Antoine Lienhardt is one of my recent favorites vignerones, among the new kids bringing respect to the Nuits-Village area. I really don't think I tasted one wine during my visit... read more →
Lopez is committed to 100% whole bunch fermentation and tends to a more robust extraction, with extended maceration and daily pigeage and pump-over. Into the old barrels it goes, where... read more →
Transdanubia is also referred to as Pannonia, the region about an hour southwest of Budapest. Attila Pálffy is definitely part of Hungary’s new wave, making wines I want to drink.... read more →
The Collines Rhodaniennes is a downrent Northern Rhône appellation that can give us awfully good wine from its schist, limestone, and granitic soils. The region stretches from Lyon in the... read more →
Annamaria Torok and Attila Francisti’s Chaos is a different blend every vintage, but a pinot noir base is always constant. In 2022, the process was a ten-day co-ferment of whole-bunch... read more →
This is a beauty. A blend of two vineyards with more than 40 years of age in the village of Mareuil. The land is clay limestone. There's complexity from barrel... read more →
I saw Ludovic in a conventional fair and did a double take. What was he doing there? I went over to taste and as he was pouring and I was... read more →
Marcel's son Matthew Deiss has brought his own fine sensibility to the family domaine. I particularly resonated with this field blend from the Gruenspiel—a vineyard of granitic, sandstone and gneiss... read more →
When was the last time I had a wine from the Valle d’Aosta that made me want to know more about the region? Well, this one had that power. The... read more →
This former cheese maker knows his way around natural yeast and has a commitment to no SO2. Had his “lowly” St. Romaine a decade old, was pure bliss. This is... read more →