In the difficult year of 2018, Yasuko and Guillaume Jacquemin only made one wine, this semillon. From 70-year-old vines, it took 14 months to ferment in concrete tanks where it... read more →
I find the wines from Moravia's Jaroslav Tesařík and his 1.5 hectares compelling and fresh. This is a field blend from a 30-year-old unpruned vineyard. This cloudy wine has two... read more →
Here is another gorgeous wine from Jaroslav Tesařík. For this one, grapes marinate on its skins for two weeks and then the wine matures in old oak barrels for eight... read more →
The white chinuri grapes come from the family’s home vineyard and the red tavkveri from a neighbor's in Kartli. The tavkveri is destemmed and pressed. Seven days into fermentation, in... read more →
The latest version of this pet’nat is just delicious. Lemon and tart and glug-worthy. Count on it when it’s hot and humid, as well as cold and snowy. On your... read more →
This is Fred Cossard's entry-level negoçe pinot. It’s a blend of sites from the Côte de Beaune (around the village of Beaune) and the Côte de Nuits (around Nuits-Saints-Georges). After... read more →
If you drink this, you’ll feel good too! Fred Cossard is based in Burgundy but the grapes for this wine are from fifty-year-old savagnin vines planted in Jurassic marls near... read more →
A mix of grapes, 80% are purchased, coming from near Puligny, and 20% from his own estate. The fruit is pressed as whole bunch. In 2018 Fred made two versions... read more →
The Perraud's farm grapes and make wine in Côtes de la Molière, Beaujolais. That’s just a little bit north of Morgon. This sparkler is a heartfelt blend of chardonnay and... read more →
Now in her early 30s, this vigneronne works on 1 ha and supplements her needs with grapes from friends. She is very much of the new natural wine scene with... read more →