Working organically in Franken is tough work and 2014 was the flood year. Here the grapes were crushed and fermented on the skins for 10 days, then they were thrown... read more →
These are the pioneers in the Mosel. They went biodynamic in 1979 and were the only ones working that way for a very, very long time. Then they upped the... read more →
Mark Angéli treats his special single-vineyard wine to a two-year élevage, and it always seems rounder, fuller, a bit more classic with a bitter edge and bracing rhubarb. Don’t leave... read more →
“What about that?” Hervé, the man helping with a Beaune-side blind tasting, asked about the crud floating around. I explained to him that the wine wasn’t filtered. It’s not a... read more →
Meet one of the winners of the outsider Burgundy night that Pascaline and I officiated over at Rouge Tomate. Giles is based in Morey St. Denis with scattered plots around... read more →
This is 100% whole cluster and packed with finesse and gorgeousness. It’s encouraging to find a Vosne domaine that works with low sulfur, none during fermentation and only during the... read more →
A pretty impressive entry from the Penedès from a family reclaiming the vines and tradition. The juice—based on the 2010 vintage—is vinified in anfora, the second ferment started with honey,... read more →
Having walked the marquette vines—Vermont’s answer to Alpine nebbiolo—in the Vergennes vineyard this past August, it was obvious, barring disaster, that Deirdre and Caleb would have a crop. And a... read more →
Stunner! This was the talk of the tasting in Roero. Just a beauty from bought grapes near Nieve. Elegant. Refined. Cherry dusted with plaster of Paris in a very, very... read more →
After I got sick on a boat in the Irish Sea that stunk of Jameson before 11am, I swore off Irish Whiskey. This brought me back into the fold. It’s... read more →