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A tribute to the bacteria that live in the soils of the Adrianna Vineyard’s Lot 3, this brilliant wine is fermented with 80% whole bunches but spends only seven days on skins to “treat it almost like a white wine”, according to Alejandro Vigil. Spicy, complex and saline with impressive palate length.
May 2019
Welcome to timatkin.com. I hope you like the site and find lots to read and enjoy, especially the in-depth reports we've published in the last few months on 2013 Burgundy, Rhône and Bordeaux, Oregon, South Africa, Brunello, Washington State and Argentina. There are also monthly columns by Ron Washam (aka The HoseMaster of Wine), Matt Walls and Andrea Frost. Tim Atkin MW