Ricardo Moreira works in the Vinho Verde region, northeast of Portugal, where he took back his grandfather’s vines. This lean and grippy wine has two days of skin contact and... read more →
Finally, we get to see what the wines from the volcanic island of Azores can look like if worked more naturally. Sustainable viticulture, some filtration but the winemaker Catia Laranjo... read more →
Dolores Carbrera has a long history of working on Tenerife. At 20 she worked at the nearby Bodegas Monje in charge of the vines. “It wasn’t easy,” she said about... read more →
This starts in stainless steel and then goes into foudres. “One of the best ways to bring wines back to reality,” Théo told me. From loess soil, the grapes are... read more →
I am usually bored by pinot blanc but this is one to change my mind. Direct press with some whole bunches added which probably adds to that enlivening touch of... read more →
Marcel's son Matthew Deiss has brought his own fine sensibility to the family domaine. I particularly resonated with this field blend from the Gruenspiel—a vineyard of granitic, sandstone and gneiss... read more →
This comes from the Monferrato region of Piemonte, near the Ligurian sea. The 40-50-year-old vines' fruit was fermented in acacia and treated to a modest three days of maceration. The... read more →
Samuel Cano’s wines were a revelation for me. Check them all out if you can, but this Cuvée Eva was particularly attention-getting. Its grapes come from a small east-facing limestone... read more →
This former cheese maker knows his way around natural yeast and has a commitment to no SO2. Had his “lowly” St. Romaine a decade old, was pure bliss. This is... read more →
Hirotake Ooka settled in the northern Rhône after various wine stages, hooking up with friends and influences including Thierry Allemand. Now he’s settled in the new hipster central, St. Peray,... read more →