Château du Mourre du Tendre farms 10 hectares of old-vine Grenache, Carignan and Cinsault in Côtes-du-Rhône on gravelly clay soils. While most estates opt for an easy-going style at the entry level, Paul Verité, the young vigneron at Mourre du Tendre treats, this wine the same way that he does his...

Olivier’s only wine that blends fruit from a range of sites within Rioja. The Tempranillo (40%) is from Rioja Alavesa, planted on a rocky, clay-limestone soil at an elevation of 500 meters above sea level. The Garnacha (40%) and Graciano (20%) are from two different plots in Cárdenas on red clay at...

Safrà is a blend of Mandó (70%), an indigenous grape of this part of Valencia, with a small amount of another indigenous variety, Arcos (30%). Harvested by hand and partially destemmed, this cuvée is fermented by natural yeasts in stone lagars and stainless steel tanks then aged for 6 months in...

Known as Merenzao in Valdeorras and across the border in Portugal as Bastardo, this variety originates from the foothills of the Alps, where it is known as Trousseau. A difficult grape to reach full ripeness in the Jura,  plantings of Trousseau there are fairly modest. In the relatively warmer...

Colorino is a member of the teinturier grape family, in which both the skins and pulp exude red juice.  (see also: Alicante Bouschet, Saperavi, Ancellotta).  It is a traditional dance partner w/ Sangiovese, with just a small percent giving a boost to the latter’s notoriously light and unstable...

The Montepulciano Riserva comes from a similar mix of parcels as the Cerasuolo, but from a separate harvest destined for the red. The grapes were destemmed and crushed, with spontaneous fermentation in stainless steel without temperature control. Maceration lasted 12 days, after which the skins...

70% Cinsault/30% Syrah. "Chemin Faisant" is the first vintage of the second wine from new estate Domaine La Providence, the wine's name aptly translating as "path in progress". In the northwest corner of Provence at 280-300 meters above sea level, the vines are planted on marine-originated soils...

Made at La Cautiva, fermented using foot treaded 100% whole cluster. Post-fermentation maceration from one to four months (depending on the year), followed by its ageing for two years in 3000L foudres.

Dark in color, deep and alluring in its aromas. 40% new oak contributes wood, leather, and dark chocolate bark notes on top of a ripe black cherry palate. Focused, young, and great. “For a village wine the concentration and vibrancy are breathtaking...”  -Stuart Piggott

Douce Noire, sometimes referred to as Corbeau, was once thought to be a form of  Dolcetto since both names translate to “sweet black.” Surprisingly enough, it is actually identical to some New World Varieties, Charbono in California and Bonarda in Argentina though, in Savoie it’s a bit more refined...

Perricone, guyot, planted in 2015, harvested in early October at 42 hl/ha. Destemmed and crushed, with macerations lasting 8 days.  Soft-pressed, fermented and aged in stainless steel for 6 months.  Unfined/unfiltered. 3,300 bottles made. 13.9% abv.

The cru of Gramolere, located in Monforte d’Alba, is Fratelli Alessandria’s lone plot outside of Verduno. They own 2ha here. The wine is made exactly as the other two single-cru wines.  As it’s on the older Arenarie di Diano D’Alba soils, high in sand, and the altitude is higher, this wine tends to...

100% Cabernet Franc, which Marco calls the “the foreigner who’s not a foreigner.”  Usually harvested in early Oct, fermented between steel and concrete, 20-25 days of maceration.  Aged for a year in big cask. 4,000 bottles made.

Single parcel of 30 year old Cabernet Franc in the southern part of the Chinon appellation.  Hand harvested, short maceration, aged for 17 months in barrel.