This sparkler is made from the lambrusco maestri grapes. Behold, less tannin and boldness than the barbera. It is gentle and one of those wines that the body takes in... read more →
Rounding out the “Croc” trio is the Besiosa. I don’t know why this skin contact (ten days) wine from malvasia surprised me, but it did. The tannins are completely integrated.... read more →
Scott brought me to his romantic cellar in the basement of an office building in Portland where somehow he manages to make really lovely wines that keep getting better and... read more →
A mantra of Scott’s is, “I don’t want to make my wine for the rich.” This is an example of his love poem for the people. He fashions a typical... read more →
Sterling Whitted is Holden and has been since the 2011 vintage. I met him at the fabulous meet-and-greet in Oregon back in June and have to say I’m pretty impressed... read more →
Even though Hank gets these grapes from a vineyard that does one Roundup treatment a year, this petit manseng always has something to say—a true lesson in what this grape... read more →
Field blend alert! Just for fun, I’ll tell you what is in this technically white wine but actually a rosé. 50% pansa blanca, 15% sumoll, 8% beier, 8% garnatxa blanca... read more →
Pascaline Lepeltier (who recently left Rouge Tomate) teamed up with Nathan Kendall to create a natural pet’nat that was truly New York State. Possibly inspired by La Garagista’s wisdom of... 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 →
I met Guy once years back in Millisieme Bio. A shy man who makes a shy wine, like the cool interesting introvert. He was an early adopter of organics, having... read more →