Soif da Vsvam is a joint project from Thierry Puzelat and John Wurdeman of Pheasant’s Tears. Vinified at Pheasant’s Tears in Tibaani, this is from grapes the friends planted in... read more →
Another electric wine from Milan. Pressed directly, about 10% of the juice gets a few days of skin contact. The wine is raised in bigger old barrels from local oak... read more →
Next trip to Gradoli, for sure I’ll be visiting Georgea and Alessandro because their wines are kind of knocking me out. This came from their organic, regenerative farming at an... read more →
Olivier Boulin is a negoçe based in Strasbourg, with a cellar in Dole. The wine is primarily pinot noir, from Pupillin with a little poulsard in the mix. It is... read more →
This is Milan’s let’s eat and drink perennial blend and the 2019 version is a big hit. All the grapes are destemmed, co-fermented using carbonic maceration, and then aged in... read more →
When I met Petra Kujanpää in Austria at Karakterre I was blown away by the wines. A Finnish ex-pat, she’s an important new voice in the Mosel. She works with... read more →
Giorgas Balatsouras works where no one else does, 800 meters up in the Delphi area of Greece (the temple of Athena and the Oracle are down the road by 45... read more →
Full disclosure: Bob Coleman is a subscriber. I didn’t know he made wine until I saw my friend Mike Bennie applaud Bob's efforts on the P&V website. I had to... read more →
Spillare, an active member of the VinNatur association, works on volcanic soils in the Veneto in Gambellara. The vignaioli gives these grapes a short day of skin contact and then... read more →
Talk about a wine that knocked me out. I opened it up, I took a sip, stared at it for a couple of minutes, letting the juice sink into my... read more →