An assured and flashy offering from natural wine-challenged Austria. Half of the grapes get a few hours of skin contact, the other half get 6 months. The two then get... read more →
Okay. Hans Peter Schmidt, the vigneron here, is a bit intense, a little single-minded but that’s what we love. The first time I met him I was entranced, thinking I... 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 →
The first time I glugged this back with glee was in a little street food restaurant in Rome. I was with my friend, Italian food empress, Elizabeth Minchilli. We were... read more →
Want to flip people out? Give a sancerre lover this and tell them it’s the same grape. This is a big load of love from a sensitive winemaker in South... read more →
As Fifi would say, “That’s what we call the glou-glou effect.” Cherry-stained vin de soif with a touch of fruit. If you see the white by the name of Antika... read more →
Considered Hervé’s most age-worthy, this is a great example of a wine, made in traditional fermentation and oak aging yet remains as light on its feet as a vin de... read more →
Thanks to Pascaline who dragged me over to taste with Eric Dubois years back, I’ve been following this wine even before its release. Now it’s here. Magnificent life. It had... read more →
A crazy blend of red and white grapes with floral, bacon and tannin, savory and sandy from one of my favorite producers in Emilia-Romagna.
What a brilliant little project from Christian Binner. He basically has a group of farmers who are starting to follow the natural and bottle their juice instead of selling their... read more →