Irakli Shubitidze looks after his relative’s vineyard in Imereti. This wine was made in qvevri with 30% of the skins, seeds and stems for six months. The Tsitska portion was... 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 →
This is a project from Roberto Santana, a Tenerife native and extremely talented wine maker who teamed up with like-minded friends to find some wild vines with something to say.... read more →
A stellar wine—for muscadet lovers especially—as it leans into the neutral side with plenty of chamomile and wild flowers, a touch of dandelion and bruised apple. It doesn’t have much... read more →
The timorasso grape had been teetering on the verge of extinction in the 1980s. While it managed to hang on it’s still rare—and finding one made naturally is even rarer.... read more →
$45 for a Greek white wine? If you want a white that’s going to be brilliant, sing loudly with acid, get your biggest wine geek friend to actually say, wazzat?... read more →
Okay, so she’s not that new. This is Mariam’s third vintage and every year, it’s gorgeous. This one is particularly low in alcohol at 10.25%, the velvet and leather of... read more →
You better move quick. Jérôme’s wines are like fraises du bois, they disappear quickly. Another easygoing white wine that is easy to love with more savory than fruit, full of... read more →
José Luís Bastías and Daniela Lorenzo’s 4ha winery is in dusty Maule, not far from Talca, first planted in the early 1800s. The grapes are co-fermented with their skins in... read more →
Almost syrah-like, with bayleaf and garrique. Aged for 16 months in concrete. Absolutely on the savory side rather than the fruit side and begs for all things thrown on the... read more →