Back in 2006, when I visited, where were all the people working well in Baden? I couldn’t find them. But it sure looked like the region had potential. Now, it’s... read more →
You well might ask what a wine from mainly conventional vines (one of the vineyards is organic) and almost conventional organic levels of SO2 is doing in TFL? Simple. I’m... read more →
When I visited with Gilles this summer he said to me, will you taste this? Seems like Regal couldn’t sell it with those wispy clouds floating inside the bottle. That’s... read more →
Old school alert on Sardinia. Raised in old chestnut casks under flor, this is more super-juicy sherry without the fortification. Intense salty deliciousness, fierce and I can think of all... read more →
The almost 40-year-old, dry-farmed, ungrafted vines of the Jurassic Park vineyard have something special to say. They stand in brutal sunlight under a good floppy canopy, hiding from the nearby... read more →
Joe Swick, who makes his wine at the Medici vineyard in Oregon focuses on finding dry-farmed vines in cool climates. His pinot gris comes from the Columbia Gorge in Washington.... read more →
From ungrafted vine from the Ionian islands, off the west coast of Greece, we get a white wine on the tannic side, which will totally charm the pants off of... read more →
I loved discovering this producer. This honey-scented wine has an old- fashioned church spicy thing going on. It’s got a little fizz from the trapped CO2, a touch of nutty... read more →
I took the world’s worst picture. Forgive me. In fact I’m just teasing you here because Nicolas made so little, it’s impossible to find, though when it comes in, it... read more →
From husband and wife team of Tomoko Kuriyama and Guillaume Bott comes this new winery in Savigny. They call themselves négociant- vinificateurs. They’re emblematic of the new face in burgundy,... read more →