On first sip, this wine earned my double-take. What the hell is that? And then it just got more and more fascinating. Destemmed and pressed off after eight days of... read more →
Tako Juruli (Zhuka) and Zura Sanodze (Sano) stumbled upon an old house in Telavi and thought they’d put the vineyard and marani to use. They tapped the right people to... read more →
Ariane Lesné bought the domaine from Emilie Heredia in 2015 and while her love was for pineau d’aunis, gamay is its likely companion. She sourced the fruit for this from... read more →
Isabelle and Jean-Yves Vantey have worked without chemicals since 1998, then went biodynamic a decade later. For me their wines strike elegance while still hinting at rusticity, a balance I... read more →
Another winner from the beautifully farmed land of M. Rateau. 2018 was a bit of a mixed bag and the sorting table was needed. From the taste here, the work... read more →
I spent a few hours with the Ramiro Ibáñez, the creator of Cota 45, last year in the town of Sanlúcar. At a restaurant with white plastic chairs and fried... read more →
The Guarilihue region of Itata was long known for its small plots of hilly, fabulous terroir. That’s the homeland for Tinajacura’s fruit. This wine is made with old, own-rooted cinsault... read more →
A blend of both grape and terroir here. The chasselas comes from basalt and the chardonnay from old river beds. According to their habit, the fruit is destemmed and co-fermented... read more →
Il Vinco is a project of three friends who are on a mission to save some of the older varieties of Lazio, most specifically canaiolo, the blending grape of Chianti.... read more →
Valentina Passalacqua has a lot of hectares—something like 60—in Puglia but when she noticed that the wines from her limestone terroir showed a more pronounced salinity she decided to birth... read more →