At my first taste I wrote, “Hello old-fashioned deliciousness.” The fruit comes from Martin’s oldest vines in Saint-Julien which were planted in the 1950s on limestone and marl. It’s partially... read more →
Kenji and Mai are two of the many vignerons now making beautiful dry wines from the area of Rablay-sur-Layon, once a hot spot for sweet. Their Faia is a blend... read more →
Historically the Lapierre Morgon comes in three different bottlings, including the no sulfur Cuvée N. N used to be impossible to find but now with the fashion of zero/zero it’s... read more →
Côme worked with Eric Dubois at the historic and now defunct Clos Cristal. He brings with him a sensitive hand to not only his own wine but to his cider... read more →
Goyo is one of the natural pioneers in the Ribera del Duero where he lives and farms most of his vines. But this is his mencia and palomino, from a... read more →
Diego Losada had a guitar habit and a science education. If you’re going to head for zero/zero winemaking, the coupling of those talents is spectacular preparation. He rents 15 parcels... read more →
All of Renan Cancino’s wines get hand-destemmed on the zaranda, foot-stomped, fermented and aged in old wooden barrels where they stay until bottling. They stay in that bottle one more... read more →
Renan Cancino is a minimalist and proud traditionalist winemaker. All of his wines get hand-destemmed on a the zaranda, fermented, foot stomped and then aged in old wooden barrels. Here the... read more →
Macarena and Thomas get this own-rooted país in the Itata Valley’s granitic soils. The grapes are de-stemmed and spontaneously fermented in stainless steel with two months and two weeks on... read more →
I visited Carolina and Alvaro last year and you can read about the journey here. They have been making natural wine because they are traditional people with a strong sense... read more →