Ben’s chenin have become far more famous than his red wines but they are not to be ignored. Why is it a Vin de France instead of what it should... read more →
On the clay-limestone soils of Mittelbergheim. It sees 21 days of whole cluster and elevage in foudres for a half-year. This was spicy, appealing in the floral way of pinot... read more →
Vince Marie is out of the biodynamic and slightly crazy (in a good way) school of Patrick Meyer and Gerard Schueller, Alsace campus. Which means this is not a man... read more →
The Coteaux de Lyonnais was given status in 1984 and is a rarely seen appellation that runs north, west and south of Lyon, sitting right on top of the Northern... read more →
Here we’ve got those Gredos sandy soils with gneiss and pink granite in the village of the same name. The grapes were whole-cluster cold macerated for 40 days in concrete,... read more →
Raúl Suarez lives and works in Barcelona but his roots are in Amandi. I met him in his vineyard high up above the Miño River in 2015 when visiting Pedro... read more →
The wonderful Tom Shobbrook, who with a small group of friends created the Natural Selection Theory, was at the forefront of the natural wine movement of Australia. He now has... read more →
Hank has a thing for tempranillo and grows some in his home vineyard. But this one, his first 100% tempranillo, is made from grapes purchased from Matthew Rorick’s vines. I... read more →
Every vintage I find myself in love with this fresh cuvée from Luis, who works fine sandy granitic soils in the Ribeiro. All destemmed, animal without the fur, full of... read more →
Let me get this off my chest: I just hate that a grape has its own designation. The grape is secondary to the place and it pisses me off. Okay,... read more →