“Collotte remains one of the most under the radar growers in Marsannay. At their best, these wines are striking for their purity of fruit and overall sense of harmony.” –Antonio Galloni
 
“…Philippe Collotte [is a] tall, quiet man, but with a lot of passion to make superb wines just waiting to be unleashed. Producing lower yields, more selection before and at harvest, de-stemmed fruit, and, for us, he bottles everything unfiltered. His Bourgogne parcel was planted in 1947 and there are 5 parcels of 50+ year old vines in his super-value Marsannay VV. Indeed all of the Marsannay single vineyard cuvées are old vines. Tillage is all done by plowing, no chemical weed-killers ever used, and the philosophy is that a lot of work in the vines promotes healthy grapes for excellent wine.… Read the rest

 
“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