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Producer Profiles
Get Thee to the Jura: Stéphane and Bénédicte Tissot
Nestled in mountains, the Jura wine region is utterly unique: With its alpine climate and higher elevation, the growi...
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Tenute Dettori: Cannonau in a way you haven't experienced
Right now we're pouring our hearts into Sardinia, and specifically into the wines of Tenute Dettori, a family estate ...
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The Keepers of the Flame: María José & Mercedes López de Heredia
Maria José López de Heredia | R. Lopez de Heredia, Rioja, Spain
To step into the cellars of R. López de Heredia in Ha...
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Quiet Confidence: Cathy Corison and the Art of the Long Game
Cathy Corison | Corison Winery, St. Helena, Napa Valley
In a region often defined by "bigger is better" — high alcoho...
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A Winemaker Like No Other: Meeting Ntsiki Biyela of Aslina Wines
There are moments in this work that remind you why you fell in love with wine in the first place. Not a bottle — a p...
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Arianna Occhipinti: Sicilian Free Spirit
There are many stars in Sicily, but few burn so brightly as the young and exceptionally talented winemaker and viticu...
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Thibaud Boudignon: Reviving the Legend of Savennières
“Thibaud Boudignon works some of the most exciting vineyards in the entire appellation, and is one of its most convi...
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Trediberri — The New School Is Old School
In a region like Barolo, where tradition looms large and time moves slowly, it's rare for a new producer to burst ont...
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Wine Thoughts
What Is Biodynamic Wine? (And Why You Should Care)
It’s not Organic
If you've spent any time in the wine world, you've probably seen the word "biodynamic" on a label an...
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Willamette Valley - Putting the Yay back into Chardonnay
As the looming tariffs threaten to disrupt the supply of classic European wines (or at least push prices up by 20%—yi...
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Recipes
Seared Scallop with Spring Pea Salad & Herby Ranch
This recipe was graciously provided to us by BJ Lieberman, chef of the acclaimed local restaurant Chapman’s Eat Mark...
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