By Dan Weber
Lanzarote in the Canary Islands is a brutally hard place to farm even in the best years. A volcanic island off the coast of Morocco where farmers protect their vines...
By John Truax
Today’s wine comes from a single site, ‘Les Boucauds,’ which has kimmeridgian marl soils. The dense, silky-fine texture of the wine is enough to turn heads, but the vivid and...
Read more
By Jeff Patten
San Leonardo today produces one of the greatest Bordeaux blends of Italy, comparable in quality — but not in fame — to Sassicaia. Why is Sassicaia more famous (and so...
Read more
By Jeff Patten
Greatness in Brunello di Montalcino meant, for generations, vines located in the original heart of the DOC in and around the village of Montalcino itself. But starting in the 1970s,...
Read more
By Dan Weber
Does a fresh-styled, old-vine Zinfandel — from 100+ year old vines, and made by one of the true icons of the California new wave — sound as good to you...
Read more
By Dan Weber
If many Langhe Nebbiolos can be called ‘baby Barolos’, then Luigi Einaudi’s is a super baby Barolo! That’s because it’s not just sourced from declassified grapes in the Barolo zone...
Read more
By John Truax
Located next to the winery, Clos de la Hutte is a true walled-in parcel that once belonged to an abbey. Boudignon makes several single-vineyard cuvées, but acknowledges that ‘Hutte’ has...
Read more
By Dan Weber
Louis Roederer is a singular champagne house. Since its found in 1776 (!), they have tended vineyards and made wines that have graced many tables of history.Driven by an intense...
Read more
By Julia Burke
We’re not the first people to call Lanzarote one of the most astonishingly improbable places to make wine on the planet. The Canary Islands are impossibly beautiful and dramatic, from...
Read more
By Jeff Patten
What’s in a name? In the world of wine, sometimes too much. But in this case, it was the name “Verset” — a very special name, indeed, when it comes...
Read more
By Valerie Pimpinelli
Pinot Meunier is the Champagne grape equivalent of Superman. By day, it’s Clark Kent: a humble blending grape, used to add fruit or savory nuttiness. Its more famous cousins, Chardonnay...
Read more
By Dan Weber
When we tasted Teularju a few weeks back, we sat up and took notice. On the first approach, the wines are wildly aromatic, with lifted red fruits and wild herbs,...
Read more
By Valerie Pimpinelli
Some of the world’s best Sauvignon Blanc comes from a small village in central France. Unless you’re a dedicated Francophile — or you’ve been reading our newsletter for a few...
Read more
By Jeff Patten
Today’s Mâcon, however, feels like it snuck up on us. Who knew that Pierre Boisson, one of our very favorite producers of Meursault, was taking part in these southward adventures?...
Read more