This is 100% whole cluster and packed with finesse and gorgeousness. It’s encouraging to find a Vosne domaine that works with low sulfur, none during fermentation and only during the... read more →
Sun-punched with plenty of black tea and spiciness and a little bit of rusty iron. Yet, with the tannins—fine—it is light on its feet. Perhaps it’s the limestone terroir but... read more →
Grapes from Washington, raised in Oregon, released just after disgorging in November when the wine was barely born. When I tasted it in January it did have that primary, barely-made-wine... read more →
A pretty impressive entry from the Penedès from a family reclaiming the vines and tradition. The juice—based on the 2010 vintage—is vinified in anfora, the second ferment started with honey,... read more →
This was the first wine I had when I went to a tasting packed with Emilia bubbles, Emilia Sur Lì, and what a way to begin. I subsequently had it... read more →
Rebula is the Slovenian way of saying Ribolla Gialla. This one gets two weeks on the skin, and it’s raised in acacia wood for eight months before bottling. When I... read more →
The Roero, long-underperfoming, will rise again, especially if it’s championed by people like Luca Faccenda. Luca’s vines are in the valley between Canale and Cisterna and all around are twisty... read more →
A very nice entry from a winery that does little wrong. Do carry on the arneis exploration to see if it’s worth the bottle it’s plunked in. Tongue tantalizing. Textural... read more →
Filippo is a delightful madman who makes single vineyard Soaves from his mashup of high elevation hills. The soil base is basalt and variations on limestone. (“Limestone creates more alcohol,... read more →
You know the second fruit growth from the vines? The ones that sprout late and most people just leave for the birds? Well, they get picked for this cuvée. There’s... read more →