The Deiss family inspired Alsace to great things, believing in the place more than the grapes. That's why they say, to hell with mono-variety. Here's one case of that using... read more →
Next trip to Gradoli, for sure I’ll be visiting Georgea and Alessandro because their wines are kind of knocking me out. This came from their organic, regenerative farming at an... read more →
I had this with Trish at her place on Lake Bolsena last year when the wine was newly bottled. It was stunning then and a year later, an ocean away,... read more →
Humberto ‘Tito’ Toscano is the vigneron and his vineyards are up at about 1000 feet above the not-too-far-away sea. Soils here are of coarse granite. The oldest vines could be... read more →
When I met Petra Kujanpää in Austria at Karakterre I was blown away by the wines. A Finnish ex-pat, she’s an important new voice in the Mosel. She works with... read more →
I can’t tell you too much about this wine except that my first guess was Georgian, although I was stumped by the grape. Turns out I was stumped because it’s... read more →
Full disclosure: Bob Coleman is a subscriber. I didn’t know he made wine until I saw my friend Mike Bennie applaud Bob's efforts on the P&V website. I had to... read more →
Irakli Shubitidze looks after his relative’s vineyard in Imereti. This wine was made in qvevri with 30% of the skins, seeds and stems for six months. The Tsitska portion was... read more →
A wine from the western part of the Peloponnese peninsula of Greece. It has a lovely hazy leonine color from its ten days of skin contact. The resin counterpoints the... read more →
The website claims that this was an ancient recipe from their grand- grandfather—who made wine in what is now Bulgaria. Skin contact for eight days and during fermentation the pine... read more →