Joe did good in his second vintage. And he too makes a wine from Cancilla. He does a little bit of foot treading, but not too much on 100% whole... read more →
I have been an east coast cider zealot, but this one from Oregon has turned me into a believer. This is the result of Hiyu's (Nate Ready) collaboration with the... read more →
Next up are three pinot gris from three different lands. They all have such a beautiful difference and similarity. Beckham’s had the new world fruit in the middle but still... read more →
Jarad Hadi, born and raised in Oregon, educated in wine in Bordeaux, is now making quite interesting wine in his home state. From the Tualatin area, from dry-farmed vines, this... read more →
First had this in a group situation, pre-London Real Wine Fair. The wines came fast and furious. For a bottle to get my attention in that kind of setting is... read more →
From vigneron Jarad Hadi’s neighbor’s vineyard at 1000 feet up, comes this gorgeously textured field blend. Cofermented outdoors, directly in the vineyard, for 30 days. We’re talking 100% whole cluster,... read more →
Joseph Pedini lives in Brooklyn. He’s got a long commute to the vines in Oregon, but he is committed to the journey and ever since the beginning, committed to the... read more →
Swick fans, you should grab this one, especially if you’re loving chilled reds. This usually has 20 days of whole cluster ferment and is aged in the concrete egg for... read more →
This one needs time. Stick it in the wine fridge for a year or at least six months and decant. Every so often there’s a miracle that happens in wine.... read more →
This 2021 blend is a well-thought out wine with 80% skin contact pinot gris, 15% direct pressed, barrel fermented riesling, and 5% skin contact schönburger. Each grape type is vinified... read more →