At the moment, there is simply no better value in Muscadet, and maybe the whole of the Loire Valley, than Domaine Gadais. This small, family-run, 5th generation estate is one of the most exciting producers in the Loire valley, yet it still feels like a well kept secret.
Posted on October 27, 2024
Dan Weber
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2022 was a challenging year in much of Chianti Classico: heat and drought were followed by rain and even hail.
But you wouldn’t know it tasting Monteraponi’s “fresh” and “bright” beauty of a ‘22. It has, in the words of Wine Advocate's Monica Larner, a bouquet of “tart berry flavors and pronounced floral aromas” and delivers lots of “bright primary fruit.” Those aren’t the flavors we associate with an overly hot vintage!
Posted on October 23, 2024
Joshua Cohen
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Today, we’re offering two of our all-time favorite COS wines, an exuberant, fragrant Frappato, and Rami, a skin-contact Inzolia-Grecanico blend. The former is juicy and gently spicy, the latter elegant and mineral-driven, a skin-contact wine to convince die-hard orange wine lovers and neophytes alike.
Posted on October 20, 2024
Valerie Pimpinelli
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Sangiovese from Tuscany may be the best source of under-$30 red wine in the world. But which Sangiovese exactly? Is it a racy Chianti Classico? An elegant Vino Nobile di Montepulciano?
Today, we’ll make the case that — at least with the delicious 2022s that are now coming on the market — your best and finest source of under $30 value in Sangiovese comes from Rosso di Montalcino.
Posted on October 13, 2024
Jeff Patten
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One of the most fascinating volcanic wines we’ve tasted in some time come from the landlocked country of Hungary, specifically the area surrounding Lake Balaton. Made from the native Hungarian grapes Furmint and Juhfark, these wines offer a medley of generous fruit notes, refreshing acidity and that unique savory minerality imparted by volcanic soils.
Posted on October 09, 2024
Valerie Pimpinelli
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The 2014 Cascina Baricchi Timorraso “Ca Va Sans Dire” is a total showstopper. It comes from a vineyard planted in the 1950s on clay and limestone soils. It spent the first 6 months of its life in stainless steel tanks with regular stirring of the lees. It was then moved to neutral barriques where it rested for a whopping nine years before bottling.
Posted on October 06, 2024
Dan Weber
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Tempier's Bandol rosé might be their most famous wine, but their Bandol Rouge is actually the signature bottling at the estate. If you're one of the many Tempier rosé fans, you should absolutely get to know the "Lulu et Lucien", named for the beloved matriarch and patriarch of this iconic Provence domaine.
Posted on September 22, 2024
Joshua Cohen
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For years, producers of Barolo and Barbaresco split into two camps: the modernists and the traditionalists. This dichotomy did consumers no good, as only a small handful of producers managed to rise above the debate to actually produce world class wines.
Now, something new has emerged in Piedmont. There is a class of producers who don’t worry about where they fall on that spectrum, but instead focus on fruit purity, freshness, terroir expression, and on Henri Jayer’s old rule that for a wine to be truly great, it must be great both when it is young and when it is old.
Posted on September 18, 2024
Jeff Patten
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Wasenhaus is, without doubt, one of the most talked about wine estates in Germany, if not the world.
Over the last few years, their showstopping collection of Spätburgunder (Pinot Noir), Weissburgunder (Pinot Blanc) and Chardonnay have created a rabid following — overnight, it seems, the wines went from insider secret to heavily allocated and collectible. To anyone who has had the pleasure of drinking these wines, their cult status is no surprise. They are simply stunning.
Posted on September 15, 2024
Dan Weber
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Our offer today comes from a winemaker who’s long had both our staff and customers smitten. Upon first discovery of Kelley Fox, you might learn about her biodynamic and regenerative principles, listen to her discuss her “vulnerable" and "non-hierarchical” approach to winemaking, or even admire the fanciful, fairytale-like artwork on her labels. And you might anticipate from this a rather dreamy, head-in-the-clouds winemaking style not unheard of in crunchy Oregon, but often a bit light on technique.
Posted on September 14, 2024
Julia Burke
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