The winery consists of a trio, the Herzán siblings, Zuzana and Jakob, and Jakob’s co-winemaking girlfriend Sandra. They took over the Herzán estate in 2012 and work on 4.3 hectares of... read more →
Jgia is a rare Georgian grape. Most people vinify it into a red wine but here Irakli Blui is committed to making a refreshing wine that speaks the language of... read more →
I’m a huge fan of vignaoli Vanni Nizzoli’s wines across the board and this one, made in the champagne method, shows verve and class. The base wine sits on the... read more →
Franken on the rise! Andi Knauss worked with Michael of 2Naturkinder then took over his dad’s estate in 2015. This is a Muller-T to inspire. Lovely! The juice from old... read more →
This is Milan’s let’s eat and drink perennial blend and the 2019 version is a big hit. All the grapes are destemmed, co-fermented using carbonic maceration, and then aged in... read more →
I had never been interested in wines from Hungary until this one. Hello, little wine. This one is 85% whole-cluster pressed juice. Then it's fermented in amphorae of different sizes,... read more →
I had this in the fall and loved it. I had it again last night and remembered that I had forgotten it. This second time, it was just as extraordinary.... read more →
From the get go in 2014, it was clear that Rémi Sédés, working the relatively unknown and promising granitic terroir of Coteaux d’Ancenis north of the Muscadet area, had the... read more →
From organic, sheep grazed vineyards on Grand Isle in the middle of Lake Champlain comes this little snappy pet’nat. Is there anything Kendra Knapik, veterinarian, mother (of three), great cook,... read more →
Only 60 bottles of this was made and I think I’ve been responsible for drinking a good chunk of them when I last visited. Wow, what a fun, fun glass... read more →