Aurélien Petit (get it? Le Petit Domaine) is based in the Hérault outside of Montpeyroux. He has worked about 5 hectares of vines since 2012. Last summer, the three-year-old rosé... read more →
When it comes to hybrids, I find myself partial to marquette. It’s a relatively new hybrid that has eight different vitus in his history. While said to be a grandchild... read more →
This is the latest from Pascaline Lepeltier and Nathan Kendall. The organic grapes come from the banks of the smallish Keuka Lake. Because of the difficulty of the vintage, Nathan... read more →
Who knew that Milan was a Woody Allen fan? This is a classic Nestarec acid trip. The juice ferments in 7-year-old 600-liter barrels for about 2 months, in contact with... read more →
The juice ferments in 600-liter 5-year-old acacia barrels. Thirty percent of the skins are in contact with the juice for about 14 days. The wine spends 7 months under a... read more →
Reynald comes out of the Claude Courtois lineage of winemaking. That means he doesn’t do carbonic. His wines are traditional, destemmed, crushed and raised in old wood. In the barely... read more →
The muscat and the torrontel ferment on the skins with a maceration that lasts 60 days; 20% of país juice is then added with the skins of their other white... read more →
Brent Mayeaux did many wine stages (apprenticeships) from conventional to the natural, including Philippe Bornard in the Jura and Yahou Fatal in the Auvergne. Working on his second vintage, he’s... read more →
Caleb Leisure fell in love with qvevri and bought several in Georgia and planted them in Tony Coturri’s winery. This was his 3rd vintage and it’s beautiful. Grapes come from... read more →
I used this LaDona at a recent event at the Soho branch of The Wing. I love it, so was happy to see it be a crowd pleaser. This is... read more →