Go and drink or go and get drunk, no matter which way you interpret these words, this wine will serve you well. Did merlot ever taste this good? Camille &... read more →
From a 200-year-old granitic soil vineyard located in Nacimiento in Bío-Bío, the wine is destemmed, fermented whole berry, pressed off then aged in 10-year-old beechwood (rauli) barrels where it stays... read more →
Up in California’s Sierra Foothills, Hank Beckmeyer has made magic in the 2020 vintage. Here is another fab wine where he found the equilibrium between the lush grenache and the... read more →
If you can’t find an underground bar, drink something vinified in the ground. Gosh, I love this jumping bean-like saperavi, shot through with flower power and clay. This is from... read more →
Soif da Vsvam is a joint project from Thierry Puzelat and John Wurdeman of Pheasant’s Tears. Vinified at Pheasant’s Tears in Tibaani, this is from grapes the friends planted in... read more →
Another electric wine from Milan. Pressed directly, about 10% of the juice gets a few days of skin contact. The wine is raised in bigger old barrels from local oak... read more →
Fabio Gea doesn’t get any more sane as the years go by, but the wines I believe get better and better. My first sip of this was a complete wow.... read more →
Thibault named this cutie while freewheeling or cycling and it’s an invigorating gamay, like coasting down a hill on a bike. You just want to shout, yippee! It sees traditional... read more →
The Deiss family inspired Alsace to great things, believing in the place more than the grapes. That's why they say, to hell with mono-variety. Here's one case of that using... read more →
Bastian Wolber, a German, moved to Burgundy and has been pushing the envelope in a few ways; bringing in German spätburgunder to vinify on Burgundy soil. And then there's this,... read more →