The Sera family works in Valtellina on seven steep hectares of vineyards of magical glacial rock in San Giacomo di Teglio. This is their entry level wine that ain’t so... read more →
Granddaughter Erica is working alongside Nino and the future looks promising. From 100-year-old vines, this is old school farmer winemaking. Whole bunch fermentation for two weeks followed by foot stomping... read more →
I tasted with Dante and Helena Lomazzi in France at the Renaissance and was so delighted. They’ve had their problems in the past but right now the wines are singing,... read more →
Another beauty from Lazio. Here the wine comes from young, bush-trained vines and is made with 50% whole cluster. The result is 100% delicious. Fermented and aged in a combination... read more →
Benôit and Elisabeth Jardin in Jasnières make some beauties out of chenin and pineau d’aunis from vines that are between 14 to 50 years old. The Garance is destemmed and... read more →
The timorasso grape had been teetering on the verge of extinction in the 1980s. While it managed to hang on it’s still rare—and finding one made naturally is even rarer.... read more →
This lovely nebbiolo comes from Ferdinando’s vines in Monforte d’Alba. Right upon opening the wine is reduced and brash, a young child with an innocent rosy flush. By the third... read more →
Fruit for this bottling comes from the Que Syrah vineyard, planted in 1994 and sitting at 850 feet elevation, four miles from the Pacific. The grapes are fermented with 75%... read more →
The equivalent to natural in the sake world is referred to as pure sake. Now that the European-based Yoigokochi Sake portfolio has found a U.S. distributor, we now have more... read more →
I’ve been an unabashed fan of Nicolas since I first visited his tiny domaine in 2015. Ever since I pounce on his new vintages with eagerness. This gave pure pleasure.... read more →