Gigondas: Saint Cosme, with Louis Barruol
Website: https://www.saintcosme.com/ Louis Barruol of Château Saint Cosme is one of the presidents of the Gigondas appellation, and he’s making
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Features
Gigondas: one of the Rhône’s most famous crus, celebrated for its reds but now making whites too
Website: https://www.gigondas-vin.com/en/home/ Gigondas is one of the most prestigious of the Rhône crus (the average bottle price in France for
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Gigondas goes white: tasting the first of the new Gigondas Blanc wines
There’s a lot of excitement in Gigondas about white wines. From 2023, Gigondas can be white as well as red!
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Domaine des Lambrays: hitting fresh heights with a new cellar and some new wines, plus two gems from the 1930s
Website: https://www.lambrays.com/en/le-domaine-des-lambrays/ It’s rare to get a chance to taste through so many wines from a top Burgundy producer in
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Tatomer: beautiful wines from Santa Barbara, California, with a Riesling emphasis
Website: https://www.tatomerwines.com/ Graham Tatomer is from Santa Barbara, where Pinot Noir, Chardonnay and Riesling were the three main varieties. ‘Riesling
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William Downie, one of Australia’s most thoughtful winegrowers, based in Gippsland, Victoria
Website: https://www.williamdownie.com.au/ William Downie is one of the most thoughtful and interesting winegrowers in Australia. I visited back in December
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Champagne Pierre Gimonnet: tasting these excellent grower Champagnes with Didier Gimonnet
Website: https://www.champagne-gimonnet.com/ Based in Cuis, Gimonnet is one of the larger grower Champagne producers with 28 hectares of vines. Half
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Malhadinha Nova head north: noted Alentejo estate makes new wines in Portalegre – Teixinha
Malhadinha Nova are a well regarded Alentejo estate, based in the southern end of the region, close to the Algarve.
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Sakkie Mouton: an exciting new producer from the Cape’s West Coast
Website: https://www.smfw.co.za/ Sakkie Mouton wanted to be a musician but he’s ended up making some thrilling wines from the West
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On corkage: should restaurants let you bring your own bottles, and if so, how much should they charge?
Restaurants hardly ever cellar wine these days (it’s far too expensive for most, although there are some noble exceptions). But
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