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 →
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 →
Third generation Mallorcan winemaker Cati Ribot befriended Oriol Artigas and the result is her entry into the natural side of wine. This is a co-ferment of the native giró ros... read more →
I first tasted this wine a few years back when visiting on the volcano. Wow, I thought, got to meet these people. The wines were so old-fashioned, they reminded me... read more →
Winemakers Willy Pérez and Ramiro Ibañez are responsible for reviving the old M. Ant. de la Riva (Manuel Antonio de la Riva) winery which at one point belonged to Bodegas... read more →
From a maker of some spectacular cava and pet’nats comes a remarkable skin contact macabeu. The wine is fermented in a combo of barrique and 600 liter clay amphora and... read more →
That moose is my new patron saint. About three years ago Deidre and her assistant winemaker Camila Carrillo started their collaboration based on their mutual fascination with oxidative wines. Lovers... read more →