Although the "Bruck" site is considered the best and warmest in Viessling, it is nevertheless one of the coolest, because it is also the highest in the Wachau. Viessling can be seen as a counterpoint to the much warmer terroir of the east of the Wachau. My Rieslings develop a unique fruitiness with spicy notes and a delicate minerality here.

Crafted from 50% purchased and 50% estate-grown grapes, Thibaud Boudignon’s 2021 Anjou Blanc is a real success, with aromas of lemon oil, pear, spices and herbs, followed by a medium to full-bodied, satiny and incisive palate that remains fresh and lively with bright acids, which is a characteristic of the vintage.

Sandro Fay 's Valgella Riserva Carteria is produced from Nebbiolo grapes (locally called Chiavennasca ) from the terraced vineyard of the same name. It is an elegant reserve that ages for 12 months in large barrels.

Pleasant hints of berries, including cherry, raspberry, plum, floral notes of violets and spicy hints of cloves and licorice.

"The 2018 Rosso di Montalcino is delicate and nuanced with a lifted display of wild strawberries, a dusting of confectioners spice and crushed stone. This is light-bodied with incredible purity, coming across as more savory than expected, with saline-minerals and tart wild berries washing across the palate."

- Eric Guido, Vinous Media

From all of Oriol’s usual vineyards in Alella: this was the only wine that he was able to make from his own grapes in 2020, pulling from vines of different ages, mostly on sandy granite soil. Most of the grapes were destemmed, but some Garnatxa was left whole cluster, all aged in stainless steel with 2 days of gentle skin-contact. Only 3296 bottles made.

From the lowest yielding old vines, comprised of mostly Treixadura, planted on steep granite hillsides. Escolma means “selection” in Gallego. This top cuvée is only produced in excellent vintages, it was wild yeast fermented in a variety of sizes of French oak barrels, raised on the lees for 12 months, and further aged in the bottle for 36 months.

The vines are perched on a small swell half way up a sheer mountainside in the Valais region of Switzerland. The only way to access the domaine is a 3 hour walk up an absurdly precarious footpath with fixed ropes or a small, rustic cable car.

No wood used here. This cliffside, Swiss Pinot is powerful, exuberant and completely unique!

Ludovic and Emmanuel (sons of late Gérard) run a small family estate located on the right bank of the Rhône river. Courbis’ vines average 40 years old and are rooted deep in granite slopes split in high lying terraces only allowing for manual labor. Their Cornas is a traditional and elegant style of Northern Rhône to reflect both freshness and perfume with a lovely savory edge.

The Chianti Classico Riserva “Doccio a Matteo” 2016 is the wine of great range of Caparsa. This wine is produced from Sangiovese grapes with a small percentage of Colorino hand-picked mainly in the Doccio a Matteo vineyard which make it one of the most classic wines produced in the Chianti Mountains.

Potlucks on a Sunday afternoon, rhubarb pies, hot days juxtaposed with cool nights, slightly under-ripe strawberries, silvery minerals, seeing a mandala as the cherry slushie machine goes round and round. Fruit comes from two organically and sustainably farmed vineyards, one in the coastal range of Willamette Valley, the other in sub-AVA of Ribbon Ridge in the Willamette Valley.

This Pinot Noir, a blend of fruit from the Cancilla and Silvershot vineyards, is made with whole cluster semi-carbonic fermentation and spent about 10mo in 500-liter 5-year-old barrels. It's bottled unfiltered with minimal sulfur. To me, it hits the perfect balance of damp earth, gravel, underbrush to bursting red fruits, violets, and bright acidity.

This rosé of Gamza is delicately juicy with hints of cherry, strawberry, and rose petals. Soft and balanced with a delightful finish.

A garnet color in the glass, this Bulgarian Cabernet Sauvignon has aromas of vanilla, black plum and lavender. Flavors of black cherry and black raspberry unfold in the glass. The tannins are soft and well structured, with a pleasant astringency on the finish.