James Erskine’s wines are finally back on the east coast at slightly more gentle prices. This one is typical carbonic with plenty of the desired vin de soifness. Do not... read more →
Ferdinando makes three different Barolos. This is his most early drinking. From 3.5 acres of younger vines (20 years old) in the Serralunga Boscareto vineyard. It’s aged for 24 months... read more →
In 1995, Alessandra Bera's brother Gian Luigi wanted to make some passito out of moscato. But the grapes became effected by botrytis, so they were pressed immediately and put into... read more →
Another knockout Piedi Grandi from Hankster. The grapes, as usual, come from the local Sumu Kaw vineyard that sits at 3000 feet of elevation on volcanic loam soils. Hank’s choice... read more →
When I first tasted this, I thought it was the kind of wine you stumble on in travel, fall in love with right there, but doubt it would taste as... read more →
What a treat. Sherry like it was meant to be without fortification. From old goblet vines near the Mediterranean, directly pressed into steel tank for primary fermentation, then transferred to... read more →
Aci is based in eastern Slovenia, near Croatia, about a half hour northwest of the drab city of Zagreb. Farming here is spiritual, philosophical, the land is a cell phone-free... read more →
In the 2016 vintage Claire Naudin (like most of Burgundy) was devastated by frost and hail. That meant a very teeny crop. Claire was planning to make no wine but... read more →
One of the most beautiful vintages of this wine in ages. Not one hint of puppy breath. This, as usual, is whole cluster fermentation and then into the demi-muids for... read more →
The first wine I drank recently in Tbilisi was this beautiful specimen from John Okroshvili’s sister, Jenny. Thought to be the offspring of rkatsiteli and mtsvane, kisi has bizarrely been... read more →