Franken baby! Thanks to the pioneering work of Michael Voelker of 2Naturkinder, the fortunes and reputation of this part of Germany (closer to Prague than to Frankfort) is on the... read more →
From a maker of some spectacular cava and pet’nats comes a remarkable skin contact macabeu. The wine is fermented in a combo of barrique and 600 liter clay amphora and... read more →
That moose is my new patron saint. About three years ago Deidre and her assistant winemaker Camila Carrillo started their collaboration based on their mutual fascination with oxidative wines. Lovers... read more →
This is part of La Garagista’s fruit ciders line up and it’s wow-worthy. Refermentation of the 75% pear, is kicked off with 25% apple. There's plenty of beauty inside this... read more →
Get it while you can. This is one of the most gorgeous rosés I’ve had all summer, even if it is more literally a ramato, a skin-contact wine made from... read more →
Alsatian producer Christian Binner started this project a few years back to mentor up-and-coming voices in the region and to bring brilliant wines at gentle prices to market. He basically... read more →
Even though based in Australia, Mitchell Sokolin and Boris Portnoy have planted grapes in Kakheti where they are building a marani. While work is underway, they are buying organic grapes and making... read more →
Does chardonnay find its best self in the Jura? I think so. And in 2019, Alice Bouvot knocked me out with this: a multi-faceted expression of a grape that can... read more →
It is with great sadness that I drank this bottle of beauty from the last complete vintage of Pascal Clairet. Vinified in stainless in full carbonic, it is then aged... read more →
Michael Chonishvili became a full-time winemaker in 2015 and works his two hectares in the Kurdghelauri village, near Telavi's Tsinandali micro-zone. All of the wines I've tasted wines are gorgeous... read more →