We hope Andre Heucq remains a local secret for a few more years because this is one of the finest $50 bubblies on the market. Now in its fourth generation, the House of Heucq specializes in Pinot Meunier alongside Chard and Pinot... Read More
Crafted as a chuggable red wine, Puszta Libre comes in a skinny, easy-to-hold, Riesling-shaped bottle that will be emptied soon after opening. The blend of Zweigelt and Sankt-Laurent grown in the Burgenland region, fermented with... Read More
Cristom was making amazing Willamette Valley Pinot Noir long before most people knew there were vines in Oregon. Mt. Jefferson is a Biodynamic blend of 18 different Eola-Amity vineyards aged in French oak for notes of tea, pumpkin... Read More
Not to be confused with Rully (roo-yee) in Burgundy, Reuilly (roo-oo-yee) is located at the eastern end of the Loire, just a stone's throw from Quincy. This 370-acre AOC is unique among neighboring villages because it produces... Read More
Owned and operated by Dominique Lelarge and Dominique Pugeot on 21 organic acres in the village of Vrigny, Extra Brut Tradition is a blend of primarily Meunier & Pinot Noir and just a dash of Chardonnay. This Champagne over-delivers... Read More
The label features a cow, a critical animal in Biodynamic farms like this one in eastern Austria. Other beneficial creatures are bees, bugs, chickens, pigs, plowing animals, sheep, and goats. You must be careful when letting pigs... Read More
Perhaps one of the greatest Grande Marques Champagnes, Dom Perignon has been under the Moët banner since 1927, but after 1948, Perignon has functioned as a separate entity. There is never a bad vintage of DP because it's... Read More
Cabernet Franc dominates the choices in Loire Valley reds, but there are a few sources for excellent Pinot Noir such as Cheverny, Valençay, and Reuilly. Surprisingly, the two villages most famous for Sauvignon Blanc also... Read More
Fabrice Pouillon makes some serious Biodynamic Champagne. All the hand-harvested fruit is crushed in an old wooden press, and the juice flows into enameled iron fermentation tanks before aging in oak barrels and stainless steel.... Read More
Robert Sinskey was an early adopter of organic/Biodynamic methods in Sonoma, incorporating solar, dry farming, biodiesel from restaurant oils, and animals to mow the ground cover. His vineyards are spread across five sites all... Read More
