The Collines Rhodaniennes is a downrent Northern Rhône appellation that can give us awfully good wine from its schist, limestone, and granitic soils. The region stretches from Lyon in the... read more →
You might remember this wine under the label Domaine de Montrieux. Lesné took it over from Emile Heredia in 2015, but the new name and label has only been here... read more →
Franz gives these grapes four hours on skin, then into barrels the wine goes. The end result is so precise with a great finish. It has a powdery touch not... read more →
This beauty is part whole cluster (hence the beautiful forest berry fragrance) and part crushed. There is a soft and gentle texture, making this fizz more like a gentle lambrusco.... read more →
The last time I reviewed this wine was ages ago. Have a look at the No7 entry in 2016. It’s still gorgeous or even more gorgeous and precise. Here are... read more →
Franz fermented the grapes on skins for four weeks and then the wine went into barrels of different sizes. My first note was, “Whoa.” Then I broke that down. “Quite... read more →
The fruit here came from vineyards planted around 1945 in albariza soil. The barrels are kept full, so there’s no flor development, but Primitivo uses ex-Fino butts, so expect a... read more →
From the remarkable Lopez Vineyard in Cucamonga comes an extraordinary wine that may not happen again. Foot trodden, basket-pressed. No skin contact. No SO2. Barrel fermentation ensues in neutral barrique.... read more →
Once banned from the library of approved Italian grapes (ouch), slarina is back and this one comes from one of my favorite Piemontese producers. The grape has been on the... read more →
Ancenis? Where? When Sedes showed his first wine at Les Anonymes in the Loire that was the question because hardly anyone worked well in that area just northeast of Nantes.... read more →