“The Cayuse wines continue to set the benchmark for Rhône varieties in Washington State…Cayuse Vineyards remains one of only a handful of biodynamic estates in Washington, which I have always found odd, as they prove that biodynamic principles are possible in the region and can create world-class wines. The closed mailing list often dissuades readers looking to explore the range. However, Cayuse continues to release a limited amount of wines into the market that can be found with a bit of searching.” -Eric Guido, March 2023
 
“While the ship has long since sailed with regards to getting on the mailing list, these are singular wines well worth the effort to track down on the secondary market… As I’ve said numerous times, Christophe Baron and assistant winemaker Elizabeth Bourcier produce some of the most singular and impressive wines out there.”… Read the rest

 
Bereche Brut Reserve:
 
This is THE staff favorite Champagne.
 
Mark: My favorite Champagne grower and ultimately my favorite NV Champagne. How in the world do they achieve such complexity in the blend year after year? Richness that’s as a light as a feather. Aromas that refresh and draw you in deeper.… Read the rest

What makes Sancerre so special? Happenstance and terroir.
 
It’s a fluke of history that Sancerre became synonymous with Sauvignon Blanc. The town was best known for its light red wines made from Gamay and Pinot Noir. After phylloxera swept through the Loire Valley, it was Sauvignon Blanc that took most readily to grafting in the village. Soon wine lovers became enamored with the mineral-drenched and highly perfumed white.
 
The terroir has a palpable impact on the wines, giving these whites their bright acidity, gooseberry-laced perfume, and chalky and stony minerality. The soils here are mostly Kimmeridgian chalk, the same found in the surprisingly close-by region of Chablis. There are pockets, too, of silex (flint) soils. Though the village of Pouilly-Fumé is better known for these soils, the silex imparts a distinctive smoky gunflint aroma to some Sancerre wines, too.… Read the rest

If you’re an American that drinks German Riesling, it’s because of Johannes Selbach. As the winemaker and owner of Selbach-Oster, Selbach makes profound and affordable German Rieslings. Because they aren’t showy or extreme and instead lean towards moderate levels of alcohol and residual sugar, the wines are overlooked by reviewers that prefer a more bombastic style. Sure, Selbach could make more opulent wines and score higher points—but he’s not one to cave to trends. As a result, the wines are useful at table. You can drink his delicate and soulful Spätlesen and Auslesen wines with your main course, not just dessert, and you’d be shocked at how flexible the bone-dry GGs and ethereal Kabinetts are.
 
But Johannes Selbach’s excellent style of Rieslings is not why he could be considered the ambassador of modern German wines.… Read the rest

Chisa Bize took over the estate in 2013 when her husband, Patrick, passed away suddenly. She’s long been the guiding force behind the domaine, pushing it towards organics and biodynamics after having studied under Anne-Claude Leflaive.
 
There’s a wide range of premier cru bottlings all using vines planted decades ago. Even the entry-level bottlings incorporate old vines, likely the reason for their unmatched complexity and heft. Vinification of the reds are 100% whole cluster with minimal use of new oak, though both the reds and whites are aged in barrel.
 
These are hearty, bold wines with muscle not always expected in the oft overlooked appellation of Savigny-les-Beaune. We love the quality on show here: few wines breach the $100 price point and offer more value than most triple digit Burgundies.… Read the rest