Bonded with the Tasmanians over this one, early in the morning at Le Cercle Rouge in Angers. This is just the thing way past midnight, when the world looks as... read more →
A great score from Zev. It’s a carbonic little refresher from the Auvergne from people I’ve yet to meet. Just so pretty (the wine and the label). What else to... read more →
Istrian pet’nat for breakfast? Why not, that’s what the maker of this wine says he does. But after a taste, I get it. Strawberry aromatics dissolve into savory salty stony... read more →
All of Fabio’s 2013s are worth seeking out. Remember the albillo (some sauvignon-like skunk), the malvar (which would get both my hardcore and geek stamps, with some interesting Band-Aid mint,... read more →
This wine has been absent in the United States. The reason, according to La Stoppa’s Elena Pantaleoni, is because of merlot and cabernet’s lack of popularity with those who look... read more →
I loved this so much I poured it in Ireland when I was showing off natural- made beauties. A blend of Garnier’s two crus, the grapes have a long press... read more →
Sylvain is from the Gérald Oustric (Le Mazel) school of winemaking, we’re talking full clusters of grapes fermented under a veil of carbon dioxide. That means carbo (carbonic marceration) and... read more →
Joe did good in his second vintage. And he too makes a wine from Cancilla. He does a little bit of foot treading, but not too much on 100% whole... read more →
From one of the most sensitive vineyards I’ve ever walked. These are in the western Georgia on yellow clay and limestone soils. Archil has used the traditional way to blend... read more →
This one needs time. Stick it in the wine fridge for a year or at least six months and decant. Every so often there’s a miracle that happens in wine.... read more →