This is Bruno’s young vine grolleau. Given a short maceration and raised for 6 months in vat, this is fresh and quite ripe at 13%. Yup, there’s a little skunk... read more →
While there are plenty of cartoonish labels out there that signal their naturalness, here’s one that refuses to fly the flag. Yet it's a wine worthy of any cab franc... read more →
Julien Rousselot works on nearly 3 hectares in the winemaking enclave of Rablay-sur-Layon. There he grows chenin, grolleau, grolleau gris, gamay, and the two cabernets. Part of the “En Joue... read more →
Blandine (more on the vinification) and Jérémie (more in the vineyard) are making promising wine, not far from the Puzelats. This côt gets a short maceration of a week before... read more →
Andreas Kontozisis' vineyards northwest of Athens are some of Greece’s first organic. From minimally irrigated soils, this limniona is fermented and raised in stainless. It’s kind of like a full-bodied... read more →
The domaine is in the cute, red-geranium besotted town of Eguisheim (home to natural wine icon Domaine Schueller). The new generation, Denis, took his dad’s biodynamic (since 2006) farming further... read more →
Give this one a decent chill and taste the spectacular. The wine speaks of where, though maybe it's my imagination as I’ve never been to that part of deep Margaret... read more →
This wine, produced by Papras, certified organic since 1990, is part of a series named after the dangerous, beautiful and jealous nymphs of the freshwater springs. Grown on the limestone... read more →
José Luís Bastías and Daniela Lorenzo’s 4ha winery is in dusty Maule, not far from Talca, first planted in the early 1800s. The grapes are co-fermented with their skins in... read more →
Paul Gibson is working a forgotten plot of land right inside Shelburne Farms from the stumps of vines he resuscitated. Trained up on poles, as in the Northern Rhône, this... read more →