Renan Cancino is a minimalist and proud traditionalist winemaker. All of his wines get hand-destemmed on a the zaranda, fermented, foot stomped and then aged in old wooden barrels. Here the... read more →
Macarena and Thomas get this own-rooted país in the Itata Valley’s granitic soils. The grapes are de-stemmed and spontaneously fermented in stainless steel with two months and two weeks on... read more →
I visited Carolina and Alvaro last year and you can read about the journey here. They have been making natural wine because they are traditional people with a strong sense... read more →
Drink a sauvignon blanc from Chile? Ideologically, it’s not my favorite thing. But here, I did and did so happily. My first time drinking this was last January in Valparaiso.... read more →
From the Marsala area of Sicily, specifically the Contrada Rinazzo, comes a lovely skin contact wine. Ignore the label, which says bianco, because this wine is blessed with a stunning pinkish... read more →
Another wonderful debut from Vermont. This one is from Nicholas Kimberly who studied at the school of La Garagista. Here, his first solo effort. A 50/50 blend, the brianna came... read more →
The pink-berried mutation called xarel-lo vermell is perfect for making a watermelon-hued skin contact wine. Here it gets a boost, co-fermented as it is with fresh pressed ull de llebre,... read more →
Every cuvee from the 2018 vintage from Miquettes is a great success. This is a pure syrah from 40-year-old vines on granite and black mica schist, from a plot of... read more →
Paul does his Madlobas (white and red) in buried Spanish anforas in a marani right behind the house he lives in with his family. This might be the most successful... read more →
Winemakers Evelyne and Pascal Clairet have been releasing older vintages so if you happen to see this, as I did in Paris earlier this year, don’t hesitate to buy it.... read more →