A positively fascinating, full flavored wine from a grape few people know about. Turns out that aidani is often added to the more well known assyrtiko, which gives the mostly... read more →
Textbook for carbonic at colder temperatures yet able to hold on to a sense of place. Wherever this wine is is where you want to be. Gorgeous, velvet and full... read more →
Solidarity! Drink Olivier Cousin this month. If you’ve not heard, the vigneron has been hauled to court for defying the AOC. You see, he makes wine outside of the appellation,... read more →
I drank a lot of this pet’nat last month and never tired of it. There’s a crisp snap to the wine, always refreshing. And even better out of magnums. Glou.... read more →
Another beaut from our friend Hank, who packed in the flavor here at 12.4% alcohol. Like everything he makes up there on those granitic soils, it needs a day to... read more →
The Côte de Bar village of Riceys has the only champagne appellation for still rosé, and according to law, the rosé must be carbonic. How much carbonic isn’t specified so... read more →
The De Moor’s 2012s were gorgeous, and the Chablis especially so. The oyster shells pop from the glass. This wine doesn’t come from their vines (try their Bel Air for... read more →
Bruno Carciofi’s work at de La Pinte gets better and better—stay tuned for the brilliant 2011s. But meanwhile, this old fashioned, traditional red blend of Jura is ethereal, with a... read more →
The super serious and sensitive Etienne de Bonnaventure is behind the winemaking for his family’s domain, and this 2011 is yet another example of an undersung vigneron. Fermentation and elevage... read more →
All of Texier’s hard work at Brézème has come together in 2012, so much so that he bottled without sulfur. It’s a beauty, and there’s plenty of finesse in this... read more →