Worth blowing the piggy bank for this and speaking to your wine merchant to see if they can save you a few bottles. Barolo of this quality is hard to... read more →
Côt (also known as malbec) loves old vines, cool climate and limestone. And it loves the Touraine, and Damien Delenchenau loves it all. Damien’s vines are 100+ years, old, gnarled,... read more →
There’s such good stuff going on those schist-based soils of Rablay/Layon, and this entry from Bruno Richard was stunning. There was plenty flesh and pithy skin firmness and tension. A... read more →
Here we’ve got those Gredos sandy soils with gneiss and pink granite in the village of the same name. The grapes were whole-cluster cold macerated for 40 days in concrete,... read more →
Love me those dark rosés. And when this one was opened amidst all the others with loftier pedigree than the banks of Niagara on the Canadian side, I chose it... read more →
The first time I had this vintage was in fast-talking Philippe Valette’s Mâcon-Chaintré’s cellar–okay, let’s call it his man cave. We sat near his barrels in a sectioned-off den-like area... read more →
In this part of Calabria the soils are limestone, the sun is strong and the wines are rich. This one is raised with no temperature control, in stainless. The softening... read more →
What a treat. Sherry like it was meant to be without fortification. From old goblet vines near the Mediterranean, directly pressed into steel tank for primary fermentation, then transferred to... read more →
Eduard Pié Palomar started to work in 2009. A bona fide oenologist who likes clean wines and old-fashioned technique, he works exclusively with anfora, some buried, some not, then transfers... 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 →