From the smallest of the Alsatian grand cru (3.4 hectares) comes a stunner. Really. This is compelling, even with higher SO2 and all. The year was a rich one. Residual... read more →
Jonas Seckinger is part of the Pfalz revival. This wine comes from the recovered ancient terraces framed by fruit trees that look down on Deidersheim, with soils that are red... read more →
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 →