I tasted this at 12:30 on a Friday afternoon and had to stop myself from drinking a full glass. Born of Loire-lover Don Heistuman’s brain with Steve Edmunds winemaker skill.... read more →
The second vintage I’ve tasted of this wine gives a peek into what San Diego can do. It’s delicate, vibrant and intense, and that’s not a contradiction.
A grape cocktail, pinot gris, noir, Grand Cru riesling, gewürztraminer, pinot auxerrois and muscat. This is a long time favorite. Spring in the bottle. Not kidding.
Looking for orange wine perfection, this could be the one. Twenty-two days on the skins, fermented in open top chestnut fermenters then aged for another two years in various sized... read more →
Cerasuolo sounds like a grape but it’s really a style that became a DOC in 2010. The difference from regular Montepulciano d’Abruzzo is the reduced skin contact so the wine... read more →
The resurrection of Emilia-Romagna and fizzy malvasia continues. A no brainer charmer. Juicy and gentle. This is hard to find, right now. But won’t be for long.
Found this fresh beaut of old vine, low yield (25hl per hectare) grolleau from schistic soils during the Renaissance. It’s made in Anjou using whole cluster fermentation, with three weeks... read more →
The Padovani twins, (who also make beautiful Brunello) scored big with their red and skin contact white table wines. The rosso, all sangiovese, is in the delightful camp, made more... read more →
I crashed the LDM tasting held at L’Herbe Rouge and dived into the knock out line up from Gernot Kollman. Many of his vines are ungrafted, all the wines are... read more →
Teutonic is part of the emerging wine scene trying to go low alcohol and vin de soify. Charming riesling, fruit over mineral. At 9.3 abv, so light and lovely, it... read more →