The 2014s have hit the U.S., finally. Find brilliance in the face of what could go down as one of the worst vintages of the century. There’s the raised volatility... read more →
The one-liter size seems like just the right thing for this glou glou. Easy-to-drink but certainly not mindless. Lovely, lovely wine. Ampeleia is a joint venture from Elisabetta Foradori and... read more →
From the clay and limestone of Corsica’s Patrimonio AOP comes a pretty spectacular vermentino. The domaine has been biodynamic for a decade, and this wine has everything I want from... read more →
Remember that 2015 was a year when the grape skins thickened. This wine sure shows it with a firmness that will need another year to soften up. The pelaverga here... read more →
Chateau Meylet’s Michel Favard was one of the first (if not the first) Bordelais in biodynamics (1989). A gentle soul who makes ethereal Bordeaux from limestone soils, the wines just... read more →
There’s such good stuff going on those schist-based soils of Rablay/Layon, and this entry from Bruno Richard was stunning. There was plenty flesh and pithy skin firmness and tension. A... read more →
Some of the Guion are my new house wines. There is a very clear progression in them from simple delicious to more serious to wow. This cuvée, between the two... read more →
I’ve been singing the Rateau praises for some time and each year, Jean Claude shows his never-ceasing growth. If he’s not on your collecting list, correct that. Even for a... read more →
Working organically in Franken is tough work and 2014 was the flood year. Here the grapes were crushed and fermented on the skins for 10 days, then they were thrown... read more →
These are the pioneers in the Mosel. They went biodynamic in 1979 and were the only ones working that way for a very, very long time. Then they upped the... read more →