Organic/BioLower ABV The difference between a really good “village” Gevrey (like Terroir du Domaine) and a true 1er Cru should be ripeness, concentration and power. Which is very much what you’ll find here,... Read More
Organic/BioLower ABV Terroir du Domaine refers to the location of the vines that dominate this cuvee - essentially surrounding the winery. Pierre Seguin planted this 1.8 acres of vines around 1950 and his family has farmed it... Read More
Powerful enough to benefit from a decant today, this is Napa steak wine par excellence. Deep red currant and raspberry fruit with hints of violets, mocha and smoke, it unfurls in the glass nicely and has the firm grip to match... Read More
I’m personally disappointed I don’t have anywhere near the breadth of tasting experience of Etna wines I want. I’m working on it! Meanwhile, for what it’s worth, the Girolamo Russo wines are my favorite... Read More
Organic/Bio Russo’s Calderara Sottana is more red-fruited and open/fleshy than the darker, more intense, San Lorenzo. But there’s still plenty of intensity to the perfume and flavors and grip on the long, minerally,... Read More
Organic/Bio Former concert pianist Girolamo Russo started this winery on the slopes of Mt. Etna in 2005. He farms his scattered plots of Nerello Mascalese organically, including his 8 hectare holding in one of Etna's most... Read More
Freisa is Nebbiolo’s cousin. Where Nebbiolo is tall, dark and seriously handsome, Freisa has an untucked shirt, grass stains on its knees and has clearly been rolling around in flower petals and raspberries because, my goodness,... Read More
Organic/Bio Grattamacco was one of the first estates to follow Sassicia into Bolgheri and was the first to plant Vermentino here in 1986. Bolgheri Vermentino is richer than the sharp, citrusy, wines of Sardenia and Corsica and... Read More
Organic/Bio They say if you want to know how good a Barol/Barbaresco winemaker really is, taste their Dolcetto. A tricky grape to grow and make well and sure to sell for less than Barbera or Nebbiolo, only a meticulous and dedicated... Read More
Organic/Bio From vines in Treiso and Roero, Enrico Nada crafts this widly complex and fascinating white from equal parts Arneis and Sauvignon Blanc. A bit of skin contact gives the wine depth of color and a touch of tannin to... Read More
Organic/Bio Since I’m pretty sure an Australian winery didn’t mean to be making a Mel Torme reference, we’ll go with “Velvet Fox” as being their attempt to capture the luxurious mouthfeel of this... Read More
Organic/BioLower ABV Truly bone-dry Riesling from Gernot Kollmann, one of the most important young winemakers working in Germany today. Most of the fruit is from the lower slopes of the Batterieberg vineyard, a gray slate, very... Read More
No, you didn’t wake up this morning and think, “A Cabernet Sauvignon/Gaglioppo blend from Calabria – that’s what I want to drink tonight!” Taste this, though, and you just might find the thought crossing... Read More
A review of a previous vintage started off, “This is a boomer of a wine,” and that gets right to the heart of Petit Sirah in general. This is a wine that “booms” with intense blackberry, boysenberry and... Read More
100% Cabernet Sauvignon from sites across Paso Robles with 10 months in French oak delivers a wine of excellent plushness and flesh. Dark cherry and blackcurrant fruit get a nice pop from the juicy texture and dollops of dark... Read More
Organic/Bio Will Aragon’s Sierra de Gúdar be the next new exciting Spanish wine region? We’re not sure, but this gorgeous red suggests we should keep an eye out. Juanvi Viticultor is working to revive his nearly... Read More
Ken Wright has owned Canary Hill Vyd in the Eola Hills since 2006 and keeps almost all of it for himself. In 2019 and 2021, though, he allocated a little fruit to Kelley, just enough to make 151 cases of pure joy. It's a dark-fruited,... Read More
Tasting for a couple of hours with Kelley can leave one in a bit of a buzzed daze – not because of alcohol (we were spitting, honest!), but because topic after topic comes up, images are evoked and allowed to fade, and very... Read More
A vineyard that’s given Ken some his most exciting wines over the past few vintages. Ken owns and farms this marine sedimentary site with loving care. It’s not far from Savoya and Shea, but it often packs in even more... Read More
Love the dark, smoky, intensity of wines grown on the volcanic Jory soils of the Dundee Hills? Well, then this is your Ken Wright because it delivers that rich depth for sure. The vineyard actually belongs to Ken’s son,... Read More
Ken’s signature wine and, arguably, Willamette Valley’s signature vineyard. Wine Advocate has suggested that Shea is the Willamette Valley’s one potential “superstar” vineyard and Ken makes the benchmark... Read More
A chance to sample the work of one of the world's great Chardonnay estates (getting harder and harder to do without getting on the mailing list or paying restaurant prices). Like all Kistler Chardonnays, this is at once creamy... Read More
Lower ABV Whether you call it “Fendant” or “Chasselas” this is Switzerland’s most important white grape and creates wines with lots of texture and mouthfeel that somehow also feel light as a feather.... Read More
Sometimes it's all about the feel. This is 100% Tempranillo from the famed vineyards of Ribera del Duero (think Pesquera, Vega Sicilia, etc.). Ripe fruit grown at altitude (3,000 feet) shows classic Tempranillo notes of blackberry,... Read More
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