Doug Decants: Heya Wines, Lebanon
Heya Wines started because two close female friends, Michelle Chami and Claudine Lteif, wanted to develop a female-led winemaking project based on female empowerment, equality of opportunity and respect, keeping…
What’s Up Down Under?
It is a fact not universally acknowledged (and easily forgotten) that Les Caves has been rubbing shoulders with a notable and varied selection of wine wizards from Oz for quite…
How much should a natural wine cost?
What price pricing Whenever I hear the words natural wine, I reach for my wallet ā and put it away. There has been talk abroad of the cost of natural…
Early Highlights of 2025
It has been a difficult January and February. Firstly, the sun seems to have packed its luggage and gone on holiday. By the time you read this, we will be…
Doug Decants: The Wines of Domaine Magnin, Savoie
We do like Mondeuse (with apologies to The Boomtown Rats) Louis Magnin is the third generation of the domaine of some 8-hectares spread between Arbin and MontmĆ©lian. Organic since 2009,…
A brief history of Gringet and Dominique Belluard
We first started working with Dominique Belluard, an artisan-vigneron in the village of Ayse in the Haute-Savoie, almost in the shadow of Mont-Blanc, in summer 2003. We first shipped his…
Talking aboutā¦talking about wine
Recently, I have been watching YouTube videos of certain leading stand ups and admiring the artful way they construct their apparently artless routines. Even (and perhaps especially) the improvisations…
Doug Decants: Nord-Sud, Adelaide Hills
Totally radelaide Eric Narioo, who is somehow and somewhat familiar to us, and Anna Martens, made their first wine together on Mount Etna, Sicily in 2008. Since then, their small…
Cara Sur, Mon Amour
...Or how we learned to love criollas A Q&A Argentinean wines and Les Caves de Pyrene? Donāt look so surprised! Whatās the deal with Cara Sur? Cara Sur is a…
Tasting fatigue
We are not machines. Our palates are not perfectly calibrated to taste sensitively all the time. We are too tired to taste well sometimes and become aware of tasting less…