It is absurd to sell a wine as Biodynamic [on the label]; you sell a wine because it fully reflects the terroir and Biodynamics helps express that terroir at its best! If in the cellar, you don’t use heavy technology, you will have products of nature. Technology in the cellar tries to replace what was destroyed by modern farming. MORE >>

Turning to the master first, (whose son Mathieu does a lot in the cellar these days), the Raisins Gaulois from the Lapierres is labeled as a mere “Vin de France,&# rather than a Beaujolais (since they already make a Beaujolais). And Thierry Puzelat in the Loire is a leading, young naturalista. MORE >>

Puns and cute labels helped make the wines fun and approachable. Or Cardinal Zin, a Zinfandel with a Ralph Steadman depiction of a cardinal on the label. He toned down the humor on his labels and has added graphic depictions of crystal formations that map the terroir of a vineyard on the Ca del Solo labels. Absolutely. MORE >>

I could probably grow old drinking exactly what's in my cellar now and be perfectly happy. haven't liked a lot of Oregon Pinot Gris, but I remember hearing that Montinore is a good producer, and the back label says the wine is 12.6% like to drink it cool - cellar temperature, as you would a Beaujolais. bought one bottle. MORE >>

Wine Spectator called Bob's first Cabernet Sauvignon "a Cellar Selection.". In 1991, Bob became general manager for the California operations of Stimson Lane, again producing award-winning wines, including a Cabernet-based Conn Creek  wine that received the highest Wine Spectator ratings of any Stimson Lane label to that prized consultant.  MORE >>