- But it’s not like there is any great new revelation. Yes, there are new producers, and a huge expansion of Grosses Gewachs, but I don’t see anything that is breaking new ground.
Lodi is coming alive!
Northern Rhone syrah is killing it right now. Super high quality, lots of traditionalists continuing to do what they do well regardless of consumer trends and critics. I particularly love what Cornas is showing.
Santa Barbara County - seriously!!!
Cheers!
Mt. Etna.
+1
Chablis- quality of the Grand Crus is world-class, on a roll.
Michigan. They’ve figured out some whites and against all odds, they’re figuring out some reds too. They have some really good Blaufrankisch and some decent Cab Franc. I’m hoping they do more experimenting with cool-climate reds.
Michigan is the most promising place in the whole wine world right now?
Shhhh. Don’t tell anyone.
Wine Berserkers!!! ![[berserker.gif]](/uploads/db3686/original/2X/8/8600bbd4810d342b8fbd4ffb62b4f0026275fd37.gif "berserker"){kind=small}
It says so right here ^
Jura has to be it.
Croatia? Latitude and geography just like the west coast of Italy, and investment is finally being made to make the wines of which the land is capable.
Olive oil is already there.
Santa Barbara County, Paso Robles, Santa Lucia Highlands (and surrounding areas) and Santa Cruz Mountains. The whole California central coast has so much potential.
![[drinkers.gif]](/uploads/db3686/original/2X/8/82916bed5ad74ac8470bc04089d9758b0c80c9fa.gif "drinkers"){kind=small}
Chowchilla California, United States Of America…DAH!
OK Paul I will bite on this one…yes I think that some of the best stuff is coming out of Switzerland. You have so many varietals and lots of younger winemakers starting to come through the ranks. Some of the most visually stunning vineyards in the world (Lavaux and the hillsides of the Valais).
When I first moved to Switzerland back in the early 90s, most of us wouldn’t even touch Swiss wines (Piemonte and Bourgogne being two hours away). But the progress made in the last 20 years has been stunning. You combine that with the emergence of chefs like Didier de Courten and Philippe Chevrier (not to mention the old guard of Frédy Girardet, Philippe Rochat, Carlo Crisci and Gérard Rabaey) and the Swiss wine scene is something to behold.
P.S. Don’t tell my darling Italian wife about this post.
This was going to be my answer.
Exit Robert Michel enter Guillaume Gilles + Vincent Paris. Acreage has expanded in the past 10-20 years. Styles vary from the excessively modern to uber-bio. New faces pop up frequently (Lionnet - ok her family had been there for a long time but he is a new comer from further North).
Risk and change are not exactly embraced here in the Confoederatio Helvetica!
That said there is a domaine or two producing whites that saw extended periods of maceration. There is a few Pinots around that are awfully exciting (although they aren’t from Valais in my experience!). I have had some Gamay from Valais that is encouraging but I think most of the Syrah is mistreated in the cellar…which is a shame because it should be shoulder to shoulder with the best examples from Northern Rhone.