Doug Decants: Three Chenins from Intellego Wines

March 15, 2019

Jurgen Gouws worked with Eben Sadie for a vintage in Spain (at Terroir Al Limit in Priorat) and also in South Africa. He did further stints in France (at Matassa with Tom Lubbe and with Stephane Ogier at Roc d’Anglade) and in New Zealand and Russia (where he made the premium wines for a big […]

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I Won’t Call Them Unicorns but I will…Thierry Navarre’s Ribeyrenc

March 14, 2019

Another Unicorn in Our Stable Our spare Ribeyrenc Ribeyrenc, also Rybeyrenc, though grape encyclopaediae will have it under the more prosaic-sounding Aspiran), is a variety that was traditionally grown between Minervois and Clermont l’Hérault, but all but died out with phylloxera and the big frost of 1956. All was not lost, however, as Thierry Navarre’s […]

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I won’t call them unicorns but I will…

March 5, 2019

A new series featuring wines made in tiny quantities (free toy microscope with every bottle). These wines are strictly allocated (alas), so please enquire about availability. As rare as…wings upon a cat, or flowers of air, a rabbit’s horns, or ropes of tortoise-hair –Asian proverb 2016 Comando G El Tamboril A short distance from Madrid, […]

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Doug decants: Jo Landron’s Melonix & Muscadet Amphibolite

March 4, 2019

“The Melonator” Jo Landron, a graduate of the École d’Agriculture in Briacé, which counts a good number of the leading winemakers of Nantais amongst its alumni, has been ensconced at Domaine de la Louvetrie in La Haye-Fouassière for more than twenty years. His wines, in truth like their master, speak very clearly; these are fine, […]

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The Autobiography of Les Caves de Pyrene. Chapter Six: Of the Psychology of Tasting, Wine Fairs and Feelings – Part One.

February 28, 2019

Read Chapter One Parts One, Two and Three Chapter Two Parts One, Two and Three Chapter Three Part One and Two and Three Chapter Four Part One and Two Chapter Five Part One and Two Homer: Yeah, yeah, yeah. Just remember if your mother asks, I took you to a wine tasting. Lisa: But that’s a terrible thing for a father to do! Homer: That’s why she’ll believe it. Generic tastings – RIP? […]

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The Natural Wine ABCs

February 22, 2019

A is for additives such as acidification. If it ain’t broke don’t fix it and if it is broke it’s the fault of the way the wine is made in the vineyard. Also for adulteration. Also for amphora, autochthonous grapes, ancestral method (sparkling wines), aldehydes, artisan and ambient (ferment). A is for alcohol level which […]

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Doug Decants: Weingut Knauss, Germany

February 19, 2019

Andi Knauss, who now is in his early thirties, started to work together with his father at their family estate in the Remstal region, east of Stuttgart, in 2004 as the fourth generation. Vineyard land here is expensive, but Andi has slowly built up the estate parcel-by-parcel, sometimes just a row, and today he works 15 […]

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The Wild Pacific North West: US Wines Back In The Saddle

February 14, 2019

Ovum Wines: A Critique of Pure Riesling John House and Ksenija Kostic both have day jobs so they’re able to take risks with Ovum Wines. For example, they focus solely on whites rather than more lucrative reds. “They are unveiled, so raw,” explains House. “You can’t hide anything. I think whites are a better conduit for […]

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Doug Decants: The Wines of Valter & Klemen Mlecnik, Slovenia

February 5, 2019

The Mlecnik 9ha farm, situated in Bukovica at the western end of the Vipava valley near the Italian border, is planted to a mix of Chardonnay, Rebula, Sauvignonasse (ex-Tocai Friulano), Istrian Malvasia, Pinela and Merlot, all of which produces a mere average total of 12.000 bottles a year. All the grapes for their wines come […]

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What is a value for money wine?

January 28, 2019

If beauty lies in the eye of the beholder so does value for money. We are more likely to appreciate that a hand-crafted wine might represent value, if we know that the wine is singular and might never be replicated. Produced in small quantities, such artisan wine is the living record of the vintage and […]

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