2019 Ciavolich Fosso Cancelli Cerasuolo d’Abruzzo
Ciavolich’s Cerasuolo d’Abruzzo is hand-harvested, de-stemmed, crushed, and given 24 to 36 hours of maceration to earn color. Winemaking, with ambient cultures, follows the…
Ciavolich’s Cerasuolo d’Abruzzo is hand-harvested, de-stemmed, crushed, and given 24 to 36 hours of maceration to earn color. Winemaking, with ambient cultures, follows the…
Terranoble’s Andes and Costa bottlings are part of an experiment to produce wines that showcase terroir. The Andes bottling should be warmer and friendlier,…
Winemaker Erik Miller sources Grenache from grower Alvin Tollini in Redwood Valley. The gravelly site, planted in 2002, is dry-farmed. At the winery, the…
Birichino’s Vermentino, sourced from Mahoney Ranch in Los Carneros, is shiny yellow with a quiet perfume of laurel, grass, and lime peel (this melange…
Cerasuolo d’Abruzzo is not quite red, not quite rosato, and takes well to a chill. For their bottling, Olivastri ferments the grapes with temperature…
The Flowers Sonoma Coast Pinot noir is fermented with ambient cultures, and the wine spends ten months in French oak, 18 percent new, before…
Flowers’s Sonoma Coast Chardonnay is sourced from a mix of vineyards, including the estate’s own Camp Meeting Ridge. The wine spends 11 Months French…
Montinore farms organically and biodynamically. Fermentation for this wine is conducted in stainless steel with a mix of cultures, some inoculated. The wine ages…
On a sweeping tour of France in 2017, I had the good chance to visit Gosset at their gracious facility in Épernay, tasting their…
At Big Table Farm, a 70-acre property in the Willamette Valley, Brian Marcy and Clare Carver raise vegetables, goats, pigs, cows, chickens, bees, and…
Erpacrife is located in Castagnole delle Lanze, midway between Asti and Alba. The team of winemaker-owners — Erik Dogliotti, Paolo Stella, Cristian Calatroni, and…
Medici Ermete’s 2020 vineyard-designate Lambrusco is grown organically in the Tenuta la Rampata vineyard. The wine is 100 percent Lambrusco Salamino, and fermentation is…