The last time I reviewed this wine was ages ago. Have a look at the No7 entry in 2016. It’s still gorgeous or even more gorgeous and precise. Here are... read more →
Franz fermented the grapes on skins for four weeks and then the wine went into barrels of different sizes. My first note was, “Whoa.” Then I broke that down. “Quite... read more →
The fruit here came from vineyards planted around 1945 in albariza soil. The barrels are kept full, so there’s no flor development, but Primitivo uses ex-Fino butts, so expect a... read more →
From the remarkable Lopez Vineyard in Cucamonga comes an extraordinary wine that may not happen again. Foot trodden, basket-pressed. No skin contact. No SO2. Barrel fermentation ensues in neutral barrique.... read more →
Emmanuel Haget’s route was from geophysical engineer to the vines. He was also one of the lucky ones who, in 2016, was able to snag some of Philippe Gourdon’s vines... read more →
Ancenis? Where? When Sedes showed his first wine at Les Anonymes in the Loire that was the question because hardly anyone worked well in that area just northeast of Nantes.... read more →
The grape kosmas was saved from extinction by Giorgos Balatsouras. Kokkineli, means light red. And this dancing weight is achieved through shortish (15 days) maceration while being vinified on and... read more →
Every year, Martin Texier who makes wine on the unspoiled soils of Saint-Julien-Saint-Alban, the border of the north and south of the Rhône, is pleased with the 2022s and he... read more →
Kokkineli means light red and this one drinks like pure strawberry juice. Vasilis Vaimakis is a genius. The wines he makes have a delicious purity and speak to a respect... read more →
This summer, I visited Andreas Kontozisis and his partner Aphrodite Tousia in Karditsa in the Thessaly region of central Greece. (If you go, stay in Kanalia, one of the prettiest... read more →