50% Sangiovese and 50% Prugnolo Gentile (Sangioivese clone from Montepulciano) Harvested from 20-year-old vines located in Terricciola at 300 meters above sea level with a southern exposure, sandy soils and ocean sediments. Aging for three months exclusively in stainless steel .

92 Points! An archetypal Alsace dry riesling with a wide spectrum of aromas ranging from lemon and crisp pear to fresh pineapple and candied orange. Very crisp and focused palate with a wonderful freshness that’s hard to resist. Long, ample finish that’s very clean. From organically grown grapes. Drink from release. - JamesSuckling.com

Bitouzet works a 0.71-hectare parcel of vines in the lieu-dit Les Herbeaux in northern Meursault, adjacent to premier cru Les Malpoiriers, and planted in the early 1950s (with a portion replanted in 2010). Aged 12 months on its fine lees in 228-liter barrels, a maximum of 15% of which are new, the domaine’s Bourgogne Blanc presents as a Meursault in miniature, with sneaky power, pronounced salinity, and a tightly coiled structure that rewards a few years of cellaring. A fresh, direct wine that combines the varietal typicity of Cote d'Or Chardonnay with the broad richness typical of Meursault.

Hailing from the nearby commune of Fuissé, this bottling comes from the En Vers Chânes vineyard in which Olivier owns a mere quarter of a hectare of 45-year-old vines. The high altitude (400 meters) and sandy limestone of this site produce a wine of striking poise and penetrating minerality, and Olivier’s measured aging regimen of 50% steel and 50% used barrels contributes a richness of texture without sacrificing zip.

99 Points! The nose of this Spatlese makes me think of 18th century engravings of pear and white peach varieties, but that only hints at the enveloping and astonishingly fine fruit that follows on the palate. A masterpiece of finesse, precision and balance, but even that doesn’t say the most important thing, which is the breathtaking leafy freshness and stony clarity at the stunningly long finish. When will it ever stop? From organically grown grapes. Drink or hold. - JamesSuckling.com

90 Points! This has a floral nose with notes of ripe stone fruit, pear skin and hints of crushed stones. Juicy and mouthwatering, with a medium body and a refreshing aftertaste. Drink now. - JamesSuckling.com

We put this one in the 'Rosé' seciton though some folks think of it as a 'chillable red'. Regardless, this stuff is TASTY. Field Blend Tradición comes from organic century-old vineyards, the average vine age is 80 to 100 years. These vineyards sit in clay soils at an altitude of 800 meters. The region has a continental climate with very cold winters and hot summers, an ideal environment for producing wine with depth and complexity.

The blend is approximately 65% Tempranillo; 30% white varieties as Dona Blanca, Palomino or Godello, 5% Garnacha and Garnacha Tintorera. Grapes are hand-harvested and then placed in a press as whole bunches without destemming. They are then treaded for five days until spontaneous fermentation occurs. At this moment, the grapes are pressed and transferred to used French barrels for alcoholic fermentation. Aged for 6 months prior to release.

Very complex nose dominated by raspberries, white fruit, and grass aromas. In the mouth, it is electric, fresh, and highly complex.

A Central Coast bottling that is often more than 75% from their own vineyard. This showcases the forward heady stone fruit of this variety.  It is fermented and aged entirely in stainless steel and bottled early.  

93 Points! The youngest of the portfolio is the 2024 Louro, which has a balsamic, herbal and faintly medicinal nose (it does smell a little of bay leaf, which is what "louro" means in the Galician language!), quite aromatic. It fermented in 3,500-liter oak foudres, where the wine matured with the lees for four months. It doesn't lack ripeness; it comes in at 14% alcohol but retains good freshness and acidity. It's approachable and has a tender texture. - Luis Gutierrez, robertparker.com

93 Points! The 2024 Godello Louro do Bolo from Valdeorras is nuanced, with hay, anise, acacia and a hint of reduction layered over barrel influence. Dry and intense, it balances richness with vibrant acidity, enhancing the variety’s delicacy without losing intensity.- Joaquín Hidalgo, Vinous

93 Points! A second wine made to be more accessible, translating as the “blonde” of the village, 2024 Louro Do Bolo is an outstanding village Godello from parcels through all the region planted in sandy and granitic soils. Medium-bodied, it has tremendous complexity and sophistication alongside a purity of citrus-driven fruit and fennel, with supportive acidity and enduring freshness. Fermentation is in French oak foudres, followed by aging on the fine lees for additional months. - Virginie Boone, jebdunnuck.com

93 Points! The nose is vibrant, revealing limes, grapefruit and a zesty, saline edge. The palate is linear and well composed, showing precision and freshness. Aged four months in stainless steel. From organically grown grapes. - JamesSuckling.com

92 Points! Stainless-fermented with several hours of skin contact, the 2024 Sauvignon Blanc Paysan Zabala Vineyard is made from some traditional clones and some Musque clone. Light-bodied, it is a sublimely textured, herbaceous, and pretty wine with breadth and depth. Drink now. - Virginie Boone, jebdunnuck.com

From the importer: In 1998 the local co-op in the far eastern side of Crete brought over a truckload of Assyrtiko cuttings from Santorini. On the high, windswept valley of Vóila, most were planted directly into the sandy soils, while others were grafted onto local rootstock. All are susceptible to phylloxera, but the sand so far has kept the aphid at bay. The soils are based on limestone and are somewhat richer than Santorini's meager volcanic ash soils, and the vine does well here, with its fruit ripening more slowly than on its native island thanks to Vóila's 600-meter altitude. These are head-pruned vines, not irrigated, and hand-harved in the PDO (AOP in France) of Sitia, the name of the eastern providence, but not labeled as such because the grapes are made at the Lyrarakis winery outside of the appellation. It’s a wine with abundant character, and it’s pronounced a-cer-tee-ko.

This comes from vines averaging 20 years old growing in the communes of Couffy, Seigy and Chateauvieux just south of the Cher River, a major tributary of the Loire. The Loire Valley is an open window to the Atlantic, blessing the region with clement weather. L’Aumonier’s soils range from tufa hillsides rich in clay and limestone to flatter sites of flint and clay, sand and clay, and silt and clay. Ferments are typically spontaneous (the occasional difficult tank may get a dose of neutral yeast) and the wine is raised in tank. There's no fining during élevage and only a light filtration at bottling. Certified organic and biodynamic.

Vineyards lie on a bed of stony, and siliceous-clay soil. Grapes are chosen from a selection of old vineyards. Short pruning in the vineyard, work of the soil and vines in accordance with the rules of organic and biodynamic agriculture. Light settling and long fermentation (21 days) with indigenous yeasts. The wine is then aged on lees for 6 months in underground cement tanks

Incredible value here. Estate vines sit 1,140 feet in altitude, facing southeast. ‘La Roche’ directly borders Pouilly-Fuissé ‘La Roche,’ that appellation’s highest (and most prized) vineyard. Soils are solid white limestone, with very little topsoil. Vines planted between 1982 and 1985.

Hand-harvested. Pressed full cluster; juice placed in temperature-controlled tanks overnight to settle; transferred via gravity to older French oak barrels to ferment on indigenous yeasts. Aged in barrel for 12 months. Bottled unfined and unfiltered.

Perhaps the greatest value in premium white Burgundy today. Located on the slope of the Roche de Solutré (one of two ancient reefs that dramatically mark the landscape of Vergisson), ‘En Buland’ faces northeast (thus excluding it from Premier Cru status though its considered one of the finest sites). Soils mix limestone and clay. Vines planted in 1934.

100% Glera grown 20k south of the Alps and 30km northeast of the Adriatic Sea in Friuli-Venezia Giulia on the western Veneto border. Next to a natural spring (sorgente). The vines are planted in 2007-2015 next to a natural spring on alluvial limestone bedrock and topsoil.Two-week natural fermentation in steel at 17°C max and a second fermentation started with neutral cultured yeast. 12g/L dosage.