I’m always on the lookout for a good old-fashioned grenache, and I might have one here. The grapes have a short semi-carbonic maceration, then aged for nine months in concrete... 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 →
At my first taste I wrote, “Hello old-fashioned deliciousness.” The fruit comes from Martin’s oldest vines in Saint-Julien which were planted in the 1950s on limestone and marl. It’s partially... read more →
When I was out at Les Marchand Wine Bar in Santa Barbara, tasting through wines from the Jurassic Vineyard we all indulged in this one, and drank and drank even... read more →
Elodie Aubert & Raphaël Gonzales’ grapes come from steep slopes and limestone soils. The wine is aged in concrete and comes out fresh, deep, really deep, super satisfying in the... read more →
Every cuvee from the 2018 vintage from Miquettes is a great success. This is a pure syrah from 40-year-old vines on granite and black mica schist, from a plot of... read more →
Tasted in his cellar, the Chaillot had been open for several days (I couldn’t bear to ask him to open up a new bottle for me). This was from the... read more →
When I was falling for wine I was a sucker for old world grenache. In the past decade getting that flavor and spicy, bloody aromas were so very difficult, even... read more →
Paul does his Madlobas (white and red) in buried Spanish anforas in a marani right behind the house he lives in with his family. This might be the most successful... read more →
There’s an enclave of winemakers clustered in the Ardeche who work with the kind of cold carbonic maceration used by the early natural winemakers. There, Manuel Cunin and Vincent Fargier... read more →