I can’t tell you too much about this wine except that my first guess was Georgian, although I was stumped by the grape. Turns out I was stumped because it’s... read more →
At the Sous Le Pavée tasting in Paris this past May, Cyrille and Pascale stood out for their thrilling fruit and vegetable ferments. This was one of my two favorites.... read more →
When a first vintage comes out and the winemaker is hailed as the second coming of Jesus, it kicks up my eyebrow a notch. But this is our world. Henri... read more →
Giorgas Balatsouras works where no one else does, 800 meters up in the Delphi area of Greece (the temple of Athena and the Oracle are down the road by 45... read more →
Lopez is committed to 100% whole bunch fermentation and tends to a more robust extraction, with extended maceration and daily pigeage and pump-over. Into the old barrels it goes, where... read more →
Full disclosure: Bob Coleman is a subscriber. I didn’t know he made wine until I saw my friend Mike Bennie applaud Bob's efforts on the P&V website. I had to... read more →
From the Cyclades island of Tinos in the Aegean Sea comes this beauty of a bottle squeezed from old bush vines. Its maker, Jerome Charles Binda, a French graphic designer,... read more →
Welcome to my new summer white wine obsession. This is one of my most house-gifted white wines of 2023. With a touch of skin, raised for a short time in... read more →
Spillare, an active member of the VinNatur association, works on volcanic soils in the Veneto in Gambellara. The vignaioli gives these grapes a short day of skin contact and then... read more →
Transdanubia is also referred to as Pannonia, the region about an hour southwest of Budapest. Attila Pálffy is definitely part of Hungary’s new wave, making wines I want to drink.... read more →