One label, two faces. I admit not being a fan of viognier, but tempered by the roussanne, it manages to avoid cloying perfume and segues into an ethereal florality. A... read more →
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 →
Remember the colorful graffiti bottle? That is in the past. Now as Texier’s basic wine we have a not-so-basic Chat Fou. It’s just shy of intense with a quiet grip... 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 →
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 →
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 →
If you want to see an example of a little mouse on a wine, the kind that doesn’t interfere, check this out. It’s got a lot of velvet, tar and... read more →
Gilles Azzoni has always made lovely wines; and while his son is taking over at Le Raisin et L’Ange, he’s been working on a little project from one hectare in... read more →
I feel a syrah party coming on. Same winemaker as Foufoune, different soils. Drinkable pleasure, with a slightly lighter weight and higher tone.