The Conti sisters started to take over Castello Conti during their father’s 2001 illness and then ultimately after his death. This is a traditional house, in the best sense. This... read more →
The Sera family works in Valtellina on seven steep hectares of vineyards of magical glacial rock in San Giacomo di Teglio. This is their entry level wine that ain’t so... read more →
Granddaughter Erica is working alongside Nino and the future looks promising. From 100-year-old vines, this is old school farmer winemaking. Whole bunch fermentation for two weeks followed by foot stomping... read more →
Another beauty from Lazio. Here the wine comes from young, bush-trained vines and is made with 50% whole cluster. The result is 100% delicious. Fermented and aged in a combination... read more →
This wine comes from the volcanic Aegean Island of Lemnos, and brings the ancient taste of the island with it. This is muscat with five months skin contact, three-quarters of... read more →
Benôit and Elisabeth Jardin in Jasnières make some beauties out of chenin and pineau d’aunis from vines that are between 14 to 50 years old. The Garance is destemmed and... read more →
So what does assyrtiko taste like outside of Greece, in San Diego County, grown on decomposed granite 1400 feet above sea level? This bottle answers that question. The winemaking decisions... read more →
Thessaly is in northern Greece, 700 feet up in the hills. Just over a day of skin contact gives a hint of texture which is supported by a further 30%... read more →
Here we have Hank’s typically perverse logic: leave the oak out of the zin and chardo, barrel ferment the rosé. The Suma Kaw fruit was barrel fermented in puncheons and... read more →
Why chardonnay? “Why not,” Hank said. It was time. He smiles. Was he being ironic? Nope. Well, not entirely. The fruit is from Matthew Rorick’s vineyards, whole cluster pressed, fermented... read more →