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 Joshua Cohen
“Holy smokes, this is good White Burgundy!” That was the consensus when we tasted the Bret Brothers' ‘21 Mâcon-Chardonnay 'Crays' last week – it’s simply a ‘Wow’ wine.
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By Joshua Cohen
Michele Braganti, the man behind Monteraponi, got up and left dinner early. There was no apology, but there was an explanation: the moon was full, so it was time to...
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By Jeff Patten
Every time we write up Serafino Rivella we ask ourselves, will this be the last time? Our allocation seems to shrink every year, and while less acclaimed vintages like 2017 and 2018...
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By Julia Burke
October is Flatiron NYC's busiest event month yet. Whether you're a Champagne nut, a Greek wine lover, an old-vine nerd or a Burgundy collector, we have a class or tasting for...
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By Dan Weber
Florian Lauer has been at the very heart of the German wine revolution for the last 20 years. Working on the terrifyingly steep slopes of the Ayler Kupp, in the...
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By Jeff Patten
Bergerac, obscurity that it is, has almost never been able to produce wines of great prestige, and therefore very few producers have ever bothered to invest in improved farming, lower...
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By Valerie Pimpinelli
Moncuit’s 2008 Champagne isn’t just any Champagne — it’s from the Grand Cru village of Le Mesnil-sur-Oger (this Côte des Blancs hamlet is also home to, among others, Krug, Salon, Pierre Péters and...
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By Joshua Cohen
Everything about Faury is just right. The terroir is amazing. If you get the chance to visit the family domaine, you'll climb a steep road up from the Rhône river...
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By Valerie Pimpinelli
The New York Times' Eric Asimov has come through for us again on that front. He's just released another edition of his 20 Under $20 column, and it's chock-full of our...
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By Valerie Pimpinelli
Podere Le Boncie — one of our favorite Tuscan traditionalists — is exactly the kind of winery we love to support. They’ve never strayed from their dedication to local grapes. They...
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By Julia Burke
Champagne Hervé Rafflin is a tiny estate — even by the standards of the many small-fry growers you find scattered around the region. They produce between just 400 and 1,000...
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By Jeff Patten
No other producer quite achieves Peciña’s optimal combination of great farming from great terroir, respect for Riojan traditions in the winery (e.g., no French oak), a practice of holding back...
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By Julia Burke
We caught up with Eloise Maurel of WINGS to ask her a few questions about her fascinating work as a Bordeaux ambassador, in advance of our Right Bank Masterclass on...
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