France

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.

Viognier’s extroversion asserts itself here: aromatic yellow flowers, unctuous figs, papaya, and preserved red apple. Roussanne moderates the acidity and brings a fresh minerality. Despite being natural, Hervé’s wines possess a phenomenal purity; they’re

Mathieu Deiss, of Domaine Marcel Deiss fame, began this winery with his wife when he inherited a vineyard from his aging uncle. While still working at the family’s estate, the two took the opportunity to use this vineyard to push the boundaries of natural

A beautiful and fresh style of this traditional Savoie wine, yet also made naturally. 20% of the wine sees a 10-day skin maceration to impart texture and depth. Well structured, with enough acid for the dinner table. Fresh mineral and touches of fleshy or

Lemon zest and white flowers, with a balanced acidity thanks to extended lees contact. A great wine to pair with trout or sole, or maybe classic cheese from the area like fondue or raclette. Cruet is one of 16 crus in Savoie distinguished as superior vine

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.

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

Considered the top wine from Gahier’s lineup, “Les Farquettes” is crafted from Melon à Queue Rouge, a mutation of Chardonnay whose skins bleed red towards the stem. 4 years sous-voile adds oxidative nuttiness, but what Michel is really after is elegance;

A white wine 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.

This wine is essentially a declassified Mersault. At the risk of sounding like a broken record, it’s another stunning value, especially as Burgundy prices continue to soar. Rich and ebullient stone fruits, a clean mineral, and touches of freshly churned b