Kisi is considered to be a natural hybrid of rkatsiteli and mtsvane. It retains acid which makes it perform beautifully in the eastern dry Khakheti where it comes from. I... read more →
Working organically in Franken is tough work and 2014 was the flood year. Here the grapes were crushed and fermented on the skins for 10 days, then they were thrown... read more →
These are the pioneers in the Mosel. They went biodynamic in 1979 and were the only ones working that way for a very, very long time. Then they upped the... read more →
In 2015 Guria, on the west coast of Georgia, was hit by frost and nary a grape to be had. To deal, Zurab Topuridze bought saperavi in the east from... read more →
Zorjan, a former policeman, found his true life’s work in wine 22 years ago. The resulting wines are authentic and from a time past. His vines are on the Slovenian... read more →
I always love this from a field blend on the wrong side of town, Bonnencontre, that’s in nowheresville, 31km east of Dijon, far on the other side of fancy Burgundy.... read more →
“What about that?” Hervé, the man helping with a Beaune-side blind tasting, asked about the crud floating around. I explained to him that the wine wasn’t filtered. It’s not a... read more →
This is as sad a story as it gets. Clos Cristal is the historic vineyard with crazy vines that grow through a wall to hasten ripening. It was some crazy... read more →
Meet one of the winners of the outsider Burgundy night that Pascaline and I officiated over at Rouge Tomate. Giles is based in Morey St. Denis with scattered plots around... read more →
Pretty awesome pet’nat, gentle, barely bubbled, and for some reason it seems like a Swiss army knife, meaning a totally winsome, good for whatever, workhorse of a wine with a... read more →