Full disclosure, this isn’t total native yeast fermentation, but I still liked it a lot for drinkability and individuality. Let me be a little forgiving because their heart is in... read more →
Natalino makes five different Verdicchio labels, none of which see wood. This texture here is full and oily, consider that it went though partial malolactic but also spent a whole... read more →
The boob thing is quite the trend in France to sell wines, but all must be tamed to come to the United States. Over there, lolois a kid’s word for... read more →
I am so very sorry, I’m not sure there’s any of this left but it sure was pretty. There may be some on the left coast. Snoop around. It’s worth... read more →
Summer wine alert. Rush now to get what you can and stock up on a lovely Atlantic wine,“the other muscadet” from the gros plant grape.
I popped this for some buddies in a pine forest with fiddles and accordions in the background and damn, did it get attention. The wines from the domaine get better... read more →
This estate is worthy of your attention. The vines are old and ungrafted. They use no herbicide or pesticide in the course of farming their 7.4 acres. The taste was... read more →
I gave this wine from granite and sand to a friend, a total heathen. A guy who peppers most wines, really. He takes a pepper grinder, twirls away and says,... read more →
Consider yourself warned, this wine from Jacques Broustet is a brett bomb, you know, that bacteria that can give wine overtones of a herd of sheep? So if you’re intolerant,... read more →
Love. Love. Love. Did I say love? Every time I drink this I’m happy. Whole bunches and closed ferments captures the fruit in just a few days of carbonic maceration.... read more →