This gorgeous 2013 is raised all in chestnut that Rolando Nicco made himself. The wine is a complete seductress, delicate and delicious, filled with mountain air and earthy tannins and... 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 →
Panagiotis Dimitropoulos’ Peloponnese vineyards are certified organic with biodynamic sensibilities. His beautiful vineyard work comes through in this grape. And what a grape it is. I’ve never experienced santameriana before. Is... read more →
Dario Serrentino sold grapes for years to Frank Cornelissen and Filippo Rizzo of Lamoresca, got advice from both, and then went to work in his fancy limestone town of Noto.... read more →
These ungrafted vines are rooted in the dry, poor, limestone rocky soil of the Ionian island of Lefkada, off the western coast of Greece. Managing editor Christy Frank insists that... read more →
This refresher gets a two month fermentation in stainless. It’s unusual with its touch of jasmine and pine forest—but no pine infusion here. Then there’s a long lingering mandarin and... read more →
Why chardonnay? “Why not,” Hank said. It was time. He smiles. Was he being ironic? Nope. Well, not entirely. The fruit is from Matthew Rorick’s vineyards, whole cluster pressed, fermented... read more →
In his day job years back with a conventional producer, Hank vinified plenty of zinfandel, but this is the first he has made to his specific standards and aesthetics. This... read more →
From the hands and heads of Nathan Kendall and Pascaline Lepeltier, a still rosé. The juice is macerated for two weeks and vinified in old barrel. At first it stis... read more →
Benoît Courault started his domaine in 2006 and immediately he was at the head of the class. He has grown and matured and almost everything that comes from his hands... read more →