Tako Juruli (Zhuka) and Zura Sanodze (Sano) stumbled upon an old house in Telavi and thought they’d put the vineyard and marani to use. They tapped the right people to... read more →
Another winner from the beautifully farmed land of M. Rateau. 2018 was a bit of a mixed bag and the sorting table was needed. From the taste here, the work... read more →
The Sera family works 7 steep hectares of vineyards in San Giacomo di Teglio. This is in the magical glacial rock and sediment area of Valtellina, Lombardy, on the border... read more →
I spent a few hours with the Ramiro Ibáñez, the creator of Cota 45, last year in the town of Sanlúcar. At a restaurant with white plastic chairs and fried... read more →
Travis Kauffman is creating a little slice of magic over there in his Carroll Gardens microbrewery. He’s doing a lot that I like, including growing a good deal of his... read more →
Goyo is one of the natural pioneers in the Ribera del Duero where he lives and farms most of his vines. But this is his mencia and palomino, from a... read more →
All of Renan Cancino’s wines get hand-destemmed on the zaranda, foot-stomped, fermented and aged in old wooden barrels where they stay until bottling. They stay in that bottle one more... read more →
Renan Cancino is a minimalist and proud traditionalist winemaker. All of his wines get hand-destemmed on a the zaranda, fermented, foot stomped and then aged in old wooden barrels. Here the... read more →
Macarena and Thomas get this own-rooted país in the Itata Valley’s granitic soils. The grapes are de-stemmed and spontaneously fermented in stainless steel with two months and two weeks on... read more →
The Guarilihue region of Itata was long known for its small plots of hilly, fabulous terroir. That’s the homeland for Tinajacura’s fruit. This wine is made with old, own-rooted cinsault... read more →