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 →
What’s a little skunk between friends? Just a little bit? Maybe call it oyster shell. No matter what you call it when combined with the stone and the fruit of... read more →
Francis asked me to make sure you knew that because this is a solera (25% of 2006 is added to a 75% blend of past vintages dating back to 1997)... read more →
Bordelet is the star. And this pear cider, with a touch of sweet, just a touch is thrillingly delicious with a splash of bubble. From terroir of schist and granite.
This knocked me out. Stunner. Petrol. Classic. More SO2 than usually found in these pages. So much for dogma. Developed a little prematurely. Lucky for us, it’s drinking fabulously now.
How rare is Chablis that tastes like a Chablis? Rare. This is not an ultra-natural, so devotees of deMoor, be warned. But it is organic viticulture, lean, nuanced, smokey and... read more →