Drinkhacker
MAY 16, 2024
Both are the same vintage — 2016, which is the current release. An advocate for place-driven wines, Fiddlehead Cellars’ ‘Seven Twenty Eight’ Pinot Noir draws its name from the 7.28-mile Both wines reflect the distinctive profiles of these respective regions. Here’s how the 2016s are shaping up.
VinePair
AUGUST 21, 2024
It’s the country’s most celebrated wine region, known primarily for the red Tempranillo grape, which, like Cabernet Sauvignon and Merlot in Bordeaux, produces elegant, medium-bodied wines that lend themselves to lengthy barrel aging. In some ways, Rioja is the Bordeaux of Spain. Examples of both styles are in the list below.
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Imbibe Magazine
DECEMBER 29, 2023
However, I’m also game to buck tradition with an unexpected bottle, and the Session Sparkling Wine from Living Roots delivers both cheer and charm. Living Roots is a trans-global creation , founded in 2016 by husband and wife Sebastian and Colleen Hardy.
Drinkhacker
SEPTEMBER 17, 2024
Montefalco is not a city commonly invoked when discussing red wine destinations. Umbria is not a region immediately surfacing to top of mind when thinking about Italian wines, and Sagrantino is certainly not a wine frequently discussed here in the United States. Far be it from me to quarrel with either suggestion.
Imbibe Magazine
FEBRUARY 18, 2024
It’s the next phase in a professional arc for Swanson, whose star began to rise when she became head brewer at Austin’s Jester King Brewery in 2016, and continued when she launched Keeping Together in 2019 from borrowed space inside Chicago’s Half Acre Beer Co.
VinePair
JUNE 13, 2024
This legendary region produces some of the best wines in the world, with old-vine grapes that offer a signature intensity and structure that can’t be replicated anywhere else. What counts as a bang for your buck is subjective, of course, especially when it comes to the priciest wines on the shelf. Here’s what the pros said.
Imbibe Magazine
JULY 1, 2024
On his and the other organic vineyards from which he sources, he hand-harvests separate lots, then micro-ferments them with native yeast to create the palette of wines he blends for Cava in the off-grid cellar he built into the bones of a 19th-century winery on his estate. Still others labeled their wines D.O. In response, the D.O.
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