Nebbiolo acts like a different animal in the heavier clay hills of Monferrato; farming is a little more complicated, and there is certainly more wildness. But wildness and finesse live... read more →
A brilliant, stunning chenin blanc from Béatrice & Pascal Lambert’s clay and limestone soils. This fleshy but sparky wine goes through malolactic fermentation, unusual in that terroir. As a result,... read more →
Without a doubt Marc Olivier is one of the heartthrobs of The Feiring Line. He did it again in 2014. Love. Love. Love. Granite soils, vines over sixty years. The... read more →
In 1979 the Arndorfers planted a small vineyard of the rare, pink-skinned Roter Veltliner on rocky top of the Gaisberg, one of the most important terroirs in the Kamptal. Martin... read more →
Really caught my eye, mostly because of the pure balance of this; the grapes just seemed to sing with one another, and then there was a depth that just made... read more →
Michael Voelker returned to Germany to turn his home region of Franken on its head. Taking over some of his father’s vines he created 2Naturkinder. Those wines are brash, rash... read more →
Oriol, one to watch, works just outside of Barcelona. He is mostly known for his whites but it was this pink that grabbed my attention. Damn California! They took all of... read more →
In a world full of difficult-to-love barbera, this one is a joy. Tannic yet balanced, the whiff of cinnamon and turmeric gives it some touch of gulpable exotica. If you... read more →
This sparkler is made from the lambrusco maestri grapes. Behold, less tannin and boldness than the barbera. It is gentle and one of those wines that the body takes in... read more →
Rounding out the “Croc” trio is the Besiosa. I don’t know why this skin contact (ten days) wine from malvasia surprised me, but it did. The tannins are completely integrated.... read more →