Why are we still on the 2011 vintage? I have no idea, but it sure is pretty and the fruit has deepened into tangy iron. It has lost fat, becoming... read more →
From the high elevation of Lamole, this comes from bush trained, own-grafted vines and holy moly. Years back I asked someone who knew better than I, on what is real... read more →
Everything here is subtle. Its alcohol (12% ABV), rose, blackberry, dust, tannin and its mouthfeel. If you’re in NYC, head to Discovery Wines to pick up this big boy, and... read more →
Just what you want in a Tuscan wine: easy but not mindless. The farming is organic with non-religious biodynamic practice. The wine does not see any wood but is raised... read more →
You better move quick. Jérôme’s wines are like fraises du bois, they disappear quickly. Another easygoing white wine that is easy to love with more savory than fruit, full of... read more →
Are you getting the idea that Assís Suriol seriously over-delivers? Stainless and concrete. This is so good, simple but in the best ways, in the way of muscadet, angular, dry... read more →
What case of wine is complete without the Pur Breton? I couldn’t resist including the new vintage, which is brilliant. No trace of sheepy brett (or at least, not much).... read more →
A new producer for me, though old to working naturally. They have never used herbicides and claim to be the producer who has worked Col Fondo style (not disgorged, so... read more →
“I realized that I would never use carbonic maceration on my top cuvées, so why am I doing this on the Ad Libitum?” Thus spake Damien to me in the... read more →
Marc Plouzeau reclaimed this vineyard, and this, a $15 bottle, gets a big vote for every day buvability. Sulfur is used and you feel it, but it still doesn’t prevent... read more →