Some Beaujolais-Villages locales make wines that are light and easy-going, much like Beaujolais AOC. But others are up in the hills with mineral-rich soils, and make wines more like the Crus: pretty, with silky fruit and Gamay’s floral aromatics, but with more complexity, minerality, and depth.
Posted on July 24, 2024
Joshua Cohen
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Dominique Lucas is making perhaps the greatest Chasselas on the planet. Chasselas is a grape without much of a reputation — in the hands of less precise vignerons, it can make oily, unremarkable wines. But from Dominique’s winery, Les Vignes de Paradis, Chasselas is all about delicate texture and mineral rich dimensionality. These are show-stoppers to redefine the variety.
Posted on July 21, 2024
Dan Weber
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We've been drinking the wines of Garaudet for many years, and have long admired them for their excellent value. But in our most recent tasting of the wines, something was different. And the difference was very positive.
Posted on July 14, 2024
Jeff Patten
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How about a trio of naturally-farmed and extremely delicious Provençal wines from a trailblazing family that has been at the center of the natural wine movement for more than 30 years? What if we told you that the wines were the best they’ve ever been? Maybe it sounds too good to be true, but in the case of Domaine Henri Milan, we assure you, it is no dream.
Posted on July 10, 2024
Dan Weber
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Olga Raffault is best known for red Chinon from the Les Picasses vineyard, an incredibly long-lived, classic expression of limestone terroir through a Cabernet Franc lens. Their most undeniably joyous wine, however, is this rosé.
Posted on July 03, 2024
Julia Burke
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Chianti — like Beaujolais or Sicily or the Loire Valley — is a region of incredible terroir where you can still actually buy land and start a winery. Thus, we have had an explosion of biodynamic farming, natural wine-making and other experimentation. Not all of the results are good. But the wines of Le Boncie are truly great.
Posted on June 30, 2024
Jeff Patten
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The best deal in Sancerre this year doesn't say Sancerre on the label. In 2020, our pals at Domaine du Nozay were thrilled with the fruit from their top site, the Clos du Nozay, and they put it all into large earthenware amphorae, called Dolium, instead of the usual mix of wood, amphorae and stainless steel.
Posted on June 26, 2024
Joshua Cohen
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Tiberio is a father, daughter and son team that got started in 2000 when they were excited to come across some very old vines of the heirloom Trebbiano variety known as Abruzzese, on fields high up above 1000 feet. They have been maintaining these old vines and planting new ones, using selection massale (that is, taking cuttings from the best of the old vines), ever since
Posted on June 23, 2024
Jeff Patten
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Great sparkling wine doesn't have to come from Champagne, but it does have to come from great terroir. Arnaud Lambert has one of the best white wine terroirs in the Loire valley, the iconic hill of Brézé .
Posted on June 19, 2024
Dan Weber
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Lapierre's Morgon set the wine world on fire. It sparked a revolution in Beaujolais, introduced American palates to lighter, fresher reds, and practically single-handedly birthed the natural wine movement. But the Gamays we'll be drinking this summer are Lapierre's baby wines, Raisins Gaulois and Le Beaujolais.
Posted on June 16, 2024
Joshua Cohen
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Cabernet Franc, in our opinion, makes some of the very best rosés. It’s fruity, spicy, herbaceous and bright, and it deftly translates terroir. Of course, it helps when the terroir is as impressive as Guiberteau’s (and when the person making the wine has sat at the feet of one of the finest and most celebrated winemakers of the last half century).
Posted on June 12, 2024
Valerie Pimpinelli
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