A wine from the western part of the Peloponnese peninsula of Greece. It has a lovely hazy leonine color from its ten days of skin contact. The resin counterpoints the... read more →
The website claims that this was an ancient recipe from their grand- grandfather—who made wine in what is now Bulgaria. Skin contact for eight days and during fermentation the pine... read more →
From the 2020 vintage (shh) a controversial wine on the table, a touch reductive but mostly oxidative, nutty, mild deep. This is where fino meets retsina and I’m in love.... read more →
I can’t remember if it was Deirdre or me who said this wine is like taking (the grape) Brianna out of her high heels and sliding her into Doc Martens,... read more →
Annamaria Torok and Attila Francisti’s Chaos is a different blend every vintage, but a pinot noir base is always constant. In 2022, the process was a ten-day co-ferment of whole-bunch... read more →
Franz gives these grapes four hours on skin, then into barrels the wine goes. The end result is so precise with a great finish. It has a powdery touch not... read more →
The last time I reviewed this wine was ages ago. Have a look at the No7 entry in 2016. It’s still gorgeous or even more gorgeous and precise. Here are... read more →
The fruit here came from vineyards planted around 1945 in albariza soil. The barrels are kept full, so there’s no flor development, but Primitivo uses ex-Fino butts, so expect a... read more →
From the remarkable Lopez Vineyard in Cucamonga comes an extraordinary wine that may not happen again. Foot trodden, basket-pressed. No skin contact. No SO2. Barrel fermentation ensues in neutral barrique.... read more →
Ancenis? Where? When Sedes showed his first wine at Les Anonymes in the Loire that was the question because hardly anyone worked well in that area just northeast of Nantes.... read more →