Top 10 Wines

Mourvèdre and Grenache Noir from a 4-hectare vineyard laden with galets roulés (river rocks), this Danjou-Banessy red channels Roussillon's sunny Mediterranean soul through a biodynamic lens. Whole-cluster fermented, aged 12+ months in used barrels, and bottled with minimal sulfites and no fining or filtration, it strikes an elegant balance—soft tannins, dark fruit, and subtle floral notes without heaviness.

Mee's newest parcel, only .7 ha of 46 year old vines at relatively high altitude on sandy soils. Moulin-à-Vent is primed for a vin de garde style, and she threads the needle with precision and care. 
 
Lighter in color than the Morgon's, with brighter acidity and violet and tart plum high toned notes to go with the blackberry and blueberry fruit. There is some a stony minerality with graphite, licorice, stones, wet earth and a very medicinal finish.
 
Tannins are just sexy, finer than the Morgon's, but more rounded from the sandy soils, like velvet across your tongue. Accessible now and easiest drinking along with the Grand Cras, but I still recommend giving it a good dose of air, if not a couple years in the cellar.

René Bouvier's old-vine Pinot Noir from Marsannay's finest climat shows why this often-overlooked appellation deserves respect. The 70-year-old vines on clay soils produce a wine of real density and polish: brambly red berry fruit interweaves with hibiscus, hazelnut, and white pepper. A measured hand with oak (just 20% new barrels) lets the wine's texture shine—fresh, refined, built to age 15–20 years.

A northern Piedmont Nebbiolo from the rare 16-hectare Carema appellation nestled on terraces near Monte Bianco, this white label bottling (etichetta bianca) represents Ferrando's most elegant expression. Fermented in temperature-controlled stainless steel with 10 days maceration, then aged 36 months in oak (30 in barrels). The result displays mouthwatering acidity, velvety texture, panoply of spices, and eerily pure fruit—a wine with 15-20+ year aging potential.

Few wines have a cult following as joyful as Ameztoi’s Rubentis. A field blend of Hondarrabi Beltza and Hondarrabi Zuri, grown on terraced vineyards that overlook the Cantabrian Sea, Rubentis doesn’t chase seriousness—it chases refreshment.

The 2025 vintage is bright and energetic, with its trademark pale pink hue and gentle natural pétillance. It’s salty, citrusy, and just tart enough to snap your palate to attention. But more than that, it’s about feel: lightness, lift, and a cool coastal breeze in liquid form.

Serve it cold, pour it high, and don’t overthink it. Rubentis is the rare wine that’s as fun as its reputation suggests—and better than it has to be.

Sangiovese from the sun-blessed slopes of Panzano in Chianti, in the renowned Conca d'Oro (Golden Basin). Manual harvest in late September and early October, with 18 months aging in medium-sized Slavonian oak barrels. Intense ruby red with a bouquet dominated by mature fruity notes and black bilberries. Full, concentrated, and intense on the palate with lingering flavors of mature cherry and sweet tannins that blend seamlessly with the wine's structure.

Trebbiano d'Abruzzo from Amorotti carries the same philosophy of organic farming and minimal intervention applied to white grapes grown near the Gran Sasso Mountains and the Adriatic. Gaetano Carboni's spontaneous fermentation and natural aging in untoasted oak yield a wine of textural elegance and depth. The 2023 shows intense florality on the nose—acacia flowers, ripe peach, citrus, dried fruit—and a palate that is fresh, savory, and full-bodied with excellent flavor persistence and a pleasant almond finish. This is not a simple, fruit-forward white but a contemplative one, shaped by terroir and care, ready to age gracefully.