Gogita has a pretty new label thanks to the talented Justine Saint-Lô. What’s inside is even better. We’re talking classic, lively Imereti juice with a brilliant juicy hint of smoky... 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 pure expression of the prettiest side of the somewhat difficult 2018 vintage. It’s traditional carbonic fermentation and raised in tank. This medium-bodied beaujo, with its fleshy-fruity charm spiked with... 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 →
Andreas Kontozisis' vineyards northwest of Athens are some of Greece’s first organic. From minimally irrigated soils, this limniona is fermented and raised in stainless. It’s kind of like a full-bodied... read more →
When a cousin told me her only wine memory of her beloved father was his penchant for Chateauneuf, I had the thought to give her a Proustian experience. The vehicle... read more →
It‘s back. And it’s August, so the timing is perfect. If you love muscadet, you will love this. There is an easy-to-taste similarity that comes from granite and the Atlantic.... read more →
From the Cyclades island of Tinos in the Aegean Sea comes this beauty of a bottle squeezed from old bush vines. Its maker, Jerome Charles Binda, a French graphic designer,... read more →
The 2011s from our friend Steve over in California are lovely. Loved them all, from the melon-like Vermentino ($20) to the Primrose-scented Bone Jolly Rosé ($18), to the subtle and... read more →
Note to self: buy more Amirault and lay down. I’m struck by its age worthiness, knit and powdery tannin. The grapes are farmed from three different soil types. There has... read more →