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Look anywhere but Champagne. It’s conventional wisdom for anyone seeking a great sparkling-wine value. That’s because Champagne is the world’s gold-standard region for bubbly, and if you want to get a high-quality bottle there you usually have to contend with a correspondingly high price tag. Which brings us to the lacy, mousse-soft, NV Lhuillier Tradition…
The Devil and David Phinney Robert M. Parker, Jr. made his name with a brand of criticism in The Wine Advocate that was brash and unequivocal in tone and review. When the sage of Monkton, Maryland, is high on a wine, he makes that clear — with no uncertainty. When unimpressed, he says so. Rarely…
“The Prisoner” Founder Dave Phinney’s Exciting New Release It’s not often that Parker issues a challenge to his readers, but after tasting Phinney’s Locations blends, The Wine Advocate founder wrote: “If there are better wines for under $20 a bottle in the world today, please share that information with The Wine Advocate.” To this day,…
Four Phone Calls to Dave Phinney Four years ago we ran a story called “‘The Prisoner’ in Maury: Robert Parker’s Top Bargain Red of the Year.” You may or may not have seen it. From the minute we hit the send button to the moment we shut the offer down, all hell broke loose. We…
“F3” in Maury In 2012, winemaker Dave Phinney of “The Prisoner” fame took his old-vine road show to the south of France, focusing his attention on the rugged schist soils of Maury. Working with Grenache, Syrah, and 100-year-old-vine Carignane, he fashioned a bold, black-fruit blend that brought The Wine Advocate to its knees. Robert Parker…
Parker’s Value Winemaker of the Year In Italy “I still look at Burgundy labels and have to call my father-in-law,” winemaker Dave Phinney admitted in an on-camera interview. For such a devotee of the great wines of the world, starting Locations was partly his way of demystifying wine. But as the creator of the The…
“Revisit, Revisit, and Revisit Again” All it took was a conversation with a California winemaker’s son over a dish of pasta in Florence for Dave Phinney to truly find his calling. Studies on an experimental Arizona vineyard, extensive tasting at a local retail shop, and a summer job working the harvest at Mondavi Winery educated…
A “Prisoner” set loose in Washington Pivotal moments define our lives. For Dave Phinney, his journey to becoming a brilliant, trailblazing young winemaker, began over a plate of pasta in a Florentine trattoria. Phinney was studying abroad with a group of students, one of whom belonged to a California winemaking family. While the young Phinney…
Half the Price, Twice the Occasions: The Champagne You Need in the Fridge He might be out of milk, eggs, beer, and butter. But our friend Patrick, who manages to squeeze more life out of life than just about anyone we know, sticks religiously to one rule of the refrigerator: No matter what, always, always,…
Louis Roederer demands a perfect curator for its legacy; one that includes making Champagnes for Russian tsars back in the day. Jean-Baptiste Lecaillon has been up to this task since 1989. The Reims native does so by primarily sourcing estate-grown grapes for his wines — a strategy largely unheard of in Champagne when Louis Roederer…
The Single Greatest Wine From 17,200 Tasted Discovered by our own Master of Wine, Matt Deller MW — a judge at this year’s Decanter World Wine Awards — we are excited to offer Wine Access clients an exclusive advance opportunity to secure Decanter’s highest-scoring wine from among 17,200 entries. With 65 Masters of Wine and…
We have known Laurent for years. He’s one of those indispensable connections that you gotta have in this business: He’ll meet you at any hour anywhere in Paris, he knows Champagne like he was raised there (he wasn’t), he knows growers, winemakers, and exporters like he grew up with them (he didn’t)—and most importantly, he…
The NV Masia Salat Organic Cava is a phenomenal Spanish sparkler that blows away the competition. We would know—we taste loads of Cava, but almost never offer it because we so rarely find bottles that meet our standards. This one does: It’s the bargain bubbly that goes beyond. Its fine, vibrant mousse and bright bouquet…
Masottina, the third-generation winery that crafted the first-ever Prosecco to crack Wine Spectator’s Top 100 list, is without question one of the most iconic sparkling-wine producers in Italy—and their Collezione 96 Rosé is one of the top values they’ve ever made. Named in homage of a landmark 96 point score in Decanter’s pages that stunned…
It wasn’t long into our tasting with Fabien Grumier that we realized we hadn’t just found a phenomenal producer—we’d stumbled upon one of the greatest secrets in Champagne. Tipped off to the winery by a friend—a Master of Wine who contributes to Decanter and wrote a book about vintage Champagne—we marveled as it immediately revealed…
We don’t know HOW Champagne locals have kept Maurice Grumier a secret for this long, but we certainly know WHY: because Grumier crafts some of the region’s most expressive, delicious wines—and the Réserve Perpétuelle is proof. Despite nearly 300 years of prominence in the Marne Valley, selling grapes to houses like Perrier-Jouët and Taittinger as…
All Cavas Are Not Created Equal We’ll keep this one short: By the time you read the story, half the allocation will be sold. Sparkling wine made in the Champagne method is an expensive and labor-intensive endeavor. It takes a good 15 to 24 months after harvest until the wine is ready to ship. That…
It takes just four words to get a serious Champagne collector’s heart beating: Le Mesnil-sur-Oger. Two of history’s most legendary Champagne producers are located there: Salon, the elite house whose rare releases (only four vintages per decade, on average) are some of the most highly sought-after in the business; and Krug, whose famous 1.85-acre Clos…
It took two years, more than 30,000 miles in the air, and 16 generations for one of the best sakes we’ve ever tasted to make it stateside. It was worth the wait. And once you take the first sip of this elegant, layered sake that has all the complexity of great Bordeaux blanc or Grand Cru…
It took two years, more than 30,000 miles in the air, and 16 generations for one of the best sakes we’ve ever tasted to make it stateside. It was worth the wait. Once you take the first sip of this elegant, layered sake that has all the complexity of great Bordeaux blanc or Grand Cru…
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