Single-vineyard Champagne flips three centuries of house-style blending. From Anselme Selosse in Avize to Cédric Bouchard in the Côte des Bar, a generation of growers now bottles parcels on their own and names the plot on the label. The lieux-dits movement, what it borrows from Burgundy, and why the great houses have begun to notice.
terroir
In 1974, Lallemand made the first commercial wine yeast and turned native fermentation from default into conviction. The terroir-yeast claim remains unproven, but persists at wine’s most exacting addresses.
Inside the Consorzio’s DOCG bid for Etna Bianco: Carricante’s east-face Grand Cru argument, three producers, and what ratification will (and won’t) change.
60 to 90 millimeters of rain fell on Bordeaux in the last week of August 2025, rewriting a vintage critics had already written off. The wines came out saline and chalky — what Cheval Blanc’s Pierre-Olivier Clouet called “2010 without the alcohol.” James Suckling places the best 2025s at the level of 2019 and 2016. The May–June 2026 campaign that releases them is the one that decides whether En Primeur survives 2024’s collapse.
From autonomous robots in Cognac to AI-driven fermentation in Napa, precision technology is arriving in the vineyard faster than most producers anticipated. The question is what it changes — and whom it leaves behind.
Regenerative viticulture is rewriting vineyard economics from the soil up. At Tablas Creek and across California, fewer clusters per vine are delivering higher profits, raising a question the industry cannot ignore.
The 2025 Burgundy harvest produced stunning whites and almost nothing to put them in. Allocations are tightening, cellars are thin, and the shelf is not refilling.
Etna’s wines have earned comparisons to Burgundy — not for their flavor, which belongs entirely to the volcano, but for the precision of a classification system that maps each lava flow to a distinct wine. An introduction to the contrada revolution.
In November 2010, a small festival opened in Riebeek Kasteel, a wheat-and-wine village ninety minutes north of Cape Town. There…
A geologist with a four-pound rock hammer stands on a south-facing terrace above the Mosel and brings the head down…