In every vintage, Eric is the man, but in 2012, nature worked with him 11.8% ABV? The 2012s are just popping up on the market right now, rush out and... read more →
If only I was this much of an overachiever. This wine drinks well immediately upon opening and yet gets better over the next few days. While delicious and easy drinking,... 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 →
Put your nose here and you’re in the Rhône, for sure. The soils at the domaine have those big stone, galet-like rocks and plenty of iron-rich, red clay. The fermentation... read more →
Fruit for this bottling comes from the Que Syrah vineyard, planted in 1994 and sitting at 850 feet elevation, four miles from the Pacific. The grapes are fermented with 75%... read more →
Edelzwicker is an Alsatian wine that is given to field blends. Its name is derived from Edel (noble) and zwicker (blend). At one time it could be only used for... read more →
Found at the scruffy Vins Anonymes tasting. Didier is situated in the town of Saint-Lothian, about 8 miles south west of the fairy-town of Pupillin. His secrets are fierce agriculture... read more →
I sampled this in the States, in Slovenia and in France, and I did a double-take every time. The blend is pretty exciting. The fruit is co-fermented with 8 to... read more →
Drink a sauvignon blanc from Chile? Ideologically, it’s not my favorite thing. But here, I did and did so happily. My first time drinking this was last January in Valparaiso.... read more →
From the high elevation of Lamole, this comes from bush trained, own-grafted vines and holy moly. Years back I asked someone who knew better than I, on what is real... read more →