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Fixin and the Vineyards of Domaine Berthaut-Gerbet
...the Combe de Brochon to the south, and the Combe Laveau to the north. In the upper portion of the vineyard
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Vertical of Deiss’ Altenberg de Bergheim
...reason is this dichotomy between the front-palate, sweet, and everything that follows, dry. Tasters who tend to place their trust in
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Nailing the Myth of Minerality
...that we can’t taste it; that does not deter me even if that might be scientifically true,” he explains. Sokol Blosser
Glossary
Alluvial Alluvium Amorphous biotite Calcareous Cobble Colluvium Comblanchian Limestone Comblanchien Commodity Conglomerate court-noué Crinoidal limestone cuvaison down-dropped fault feldspar Gevrey Silex
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Welcome to Loire Volcanique
...It must now comprise at least 60% of any white AOP Saint-Pourçain. Tressallier, the AOP’s ‘secondary’ variety, is not only a
Welcome to Loire Volcanique
...It must now comprise at least 60% of any white AOP Saint-Pourçain. Tressallier, the AOP’s ‘secondary’ variety, is not only a
Welcome to Loire Volcanique
...It must now comprise at least 60% of any white AOP Saint-Pourçain. Tressallier, the AOP’s ‘secondary’ variety, is not only a
Importers
California, TERRA FIRMA WINE COMPANY
TERRA FIRMA WINE COMPANY California, United States +1 510 339 9498 Ted Talley Kristen Talley ted@terrafirmawineco.com kristen@terrafirmawineco.com www.terrafirmawineco.com...
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Pataille’s Single-Vineyard Aligotés
...have high acidity but the comparison ends there. There is both a complexity to the acidity of Aligoté Doré and a
Importers
Connecticut, WILSON DANIELS
WILSON DANIELS Benjamin Kirschner New York, USA +1 212-823-6259 BenjyKirschner@wilsondaniels.com www.wilsondaniels.com...
Importers
Wisconsin, LEFT BANK WINE COMPANY
LEFT BANK WINE COMPANY Michael Paré Wisconsin, United States +1 608 838 8400 michael.pare@leftbankwine.com www.leftbankwine.com...
Importers
Colorado, HARVEST WINE COMPANY
HARVEST WINE COMPANY Nate Klatt Colorado, United States +1 303 842 2496 nate@harvestwineco.com www.harvestwineco.com...
Interviews
Paul Wasserman & Fred Mugnier
...It enables the fermentation to start without too much delay. That way I don’t need to use commercial yeast. In 2006,