Cornas’ Thierry Allemand worked for the post office, and Serge Scherrer is the winemaking postman of Saint-Quentin-la-Poterie. Both men have white hair, one is retiring and selling off his vines... read more →
Sylvain is from the Gérald Oustric (Le Mazel) school of winemaking, we’re talking full clusters of grapes fermented under a veil of carbon dioxide. That means carbo (carbonic marceration) and... read more →
This made it in last year, too; it’s a beauty, especially for the price. It is full- bodied, full of earthy, herbal licorice, it’s firm and a touch of faint... read more →
Volnay was always considered the most fragile of the Beaune, but when was the last time you had one that wasn’t deep and dark? This is Volnay as the history... read more →
Why are we still on the 2011 vintage? I have no idea, but it sure is pretty and the fruit has deepened into tangy iron. It has lost fat, becoming... read more →
I find immense pleasure from Corbières. This one comes from a combination of soils: limestone, clay and grave. Hand-destemmed, foot- crushed and then it is stainless-raised. The best maintain this... read more →
I can’t understand why these wines aren’t in the cool set. Is it because Gilles Bley is a quiet guy who does his own thing? Is it because people turn... read more →
You better move quick. Jérôme’s wines are like fraises du bois, they disappear quickly. Another easygoing white wine that is easy to love with more savory than fruit, full of... read more →
Rémi apprenticed in the Muscadet with Vincent Caillé (often recommended in these pages). He works with a horse. He cares. He’ll get better. But meanwhile, look at what he can... read more →
What case of wine is complete without the Pur Breton? I couldn’t resist including the new vintage, which is brilliant. No trace of sheepy brett (or at least, not much).... read more →