Considered Hervé’s most age-worthy, this is a great example of a wine, made in traditional fermentation and oak aging yet remains as light on its feet as a vin de... read more →
Thanks to Pascaline who dragged me over to taste with Eric Dubois years back, I’ve been following this wine even before its release. Now it’s here. Magnificent life. It had... read more →
Glou-glou deliciousness! Didn’t I always say that grolleau and côt = pineau d’aunis? I think so. Here it’s easy and thirst quenching. When it’s hot and you are just tired... read more →
This is a brill lambrusco by some young dudes who started up in 2005. They use the charmat method. This captures the CO2 into a closed tank for its fizz... read more →
A 25-year-old vineyard. The wine is raised one year in glass demi-johns and/or porcelain egg-like contraptions of his own design. The wine has an iron vibrant, edgy—make that very edgy.... read more →
From a winery to watch, this is a nifty wine in the orange category. Only made in the best vintages because, as the winemaker says, the vines at over 80... read more →
Claude and his son Etienne work in a part of the Loire full of forest. Here is a different expression of sauvignon blanc than the Quartz (to the right). From... read more →
Vinified and aged in old wood, the wine is long and lovely. Full of a grapefruit, juicy ripe acid—all sorts of citrus threading through the wine. A zingy experience.
I am happy to add another real Soave to the category. Here you go: Sant’Alda. This gets fermented in a combination of large oak casks and stainless steel tanks. The... read more →
Everyone loves Vince, as I will—once I meet him. He learned the soil from Alsace’s Patrick Meyer. Once the grapes from his volcanic soil arrive into his winery, he gives... read more →