Annamaria Torok and Attila Francisti’s Chaos is a different blend every vintage, but a pinot noir base is always constant. In 2022, the process was a ten-day co-ferment of whole-bunch... read more →
This beauty is part whole cluster (hence the beautiful forest berry fragrance) and part crushed. There is a soft and gentle texture, making this fizz more like a gentle lambrusco.... read more →
The last time I reviewed this wine was ages ago. Have a look at the No7 entry in 2016. It’s still gorgeous or even more gorgeous and precise. Here are... read more →
Franz fermented the grapes on skins for four weeks and then the wine went into barrels of different sizes. My first note was, “Whoa.” Then I broke that down. “Quite... read more →
Once banned from the library of approved Italian grapes (ouch), slarina is back and this one comes from one of my favorite Piemontese producers. The grape has been on the... read more →
Emmanuel Haget’s route was from geophysical engineer to the vines. He was also one of the lucky ones who, in 2016, was able to snag some of Philippe Gourdon’s vines... read more →
Ancenis? Where? When Sedes showed his first wine at Les Anonymes in the Loire that was the question because hardly anyone worked well in that area just northeast of Nantes.... read more →
It’s always thrilling to offer a wine from New Zealand because, you know, there aren’t that many that I love. But you should know this one from people I want... read more →
The grape kosmas was saved from extinction by Giorgos Balatsouras. Kokkineli, means light red. And this dancing weight is achieved through shortish (15 days) maceration while being vinified on and... read more →
This winemaker started in Beaujolais in 2008 on a tiny amount of land. Now she has branched out to negociant. I was quite taken with this velvety wine from a... read more →