Vinos de Madrid is the nearest appellation to the city, about an hour drive out. Continental climate means ‘hot as hell’ in the summer, or even during harvest, as when... read more →
Ben’s chenin have become far more famous than his red wines but they are not to be ignored. Why is it a Vin de France instead of what it should... read more →
On the clay-limestone soils of Mittelbergheim. It sees 21 days of whole cluster and elevage in foudres for a half-year. This was spicy, appealing in the floral way of pinot... read more →
Vince Marie is out of the biodynamic and slightly crazy (in a good way) school of Patrick Meyer and Gerard Schueller, Alsace campus. Which means this is not a man... read more →
Here we’ve got those Gredos sandy soils with gneiss and pink granite in the village of the same name. The grapes were whole-cluster cold macerated for 40 days in concrete,... read more →
Hank has a thing for tempranillo and grows some in his home vineyard. But this one, his first 100% tempranillo, is made from grapes purchased from Matthew Rorick’s vines. I... read more →
Every vintage I find myself in love with this fresh cuvée from Luis, who works fine sandy granitic soils in the Ribeiro. All destemmed, animal without the fur, full of... read more →
Let me get this off my chest: I just hate that a grape has its own designation. The grape is secondary to the place and it pisses me off. Okay,... read more →
This domaine continues to come into its own as Pablo and his brother do less in the cellar and give more love to their land. Here, the vines are over... read more →
A brilliant, stunning chenin blanc from Béatrice & Pascal Lambert’s clay and limestone soils. This fleshy but sparky wine goes through malolactic fermentation, unusual in that terroir. As a result,... read more →