Ramiro Ibáñez is on the cutting edge of restoring respect for the Jerez pago (vineyard). He is also a driving force behind the movement to return sherry to its unfortified... read more →
A simplistic explanation of a Palo Cortado sherry is that the palomino grapes begin aging biologically under a veil of flor and then mid-stream, historically by accident, the veil disappears.... read more →
Carmelo Santana worked with Louis-Antoine Luyt in Chile and then continued to learn in various parts of Spain. Then he took that knowledge and headed back home to Gran Canaria,... read more →
For Loups, Deirdre Heekin takes grapes from her "clos" -like West Addison vineyard. That's the one that is always replete with wildflowers and bordered by a forest. Bunches of dried... read more →
Fernando Angulo is part of the new wave revitalizing this Jerez triangle. Many of their wines come from purchased grapes but this comes from the home plot, palomino fino from... read more →
Made by Arkadi Robakidze in Gogita Makaridze’s winery in Terjola and dedicated to their friend Kirile who passed in 2018. And what a tribute this traditional western Georgian grape blend... read more →
Aurélien Petit (get it? Le Petit Domaine) is based in the Hérault outside of Montpeyroux. He has worked about 5 hectares of vines since 2012. Last summer, the three-year-old rosé... read more →
When it comes to hybrids, I find myself partial to marquette. It’s a relatively new hybrid that has eight different vitus in his history. While said to be a grandchild... read more →
Who knew that Milan was a Woody Allen fan? This is a classic Nestarec acid trip. The juice ferments in 7-year-old 600-liter barrels for about 2 months, in contact with... 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 →