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 →
When I asked Antonio of the Les Vignerons wine shop in Rome’s Trastevere what’s new that I’ve got to taste, he handed over this cloudy bottle with a minimalist label.... read more →
In his day job years back with a conventional producer, Hank vinified plenty of zinfandel, but this is the first he has made to his specific standards and aesthetics. This... read more →
Just a fabulous example of how, if treated with respect, zinfandel can be completely satisfying. This was whole cluster, with a 30-day maceration, including daily pigeage. While it borders on... read more →
Phillip from AmByth is really rocking his talent in this last lineup of releases. I encourage you to try them to see the potential of Paso, a region that frankly... read more →
Once upon a time I loved Zinfandel. But over the last 15 years, they have gone all syrupy on me and there are very few I want to drink. Then... read more →
Franz fermented the grapes on skins for four weeks and then the wine went into barrels of different sizes. My first note was, “Whoa.” Then I broke that down. “Quite... read more →
This beauty is part whole cluster (hence the beautiful forest berry fragrance) and part crushed. There is a soft and gentle texture, making this fizz more like a gentle lambrusco.... read more →
Full disclosure, this isn’t total native yeast fermentation, but I still liked it a lot for drinkability and individuality. Let me be a little forgiving because their heart is in... read more →
Suzuki destems, but ferments whole berry in open vats. He says because he works solo, open vats are easier, and anyway, he says, his wife likes this style of wine.... read more →