Columns — Winemakers

William Kelley’s path from Oxford tasting rooms to his own domaine in Burgundy says a lot about how top wines are made today. His story is not only about talent and terroir, but about how deeply a person can absorb the accumulated knowledge of a region and turn it into something new without losing respect for its classics.

Explore the dynamic world of modern Burgundy through a tasting of exceptional wines from rising stars Kei Shiogai, Pierre Millmann, and Camille Thiriet. A deep dive into their unique interpretations of legendary terroirs, from Gevrey-Chambertin to Clos de Vougeot, defining the future of this great region.

A deep dive into the unexpected excellence of Japanese winemaking, beginning in Hokkaido. This sommelier report features tasting notes from the insider-favorite French Panda wine bar in Sapporo, highlighting unique expressions of Gewürztraminer, Pinot Gris, and Zweigelt from cutting-edge producers like Kamisato Vineyard, Domaine Mont, Takahiko Soga, and Domaine Bless.

A sommelier’s essential guide to defining the "best" in winemaking: evaluating the influence of price, critical study, and expert opinion. The article features insights on master producers like Olivier Collin (Champagne), Jean-Yves Bizot (Burgundy), and Louis-Michel Liger-Belair (Pinot Noir aristocracy).