Search Results

Organic/Bio Lower ABV What happens when you take a classic, refreshing beach wine and crank the energy up to eleven? You get this electrifying beauty! It’s racy, tart, and assertive, with pops of ripe peach and fresh passionfruit... Read More

While the movie Sideways kicked off the California Pinot Noir boom in 2004, it was the anointing of Kosta Browne Pinot Noir Sonoma Coast 2009 as Wine Spectator's Wine of the Year in 2011 that really kicked things into high... Read More

How much you like this hangs on how you feel about gravelly tannins. If you like that texture, this blend of 75% Temparnillo, 20% Garnacaha and 5% white grapes done in large cask is definitely for you. It’s super complex... Read More

Organic/Bio Lower ABV While Pinot Grigio tends to steal all the attention in Alto Adige, Pinot Bianco is arguably the better grape for the slopes of the Dolomites. Alois Lageder crafts an all-steel classic here. Yellow apple,... Read More

Owned by Elisabetta Gnudi Angelini since 2003, Altesino has been one of Montalcino’s leaders since the zone exploded into international prominence in the 1970s. The wine style is traditional, with all large, Slavonian oak,... Read More

Organic/Bio Lower ABV In 1995, two young Italians, winemaker Alberto Antonini of Antinori and entrepreneur Antonio Morescalchi, started this winery to make then-classic Mendoza Malbec. But in 2012, they took a turn. Out went the... Read More

Organic/Bio In 1841, Don José de Molina resigned from the Spanish navy and made his way from Luzon, in the Phillipines, back to his native Jumilla in Spain. Ever since, the family has grown and vinified Monestrell, the... Read More

Organic/Bio One of the best things about Monestrell is how it can develop really ripe fruit flavors without turning sweet or fruity. Like here in this cheerful Jumilla, Spain, example from younger vines and done all in tank. It’s... Read More

Super rich, dense, and sticky, this Pedro Ximenez Sherry from a solera started in 1927 delivers wildly complex aromas and flavors. Try it with maple ice cream or savory cheese.

A throwback to 1980s Zinfandel – big, ripe, peppery, spiced with a bit of American Oak but not at all sweet or heavy (despite the bold 14.9% alcohol). An upgrade cookout red par excellence, this is 100% old-clone Zinfandel... Read More

Lower ABV An ENORMOUS amount of wine for the money here, in 100% Malbec grown carefully at high altitude and then made in steel to let the grape and place shine through. Black-fruited on the nose and palate with fine complexity... Read More

This is one of the most deliciously impressive Mendoza Malbecs we’ve tried in a long while, from lovely ripe fruit grown at 4,000 feet and aged 12 months in 50% new French oak. It’s a big wine, but with outstanding... Read More

As the winery writes, Andrew Murray has been singularly and nearly maniacally focused on crafting Syrah for 25 years. His Everyday (in French Syrah “Tous les Jours”) Syrah from Santa Ynez gives you a good idea of how... Read More

Lower ABV A delicious, fresh and vibrant, Pinot Noir that delivers a big gush of ripe cherry fruit with just enough varietal spice on the back to stay interesting and fun. Pretty, supple, and easy to drink. You'd be forgiven... Read More

Organic/Bio A very different take on Willamette Valley Pinot Gris even beyond the depth, richness and character imparted by Stephen Hagen’s very different grazing-based viticulture. Here the wine spends 40 days on the skins... Read More

Organic/Bio My note for this is pretty much the same every year: one taste and you'll think, Ah, so THIS is what Willamette Valley Pinot Gris is supposed to taste like! From an organically farmed vineyard south of Salem, it's... Read More

Organic/Bio From a farmer who works his own way, a unique take on Pinot Gris - from a solera begun with the 2018 vintage and added to every year (except the 2020 smoke harvest). As Stephen writes, The core of Perpetual Album begins... Read More

Organic/Bio Grazing-based viticulture seems to unlock the wild side in Willamette Valley grapes. Like with the westernmost 24 rows of Stephen Hagen’s Pinot Gris, which starting in 2010 started giving berries in a wild range... Read More

Organic/Bio While Stephen Hagen and his team are fine winemakers, the real story here is winegrowing. Stephen’s unique “grazing based viticulture” replaces herbicides, mowing, plowing and fertilizers with something... Read More

Organic/Bio The wine formerly known by Stephen’s son’s name “Juel” now goes by his nickname, Little Bud. But it still tells the story of this wild vineyard in overview, combining fruit picked from all four... Read More

Organic/Bio There’s something joyfully incongruous about a bearded outdoors guy who wears flannel, farms his vineyard with horses, chickens, sheep, geese and (his own) children, and waxes on passionately about the quality... Read More

Organic/Bio There’s something joyfully incongruous about a bearded outdoors guy who wears flannel, farms his vineyard with horses, chickens, sheep, geese and (his own) children, and waxes on passionately about the quality... Read More

Organic/Bio The edges of Antiquum Farm’s “Big Field” vineyard are kind of the far edge of what Pinot Noir can do. The winemaking is simple enough – fully de-stemmed fruit, open top fermenters, a bit of... Read More