When the vintage is stellar, we get the aforementioned cabernet franc, but in lesser years, Kim and Debra blend it with some gamay noir (which they believe is actually valdigue),... read more →
The way Hardy (Dirty) Wallace talks of this vineyard it might as well be his spiritual home, and the love has always come through in the bottle. In 2013, the... read more →
In 2013, the Los Pilares was a foot-stomped glory. If you remember the previous vintage you’ll get the difference; in part it’s due to vintage, part to different fruit sourcing... read more →
One of our favorite Californians is back in its 2013 version. From granitic loam soils. Harvest was earlier this year. It’s 100% whole cluster and foot- stomped, raised in 600... read more →
Every year, Steve Edmunds manages to make great wine and this 2013, a 1⁄2 grenache blend, is a pure example. The fruit here comes from the Unti vineyard in Sonoma.... read more →
With degrees in chemistry and enology, how do Sam Baron and Shaunt Oungoulian make wine this good? It IS a new world. I guess this is what happens when generations... read more →
The Atlantic, granite and albariño is a holy trinity, but in this wine we get to see the grape strut its stuff off the coast of the Pacific, on limestone... read more →
Bravo, Mike Roth. He sourced the grapes from sandy loam over gravelly clay, central coast soils, 2.25 tons of grapes, pressed whole cluster. It was then racked to neutral oak... read more →
Past chef, now distiller, Colin started this grappa journey years back and was foiled by Hurricane Sandy. But now almost three years later, his newest example of Brooklyn-made (Long Island... read more →
The almost 40-year-old, dry-farmed, ungrafted vines of the Jurassic Park vineyard have something special to say. They stand in brutal sunlight under a good floppy canopy, hiding from the nearby... read more →