Fernando Angulo is part of the new wave revitalizing this Jerez triangle. Many of their wines come from purchased grapes but this comes from the home plot, palomino fino from... read more →
Made by Arkadi Robakidze in Gogita Makaridze’s winery in Terjola and dedicated to their friend Kirile who passed in 2018. And what a tribute this traditional western Georgian grape blend... read more →
Aurélien Petit (get it? Le Petit Domaine) is based in the Hérault outside of Montpeyroux. He has worked about 5 hectares of vines since 2012. Last summer, the three-year-old rosé... read more →
When it comes to hybrids, I find myself partial to marquette. It’s a relatively new hybrid that has eight different vitus in his history. While said to be a grandchild... read more →
This is the latest from Pascaline Lepeltier and Nathan Kendall. The organic grapes come from the banks of the smallish Keuka Lake. Because of the difficulty of the vintage, Nathan... read more →
Who knew that Milan was a Woody Allen fan? This is a classic Nestarec acid trip. The juice ferments in 7-year-old 600-liter barrels for about 2 months, in contact with... read more →
The juice ferments in 600-liter 5-year-old acacia barrels. Thirty percent of the skins are in contact with the juice for about 14 days. The wine spends 7 months under a... read more →
Reynald comes out of the Claude Courtois lineage of winemaking. That means he doesn’t do carbonic. His wines are traditional, destemmed, crushed and raised in old wood. In the barely... read more →
The muscat and the torrontel ferment on the skins with a maceration that lasts 60 days; 20% of país juice is then added with the skins of their other white... read more →
Brent Mayeaux did many wine stages (apprenticeships) from conventional to the natural, including Philippe Bornard in the Jura and Yahou Fatal in the Auvergne. Working on his second vintage, he’s... read more →