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 →
I used this LaDona at a recent event at the Soho branch of The Wing. I love it, so was happy to see it be a crowd pleaser. This is... 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 →
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 →
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 →
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 →