Lapsed biologist Nacho Gonzalez’s wines get better with each vintage. Amazing what he is able to do with beautiful grapes and clay and steel tank. But this particular wine gets... read more →
Pietro is a winemaker in transition from conventional in the winery to way more natural, and here’s an example of what’s in store. The grapes come from four different vineyards... read more →
Ramiro Ibáñez is on the cutting edge of restoring respect for the Jerez pago (vineyard). He is also a driving force behind the movement to return sherry to its unfortified... read more →
A simplistic explanation of a Palo Cortado sherry is that the palomino grapes begin aging biologically under a veil of flor and then mid-stream, historically by accident, the veil disappears.... read more →
From young, 9-year-old vines, the wines ages in larger small barrels—600L demi muids—for 18 months and are bottled without fining or filtration or sulfur addition. My only note was “Wow.... read more →
Brothers Benoit and Sébastien Danjou-Banessy make this from sixty-year-old vines, working with low extraction and then aging it for two years in old oak. Upon opening, the wine showed subtle... read more →
Nacho works in the eastern part of Galicia, where natural winemakers are far and few. He made this wine from an old plot he inherited from his grandmother. Nacho uses a... read more →
If you’ve never heard of this grape you might be more familiar with its other name, brancellao. No matter what you call it, this is a grape known for great... read more →
When Alessandro Job’s grandfather died there was a decision to make. What to do with the family property in Friuli? That’s when Alessandro and his wife Lavinia decided to leave... read more →
For Loups, Deirdre Heekin takes grapes from her "clos" -like West Addison vineyard. That's the one that is always replete with wildflowers and bordered by a forest. Bunches of dried... read more →