Dr. Xavier Estivill was our first stop on what would be a single, tightly packed day in Priorat. In hindsight, there was no better place to begin.
Dr. Xavier Estivill.
We met him in one of his vineyards above Cornudella de Montsant, where he quickly set the tone, walking us through the site’s soils, elevation, and exposure in a way that brought immediate clarity to the landscape. It was a perspective that stayed with us, shaping how we understood everything that followed.
That introduction unfolded into a deeper discussion of the region’s history and geology, delivered with a precision that reflects his scientific background. It continued later at his winery, Celler Gritelles, where tasting through his wines gave concrete form to what he had outlined in the vineyard.
Read More
We recently made our first visit to Priorat. Seeing it firsthand, there’s no gradual introduction to its scale.
Old vines flanked by terraced vineyards.
Towering terraced hillsides rise into view, etched with ancient vines, the full scale registering all at once.
Jagged ridgelines, stacked terraces, and sun-drenched slate soils define the landscape, where gnarled old vines cling improbably to slopes so steep they still require the steady footing of mules.
Set inland from the Mediterranean, Priorat is surrounded by mountains that form a natural amphitheatre of vineyards. Its dynamic topography is marked by vineyards carved into rock, punctuated by olive groves and hazelnut trees.
Read More
For a long time, I didn’t quite get Champagne.
A glass of Taittinger.
I certainly understood its place in the wine world: the long history, the meticulous production, the reverence. But every time I found myself at a party where a bottle was opened, I couldn’t understand why people were willing to shell out several hundred dollars for something that never quite lived up to the fuss. The bubbles were fine, the wine was pleasant, but it rarely left a mark.
What I didn’t realize then was that what I’d been drinking often wasn’t Champagne at all. More often than not, it was sparkling wine passed off in the same broad category—a prosecco here, a cava there—festive, fizzy, and fun, but not the same thing. I knew enough about wine to know Champagne had pedigree, but not enough to know I hadn’t really met the real deal yet.
That changed one day on the California coast.
Read More
A new journey begins.
In Surrey, British Columbia, a new chapter in the province’s wine story is unfolding. Once known as Cavallo Estate Winery, the property has been reborn as Gate 22 Winery—a sleek, modern destination where creativity and craft are setting a new standard in BC wine.
“When we took on the property, we wanted to create a destination that feels both modern and approachable,” says Christa-Lee McWatters, VP of the Gate 22 team. “Our goal was to make wines that express a true sense of place while inspiring curiosity for what’s possible.”
That philosophy has become the heartbeat of Gate 22, shaping not just its wines but every guest experience, from the first pour to the final sip.
Read More
Winemaker Gary (Gennadi) Zhygailo.
Most people don’t think of the Fraser Valley as wine country. It sits in the rain shadow of Vancouver, where damp coastal weather keeps umbrellas permanently within reach. And yet, just outside Langley, Chaberton Estate Winery has been quietly challenging expectations for decades.
Founded in 1975 by Claude and Inge Violet, Chaberton holds the distinction of being one of the oldest estate wineries in British Columbia, and the very first in the Lower Mainland.
Read More
Recent Comments