Friends joining forces to recoup old vines to make wine is getting to be quite a trend. Great wines have ensued. Envínate and 4 Monos would be Spanish examples. Down... read more →
James Erskine’s wines are finally back on the east coast at slightly more gentle prices. This one is typical carbonic with plenty of the desired vin de soifness. Do not... read more →
Ferdinando makes three different Barolos. This is his most early drinking. From 3.5 acres of younger vines (20 years old) in the Serralunga Boscareto vineyard. It’s aged for 24 months... read more →
Another knockout Piedi Grandi from Hankster. The grapes, as usual, come from the local Sumu Kaw vineyard that sits at 3000 feet of elevation on volcanic loam soils. Hank’s choice... read more →
Here you go, a yowza example from the fiery 2017 vintage. It's a remarkable 10.5% wine, a thoroughly down-the-hatchable drink with a compelling backbone—low alcohol, yes, but there's still plenty... read more →
When I first tasted this, I thought it was the kind of wine you stumble on in travel, fall in love with right there, but doubt it would taste as... read more →
In the 2016 vintage Claire Naudin (like most of Burgundy) was devastated by frost and hail. That meant a very teeny crop. Claire was planning to make no wine but... read more →
One of the most beautiful vintages of this wine in ages. Not one hint of puppy breath. This, as usual, is whole cluster fermentation and then into the demi-muids for... read more →
So, what the hell is Sankt Laurent? Glad you asked. No one really knows. At one point it was thought to have a pinot noir parent. But recently, that theory... read more →
Alfredo Maestro is indeed a maestro. His wines, all of them, always delight. He’s a pioneer in Peñafiel in the Ribera del Duero where natural is virtually unheard of, shifting... read more →