TMG Blog
Producer Guide
Yamazaki and why Japanese distilleries do not swap casks
Here is a problem that has nothing to do with taste and everything to do...
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Burgundy
William Fevre, Chablis and what Kimmeridgian rock does
Pour a glass of Chablis next to a glass of Chardonnay from somewhere warm and...
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Producer Guide
Torres and what family ownership changes at scale
Most wine companies that get big stop being families. The pattern is well worn: a...
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Bordeaux
Chateau Talbot and what a large Saint-Julien estate can do
Most people picture a Bordeaux estate as something like a large garden. The reality is...
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Champagne
Taittinger and where the brioche note in Champagne begins
Somebody hands you a glass, you smell it, and the word that arrives is bread....
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Bordeaux
Sociando-Mallet and the vines that can see the river
There is an old saying in the Medoc that the best vines are the ones...
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Champagne
Ruinart, chalk and why Blanc de Blancs tastes lean
Someone pours you a glass, you drink it, and your first thought is that it...
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Bordeaux
Chateau Rieussec and the fog that makes Sauternes work
Every autumn a handful of growers in a small corner of Bordeaux spend their mornings...
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Burgundy
Rene Lequin-Colin and why Santenay costs less than Chassagne
Open a Burgundy list and the same village name will appear six or seven times,...
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Bordeaux
Prieure-Lichine and the Margaux estate built plot by plot
Picture a Bordeaux estate and you probably picture a house with a vineyard wrapped around...
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Bordeaux
Pontet-Canet, biodynamics and a fifth growth plateau
In 1855 the organisers of the Paris Exposition asked Bordeaux to produce a ranking of...
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Bordeaux
Pichon Baron and what its second wine is really for
Someone brings a bottle to dinner in Wan Chai, the label says Pichon, and half...
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