot-stomped, fermented and aged in old wooden barrels where they stay until bottling. They stay in that bottle one more... read more →
Concrete aged, all stems, it’s chocolate and serious with a long, windy finish of velvet and deliciousness. I see they have it over at Crush in New York City. It... read more →
Macarena and Thomas get this own-rooted país in the Itata Valley’s granitic soils. The grapes are de-stemmed and spontaneously fermented in stainless steel with two months and two weeks on... read more →
Tendal, red and white, I love them both. They come from very high elevation—up, up far from the nearest volcano. If you go back to Issue #2 when I talk... read more →