Ramiro Ibáñez is on the cutting edge of restoring respect for the Jerez pago (vineyard). He is also a driving force behind the movement to return sherry to its unfortified... read more →
A simplistic explanation of a Palo Cortado sherry is that the palomino grapes begin aging biologically under a veil of flor and then mid-stream, historically by accident, the veil disappears.... read more →
The grapes come from the south, in Séguret and were picked in August. (2017 was super hot). Fermented in stainless steel for three weeks with only 20% whole cluster, it... read more →
Brothers Benoit and Sébastien Danjou-Banessy make this from sixty-year-old vines, working with low extraction and then aging it for two years in old oak. Upon opening, the wine showed subtle... read more →
Olivier Lejeune studied in Auckland, New Zealand, where he learned his biodynamics at Felton Road. When he returned to the Loire, he went to the right place. He became one... read more →
Javier Garcia Alonso is involved with 4 Monos (a TFL favorite) and he has just taken over the task of redirecting this estate towards natural. So now Nacho (of La... read more →
If you’ve never heard of this grape you might be more familiar with its other name, brancellao. No matter what you call it, this is a grape known for great... read more →
Bruno Ciofi learned his biodynamics under the tutelage of Pierre Frick. He then took his knowledge to the Jura. Now he’s finally settled into the Loire working in a partnership... read more →
Hervé Souhaut farms the vineyard of a neighbor, Michel Savel, and takes the grapes for this delightful cuvée. Like all of Hervé’s wines, it’s semi carbonic fermentation, done in steel... read more →
About seven years ago, a fierce advocate for authentic wines in Argentina and now winemaker, Gabriel Dvorskin, wrote me a note about the scion of the Zuccardi family, Sebastián. “He... read more →