2018 Domaine Ligier Poulsard Arbois
Ligier’s Poulsard is hand-harvested and spends a year in large vats prior to bottling. It’s a limpid garnet color with a faint orange cast…
Ligier’s Poulsard is hand-harvested and spends a year in large vats prior to bottling. It’s a limpid garnet color with a faint orange cast…
I received this sample in November, 2017, as part of a large, unsolicited shipment of California Cabernets made by consulting enologist Jean Hoefliger. 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…
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…
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…
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…
Donnafugata’s Floramundi is 70 percent Nero d’Avola and 30 percent Frappato, two of Sicily’s commercially important native grape varieties. The wine ferments in stainless…
This Soter estate Pinot was grown in their 240-acre certified organic and biodynamic ranch in Yamhill-Carlton, which has both Pinot Noir and Chardonnay vines….
Willamette Valley Vineyard’s estate Pinot noir is mix of clones, de-stemmed but with many berries remaining intact to encourage intracellular fermentation. The must had…