James Erskine is doing his Milan Nestarec imitation with a wine that looks brown but tastes in the pink of health. Here he blends chenin with muscat, all with some... read more →
Even by Georgian standards, Mgaloblishvili is a rare grape. For years it didn’t do much of anything in Archil’s vineyards until his daughter, Nino decided to make it her own.... read more →
I never quite understood why xinomavro was called the Greek nebbiolo until I tasted this nine-year-old wine from Vasilis Vaimakis. It’s a wild ferment and no sulfur illustration of how... read more →
Lapsed biologist Nacho Gonzalez’s wines get better with each vintage. Amazing what he is able to do with beautiful grapes and clay and steel tank. But this particular wine gets... read more →
From the committed to natural and biodynamic Hart family in Paso Robles comes Gelert Hart’s ciders. And what a fabulous entry this is to the category. This one is from... read more →
When I asked Antonio of the Les Vignerons wine shop in Rome’s Trastevere what’s new that I’ve got to taste, he handed over this cloudy bottle with a minimalist label.... read more →
Pietro is a winemaker in transition from conventional in the winery to way more natural, and here’s an example of what’s in store. The grapes come from four different vineyards... read more →
From young, 9-year-old vines, the wines ages in larger small barrels—600L demi muids—for 18 months and are bottled without fining or filtration or sulfur addition. My only note was “Wow.... read more →
Nacho works in the eastern part of Galicia, where natural winemakers are far and few. He made this wine from an old plot he inherited from his grandmother. Nacho uses a... read more →
For Loups, Deirdre Heekin takes grapes from her "clos" -like West Addison vineyard. That's the one that is always replete with wildflowers and bordered by a forest. Bunches of dried... read more →