From two separate vineyards, stainless élevage and small amount of whole cluster fermentation. The whole cluster gives the wine life as both syrah and mourvèdre can be quite heavy, but... read more →
Here’s an out-of-the-box California idea. From volcanic, loamy soils blend the fiano of Campania (at home on volcanic) and arneis of Piemont (more at home on limestone). It’s no wonder... read more →
Because I love aged Atlantic whites, like albariño and muscadet, I figured if I could find some txacoli, I’d be crazy about them as well. Turns out I was right.... read more →
Creamy in a roasted sweet root, light and frothy caramelized parsnip. Mystery and an element of flint. Accessible with a slight reductive edge that says, “Look at me!”
Schieferblume means “Flower of the Slate” and is a blend of riesling vines of 37–60 years from blue and grey slate soils, four different vineyards. How have these people been... read more →
If only California would wake up to the carignan truth for their region. They should worship the grape. This wine is one reason why. 25% stem inclusion, iron edge, freshness... read more →
I visited Sepp’s Southern Austrian vines five years back. They’re lush and vibrant. On that afternoon, I was a happy little girl in the mountains, instead of a morose one... read more →
Brianne Day is part of the new Oregon wine world and Cancilla is a vineyard, near the Coast Range. Dry-farmed, organic and intriguing. She does a good percentage of whole... read more →
I love this dry-farmed Mendocino vineyard, and so do Tracey and Jared. This is their first effort from it. At first I gave it a not bad, which sounds like... read more →
This is a lovely wine, and if the farming was better it would be so much better. This is the reason why Hank won’t be working with the Ambrosia vineyard... read more →