Archil Guniava has two hectares of grapes in Imereti, Georgia. He’s a beautiful farmer and winemaker. This krakhuna also includes minute bits of tsitska and tsolikouri and enjoyed the full... read more →
A delightful wine from Christian Binner’s Pirouettes think tank (or perhaps I should call it a ‘drink tank’). The point of his project is to guide young, natural vignerons into... read more →
Francois-Xavier Dauré works with Tom Lubbe of Matassa, but also makes his own wine. It’s a good thing too, because the guy is talented. His wines were all over California... read more →
Rounding out the “Croc” trio is the Besiosa. I don’t know why this skin contact (ten days) wine from malvasia surprised me, but it did. The tannins are completely integrated.... read more →
The muscat and the torrontel ferment on the skins with a maceration that lasts 60 days; 20% of país juice is then added with the skins of their other white... read more →
Caleb Leisure went out on his own in 2017 and lucky for him, his mentor Tony Coturri allowed him to plant all of his ten Georgian qvevri on the Coturri... read more →
There’s something about Styria, its soul, I guess. I can’t think of any one of the natural guys down there in southeast Austria who isn’t deeply committed, almost spiritual, about... read more →
The first wine I drank recently in Tbilisi was this beautiful specimen from John Okroshvili’s sister, Jenny. Thought to be the offspring of rkatsiteli and mtsvane, kisi has bizarrely been... read more →
This Retsina is perfect for any modern day Symposia. It’s cloudy, exciting and only faintly resinated. No vintage is allowed under the Retsina designation, but do know that this is... read more →
Federico Orsi works just outside of Bologna in the Colli, on beautiful rolling hills. He’s on limestone instead of the silt you find further west, making still and referemented wines.... read more →