Schieferblume means “Flower of the Slate” and is a blend of riesling vines of 37–60 years from blue and grey slate soils, four different vineyards. How have these people been... read more →
While it's available state-wide, I had to go to Burgundy to taste this, which I did at a little mini-tasting Tomoko Kuriyama hosted this winter. She told me, "This is... read more →
Bianca breaks the mold on vermouths with some super, wild entries. Three seasonal options, four times a year. This one has a beautiful burn and the slight whisper of Provence.... read more →
Alsace sparklers can be fantastic. Case in point, this number from Boesch. The still wine hangs out in foudres for two years and gets no dosage. But you knew that.... read more →
This 2021 blend is a well-thought out wine with 80% skin contact pinot gris, 15% direct pressed, barrel fermented riesling, and 5% skin contact schönburger. Each grape type is vinified... read more →
We stood in the vineyards and Audrey pointed out a gorgeous pink orchid growing from the granite. This is 14.5% abv but still has such life. Love the chamomile and... read more →
Bravo Bloomers! Slaving there in the thankless but oh-so-promising Lake Seneca, showing the world that terroir prevails. A combination of whole bunches and crushed grapes. Vinified in steel tanks for... read more →
Full disclosure: Bob Coleman is a subscriber. I didn’t know he made wine until I saw my friend Mike Bennie applaud Bob's efforts on the P&V website. I had to... read more →
A grape cocktail, pinot gris, noir, Grand Cru riesling, gewürztraminer, pinot auxerrois and muscat. This is a long time favorite. Spring in the bottle. Not kidding.
These are the pioneers in the Mosel. They went biodynamic in 1979 and were the only ones working that way for a very, very long time. Then they upped the... read more →