Flatiron Wines & Spirits NY

Not too far away from buzzy Ibiza, the Spanish island of Mallorca is home to one of Spain’s most dynamic young winemaker, Cati Ribot. Cati’s father planted international grapes like Chardonnay and Cabernet (it was, after all, the ‘90s). But after a stint working as a somm in Barcelona, and getting the chance to taste wines from all over the world, Cati realized the potential of her small Mediterranean island and its unique indigenous varieties. And so, they said adios to the French varieties and began planting varieties like Escursac, the local Malvasía de Banyalbufar, Girò Ros and Prensal Blanc.

Regions like Burgundy and the Mosel are by-words for terroir. Part of the thrill of discovering those regions is exploring the subtle shifts in a wine that tiny changes in soil, slope, and exposure can make. But Burgundy and the Mosel don’t have a monopoly on that sort of terroir magic, as Giovanna Maccario’s two Rossese wines prove.

For the last 30 years, Montlouis-sur-Loire-based François Chidaine has been a pioneering voice in organic and biodynamic viticulture. He has also established himself as one of the world’s premier interpreters of Chenin Blanc.