The wine comes from young, bush trained vines. Here it’s all selection massale not clones. The wine is made with 50% whole cluster and the result is 100% delicious, resulting... read more →
Lovers of 4Monos rejoice, this is Javier Garcia Alonso’s other project. It’s in Valdeorras (Nacho Gonzalez of La Perdida has some good company). Albarello is a rare grape in this... read more →
Eduard Pié Palomar lives and works in Bonastre, the same village as those indie hits, Partida Creus, a mere hour outside of Barcelona. A bona fide oenologist who likes clean... read more →
So, where is Champlitte? Its general region Franche-Comté should give a clue. It’s an unknown territory just barely north of the Jura and 55 minutes northeast of Dijon. Almost extinct... read more →
Rachel Signer, who is producing the Pipette magazine, fell in love, kind of moved to Australia and gave birth to some wines. Here’s an example of her first efforts from,... read more →
Shavkapito is most definitely a Georgian sentimental favorite but until I tried this particular bottling, I’ve been impervious to its charms. Fermented and aged in qvevri in the old-fashioned way,... read more →
Even by Georgian standards, Mgaloblishvili is a rare grape. For years it didn’t do much of anything in Archil’s vineyards until his daughter, Nino decided to make it her own.... read more →
This is part of my país love affair. This one was traditionally destemmed on a pan-pipe-like bamboo contraption called a zaranda. Next, the free run juice was fermented and aged... read more →
I never quite understood why xinomavro was called the Greek nebbiolo until I tasted this nine-year-old wine from Vasilis Vaimakis. It’s a wild ferment and no sulfur illustration of how... read more →
Daniele was a little apologetic about this wine as it’s made from bought grapes that are only newly organic. But no apologies needed. The grapes are destemmed, given ten days... read more →