We're having a “wait a minute” moment with Bordeaux. A category once stale and out of reach, our shelves are filled with producers adding energy to the area with conscious farming and low-tech cellar practices. Outside the beaten path of the typical right and left bank appellations, historic estates continue centuries of biodynamic production and newer producers are leveraging lower land costs. The result: gastronomic wines which bring Bordeaux back to where it belongs–the bistro and brasserie. Checking the new oak, tweed vests and cultivated yeast at the door, this lot are making us take pause and reevaluate Bordeaux.

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