Pinot beurot is the local name for pinot gris, the grape with a pink skin. No one much talks about it, but the grape often pops up in vineyards in... read more →
The color on this one tells you something about the power of grechetto skins. With only one short week of skin contact (whole cluster carbonic), the effect is dramatic. The... read more →
So what does assyrtiko taste like outside of Greece, in San Diego County, grown on decomposed granite 1400 feet above sea level? This bottle answers that question. The winemaking decisions... read more →
Thessaly is in northern Greece, 700 feet up in the hills. Just over a day of skin contact gives a hint of texture which is supported by a further 30%... read more →
Another winner from Marco Merli. This ferments for thirty days on the skins in cement tank. Like so many of these new releases, the wine is reduced and lives on... read more →
Panagiotis Dimitropoulos’ Peloponnese vineyards are certified organic with biodynamic sensibilities. His beautiful vineyard work comes through in this grape. And what a grape it is. I’ve never experienced santameriana before. Is... read more →
Whole bunches were macerated for one month in tank and then bottled early, in the spring. This wine improved over five days, an impressive feat. Beneath the candied orange, there’s... read more →
Dato used to sell his grapes to all the right people, then he decided to get into the game himself. This is his rosé, though technically it could be called... read more →
Now in her early 30s, this vigneronne works on 1 ha and supplements her needs with grapes from friends. She is very much of the new natural wine scene with... read more →
This wine, produced by Papras, certified organic since 1990, is part of a series named after the dangerous, beautiful and jealous nymphs of the freshwater springs. Grown on the limestone... read more →