Ellen Clifford

8.9

Wolf street from Rhône subregion Luberon! Like literally an area of Luberon known for, well, lots of wolves. 70% Syrah, those blackcurrant and briny olive-y, smoky notes coming through, the rest Grenache noir lifting with a little spice and gently drying tannins. Way better than you’d expect for the price tag, like WAY better. — 5 days ago

Ellen Clifford

8.9

It is full of ripe red plums and polished earthy notes of game and soil. The plate is considerably spicier, with drips of black pepper and drops of olive brine. It is totally tasty and easy to sip (slowly) solo, but it would be even more prime with food. — a month ago

Ellen Clifford

9.2

75% Grenache, 15% Syrah, 10% Mourvèdre —a total stunner she is, drinkable now with a body to go the difference. The nose brings red fruits (plums, cherries, strawberries) and roses and rose petals. The palate is silky-smooth, fresh fruit giving way to tootsie roll and stewed fruit flavors, augmented by earth and sanguine balsamic grooves, a bit of herbal garrigue carrying the day. The finish carries on, persistent and solidly ethereal if we can make that a thing. — a month ago

Ellen Clifford

8.7

A Syrah/Grenache duo, spritely minerality contoured with stewed fruit, which is which. Dry, peppery, minerally and strawberry jam AF, ending with raspberry jam and a touch of potting soil. So light and lithe but with cutting acid and a wisp of jam cordial lingering in the background. — 8 days ago

Ellen Clifford

9.0

GOSH this blend of Roussanne, Clairette and Grenache Blanc makes for a poised, silky and aromatic but elegant bottle I’d imagine paying twice as much for. The nose promises stone fruit and incense adventure, while the palate is cozy, adding warming spice, lanolin and honeydew melon, along side hints of wet stone to keep it all fresh. J’adore, je affor(d). — 20 days ago

Ellen Clifford

9.0

The second label to Amy Christine’s Holus Bolus, but still top-notch. From Santa Barbara! It gives ripe black fruit (cherries, plums, berries) for days with a touch of licorice and lilacs on the nose. The palate is spritely, with decent acid and sandy tannins adding grip to a surprisingly light-bodied blend. Easy-going but complex enough to add intrigue. — 2 months ago

Ellen Clifford

9.2

Made half of a red grape (Dolcetto) and half white (Cortese) but looks red. It is so rich and spicy. Honestly, it sings in a Negroni or twist of such. It is rich. It’s a mincemeat pie in a flaky butter crust. On the rocks with an orange twist gives arias. I also super dug it with a bit of bubbly (I had a frizzante on hand) and a touch of ice. — 2 months ago

Ellen Clifford

9.6

It is no mistake that there are Burgundian aspects to this wine—the winemaker is the third generation of a French family in Chile. This Chardonnay is full of surprises with magnificent components that, impressive as they are, register as more than the sum of their beautiful parts. On the nose, remarkably reductive, gunflint leaning almost into gassy sulfur realm but enticingly so. On the palate, all those notes jump up to say look at me! Then suddenly give way to caramelized caramel corn, brown velvet sugar, and browned butter cut through with sudden rippling minerality, ceding to an almost oily texture cut with friendly acidity. The finish goes on and on, lingering on the browned butter and caramel. It’s SO enticing; give it time in the glass to evolve. A gift that keeps on giving. — 10 days ago

Ellen Clifford

9.1

This 44% Grenache/42% Syrah/14% Mourvèdre is (forgive for the basicness of the word, but it’s true) delicious. One of those blends you really pick up each of the grapes’ best offerings. Plummy dried purple fruit and fresh red plums mingle with black olive, meeting floral hints, all ballasted with earth and minerality. The nose is rather enchanting. The tannin/alcohol/acid balance is appreciated. It is warming, spicy, and lifting, but with saline notes on top of tobacco. And punches WAY over its weight for the price point. — a month ago

Ellen Clifford

9.0

Made of 100% Arneis! It is DRY! The big player is the spice—clove, allspice, all Christmas pomander vibes. I will put it in a traditional martini (one part vermouth, two parts gin, and some bitters ), and it kills on the rocks with a lemon twist. — 2 months ago