Irakli Shubitidze looks after his relative’s vineyard in Imereti. This wine was made in qvevri with 30% of the skins, seeds and stems for six months. The Tsitska portion was... read more →
A stellar wine—for muscadet lovers especially—as it leans into the neutral side with plenty of chamomile and wild flowers, a touch of dandelion and bruised apple. It doesn’t have much... read more →
This is just a stunning bottle of properly aged wine. First taste is grapey but then its hits with a sandy texture. The high acidity begs for a cheese course... read more →
Looking for a playful sort of xinomavro? This is for you. It’s vinified for 12 months in old barrels and then sits on the fine lees for three months with... read more →
From the 2020 vintage (shh) a controversial wine on the table, a touch reductive but mostly oxidative, nutty, mild deep. This is where fino meets retsina and I’m in love.... read more →
Iago is one of the founding fathers of modern Georgian natural wine and every year, his bottles show more finesse and precision. The 2021 is an excellent example of how... read more →
I can’t remember if it was Deirdre or me who said this wine is like taking (the grape) Brianna out of her high heels and sliding her into Doc Martens,... read more →
The Collines Rhodaniennes is a downrent Northern Rhône appellation that can give us awfully good wine from its schist, limestone, and granitic soils. The region stretches from Lyon in the... read more →
Annamaria Torok and Attila Francisti’s Chaos is a different blend every vintage, but a pinot noir base is always constant. In 2022, the process was a ten-day co-ferment of whole-bunch... read more →
Franz gives these grapes four hours on skin, then into barrels the wine goes. The end result is so precise with a great finish. It has a powdery touch not... read more →