biodynamic-viticulture

Best of 2017: Can wine be radical?

Simon J Woolf
Features
4 min read
The world seems to be shaking on its axis as it watches the new administration take a wrecking ball to the US. Not to mention forest fires destroying large tracts of the Chilean vineyard surface, and the rise of worrying post-Brexit extremism and racism all across Europe. And we narrowly missed

What We’re Drinking – Camp du Rouss Barbera d’Asti

David Honig
Wine Reviews
1 min read
Ripe black fruit, espresso, and hints of tarragon show on the nose. Raspberries and cranberries, coffee and eucalyptus, all come through on the palate. Tart flavors linger. This is a bit of a mish-mash, disjointed fruit and flavors fighting against each other instead of working together. Not Recommended. DBH WHO:

What We’re Drinking – Troon Vineyard Vermentino

David Honig
Wine Reviews
1 min read
The nose is fascinating, offering tropical fruit in toasty pastry, roasted chestnuts, and honeysuckle. The palate is just as complex and curious, with guava, lime, toasted nuts, and hints of mineral and earth. Guava and chestnuts linger forever.This is a marvelous wine, rich, round, throwing waves of flavors and aromas.

Dry Creek Vineyard Dry Chenin Blanc

David Honig
Wine Reviews
1 min read
Sweet citrus aromas erupt from the glass, navel oranges, Meyer lemon, and Key lime. The palate is a bit more subdued, but more complex as well. Tangelos, mango, and key lime pie with graham cracker crust come through in waves. A mineral undercurrent runs throughout. Key lime lingers. This is