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 →
This is Sandrine’s first vintage after taking over 3.3 ha of the Demeter-certified vines of TFL favorite, Roland Pignard when he retired. There's property in both Morgon and Régnié. The Régnié... read more →
Fabrizio Iuli is dedicated to barbera, the grape of his ancestors. He bottles several versions and this is his benchmark. A sturdy barbera for sure, it is raised in cement... read more →
New kids on the block Hugo Mathurin and Talloulah Dubourg have been anointed by Jean-Marc Roulot as the next best thing in Burgundy. They found their miraculously affordable plot of... read more →
Jerome Bretaudeau is a masterful winemaker in the Nantais, well-known for his muscadet. I had this in Burgundy and it initially had a smokiness that plunked me in the Northern... read more →
This starts in stainless steel and then goes into foudres. “One of the best ways to bring wines back to reality,” Théo told me. From loess soil, the grapes are... read more →
My note? “This one!!” Almond, wool and electricity. From Philippe’s 40–90 year old vines, his oldest. This 2009 had more sulfur than usual, and a little less acid (it was... read more →
$45 for a Greek white wine? If you want a white that’s going to be brilliant, sing loudly with acid, get your biggest wine geek friend to actually say, wazzat?... read more →
Stella Retica ages in large wood barrels for 24 months, 24 additional months of in-bottle aging and is only made in those vintages when the Rocce Rosse is not released,... read more →
I’m a believer in every wine from this domaine, but I am consistently moved by this parcel. The wines are made with some stems and are wood- fermented. The result... read more →