Quinta do Ameal 2024 Loureiro, Vinho Verde DOC, Portugal - 11.5% abv

Forget everything you know about Vinho Verde - that cheap, sweet, mass-produced, carbonated plonk is a misrepresentation of what this region is capable of. Indigenous to the Lima sub-region, the Loureiro grape variety typically plays a supporting role in the blended whites of the Vinho Verde DOC, along with local varieties Treixadura, Arinto, and Alvarinho (known as Albariño in Galicia, its Spanish neighbor to the north). Yet, Loureiro has the potential for premium-quality, age-worthy, terroir-driven, single varietal wines. This wine will change both your perspective on what Vinho Verde is - one of the world’s classic wine regions - as well as what its wines can be. 

Consistently making an appearance on Wine Enthusiast’s Top 100 & Best Buy lists, this is a gorgeous expression of what the Loureiro variety is capable of. When grown in the right site, and vinified in the right hands, it possesses a profound density that belies its 12% abv, with a zippy, mouthwatering salinity on the finish that begs for another sip.

In the Vineyard: The vineyards lie in the Lima Valley, the historic heartland of the Loureiro grape, where granite-based soils combine with Atlantic-influenced, cool‑climate conditions which are absolutely ideal for aromatic whites.The estate tends to favor lower-yield viticulture, selecting for quality over quantity, and generally follows environmentally conscious farming practices.

The 2024 viticultural year in the Vinho Verde region was marked by fluctuations in temperature and rainfall throughout the growing cycle. Spring was rainy, particularly in March, which led to significant water reserves in the soil but also increased disease pressure. During the harvest period, no rainfall was recorded, allowing grapes to arrive at the winery in perfect sanitary condition. Yields were slightly higher than in recent years. Historically, we began harvesting in August, with healthy grapes showing great qualitative potential.

In the Winery: Grapes are hand-harvested, with Whole clusters gently pneumatically pressed, and the must is then cold-settled (decantation) before fermentation. Fermentation takes place in stainless steel vats under controlled temperatures (around 16–18 °C) for roughly 12–15 days. The wine is then aged on the fine lees for several months (≈ 6–7 months according to past vintages) to build texture and complexity while maintaining fresh aromatics. Residual sugar is kept low and is fermented for dryness.

Tasting Note: Pale yellow with green highlights, the wine offers vibrant aromas of citrus blossom, lime, grapefruit, and white flowers, with subtle herbal and mineral undertones. The palate is crisp and energetic, showing bright acidity, refreshing minerality, and clean citrus-driven flavors with a hint of green apple. Light to medium in body, it finishes long, fresh, and saline, with a persistent citrus–mineral lift.

Serving: Chilled ~ 46–50 °F in a tulip-shaped white wine glass (or an all-purpose aromatic white glass) to enhance freshness, aromatics, and minerality.

Pairing: Great on its own as a palate-opener, this coastal variety has a natural affinity for all manner of seafood, particularly crustaceans. It’s also great with crudité, fresh, young cheeses, or simply prepared, crunchy vegetables doused in a tangy vinaigrette.

Drinking Window: Now - 2030

Grosjean 2024 Gamay, Vallée d’Aoste DOC, Italy - 12% abv

Think you know Gamay? Until you’ve tried this alluring alpine version, you haven’t experienced its full range of enigmatic expression. I featured the Grosjean Petite Arvine in October’s Cellar Master Wine Club, and both that intoxicating, indigenous white and this gorgeous Gamay are, without a doubt, two of the best wines I’ve tasted this year. I am so grateful for the opportunity to share them with you (yes, we do still have a few  of the Grosjean Petite Arvine - just ask!).

In the Vineyard: 100% Gamay from high-elevation vineyards (500–900 meters), organically cultivated on mind-bendingly steep, south-facing slopes consisting of glacial sand and stone soils, whole bunches are painstakingly hand-harvested and carefully transported to the winery.

In the Winery: Four-to-five day maceration with native yeast fermentation. No new oak. Minimal sulfites at bottling to protect freshness and fruit integrity. 

Tasting Note: Pale garnet in color, this light to medium-bodied red displays buoyant notes of cranberry, strawberry, and red cherry with hints of conifer and rose petal on a round, satiny frame. Incredibly well-balanced and utterly drinkable, it manages to be both playful and profoundly complex at the same time. The ultra-smooth vibrant finish positively resonates with the festive vibes of the season. 

Serving: Slightly chilled (55-60 F) in a medium-sized, tulip-shaped glass to emphasize fresh varietal character, mouthwatering juiciness and soft tannin structure. 

Pairing: The soft tannins combined with ample, well-integrated acidity and concentration of red fruit can stand up to rich, creamy cheeses, fettuccine alfredo, charcuterie, pigs in a blanket, or roast duck with cherry gastrique. The soft, round texture means a natural match for minestrone, while its inherent juicy, savoriness makes this a seamless wine pairing for tomato-based dishes, such as eggplant parmesan, tomato-and-black olive puff pastry tart, or roasted tomatoes stuffed with goat cheese and topped with buttery, herbed breadcrumbs.

Drinking Window: Now - 2027

J. Lohr 2024 ‘Wildflower’ Valdiguié, Monterey, CA  - 12.5% abv

Valdiguié is a Southern French red variety, historically from the Languedoc‑Roussillon, long known under local names such as “Gros Auxerrois.” It later traveled to California, where it was widely (and incorrectly) called “Napa Gamay” until ampelographic and DNA work in the late 20th century clarified its identity. 

The grape appears to have been selected in the 19th century by or in the vineyards of a grower named Valdiguié, with early commercial propagation documented in France in the 1870s. Once valued in the Languedoc‑Roussillon for its high yields and disease resistance, it fell out of favor as growers replanted to more “international” varieties, leaving only small pockets in France while California became its main modern home.

In California, Valdiguié was planted in the early 20th century and long sold under the misleading name “Napa Gamay,” because its bright, low‑tannin profile resembled Beaujolais. Regulatory changes in the 1980s–1990s, backed by UC Davis and French ampelographers, finally required producers to abandon the “Gamay” wording and label the grape correctly as Valdiguié, turning what was once a workhorse into a niche “insider” variety. Today, only a handful of California producers work seriously with Valdiguié, including J. Lohr.

Valdiguié is a naturally high‑yielding variety yet capable of producing high quality, deeply-colored wines with vibrant acidity, soft tannins, low alcohol and light to medium body. Aromatically, it tends toward bright, juicy red and blue fruits with floral and spice notes. The grape is ideal for winemaking techniques inspired by Beaujolais, such as carbonic or semi‑carbonic maceration, resulting in a fresh, chillable, hugely versatile and delicious style.

In the Vineyard: The Wildflower Valdiguié is estate-grown by J. Lohr in the cool Arroyo Seco AVA of Monterey County, on gravelly Chualar loam soils along the Arroyo Seco creek bed. The grapes are farmed under Certified California Sustainable standards and managed to low-ish effective yields by pruning to one bud per spur and aggressively thinning shoots to ensure full ripening of this naturally large-berried, late-maturing variety.

The fruit comes from J. Lohr’s own Valdiguié blocks in Arroyo Seco, a maritime-influenced subregion southeast of Monterey Bay. The vineyards sit on well-drained, stony Chualar loam that stores warmth during the day and slowly releases it at night, helping this late-ripening grape reach maturity while preserving bright acidity.

Wildflower Valdiguié is typically picked relatively late in the season but at modest sugar levels to keep alcohol low and freshness high. In recent vintages, about one-quarter to one-third of the crop has been hand-harvested as whole clusters specifically for carbonic maceration, with the balance machine- or hand-picked and destemmed for a more traditional fermentation.

In the Winery: The winemaking aim is a Beaujolais-inspired, chillable red that highlights juicy fruit and soft tannins. To achieve this, J. Lohr combines two approaches:​

• Whole-cluster lots undergo carbonic maceration in stainless steel tanks with no initial crushing, punching down, or pump-overs for roughly two weeks, building vivid color and pure, high-toned varietal expression.

• The remaining fruit is gently destemmed and fermented at warm temperatures with short extraction via pump-overs, emphasizing freshness of flavor and fine tannin structure.​

After primary fermentation, a portion of the blend undergoes native malolactic fermentation to soften acidity and add a slightly deeper fruit profile. The wine sees no oak to allow for the purest expression of Valdiguié.

Tasting Note: This playful, modern take on an almost‑forgotten French original features a deep magenta color with vivid, mouthwatering red-berry fruit (raspberry, cranberry, pomegranate) with an aromatic, floral lift (violets, hibiscus), and a hint of black pepper on the incredibly juicy finish. The moderate alcohol and easygoing, soft structure  makes it both food-versatile and crowd-pleasing. 

Serving: Serve this fresh, uncomplicated, quaffable red slightly chilled (about 20 minutes in the fridge) in just about any vessel you’ve got handy - ideally a small to medium tulip-shaped glass - but a tumbler or even a Dixie cup will do! 

Pairing:  Hard to imagine a better wine for a cheese and charcuterie board, but you can even pair this versatile red with sushi! A great starter wine to crack open for entertaining, its bright acidity and low tannin profile make it a lovely match for antipasti, tapenade, and caponata. 

Press:  The 2024 Wildflower Valdiguié has earned 90-92 points from major wine publications and a 94‑point Platinum ‘Best Value’ citation at the Monterey International Wine & Spirits Competition, underscoring just how much character this chillable red delivers for the price.

Drinking Window: Now - 2028