The soil (as the name suggests) is their sandy plot. Their vines are up to sixty years of age. The fruit is raised in tank, never seeing wood, resulting in... read more →
Ben Haines is a man without a vineyard—like so many—but trying to make do by seeking out great wines to borrow from. The Malakoff is rocky and rich in quartz,... read more →
If this wine were pie, it would be mixed berries, no sugar added, sprinkled with lemon—and then the savory, saucy tart would animate and jump dancing from its tin. The... read more →
Had no idea there was a province in Lazio that had an IGP called Frusinate, which allows a wide range of grapes, all of the international targets as well as... read more →
This one needs time. Stick it in the wine fridge for a year or at least six months and decant. Every so often there’s a miracle that happens in wine.... read more →
Massimo Marchiori & Antonella Gerona work on clay and limestone, utilize fiberglass fermentation tanks and old vines of weird grapes. This one bottomed out at 10% ABV, a pink-skinned grape... read more →
Roth is one of the Californians I have been following since he was at Martian a while back. This is his fourth vintage under his own label. And it’s terrific.... read more →
We were at the end of the Le Clown evening when joined by Lulie, the caring “wine selector” of A.T. She had something she needed to show us. Japanese merlot,... read more →
Claude and his son Étienne work on limestone soils in the middle Loire. After a classic infusion-like fermentation (not carbonic), they give the wines a solid twenty-four months of aging... read more →
Are you in the Cyril Fhal fan club? Why not? On his gneiss soils, he makes wine of pleasure and that extra element of depth. But, while this wine went... read more →