Sure, Muscadet is one of the wine world’s best secret weapons, but can it age?
The red wine also sounds too good to be true. The price is almost absurdly reasonable in today's market. And do the fruit and terroir ever sing!
The high desert of Santa Barbara has a stark beauty that inspires. Having fallen hard for Grenache, New Zealand native Angela Osborne entered this dry, weathered landscape on a quest to make wines of great elegance and depth.
Cornas is a tiny world, and if you take the plunge into Northern Rhône geekdom – we highly recommend it!
This high altitude, combined with mineral-rich volcanic soils provide an exceptional environment for growing grapes.
Let’s say you need a white Burgundy that is totally delicious, with clean and precise fruit and strong minerality. One that is still fresh and energetic yet with just enough cellaring to get beyond its awkward oaky/reductive stage. Something that tastes like Meursault would be nice. And how about under $30?
The taut hum of acidity is harmoniously enshrined in cool red fruit, floating in a pool of minerality, the structure so seamless, so effortless. It makes you ask: Why isn't it always this good?
Santorini is a Grecian paradise, a speck of isolated land in the Aegean sea with sun-drenched shores, ancient ruins and a small, but flourishing wine industry. The indigenous Assyrtiko grape is the island's crown jewel, and few producers know it as well as Koutsoyannopoulos.
"While this isn’t one of the best known Barolo estates, it is one of the best."
While it’s tempting to describe wines of this caliber as magical, in actuality, they are an earthly synergy of hard work, expert farming and exceptional terroir. All these elements are found in spades at the estate of Alphonse Mellot.