Daniele was a little apologetic about this wine as it’s made from bought grapes that are only newly organic. But no apologies needed. The grapes are destemmed, given ten days... read more →
This comes from the oldest part of the vineyard. The skin contact here is six days and it’s aged in smaller chestnut barrels. The trebbiano in the mix is a... read more →
Lapsed biologist Nacho Gonzalez’s wines get better with each vintage. Amazing what he is able to do with beautiful grapes and clay and steel tank. But this particular wine gets... read more →
From the committed to natural and biodynamic Hart family in Paso Robles comes Gelert Hart’s ciders. And what a fabulous entry this is to the category. This one is from... read more →
More good stuff slowly comes out of Abruzzo. This one I was able to taste recently in Rome at that V.A.N (Vignaioli Artigiani Naturali) tasting. From grapes planted in 1968,... read more →
Just when I thought all was lost for kosher wines, there was Camuna. The couple behind the wine, Eli and Molly, work for a kosher Californian winery, Covenant, and use... read more →
Pietro is a winemaker in transition from conventional in the winery to way more natural, and here’s an example of what’s in store. The grapes come from four different vineyards... read more →
Ramiro Ibáñez is on the cutting edge of restoring respect for the Jerez pago (vineyard). He is also a driving force behind the movement to return sherry to its unfortified... read more →
A simplistic explanation of a Palo Cortado sherry is that the palomino grapes begin aging biologically under a veil of flor and then mid-stream, historically by accident, the veil disappears.... read more →
From young, 9-year-old vines, the wines ages in larger small barrels—600L demi muids—for 18 months and are bottled without fining or filtration or sulfur addition. My only note was “Wow.... read more →