The chardo here is a combo of their fruit from their Hokadate vineyards and from bought Yoichi fruit that is sustainable. Whole cluster pressed there’s a bit of CO2, and... read more →
When BW (part of its parentage is an extinct wild grape) is made as a rosé, it becomes a schlilcher. And a delicious one. Full of cumin and cherry, a... read more →
Another fab wine from Rafa, and this one is culled from a selection of 40–80 year old vines planted on limestone and granite, two faves of mine in one terroir.... read more →
Patrick’s vines are north of Binner’s by about twenty minutes and here too is serious pinot with depth and structure. I felt like this wine was so deep, I could... read more →
Grégoire Perron’s vines are spread out between Cerdon and Bourg-En-Bresse. So for this wine think Bugey de Cerdon style, but made outside of the Bugey zone. That means a little... read more →
Georgia’s most well-known red grape shines here at 12.5 alcohol. Keep it open for days, and that blowsy zinfandel likeness calms, like a lovely building in the middle of some... read more →
Puzelat has made the world’s first qvevri menu pineau. Nuff said. He’s pleased. You will be too. It’s worth exploring. The roundness of the grape, the lushness and wildflower is... read more →
I visited Sepp’s Southern Austrian vines five years back. They’re lush and vibrant. On that afternoon, I was a happy little girl in the mountains, instead of a morose one... read more →
Blind taste your friends on this one. Syrah? Yes it is and such a mild expression. Christian is about a 45-minute drive from Vienna near the Neusiedlersee (that would be... read more →
The Envínate team can do no wrong. The Benje has reduced strawberry and rose and it all follows through on the palate with shockingly fine tannins. A fascinating slice of... read more →