Freddy R. Troya

9.2

Alluria – Rosé Blend (Areni, Tozot, Milagh) / 2023
Vayots Dzor – Armenia 🇦🇲

Overview
A striking natural rosé crafted from a rare blend of indigenous Armenian grapes Areni, Tozot, and Milagh, using ancestral winemaking methods. This bottle truly stands apart from the typical rosé landscape, redefining expectations.

Aromas & Flavors
Complex layers of wild strawberries, biscuit, grain yeast, sorghum, and a faint herbal earthiness, all mingling with a savory depth that feels almost otherworldly.

Mouthfeel
Textured and multidimensional, with both freshness and an earthy, slightly oxidative richness. Balanced acidity keeps it lively, while the ancestral method adds a tactile, grainy edge.

Food Pairings
Pairs beautifully with charcuterie, grilled trout, roasted root vegetables, or even grain-based dishes like farro salad. It also shines as a contemplative sip on its own.

Verdict
Among all rosés, this is truly singular, transcendent, complex, and unforgettable. Not just a wine, but an experience.

Did You Know?
Armenia is home to over 400 indigenous grape varieties, many of which are being rediscovered and revived by small, pioneering producers. Wines like this Alluria Rosé showcase both ancient tradition and bold innovation.

🍷 Personal Pick Highlight
This rosé felt like no other, a revelation. For me, it stands as one of the most memorable rosé tastings ever, transcending into another dimension. — 7 months ago

Vanessa

9.1

I’ve said it before and I’ll say it again: I love orange wine!

More precisely stated: I love white wines made with extended skin contact, because the orange hue derives from a maceration with, and extraction of color compounds from, the skins of the white grape.

I also have a soft spot in my heart for Slovenian examples such as this one, made from 100% Rebula, a white grape variety planted widely in Friuli, Italy, where it’s known as Ribolla Gialla (or simply Ribolla), and neighboring Goriška Brda, Slovenia, where it’s known as Rebula, hence the Rebula-Ribolla naming on the label.

The aromatics, texture, and body are distinctly present and expressive. This winemaking method (extended skin contact for white wine) harks back to ancient times where winemakers in some of the oldest-known winegrowing regions (such as current-day Georgia) made amber wines by burying the grape must (skins included) underground in clay-based vessels called qvevri, which kept the liquid cool, preventing it from spoilage. The vessels were subsequently dug up following fermentation and/or maturation to reveal this precious amber liquid.

Sipping these wines offers a sensory window into another time, place, and tradition, not to mention they’re delicious and can be a versatile culinary partner.

This wine has an amber hue, with a mild haze. It is dry, with medium acidity, a medium body, a round mouthfeel, and medium (+) aromas and flavors of ripe peach, apricot marmalade, orange peel, grapefruit peel, quince, baked apple, hibiscus, elderflower, white blossom, hazelnut, and wet stone.

It is floral, citrusy, layered, and complex. It is delightful and could stand up well to a variety of different spices and flavors in food.

The world of orange wines is one worth exploring. These wines are often made using traditional and/or low intervention winemaking practices. Cheers!

Movia, Rebula-Ribolla, Goriška Brda (ZGP Brda), Vintage 2019, ABV 13%. — 4 years ago

with Deked1

Freddy R. Troya

9.0

Gevorkian Winery, Makhani Reserve 2019
Armenia 🇦🇲

Overview
A bold red blend of indigenous Armenian grapes — Areni, Haghtanak, Kakhet, and Karmrahyut — crafted using the ancient Kakhani method (three-month grape withering before vinification). This traditional approach, combined with aging in Armenian oak, makes it one of the most unique expressions of Armenia’s resurgent wine culture.

Aromas & Flavors
The nose opens with withered grapes and candied fruits, layered with blackberry jam, prunes, vanilla, and powdered cocoa. The palate continues with rich black fruits, mahogany, and leather, while notes of spice and dark chocolate build depth.

Mouthfeel
Robust, full-bodied, with structured tannins and pleasant acidity. It carries warmth from its high alcohol (16% ABV), bordering on fortified in style. Multilayered and powerful, the wine evolves in the glass but benefits from extended air contact.

Winemaking Notes
Aged 6 months in new Armenian oak, then an additional 18 months in seasoned barrels. This unique use of century-old oak imparts a distinct, rustic backbone. 2019 is drinkable now but will likely show best by 2027.

Food Pairing
Pairs beautifully with fatty steaks, venison, matured cheeses, cream-based desserts, or even high-cocoa dark chocolate (75–85%). Its powerful structure makes it highly versatile for bold gastronomy.

Verdict
A muscular, complex red that captures Armenia’s ancient heritage and modern ambition in winemaking. A true statement wine — unforgettable and worth cellaring. — a year ago

Rich Bluth

9.0

ancient winemaking, method. amphorae vinified historic Tuscan Italian varietals — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

For those of you who aren’t familiar with champagne made in the Saignee (sohn-yay) method. Here is Readers Digest version.

Saignée means “to bleed.” Saignée is one of the methods of making rosé wines, along with blending white and red wine (this is the method used to for rosé Champagne), along with a simply macerating (allowing contact with skins to leech out color and flavor) the wine with the skins for a short period of time. This can be as short as two hours and sometimes a little longer depending on the style of the Winemaker.

The nose reveals dark, ripe; black cherries, strawberries, cherries, summertime watermelon & raspberries, Cream, hints of bubble gum, saline, sea fossils, soft understated chalkiness, volcanic minerals, wafting vanillin, pink rose petals and spring flowers.

The palate is rich, lush, creamy with nice mousse. It’s very well balanced and has beautiful length. There is ripe; black cherries, strawberries, cherries, summertime watermelon, pink grapefruit, tangerine & raspberries, Cream, hints of bubble gum, saline, sea fossils, slivered almonds, brioche, chalkiness that starts soft but, penetrates the palate deeply & with some heat, dark medium spice, volcanic minerals, vanillin, lanolin characteristic, pink rose petals and spring flowers. The acidity is round and near perfection. The long, rich, elegant, well polished finish carries on for minutes. Quite nice and a steal at Costco for just under $40. Elsewhere, $50 plus.

Photos of, the House of Drappier, shot of their caves, Owner Michel Drappier & one of their vineyards.

Producer notes and history...Drappier’s story begins in 1803, Francois Drappier, descendant of a Reims family of cloth merchants and lawyers, settled in Urville next to an annex to the abbey of Clairvaux, and began working a vineyard in the area which today extends over 55 hectares.

The Drappier family sold the grapes to the great champagne houses of Reims and Epernay for more than a century.

In 1930, Georges Collot, the maternal grandfather of Michel, the current owner, decided to pull up the traditional Aube Gamay, and replant the vineyards with Pinot Noir, focusing on quality instead of quantity. Known has “Father Pinot”, Collot was essentially the driving force behind Drappier’s Pinot Noir heavy style.

After the Second World War, the Drappiers started to expand the business and had acquired the cellars that were located in the annex to the abbey of Clairvaux that remained intact through the years. The former abbey’s cellar was far enough from the front lines to go through both world wars unscathed, preserving the history of winemaking on the distinct limestone soils of the Aube.

In 1952, Andre and Micheline Drappier, Michel’s parents, launch the Carte d’Or cuvee, with its distinctive yellow label. The Drappier house is now run by seventh generation Michel Drappier, and consists of 55 of their own hectares, 50 rented hectares, and 30% of the grapes brought in. The vineyard holdings are dominant in Pinot Noir.

Drappier owns a total of 55 hectares in Aube. Overall, the proportions of vineyards planted are dominant with Pinot Noir 80%, with 12% Chardonnay, a small 7% Pinot Meunier, and an even smaller 1% of ancient varieties such as Pinot Blanc, Petit Meslier and Arbanne.

Currently, 15 hectares are accredited organic since the harvest of 2014. Michel Drappier and his team have been cultivating the estate sustainably for years, and worked on the accreditation for 7 years. It’s one of the largest accredited organic estates in Champagne.

The rest of the Drappier’s estate, composed of 42 hectares, is cultivated with sustainable methods. No preventive treatments, soil management (grass, compost), use horses for plowing. — 7 years ago

with James and Christina

Phil Kessling

9.0

Bottex was the first Bugey Cerdon that I ever tasted. 8% ABV, juicy tart red fruit, slight RS, ancient method bubbles. What’s not too like. — 4 years ago

Anthony Pro

9.2

I have never tried a wine like this.

They use the traditional (or should I say ancient?) method of winemaking, where the wine is aged in old clay pots.

It’s smoky. Leathery. Dark fruit emerges.

One of a kind. — 4 years ago

Ely Cohn

9.2

Ancestral de la Cristina is an ode to a method (ancient or ancestral method pet nat) and a family - proud father Jordi, his wife Christina, and his daughter Berta - label artist.

Biscuity, malty, almondy. The runoff of good sourdough mix. I buy this every year. — 6 years ago

mattswineworld

9.1

Not sure what the "ancient method" of making Pinot Noir is. Rich and a little alcoholic, but floral with a nicely gripping texture. Drunk and enjoyed with lamb from a 3L bottle. — 10 years ago

Christine Havens

9.2

The name Ratafia refers to an ancient method of preserving fruit that dates back to the 1300s, usually a liqueur or a fortified wine flavored with peach pits, or bitter almonds. In the case of the Giraud Solera Ratafia de Champagne, it's a golden-glinted blend of 30% Chardonnay and 70% Pinot from the Aÿ. The resulting wine exhibits layered aromas of hazelnuts, orange marmalade, steeped black cherries, coco powder and even a subtle, provocative top note of rancio. Silky smooth, with the weight of a Tawny. — 10 years ago