This is just a stunning bottle of properly aged wine. First taste is grapey but then its hits with a sandy texture. The high acidity begs for a cheese course... read more →
Looking for a playful sort of xinomavro? This is for you. It’s vinified for 12 months in old barrels and then sits on the fine lees for three months with... read more →
A wine from the western part of the Peloponnese peninsula of Greece. It has a lovely hazy leonine color from its ten days of skin contact. The resin counterpoints the... read more →
The website claims that this was an ancient recipe from their grand- grandfather—who made wine in what is now Bulgaria. Skin contact for eight days and during fermentation the pine... read more →
Iago is one of the founding fathers of modern Georgian natural wine and every year, his bottles show more finesse and precision. The 2021 is an excellent example of how... read more →
I can’t remember if it was Deirdre or me who said this wine is like taking (the grape) Brianna out of her high heels and sliding her into Doc Martens,... read more →
The Collines Rhodaniennes is a downrent Northern Rhône appellation that can give us awfully good wine from its schist, limestone, and granitic soils. The region stretches from Lyon in the... read more →
Annamaria Torok and Attila Francisti’s Chaos is a different blend every vintage, but a pinot noir base is always constant. In 2022, the process was a ten-day co-ferment of whole-bunch... read more →
Franz gives these grapes four hours on skin, then into barrels the wine goes. The end result is so precise with a great finish. It has a powdery touch not... read more →
This beauty is part whole cluster (hence the beautiful forest berry fragrance) and part crushed. There is a soft and gentle texture, making this fizz more like a gentle lambrusco.... read more →