funky, yeasty, with notes of bruised apple and hazelnut. iconic natural wine producer tessier, now led by third-generation simon tessier, hails from the loire valley. this romorantin grape was saved from extinction by the family in the ’80s.
wildly complex, bold, and powerful. ivan giuliani has led his family estate in the colli di luni appellation since 1993. the 2023 vintage shines with vibrant acidity and abundant fruit.
crunchy red fruit, wild and lean with herbal notes and pomegranate. franz weninger honors his family's roots by blending hungarian cabernet franc with austrian pinot noir and zweigelt.
floral and herbal with notes of orange and dried apricot. made by a supergroup of four top marche winemakers, arancio blends trebbiano, malvasia, and a touch of sangiovese, cofermented on skins for 2–3 weeks.
deep brioche, rich texture and bright acid. champagne gatinois is a hallmark grower in the grand cru village of aÿ.
leather and lace: a velvety mix of black and red fruit, dried herbs, and luxurious weight. this grenache-led blend, with syrah and mourvèdre, is a premier rhône wine.
white flowers, peach rings with rich mouthfeel and a clean acidity. jean-marie chaland focuses on tiny parcels in southern burgundy. his wines capture the energy and potential of each unique plot.
soft fruit, dried flowers and iron. serious tannin. medium body impeccable structure and old world charm. francesco rinaldi is a benchmark producer of barolo, the king of italian wine.
bright citrus, tropical fruit, a hint of brioche, and melon. crafted by father-son duo and former rugby pros jean and benoît in the north-central loire valley—good people making good bubbles.
classic and dark-fruited with firm body and vivid earth. a blend of 80% merlot and 20% cabernet franc, gonzague maurice crafts old-school bordeaux from right-bank appellations of the dordogne.
fresh, briny minerality with cut grass and fleshy fruit. domaine villargeau, just north of sancerre and pouilly fumé, shines in the underrated coteaux du giennois appellation
soulful and grounded with orchard and citrus fruit. matic rodica crafts this skin-contact rebula in southwestern slovenia, just 45 minutes from venice, with 72 hours of maceration before aging in large wooden barrel.
