I’m on a non-spoof rosé mission and this is a good one to show. It’s one of the no-brainers, drink down, don’t think, just gulp. Easy. Summer. Go.
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 →
Didier seems to have decided that this new Coteaux appellation is more inviting than the previous GVO (Grand Vin Ordinaire), but whatever it’s called, the grape is gamay and the... read more →
Natalino makes five different Verdicchio labels, none of which see wood. This texture here is full and oily, consider that it went though partial malolactic but also spent a whole... read more →
The boob thing is quite the trend in France to sell wines, but all must be tamed to come to the United States. Over there, lolois a kid’s word for... read more →
I am so very sorry, I’m not sure there’s any of this left but it sure was pretty. There may be some on the left coast. Snoop around. It’s worth... read more →
Summer wine alert. Rush now to get what you can and stock up on a lovely Atlantic wine,“the other muscadet” from the gros plant grape.
Back before there was a craziness for natural wine there was the deeply dimpled, relatively unknown Jacques Carroget working quietly and naturally. This wine was crushed, with a kiss of... read more →
Troy moved operations to near Healdsburg to Darek’s winery. There he makes this summery drink full of saffron and freshly fractured flavors. It’s from foraged fruit which clung to gnarled... read more →
There are a few people working naturally in Cahors, and thank the gods because the place has the stuffing of greatness. Fabien Jouves is one of them. Here we have... read more →