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Fixin and the Vineyards of Domaine Berthaut-Gerbet
...to it. So are we. Etymology: According to Marie-Hélène Landrieu-Lussigny, Combe Roy is a deformation of Comberat, an ancient derivative of
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Vertical of Deiss’ Altenberg de Bergheim
...hot and cold contributes greatly to Altenberg’s complexity and paradoxical nature. Altenberg combines the honey and apricots of botrytis with the
Welcome to Loire Volcanique
...completing the certification process. Loire Volcanique is named because of location: The four AOPs, with a total of 1,350 ha planted
Welcome to Loire Volcanique
...completing the certification process. Loire Volcanique is named because of location: The four AOPs, with a total of 1,350 ha planted
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Welcome to Loire Volcanique
...completing the certification process. Loire Volcanique is named because of location: The four AOPs, with a total of 1,350 ha planted
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Nailing the Myth of Minerality
...of minerals being taken up by roots. Pogue explains that vine roots don’t actually absorb minerals, which are complex chemical compounds;
Glossary
Alluvial Alluvium Amorphous biotite Calcareous Cobble Colluvium Comblanchian Limestone Comblanchien Commodity Conglomerate court-noué Crinoidal limestone cuvaison down-dropped fault feldspar Gevrey Silex
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Pataille’s Single-Vineyard Aligotés
...have high acidity but the comparison ends there. There is both a complexity to the acidity of Aligoté Doré and a
Importers
California, TERRA FIRMA WINE COMPANY
TERRA FIRMA WINE COMPANY California, United States +1 510 339 9498 Ted Talley Kristen Talley ted@terrafirmawineco.com kristen@terrafirmawineco.com www.terrafirmawineco.com...
Importers
Colorado, HARVEST WINE COMPANY
HARVEST WINE COMPANY Nate Klatt Colorado, United States +1 303 842 2496 nate@harvestwineco.com www.harvestwineco.com...
Importers
Wisconsin, LEFT BANK WINE COMPANY
LEFT BANK WINE COMPANY Michael Paré Wisconsin, United States +1 608 838 8400 michael.pare@leftbankwine.com www.leftbankwine.com...
Interviews
Paul Wasserman & Fred Mugnier
...It enables the fermentation to start without too much delay. That way I don’t need to use commercial yeast. In 2006,