If you’re lamenting the lack of real Bordeaux, this one will restore your faith. In Margaux (one of my favorite zones in Bordeaux), priced well under $100, it’s a bargain... read more →
There’s something about Styria, its soul, I guess. I can’t think of any one of the natural guys down there in southeast Austria who isn’t deeply committed, almost spiritual, about... read more →
Corrado Dottori is making some stellar wines in the Marche. If he’s not on your radar, please correct that. This skin contact number is from limestone soils and is a... read more →
The juice ferments in 600-liter 5-year-old acacia barrels. Thirty percent of the skins are in contact with the juice for about 14 days. The wine spends 7 months under a... read more →
Kenji and Mai are two of the many vignerons now making beautiful dry wines from the area of Rablay-sur-Layon, once a hot spot for sweet. Their Faia is a blend... read more →
From 85-year-old vines grown at 1800 feet, the grapes ferment in open, old chestnut tini for 40 days. All in all the wine gets five years of aging. Three years... read more →
When I last visited Chile in 2019, Roberto had just acquired this vineyard where every once in a while, a puma still stalks. He was so happy, his grin could... read more →
What a gorgeous pet’nat this is. It’s a blend of red (60% tavkveri) and white grapes (40% chinuri), so who knows why it’s called a tavkveri, but who cares. Born... read more →
The enthusiastic, blunt and charming Kuniko Mukai is one of the rare female brewers and brewery heads. She works in the seaside town of Ine, in the northern part of... read more →
Tavel, generally known for its shitty rosés, is on the rise! This producer in that besmirched appellation is proof. Finally, there is someone else other than the rare few, such... read more →