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Organic viticulture has taken hold in France. Well more than half the winemakers in our portfolio now farm organically. Even in Burgundy, where long history and continuing demand make an argument for the status quo, many domaines have converted. “It’s the future,” one winemaker last week put it simply.
Winemaker Frederic Michot is as brisk and energetic as his wines. He talks (and drives) fast, and sports the same no-nonsense attitude found in a glass of his Pouilly-Fumé: pure Sauvignon blanc, no oak, clean and crisp. Michot’s side of the river may be less famous than his neighbor Sancerre, but he isn’t willing to […]
Spring is in full swing in Burgundy, even though here that means a range from below freezing at night to nearly 70 during the day. But wherever you are, and whatever the weather, it’s bound to warm up soon.
Like Chablis, the name Chianti used to bring to mind inexpensive plonk. A straw-covered “fiasco” bottle with dripping candle wax still jumps to the minds of many.