You might remember this wine under the label Domaine de Montrieux. Lesné took it over from Emile Heredia in 2015, but the new name and label has only been here... 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 →
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 →
Once banned from the library of approved Italian grapes (ouch), slarina is back and this one comes from one of my favorite Piemontese producers. The grape has been on the... 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 →
Farmed in the tiny village of Pupillin, the wine comes from a one-hectare parcel of savagnin planted in compact grey marl. Vinified in large, old oak barrels, it stays there... read more →
Headed up by siblings who studied winemaking at Geisenheim University, this winery is a classic in the making. While the wine might read a little conventional, ut when it’s hot... read more →
This is a beauty. A blend of two vineyards with more than 40 years of age in the village of Mareuil. The land is clay limestone. There's complexity from barrel... read more →