2017 Domaine Faiveley Les Villeranges Rully
Faiveley’s Rully is old school but stylish, 100 percent Chardonnay (as white Rully must be), from the Villeranges lieu-dit. The fruit was pressed and…
Faiveley’s Rully is old school but stylish, 100 percent Chardonnay (as white Rully must be), from the Villeranges lieu-dit. The fruit was pressed and…
Elena Walch’s Gewürz is estate grown in her Kastelaz Vineyard, a south-facing plot that lies at 350m elevation. Its solid gold robe is perfumed…
Firrato’s traditional-method sparkling wine is made from 100 percent Nerello Mascalese sourced from the northeastern side of Mt. Etna. It spends 30 months en…
Kir-Yianni’s rosé is made from Xinomavro grown on 60-year-old vines in Amyndeon, in northwestern Greece, where soils are poor and sandy. This is a…
Domaine des Sanzay’s Saumur-Champigny is a mercurial wine, youthful but with the stuffing to age. Made from organically farmed Cabernet Franc, it’s rich raspberry-red…
I love this vin gris of Pinot gris. The fruit is biodynamically grown, then pressed with sufficient skin contact to create a wine that’s…
Montebruno’s rosé is made from Pinot noir, organically farmed, from the Umpqua and Willamette Valleys. The skins stay in contact with the must for…
This varietal Pinot bianco is hand-harvested and fermented with temperature control in large oak barrels. The wine ages for a year, also in barrel,…
Huber’s varietal Grüner is sourced from a mix of organically farmed vineyards. The must is in contact with the skins for two hours, to…
Chidaine’s charming rosé is a blend of Grolleau, Pinot noir, and Gamay. Its robe is deep strawberry pink — it looks like Tavel —…
Sparr’s Brut Réserve sparkler is a negociant wine, a blend of 80 percent Pinot blanc and 20 percent Auxerrois, hand-harvested and fermented cold in…
The Valdigué grapes for this rosé were whole-cluster pressed and fermented with ambient cultures in a mix of neutral oak, stainless, and concrete vessels….