If you have had experience with older bottles of Mastroberardino’s Taurasi, you will understand the greatness of Tecce’s wines. Mastroberardino’s glory days are in the RIP category, but Tecce lives... read more →
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 →
Another winner from Marco Merli. This ferments for thirty days on the skins in cement tank. Like so many of these new releases, the wine is reduced and lives on... read more →
The two grapes are blended together and age for over a year in stainless. There is always some reduction in Merli's wines, but in this case, it merely indicates their... read more →
These ungrafted vines are rooted in the dry, poor, limestone rocky soil of the Ionian island of Lefkada, off the western coast of Greece. Managing editor Christy Frank insists that... read more →
This refresher gets a two month fermentation in stainless. It’s unusual with its touch of jasmine and pine forest—but no pine infusion here. Then there’s a long lingering mandarin and... read more →
Based in Eugene, Civic Winery is an urban operation working on a negoçe basis. Grapes come from organic or biodynamic vineyards. Bottlings are zero/zero when possible. This was an impressive... read more →
These grapes get a ten-day maceration before being pressed off. After that, it's three months in the bottle and one year in chestnut and oak barrel. A lovely and expressive... read more →
From the hands and heads of Nathan Kendall and Pascaline Lepeltier, a still rosé. The juice is macerated for two weeks and vinified in old barrel. At first it stis... read more →
From the Ionian island of Lefkada, off the western coast of Greece, from 500 meters up comes an unfamiliar grape, from vines that are 35 years old. The 50 days... read more →