If you're into Burgundy, you know that the world just can't get enough. Price and availability are going in opposite directions, and I think you can guess which way for each. Finding "value" is possible, but you have to look outside the big-name villages (Gevrey, Chambolle, Vosne...) and that's where we're headed today. The commune of Irancy is quite a bit north and west of the center of Pinot Noir production in Burgundy, sitting just south of Chablis in an area mostly known

That's Jo Landron, you've probably read about him here before. We really love his wines. I thought I knew about all of them, but I was wrong, as I'd never tasted his Clos la Cariziere. We tasted it a few weeks ago, and it has now garnered quite an audience at Craft and Cru. If you haven't tried it yet, do so soon. One of the things I struggle with as a wine lover, wine buyer and wine seller is the sustainability of fine wine. Even if the wine maker takes every step to preserv

We've always got a bit of pink bubbly around, but we've recently received some irrestistible novelties, as well as new vintages of old faves. Each of these little beauties is made with organic grapes, some certified, others from vineyards practicing organic farming but not yet certified. Each is also a pét-nat, short for pétillant naturel, a wine made to be sparkling by the most ancient method, often called the méthode ancestrale. A pét-nat is made by bottling fermenting juic