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 →
Why are we still on the 2011 vintage? I have no idea, but it sure is pretty and the fruit has deepened into tangy iron. It has lost fat, becoming... read more →
From vineyards south of Madrid comes this hello glou, glou deliciousness— thank you, Alfredo! Carbo. Juicy. Fun. Fun. No-brainer. With gorgeous patchouli-like exotica knit into the tannin. Knock back. Satisfying.... read more →
Goyo García Viadero is known for his wines from Ribera del Duero but he makes a mencia—with some blended-in palomino, from some old vines in Cantabria, his mother’s homeland. All... read more →
Deirdre has been named a star by Eric Asimov and who knows if she’ll still remember that we knew her when. We certainly hope so! This Ci Confonde (previously known... read more →
You better move quick. Jérôme’s wines are like fraises du bois, they disappear quickly. Another easygoing white wine that is easy to love with more savory than fruit, full of... read more →
Rémi apprenticed in the Muscadet with Vincent Caillé (often recommended in these pages). He works with a horse. He cares. He’ll get better. But meanwhile, look at what he can... read more →
What case of wine is complete without the Pur Breton? I couldn’t resist including the new vintage, which is brilliant. No trace of sheepy brett (or at least, not much).... read more →
The Swiss former architect also makes wines that hide from the new cool kids. Yet, like the other Mas to the left, it’s a tragedy. This domaine always delivers freshness... read more →
Brouca came to my attention from a Facebook reach out. And I’m glad he did. He is French, but as his wife is a Canadian diplomat, he moves every three... read more →