Fruit for this bottling comes from the Que Syrah vineyard, planted in 1994 and sitting at 850 feet elevation, four miles from the Pacific. The grapes are fermented with 75%... read more →
This gorgeous 2013 is raised all in chestnut that Rolando Nicco made himself. The wine is a complete seductress, delicate and delicious, filled with mountain air and earthy tannins and... read more →
I’ve been an unabashed fan of Nicolas since I first visited his tiny domaine in 2015. Ever since I pounce on his new vintages with eagerness. This gave pure pleasure.... read more →
If you have had experience with older bottles of Mastroberardino’s Taurasi, you will understand the greatness of Tecce’s wines. Mastroberardino’s glory days are in the RIP category, but Tecce lives... read more →
From 85-year-old vines grown at 1800 feet, the grapes ferment in open, old chestnut tini for 40 days. All in all the wine gets five years of aging. Three years... read more →
Perhaps it’s because I loved 2014 so much, but I’m often fearful of being disappointed by the 2015 vintage. Ferdinando’s entry-level Barolo slays my prejudice. It’s a complete delight. 85%... read more →
The two grapes are blended together and age for over a year in stainless. There is always some reduction in Merli's wines, but in this case, it merely indicates their... read more →
Here we have Hank’s typically perverse logic: leave the oak out of the zin and chardo, barrel ferment the rosé. The Suma Kaw fruit was barrel fermented in puncheons and... read more →
Based in Eugene, Civic Winery is an urban operation working on a negoçe basis. Grapes come from organic or biodynamic vineyards. Bottlings are zero/zero when possible. This was an impressive... read more →
From porphyritic soils, the wine ferments for two weeks in old cement and then heads into steel and large barrel for about another eight months. Gorgeously lush, full of tiny... read more →