France

This estate was reborn in 2009 by Camille & Mathias Marquet who inherited the family farm. They paired down the 17 hectares of vines in order to retain only the best sites. The Sauvignon Blanc is direct pressed, while the Sémillon sees carbonic maceration

Typical clay and limestone soils make for a perfectly tasty little Suav Blanc from Touraine, the place to look for value renditions of the grape. Coralie & Damien are the winemakers at La Grange Tiphaine; they craft these more everyday wines from purchase

The Riesling is skin-macerated for one week, and the Gewürztraminer is direct pressed. All grapes are sourced from the Grand Cru vineyard of Zotzenberg but can’t be labeled as such since the winemaking techniques don’t follow appellation regulations.

Irouléguy is the only Basque winemaking region in France, and its wines are just as inimitable as you might expect. Illaria’s white is deeply complex, featuring everything from stone fruit to white flower, to earthy richness, to a cheese-rind note.

Cour-Cheverny is a truly obscure, unusual little appellation. Known for it’s high acidity and minerality, the Romorantin grape is also surprisingly age-worthy; residual sugar is often present, as is the case here, but the wine drinks dry. Melon and stone

A white wines of supreme elegance. Deeply golden with aromas combining delicate floral & fruit notes with just a hint of oak. The complexity develops beautifully with age gradually becoming a deeper color with more nutty, rich flavors.

Ehrhart Domaine Saint-Rémy "Prestige" Crémant d’Alsace

A lovely natural white, cloudy and golden, but clean and refreshing. Medium in weight, with golden fruit flesh and a rounder palate. The ancient vines for this wine are co-planted and following suite the grapes are co-fermented and left on their lees for

A combination of old vines and poor soils results in small, concentrated berries, delivering a wine of rich depth, while retaining striking freshness. Generous golden fruits, and hints of beeswax. The wine is fermented and aged on the lees (for 11 months)

Alain is fortunate enough to own parcels in Pouilly-Fumé that are heavy in Silex, a soil type coveted for its trademark laser-sharp flinty minerality. Indeed, if these plots were over the river in Sancerre, the wine would probably be double the price.

Manuel Landron started this project with a single hectare of biodynamic vineyards which were given to him by his father – the legendary winemaker Jo Landron. Working along with his wife, Marion Pescheux, they are crafting some lovely wines. Golden, savory

Located in Terrasses du Larzac, a (strong) stone’s throw from the Mediterranean, this area gets plenty of sun for ripeness, but also plenty of cool air to keep the wines from becoming heavy & clumsy. Instead, it’s earthy, floral & bright with great energy