What&rsquo;s happening in wine and whiskey this week:
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
🥃 Susannah Skiver Barton <a href="https://www.unicornauctions.com/unicorn-review/julian-van-winkle-interview">interviewed Julian Van Winkle III</a> about <a href="https://www.unicornauctions.com/search?term=Pappy+Van+Winkle&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Pappy Van Winkle</a>, the infamous Jell-O shots, &ldquo;Poor Man&rsquo;s Pappy,&rdquo; and secondary market price inflation.
<h3 dir="ltr">New Bottle Releases</h3>
Star Hill Farm Whisky ($100)
<a href="https://www.unicornauctions.com/search?term=Maker%E2%80%99s+Mark&amp;state=LIVE%26UPCOMING" target="_blank" rel="noopener">Maker&rsquo;s Mark&rsquo;s</a> <a href="https://www.unicornauctions.com/search?term=Star+Hill+Farm+Whisky&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Star Hill Farm Whisky</a> has returned for 2026. When it was first released last year, it was made from the distillery&rsquo;s first new mashbill in 70 years&mdash;actually, a blend of two mashbills: 100% malted wheat; and 70% wheat and 30% malted barley. The two were aged for seven to eight years, blended together, and bottled at 58.2% ABV, which is slightly higher than the first release. The whisky (Maker&rsquo;s spells it without the &ldquo;e&rdquo; like the Scots) is also Estate Whiskey certified and made from regeneratively grown grains. Look for notes of ripe fruit, dark chocolate, cherry syrup, maple, and vanilla on the palate.
Ardbeg Dolce ($110)
This single malt is <a href="https://www.unicornauctions.com/search?term=Ardbeg&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Ardbeg&rsquo;s</a> new Ardbeg Day release to celebrate the annual F&egrave;is &Igrave;le festival. Expect the typical intense smokiness that defines Ardbeg&rsquo;s whiskies, but there&rsquo;s a bit of sweetness in the mix as well due to the fact that this expression is a combination of whisky aged in bourbon barrels and whisky aged in Sicilian marsala dolce casks. Ardbeg Dolce is bottled at 47.8% and has notes of dark chocolate, soft smoke, salted nuts, and lemon rind on the palate.&nbsp;
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
New Riff Duet ($80)
<a href="https://www.unicornauctions.com/search?term=New+Riff&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">New Riff</a> is one of the very best new-school Kentucky distilleries, an independent operation that produces fantastic bottled-in-bond bourbon, rye, and American single malt whiskey. New Riff's latest release doesn&rsquo;t fall into any of those categories, however, but it&rsquo;s a superb new whiskey nonetheless that was made in collaboration with a local brewery called Rhinegeist.
<img src="https://directus-11-4sui.onrender.com/assets/e9ccbf51-ccbb-4d4c-84ea-8d7f3c9fc1fd.png?width=1200&amp;height=675" alt="Nrd Duet Rhinegeist 4"> 
DUET American Whiskey was made from a mashbill of 57% malted barley, 37% raw barley, and 6% rye, so from the get-go this is not your usual whiskey (and notably one that doesn&rsquo;t meet the qualifications of an American single malt because of the mashbill). The &ldquo;majority&rdquo; of the whiskey was then aged in a combination of barrels&mdash;new American oak, Spanish Oloroso, and Pedro Ximenez sherry (unclear where the minority of the whiskey was aged)&mdash;before being blended together. That blend was then put into a foeder, a large oak vat typically used to ferment beer or wine, and then put back into used American oak barrels for a period of time. The final whiskey was aged for a minimum of six years and bottled at 111.2 proof.
And it&rsquo;s delicious, with notes of toasted nuts, dark and milk chocolate, ripe berries, dark roast espresso beans, orange candy, baked apple, and sherry spice on the palate. Once again, New Riff has come up with a really good, and really unique, whiskey that is truly worth hunting down. DUET American Whiskey is available now at New Riff&rsquo;s gift shop and select retailers in Ohio and Kentucky, and you can also find it being poured at The Aquifer Tasting Room at New Riff and at Rhinegeist&rsquo;s Tap Room.

The Week in Wine and Whiskey: April 24

What&rsquo;s happening in wine and whiskey this week:
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
🍷 Gamay Noir is an exciting red wine varietal, but one that&rsquo;s sometimes overlooked Vicki Denig <a href="https://www.unicornauctions.com/unicorn-review/gamay-noir-red-wine">dove into the world of Gamay</a> to explain why it&rsquo;s worth seeking out.
🥃 Ted Simmons wrote about some recent spirits releases that are <a href="https://www.unicornauctions.com/unicorn-review/world-cup-spirits-collaborations">tied to the upcoming World Cup</a>, and the potential value of the greater world of sports-spirits collabs moving forward.
<h3 dir="ltr">New Bottle Releases</h3>
Blue Note Special Reserve ($150)
This is the third release of this limited-edition whiskey from Memphis company B.R. Distilling. <a href="https://www.unicornauctions.com/search?term=Blue+Note&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Blue Note</a> Special Reserve is a blend of whiskey aged from five to 19 years that was aged in nine different casks: cognac, madeira, sherry, port, vino de Naranja, vanilla cognac, apricot brandy, cognac, and winter bock. The final blend was bottled at 119 proof, and official tasting notes describe notes of cedar, warming spice, dried apricot, allspice, peanut, and vanilla on the palate.
Gambit No. 6 ($70)
This is another whiskey that was finished in a large amount of casks&mdash;six, in this case. Gambit No. 6 is the second release from former <a href="https://www.unicornauctions.com/search?term=Balcones&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Balcones</a> founder Chip Tate, who is now master distiller for innovation for Foley Family Wines &amp; Spirits. The whiskey started as six-year-old, low-rye Kentucky bourbon. 15 percent was finished for 19 months in Cabernet Sauvignon wine barrels. The remaining 85 percent was finished for three months in Chardonnay French oak, and that whiskey was then divided into oloroso sherry, Muscatel, apple brandy, and Tokaji barrels for 12 to 16 months more. The final blend has notes of cacao, sweet tobacco, and ripe fruit on the palate.&nbsp;
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
Talisker Magma 47-Year-Old ($5,250)
You may have seen this particular whisky gimmick before, as unlikely as it seems. A few years ago, <a href="https://www.unicornauctions.com/search?term=Dewar%E2%80%99s&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Dewar&rsquo;s</a> released Double Double Magma Stone, a 21-year-old blended scotch that was finished in French oak casks that were toasted with Icelandic magma rocks. Okay, so how exactly was that supposed to affect the whisky&rsquo;s flavor? The radiant heat from the rocks was meant to precisely control the way that the cask was toasted, which in turn would add some consistency to how the wood interacted with the whisky.
<img src="https://directus-11-4sui.onrender.com/assets/4f57405e-eb7f-4d2f-a2bf-e266cc6a86cc.jpg?width=1200&amp;height=675" alt="Talisker Magma Bottle Serve">
Did it work? I remember that this was a good whisky, but I certainly can&rsquo;t say if that was because the cask was toasted with hardened lava or not. Still, Diageo&rsquo;s <a href="https://www.unicornauctions.com/search?term=Talisker&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Talisker</a> distillery seemed to have thought this was worth a try, because it just dropped a new 47-year-old single malt that was given a similar treatment. The whisky was initially matured in refill American hogsheads before being moved to American oak casks that were toasted with magma for four months. And not just any magma, but volcanic rocks from the Isle of Skye where the distillery is located, perhaps to give the whisky some rocky terroir, or maybe just to tie this gimmick together in a nice, neat bow.
Here&rsquo;s a little more about that process from the distillery press release: &ldquo;Replacing the traditional open-flame method, the rocks are heated before the barrels rotate around them, toasting the interior without direct contact with the staves. Steaming during the process keeps the cask hydrated and maintains a steady, controlled temperature. The absence of combustion brings out the taste of the fruit, developing notable depth and complexity.&rdquo; Again, I really can&rsquo;t say if any of that really had an effect upon the whisky or not, or rather what that effect actually was. But what I can say is that this is a very tasty ultra-aged single malt, with rich notes of old oak, soft smoke, sweet fruit, and rich and buttery vanilla. It&rsquo;s another good release from a distillery that consistently makes high-quality whisky, regardless of whether the cask was toasted with volcanic rock, moon rocks, or, someday, Martian rocks.
Talisker Magma 47-Year-Old is available in limited quantities, just 622 bottles total with 105 coming to the U.S., with a suggested retail price of $5,250.

The Week in Wine and Whiskey: April 17, 2026

Since the early 2000s, Gamay Noir has skyrocketed in popularity, and there are a few reasons why. First and foremost, Gamay, as it&rsquo;s known, is as easy to drink as it is to pronounce. Second, it&rsquo;s often produced using a very specific technique (carbonic maceration), which maintains a generous fruit profile and means the wines are enjoyed by a vast range of drinkers. Third, the grape has been embraced by those making low-intervention wine&mdash;that is, wines made without additions or manipulations.&nbsp;
I started drinking Gamay for two reasons. First, Pinot Noir from Burgundy was just getting to be too expensive, and these light-bodied but somewhat similar reds from nearby Beaujolais seemed like a solid replacement. Then I&nbsp; began working for the Paris Wine Company, an exporter with an epic Beaujolais portfolio; the more of these high-acid, fruit-forward wines I drank, the more I fell in love with them.
<h3 dir="ltr">Bright Over Bold</h3>
My trajectory with the grape is similar to that of many wine drinkers. When we first get into wine, we often gravitate towards the big, the bold, and the fruity&mdash;unsurprisingly, as our palates are wired to love all things ripe and sweet. However, as time goes on, our beloved bold wines can start to feel overpowering, and zesty, palate-cleansing acidity is what we crave. You know how kids tend to prefer sweets and candy at snacktime while adults favor salty potato chips? Kind of like that.&nbsp;
As wine drinkers gain experience, their palates generally begin to crave bright over bold. So Gamay becomes a great choice&mdash;though the grape hasn&rsquo;t always had it easy. The Beaujolais Nouveau fad of the 1980s did a number on the grape&rsquo;s reputation. Many wine drinkers, rightfully so, began to associate it with thin, characterless juice. Also, the simultaneous rise of Robert Parker&rsquo;s Wine Advocate&mdash;cue 100-point scores for ripe, overoaked, high-alcohol wines&mdash;was a PR nightmare for the variety.&nbsp;
But here&rsquo;s the truth: when produced thoughtfully, Gamay-based wines are simply magical. Their vibrant acidity makes them perfect for serving chilled and in their youth, yet serious examples can undeniably stand the test of time. Well-made Gamay shows such a distinct purity of fruit, like freshly squeezed juice mixed with sunshine; it&rsquo;s almost impossible not to become immediately captivated.
<h3>Global Gamay</h3>
As with any grape variety, place plays a major role in the flavor profile of wine, and Gamay is no exception. Gamay is grown worldwide&mdash;namely in France, the U.S. (Oregon, California), Switzerland, and Australia. However, the variety is especially synonymous with its Beaujolais, which thrives in the region&rsquo;s granite-based soils. Beyond the overarching Beaujolais and Beaujolais-Villages appellations, it&rsquo;s important to note that the region&rsquo;s best examples come from its 10 crus: St-Amour, Juli&eacute;nas, Ch&eacute;nas, Moulin-&agrave;-Vent, Fleurie, Chiroubles, Morgon, R&eacute;gni&eacute;, Brouilly, and C&ocirc;te de Brouilly. These areas have stricter quality regulations, along with higher-elevation vineyards and older vines, which often translates to better-quality juice in the bottle.&nbsp;
For those looking to get acquainted with the region, Domaine Jean Foillard Morgon ($34) is a great gateway. Foillard is best known as one of the key players in Beaujolais&rsquo; original &lsquo;Gang of Four,&rsquo; alongside Marcel Lapierre, Jean Guy Breton, and Jean-Paul Th&eacute;venet, who, during the 1980s, championed organic farming, natural winemaking, carbonic maceration, and little to no sulfur additions far before the practices were as fashionable as they are today.&nbsp;
Elisa Gu&eacute;rin, a producer I first got wind of via my work at Paris Wine Company, is another great example. Her ​​Moulin-&agrave;-Vent Les Thorins is a pure and precise example of how approachable-yet-serious Gamay from Beaujolais can be&mdash;it&rsquo;s juicy, bright, and all things strawberry and red candy, yet can perfectly hold its own against hearty foods on the table. Like Foillard, Guy Breton, vinifies his old vine bottling from the village of Morgon ($44) with semi-carbonic Gamay, though the concentration from the old vines in this cuv&eacute;e sends the fruit in a slightly riper, darker direction&mdash;black cherry and plum, though with a rustic, minerally finish.&nbsp;
Not all Gamay from Beaujolais uses carbonic maceration. On the contrary, a number of growers still prefer traditional fermentation, and these wines are likely better options for those who prefer a bit more body to their Gamay. Take Jean-Paul Brun at Domaine des Terres Dor&eacute;es for example. His Fleurie ($29) is vinified using destemmed fruit and traditional fermentation with native yeasts, then is matured in a combination of concrete tanks and used oak barrels. Deemed more &lsquo;Burgundian&rsquo; in style, the wine showcases a more structured side of Gamay, which certainly elevates its cellar-worthy potential.&nbsp;
Domestically, Oregon has become a source for thoughtful, delicious expressions of Gamay. Division Winemaking Co&rsquo;s 'Les Petits Fers' Gamay Noir ($28) is high-toned and crunchy, combining&nbsp; carbonic maceration and traditional fermentation in&nbsp; multiple formats&nbsp; (stainless steel, concrete, and neutral oak). The wine also showcases notes of violet, black tea, and pepper, which adds a layer of complexity&mdash;it&rsquo;s really a wine that punches far above its weight.&nbsp;
Brick House makes a Gamay Noir from Ribbon Ridge ($37), made from destemmed fruit and traditional, non-carbonic fermentation with wild yeasts. Fresh and savory, the wine&rsquo;s refined rusticity makes it a go-to option for those seeking something a bit juicier&mdash;think medium bodied and aromatic, but with notes of cinnamon, tea leaf, and star anise.&nbsp;
I&rsquo;ve seen many wine fads come and go, though Gamay&rsquo;s renaissance has stood firm&mdash;and rightfully so. Its innate juiciness, freshness, and crystalline fruit character are invigorating, like the way the sun feels on your skin during the earliest days of spring. I can&rsquo;t think of a time when I&rsquo;ve turned down a glass, especially if the weather is warm and the vibes are on point. If you&rsquo;re looking for something to spark joy, start here&mdash;I promise you can&rsquo;t go wrong.

A Guide to Gamay Noir—An Affordable and Complex Red Wine Worth Collecting

What&rsquo;s happening in wine and whiskey this week:
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
🍷 Jamal Rayyis wrote about the history of Chilean wine, <a href="https://www.unicornauctions.com/unicorn-review/chilean-wine-guide">tracing its path from uniform supermarket shelf staple to the proliferation of interesting varieties</a> that exist today. He also offered some bottle recommendations for white, orange, and red wines from the region.
🥃 Maggie Kimberl <a href="https://www.unicornauctions.com/unicorn-review/organic-whiskey-distilleries">tells the story of organic whiskey</a> by focusing on Journeyman, which operates a pair of craft distilleries in Michigan and Indiana where they produce some excellent&mdash;and 100 percent organic&mdash;whiskeys. There are also other brands making organic and regenerative whiskeys, including Maker&rsquo;s Mark which launched a partially regenerative wheat whiskey last year.
<h3 dir="ltr">New Bottle Releases</h3>
Hard Truth French Oak Finished Bourbon ($100)
Indiana distillery <a href="https://hardtruth.com/" target="_blank" rel="noopener">Hard Truth</a> is one of the best craft operations out there, a case that is proven once again with the release of this new French oak-finished bourbon. This whiskey is a blend of 23 barrels made from two different mashbills: one is 73 percent corn, 19 percent rye, eight percent malted barley; the other is 82 percent corn and 18 percent rye. The final blend was finished in French oak and bottled at 106.1 proof, revealing notes of toffee, candied fruit, and rye spice on the palate.
Bulleit Mesquite Smoked Malt ($50)
Popular whiskey brand <a href="https://www.bulleit.com/" target="_blank" rel="noopener">Bulleit</a>, which is owned by Diageo, launched this new experimental mashbill last month. It&rsquo;s made from 65 percent corn, five percent malted barley, and 30 percent mesquite-smoked malt&mdash;and, as you&rsquo;d expect, that last grain has really defined the character of the whiskey. Think savory barbecue notes intermingling with classic flavors of vanilla, maple, and honey, making this an interesting choice to use in a cocktail like an Old Fashioned to reveal smoky notes with no smoking required.
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
Chicken Cock Wheated Bourbon ($55)
When <a href="https://chickencockwhiskey.com/" target="_blank" rel="noopener">Chicken Cock</a> launched about a decade ago, most people had no idea what this new brand was and didn&rsquo;t necessarily pay much attention to it, aside from perhaps snickering at the name (it's okay, you can admit it). The brand traces its history back to 1850s Kentucky, and after moving to Canada for a time during Prohibition, it disappeared shortly after Repeal Day. Chicken Cock was revived in 2014 by Grain and Barrel Spirits, and since then there have been some hits and some misses&mdash;and some whiskeys that have been priced way too high, particularly in regards to cask finishes that you can find from other brands for much cheaper. This new bourbon, however, is both affordable and very tasty, which is why it&rsquo;s worth covering here.
<img src="https://directus-11-4sui.onrender.com/assets/ab867d1f-b2fe-46ac-9035-cf86eada41e4.jpg?width=1200&amp;height=675" alt="Chicken Cock Wheated"> 
This is the first wheated bourbon for Chicken Cock, meaning wheat is used instead of rye as the secondary flavoring grain. Specifically, the mashbill is 68% corn, 20% wheat, and 12% malted barley, putting it just above brands like <a href="https://www.garrisonbros.com/" target="_blank" rel="noopener">Garrison Brothers</a> and <a href="https://www.makersmark.com/en-us/" target="_blank" rel="noopener">Maker&rsquo;s Mark</a> in terms of wheat percentage. It was distilled at <a href="https://www.bardstownbourbon.com/" target="_blank" rel="noopener">Bardstown Bourbon Company</a>, aged for five years, and bottled at 94 proof (both a good age and strength for a whiskey at this price point). But most importantly, it&rsquo;s a really decent sipper that I have been returning to over and over again, despite having pretty low expectations when I first opened the bottle.
As a wheated bourbon, you should expect some sweetness on the palate, but this is never overpowering. Overall, Chicken Cock Wheated is just very classic in character, with notes of brown sugar, cherry, orange peel, maple, and vanilla that pop as you sip. That higher proof gives the whiskey a bit of heat, a welcome feature given the subtle sweetness to the palate, and one that makes it work quite well in a cocktail&mdash;try this whiskey in an Old Fashioned, and you will be pleased with the results.
Hopefully Chicken Cock continues to focus on simpler whiskeys like this one, with only the occasional dalliance into expensive cask-finished expressions. I am looking forward to seeing what the brand releases next, and plan on revisiting some past releases to see how they stand up.

The Week in Wine and Whiskey: April 10

In the 1980s, American interest in wine saw a sharp upturn. This was largely due to the exciting wines coming out of California and France, two regions long associated with fine wine. But one country seemed to emerge out of nowhere: Chile.
Set in a pristine, isolated corner of the world, blessed with a climate and topography that nearly mirrored California, helped along by low labor costs, and largely spared of pests, Chilean wines seemed to be everything American consumers loved about California wine&mdash;but for a fraction of the price.
<h3 dir="ltr">The History of Chilean Wine</h3>
Chile&rsquo;s wine industry, in fact, took about 400 years to emerge, starting in the mid-16th century with vines brought to the country by Spanish missionaries. Early wines were mostly simple, made from the grapes Listan Prieto (known as Pa&iacute;s in Chile, and Mission in the U.S.) and Moscatel de Alejandria (Muscat of Alexandria). These wines were suitable for the Eucharist mass, but could also slake a more secular thirst.
Different varieties were introduced by other settlers over subsequent generations, but in the mid-19th century Chilean mining barons imported vines from the most esteemed regions of France. These included Cabernet Sauvignon, Cot (Malbec), Merlot, Carm&eacute;n&egrave;re (which was confused with Merlot for over a century), Sauvignon Blanc, Pinot Noir, and Chardonnay. The mining barons also hired French enologists and viticulturalists to realize their aspirations to make world-class wines.&nbsp;
The bottlings that stirred global interest in the 1980s came largely from heirs of those ambitious producers. Stylistically, they offered the fruit-forward deliciousness of California wines with the restraint associated with French wine. And they were a great value, rarely priced at more than $10 per bottle. At that low mark, the game for most producers was all about volume: grow lots of fruit, crush, ferment, and age, then sell lots of wine. Soon outside investors made their way in, notably Kendall-Jackson and Robert Mondavi from California, the Rothschilds (Lafite and Baron, separately) of Bordeaux, Miguel Torres from Spain, and others. All expected to make a profit and, hopefully along the way, a world-class wine from Chile&rsquo;s exemplary grapes.
<h3 dir="ltr">Varied Topography Yields a Fascinating Variety&nbsp;</h3>
Nearly 3000 miles long and, on average, 100 miles wide, Chile is bracketed by the frigid Pacific to the west, the Andes to the east, the arid Atacama desert in the north, and in the south the stormy Tierra del Fuego, the gateway to Antarctica. The country offered multiple climatic possibilities for winemakers to ply their trade.
In the &lsquo;80s, the focus was on the Central Valley (Valle Central) with its Mediterranean-like climate, warm and dry summers, and mild, moderately wet winters. The valley stretches over 300 miles north to south, with the Andes to the east and coastal mountains separating it from the Pacific. Chile&rsquo;s capital, Santiago, which bears some resemblance to Los Angeles, sits in its northern third, and urban expansion has placed important vineyards within its municipal limits. Most of the well-made, value wines came from the Central Valley, usually identified by the large sub-regions Aconcagua, Maipo, Cachapoal, Colchagua, Curic&oacute;, and Maule.
Vineyards closest to the Andes, regardless of latitude, can climb up to 2000 feet or more above sea level. Days are warm; nights and mornings are cool. Those at lower elevations on the plains experience warmer temperatures, conditions for fruit ripening that bring Chilean peaches, plums, and cherries to North America during the winter. Vineyards closer to the Pacific are cooler overall and promote slower ripening that is especially suitable for varieties like Chardonnay and Pinot Noir.
<h3 dir="ltr">The Future of Chilean Wine</h3>
Despite the diversity and potential of Chilean wine, there was also a uniformity to it, sort of an &ldquo;international&rdquo; profile that marketing managers thought would appeal to wine drinkers in the U.S., UK, Europe, and East Asia. When I traveled to Chile for the first time in 2004, I visited yet another grower who spoke of producing a half million cases over the next five years. I asked one of Chile&rsquo;s most prominent wine writers, Patricia Tapia, where the small producers were. &ldquo;Hard to find,&rdquo; he said. &ldquo;Most people are thinking big.&rdquo;
As it turned out, Chilean wine was on the verge of tremendous change. International interest had in turn stimulated young Chilean winemakers to learn more about what was happening elsewhere. Many of them discovered that characterful wines from lesser-known varieties made by small producers were appreciated by open-minded consumers. In fact, Chile&rsquo;s long heritage of winemaking included varieties planted by colonists and immigrants over generations, in regions not normally considered part of the map of fine-winemaking. Of special interest were antiquarian vine Pa&iacute;s (some vineyards were 200 years of age or older) and Cinsault from Itata, as well as Carignan, especially from Maule. For the latter, an association was formed called Vignadores de Carignan (VIGNO) to valorize a grape that was often maligned as rustic.
Winemakers were also rethinking how to approach classic grapes like Cabernet, Chardonnay, Sauvignon Blanc, and Carm&eacute;n&egrave;re. The latter is a Bordeaux-origin grape thought to have disappeared in France over a century ago that was discovered in Chile in 1994 masquerading as Merlot. Wines became fresher and more delicate, with less over-the-top ripe fruit and oak flavors, a bit lighter in body and alcohol, and greater acidity. Plantings in cooler regions closer to the Pacific or higher in elevation facilitated that trend, allowing for a greater diversity of wines in Chile than ever before.
To explore this diversity, here are a few regions to look for.
Maipo Chile&rsquo;s most famous wine region and home to most of the country&rsquo;s legacy wineries, Maipo surrounds Santiago, with most of the region&rsquo;s 30,000 acres south of the capital. The climate is Mediterranean, but its climate zones differ according to proximity to the Andes and the ocean, elevation, and topography. Cabernet Sauvignon dominates, with its top wines among the best in the world. Areas near the coast are increasingly known for crisp, aromatic whites.
Colchagua South of Maipo (with Cachapoal in between), Colchagua shares a similar climate to Maipo, with perhaps more diverse soil types and greater oceanic influence in parts. Cabernet Sauvignon reigns, but the region&rsquo;s Carm&eacute;n&egrave;re and Syrah are also noteworthy.
Maule The Central Valley&rsquo;s southernmost region is also its largest, with over 90,000 acres under vine. Its climate follows the same pattern as other regions, but varied topography and microclimates allow for more idiosyncratic wines. While classic varieties do well here, Maule&rsquo;s greatest strength might be in less-appreciated grapes like Carignan, which has its own association: VIGNO.
Itata South of the Central Valley, Itata is home to some of the oldest viticulture in Chile, dating back to the 16th century. For decades, it was regarded as a source for grapes to bulk up wines made in other regions. But starting two decades ago, the region became seen as a place of unexploited potential. Noteworthy are its old vines&mdash;mostly Pa&iacute;s and Moscatel&mdash;planted over two centuries ago, as well as Cinsault and Chasselas. Winemakers have flocked here to make distinctive, light-bodied, vibrant wines that were totally different from the Chilean norm. Pipe&ntilde;o, a historically rustic style of wine, made with foot-trodden grapes and meant for early consumption, is especially valued.
Here are some Chilean wines to try now.
<h3 dir="ltr">Whites</h3>
NV Carmen DO Florill&oacute;n #6 Apalta ($25)&nbsp;
An historic winery in Chile, Carmen proves it&rsquo;s absolutely capable working on the cutting edge. Florill&oacute;n started as an unexpected experiment&mdash;fully fermented Semillon wine with a veil of flor, the downy yeast that is responsible for many of the distinctive wines of Spain&rsquo;s sherry region. The result is a savory, saline white with apple, peach, and mushroom flavors, accented by lemon zest and mouthwatering minerality. One of Chile&rsquo;s most thrilling wines.
2024 Casa Silva &lsquo;Lago Ranco&rsquo; Riesling Patagonia ($20)
Casa Silva makes a lot of the straightforward varietal wines, but it also pushes boundaries, sometimes quite literally. This wine is made in Patagonia, a region that until this millennium was thought too cool for fine wine production. This Riesling proves what&rsquo;s possible&mdash; bone dry yet full of citrus blossom, peach notes, and fresh acidity that might carry it for years.&nbsp;
2024 Laberinto &lsquo;Cenizas&rsquo; 2024 Sauvignon Blanc Maule ($24)
Rafael Tirado, who has made wine at many of Chile&rsquo;s most well-known wineries, planted his own vines in a special corner of Maule, with volcanic ash-soils (cenizas) over a bedrock of granite. The lemony, white guava flavors speak of cooler climate Sauvignon Blanc, with fine mineral components speak unmistakably about place. Sancerre fans will love this.
2024 Roberto Henr&iacute;quez &lsquo;Super Estrella&rsquo; Torontel Itata ($24)
Made from the aromatic Torontel grape, this presents subtle notes of wildflower honey and bee pollen, with a grip akin to biting into a gingery apple. Really awakens the palate.
<h3 dir="ltr">Orange/Skin Contact&nbsp;</h3>
2024 Vin&iacute;cola Atacalco &lsquo;C&aacute;rabe de Casablanca&rsquo; Pinot Gris ($23)
Pinot Gris is usually used for white wine, despite its pink skin. Master winemaker Ricardo Baettig macerates this on the skins for three months, bringing out the pink and adding some tannin. The result is a savory, spicy wine with yellow fruit flavors: apple, peach, and raspberry. Delicious.&nbsp;
<h3 dir="ltr">Red</h3>
2023 Ana Maria Cumsille Lomas Coloradas Cari&ntilde;ena Itata ($30)
For over two decades, Ana Maria Cumsille has been behind some of Chile&rsquo;s most important wines from prestigious wine regions. But she puts her own name on wines from humble Itata, drawn to its heritage and the potential that comes from its old vines. At 45 years, these vines aren&rsquo;t ancient, but they evoke the earth&rsquo;s wisdom in the form of brambly red fruit, a granitic minerality, and fresh acidity. Search for anything she does, especially her marvelous Aguila Pa&iacute;s that reveals the grape&rsquo;s potential elegance while maintaining its earthy roots.
2024 Clos des Fous Subsollum Pinot Noir Aconcagua ($22)
Not an indulgent Pinot Noir, this lithe wine is about tart cherry and green tea notes with a terrific cool, mouthwatering balance.&nbsp;
2021 De Martino Vigno Carignan Maule ($55)
Two decades ago, De Martino followed the path of least resistance, making solid if boring wines to satisfy the market. Their trajectory dramatically changed with the arrival of Marcelo Retamal, who valorized previously ill-considered grape varieties. Among these was generally disregarded Carignan planted seven decades ago. The result is a velvet-textured wine with a sumptuous purity of red cherry and spice flavors. De Martino&rsquo;s Tinajas Cinsault is more demure, but it offers juicy mixed berry flavors in a light bodied wine.
2021 Edici&oacute;n M.R. Vino de Mesa Valle del Maipo&nbsp; ($29)
Proof that any particular grape variety is a blank canvas, this 100% Cabernet Sauvignon defies expectations by being light bodied, full of tart red berry and fine, peppery spice without any of the green pepper flavors that typify less-ripe, low-alcohol (11.8% abv) Cab. A real eye-opener.
2023 Gilmore Mariposa Pa&iacute;s ($16)
As others approach Pa&iacute;s with serious intention, Gilmore delivers on its simple charms: red berry, light body, and vibrant acidity. Chill and pour with whatever you&rsquo;re eating.
2024 J. Bouchon &lsquo;Pa&iacute;s Viejo&rsquo; Maule Valley ($16)
They say you can&rsquo;t teach an old dog new tricks, but Pais is a storied wine that can develop and change with time. This old vine Pa&iacute;s starts off simple and rustic, more led by stems than by fruit, but with air, the fruit gathers up its mettle, showing off flavors of wild red, brambly berries that seem to emerge from an outcropping of granite.&nbsp;
2022 Roberto Henr&iacute;quez &lsquo;Pa&iacute;s Franco&rsquo; Bio-Bio Valley ($26)
Pa&iacute;s, the variety that launched the wine industries in the Americas, often appears as a no more than charming quaffer. This one is thrilling, with a perfume of exotic spices and wild herbs, in a pool of ripe red cherries and pomegranate.&nbsp;

The Chilean Wines Worth Collecting: A Guide to The Rich Wine History of This South American Country

What&rsquo;s happening in wine and whiskey this week:
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
🍷 Sylvester &ldquo;Sly&rdquo; Inda&rsquo;s journey has taken him from Kenya to New York City, where he has flourished in the wine world. After stints at Keens Steakhouse and Gramercy Tavern, he&rsquo;s now the wine director at Ci Siamo, Danny Meyer&rsquo;s Italian outpost.&nbsp;<a href="https://www.unicornauctions.com/unicorn-review/hidden-gems-sylvester-inda">Vicki Denig spoke to him</a> to find out more about his story and got some bottle recs.
🥃 Booker&rsquo;s is one of the best known barrel-proof bourbons, but there are many other bottles to consider. Susannah Skiver Barton wrote about why Booker&rsquo;s is so important to this category, and&nbsp;<a href="https://www.unicornauctions.com/unicorn-review/what-to-drink-next-bookers">recommended five other bottles to try now</a>.
<h3 dir="ltr">New Bottle Releases</h3>
Shelby Co. Whiskey ($45)
This is the official bourbon of the Netflix show Peaky Blinders, which might seem odd considering that show takes place in Birmingham, England. Still, the connection, such as it is, is that this is a Kentucky straight bourbon finished with Irish whiskey barrel staves (an homage to the show's Shelby family&rsquo;s Irish roots). It was distilled at Green River, which is part of Lofted Spirits along with Bardstown Bourbon Company, and bottled at 90 proof.
Frey Ranch Farm Strength Uncut Rye ($80)
Frey Ranch is a farm-to-bottle craft distillery in Nevada that is making some excellent bourbon, rye, and other types of whiskey. This new release is a six-year-old, cask-strength rye whiskey made from 100 percent Canadian winter rye grown onsite at the ranch and bottled at 124.52 proof. It arrives on April 17 at the distillery&rsquo;s tasting room and via the website.
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
The Dalmore Select Editions Collection - 2007 and 2010 ($550, $250)
The Dalmore is a Highland distillery that lives comfortably in the &ldquo;luxury scotch&rdquo; world, although of course there are some more affordable options to try as well. But those upper-tier whiskies are where this distillery really shines, a series limited-edition single malts that have spent many decades aging in various cask types, including an array of sherry butts and port pipes. The latest release sits in the more obtainable range of luxe whisky, however&mdash;a pair of vintage releases that are aged for 15 and 18 years, both of which are quite good.
<img src="https://directus-11-4sui.onrender.com/assets/dff81542-5a54-44bd-9971-8c9562a9a124.jpg?width=1200&amp;height=675" alt="The Dalmore Select Edition 2007&amp;2010 Lifestyle Horizontal">
These whiskies are part of the Dalmore&rsquo;s Select Editions Collection, one-time releases that are bottled with natural color and no chill filtration, two notable features that separate them from other Dalmore whiskies. According to the brand, these are selected by the whisky makers from specific casks during a week in November, an annual event that yields some very special and particular whiskies.
The first whisky is a 2007 vintage aged for 18 years and bottled at 93.4 proof. It was aged in American white oak ex-bourbon barrels and then finished in both Ap&oacute;stoles and Amoroso sherry casks (the exact length of finish was not disclosed). This is classic Dalmore but with some extra heft. There are big notes of raisin, juicy grapes, toasted almonds, vanilla custard, caramel, and some cinnamon and black pepper on the palate. The second whisky is a 2010 vintage aged for 15 years and bottled at a higher 98.2 proof. This was also initially aged in ex-bourbon barrels before being finished in Matusalem and Amoroso sherry casks. This was my favorite of the two&mdash;the higher proof and younger age statement just make it sing. Look for notes of cacao, roasted espresso beans, candied ginger, lemon cake, and dried figs.
The 2007 is priced at $550 and the 2010 at $250, so these are expensive but not unaffordable bottles. If your tax return just came through and you&rsquo;re looking for some money to blow on really tasty single malts, consider giving either one of these a try&mdash;you won&rsquo;t be disappointed.

The Week in Wine and Whiskey: April 3

Sylvester &lsquo;Sly&rsquo; Inda&rsquo;s wine career has come a long way since his Barefoot Moscato days. Born in Nairobi, Kenya, Inda and his family moved to the Bronx when he was just eight years old. His parents had a relatively conservative attitude towards alcohol, which was a big reason why he didn&rsquo;t first taste wine until he was studying pre-law at college (insert said liter-sized bottle of Barefoot Moscato here). Upon graduating, Inda quickly realized he needed a job, and that law school was likely out due to the outrageous cost. &ldquo;That&rsquo;s when I walked into Keens Steakhouse to interview as a server, but the wine director and owner saw something greater in me,&rdquo; he recalled.&nbsp;
Enter John McClements, the wine director who took Inda under his wing as a cellar assistant&mdash;and who would inevitably change his career trajectory. &ldquo;I believe their plan was to mentor me to eventually become either a wine director or someone in the industry who represented unbiased and unpretentious values in the world of wine,&rdquo; Inda said. His simple curiosity about wine quickly morphed into a full-fledged passion under McClements&rsquo; leadership. &ldquo;Realizing that wine is a part of our history as humans&mdash;through empires, religion and cultures&mdash;really sent me down the rabbit hole,&rdquo; he explained.&nbsp;
Inda&rsquo;s hard work as a cellar rat eventually paid off, and he was offered the role of assistant wine director at Keens, a position he held until the COVID-19 pandemic. While restaurants remained closed, Inda stayed busy with retail stints at Verve Wine in New York and Coolvines in New Jersey, though his passion for service remained. Post-pandemic, he immediately jumped back into &ldquo;more challenging floor roles,&rdquo; namely at Daniel Boulud&rsquo;s Le Pavillon and Danny Meyer&rsquo;s Gramercy Tavern, where he would ultimately become the head sommelier.&nbsp;
In November 2025, Inda was offered the prestigious wine director role at Ci Siamo, the Italian-focused outpost of Meyer&rsquo;s Union Square Hospitality Group (USHG). While Gramercy Tavern has an expansive wine list representing regions around the world, according to Inda 90 percent of Ci Siamo&rsquo;s selections hail from Italy. &ldquo;The list is classic in its approach, representing traditional wines from Piedmont and Tuscany,&rdquo; he said, &ldquo;but it also promotes smaller, lesser-known regions like Lazio, Abruzzo, and Liguria.&rdquo;
The restaurant also focuses on native Italian grape varieties, like Pelaverga in Piedmont, Teroldego in Trentino-Alto Adige, Verdicchio in Le Marche, and everything in between. But Inda said that Ci Siamo&rsquo;s list is still accessible and should not be intimidating. &ldquo;We&rsquo;re especially proud of our value-driven wines&rdquo;, he said, noting that 40 percent of the list is priced under $100 and a whopping 70 percent can be purchased for less than $200.
While Chef Hillary Sterling&rsquo;s seasonal pastas and wood-fired dishes are unsurprisingly the main driver of the wine selection, Inda believes that staff input also plays an important role. &ldquo;When it comes to picking a wine for the list, everyone on the team tastes and votes, almost like a wine jury,&rdquo; he said. &ldquo;Your team has to be just as excited about the wines as you are, so that the excitement can trickle down to the rest of the staff and, ultimately, to the guests.&rdquo;
Below are few of Inda&rsquo;s current favorites.
<h3 dir="ltr">2014 Cascina Baricchi &lsquo;Ca Va Sans Dire&rsquo; Vino Bianco Piemonte ($145)</h3>
One of the many whites that I am excited about is this Timorasso from Cascina Baricchi, which is crafted from vines planted in the 1950s on clay and limestone soils. People may know of Cascina Barrichi and their legendary Barbaresco (fruit that the legendary Bruno Giacosa used to purchase frequently), but this Timorasso is built for age&mdash;this one has more than 10 years on it! On the palate, the wine is vibrant and complex, with a rich nutty and salty texture, reminiscent of aged White Burgundy.
<h3 dir="ltr">1994 Colli di Catone &lsquo;Lazio Colle Gaio&rsquo; Vino Bianco ($295 on Ci Siamo list)</h3>
This white wine from Lazio, which is made from the Malvazia del Lazio variety, is also built to last. Now with 32 years of age on it, this wine is drinking beautifully, especially with the Guanciale and black pepper of our rigatoni. It&rsquo;s full-bodied yet vibrant, with notes of hazelnuts, baked peaches, tangerines, oranges, and a hint of petrol. It&rsquo;s got that touch of honey that comes with age, and is perfect for fans of back-vintage Alsatian Riesling. It&rsquo;s a true rarity and a treat, as I&rsquo;m sure not many bottles are left in the world.&nbsp;
<h3 dir="ltr">2023 Cantine Barbera 'Ammano #11&rsquo; Zibibbo Sicily&nbsp; ($42)</h3>
Orange wine is a category that&rsquo;s very misunderstood. Fruit for this wine is grown on the southwest coast of Menfi, and is the representation of the Sicilian coast in a glass. From winemaker Marilena Barbera, only 218 bottles of this special wine were produced in 2023. Robust and fresh, the wine shows flavors of apricots, tangerines, beeswax, and pineapple. It&rsquo;s a very humble and pure project from a modest producer with high-quality results.
<h3 dir="ltr">2024 Fratelli Alessandria 'Speziale' Verduno Pelaverga ($72)</h3>
On the Ci Siamo list, we have plenty of Barolo, Barbaresco, and Brunello. But what often stands out are other grapes of these famed regions that are made so well for immediate drinking. One of these bottles may be the best Pelaverga ever made: Fratelli Allesandria&rsquo;s Speziale Pelaverga from Verduno. Fruit for this wine hails just a few hills over from La Morra. On the palate, the wine is light, juicy, and bright, yet still very complex. Notes of bing cherry, watermelon, and papaya make it easy to drink, coupled with vibrant acidity and soft tannins. The wine was first made in 1973 for family consumption, and is sold in very small commercial quantities today.
<h3 dir="ltr">2020 Il Bio Selvatico Toscano Rosso ($60)</h3>
[Given that we have] an Italian wine list, we have to give some love to Sangiovese. The grape is often deemed the &ldquo;wild cowboy&rdquo; variety of Italian wines, mainly because it can be untamed, assertive, rustic in nature, and unapologetic in style. This expression is produced from just five hectares of land farmed using a holistic approach. Vinified with 100% whole clusters by way of good ole&rsquo; foot stomping, the resulting wine is one of the purest expressions of Sangiovese that I have ever tasted. Notes of earth, smoke, leather, flint, and sage dominate, making the wine powerful yet light on its feet. It unapologetically embodies the cowboy grape we call Sangiovese.

The Hidden Gems on My Wine List: Ci Siamo’s Sylvester Inda

What&rsquo;s happening in wine and whiskey this week:
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
🍷 Sarah Clarke's wine journey started out by visiting some of the best restaurants in France, and ultimately led her to LA stalwart Republique. <a href="https://www.unicornauctions.com/unicorn-review/hidden-gems-wine-list-sarah-clark">She discussed her career and picked some of her favorite bottles at the restaurant</a>.
🥃 Cognac might be the best known style of brandy, but this grape-based spirit can be found in many countries around the world that <a href="https://www.unicornauctions.com/unicorn-review/brandy-global-spirit-wine-whiskey">make expressions appealing to both wine and whiskey drinkers</a>.
<h3 dir="ltr">New Bottle Releases</h3>
Daniel Weller Spelt Wheat ($550)
The latest edition of Buffalo Trace&rsquo;s Daniel Weller series, which is built around using different wheat varietals, is the new Spelt Wheat expression. Like most other whiskeys in the Weller lineup, this is a wheated bourbon. Buffalo Trace is famously tight-lipped about its mashbills, but what the distillery does reveal is that this bourbon was made using spelt wheat, an ancient grain normally used for baking and beer.
Peg Leg Porker &ldquo;Spirit of America&rdquo; Limited Edition Bottled-in-Bond Bourbon ($60)
This Nashville whiskey brand was founded by pitmaster Carey Bringle. The latest edition is a bottled-in-bond bourbon released to honor America&rsquo;s 250th anniversary (one of many that you&rsquo;ll see over the coming year). Details are a bit scarce about what's actually in the bottle, but given that it&rsquo;s bottled-in-bond we know that it was made at one distillery, it&rsquo;s at least four years old, and it&rsquo;s bottled at 100 proof.
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
Remus Master Distiller Experimental Series No. 2 ($70)
Is this the year that wheat whiskey finally gets the recognition it deserves? That&rsquo;s kind of a loaded question, because it assumes that you actually think wheat whiskey deserves recognition&mdash;and I would say that it does, given that there are some truly excellent options out there to try in this often under-recognized category. One of the latest comes from MGP under its Ross &amp; Squibb line, which just added a wheat whiskey for the very first time to its Remus Bourbon brand.
<img src="https://directus-11-4sui.onrender.com/assets/7f44a86c-9474-4953-9744-45bffb67e634.jpg?width=1200&amp;height=675" alt="Remus 2026 Experimental Image 2"> 
The whiskey in question is the second release in the Remus Master Distiller Experimental Series, which is spearheaded by master distiller Ian Stirsman. The first expression arrived last year in the form of a nine-year-old bourbon aged in Seguin Moreau barrels. That company mostly makes French oak casks for aging wine and cognac, but in this case they made American oak barrels that were seasoned for 24 months, toasted, and lightly charred. As mentiond before, this new release is a wheat whiskey, the first to be bottled under the Remus brand.
This isn&rsquo;t your standard 51 percent wheat whiskey (or thereabouts), however; instead it&rsquo;s modeled after MGP&rsquo;s rye recipe with 95 percent wheat in the mashbill. It was distilled in 2017, bottled at a high 113 proof, and finished in a combination of casks&mdash;tawny port, white port, ruby port, and Oloroso sherry. The result is a really flavorful and complex whiskey that is really unlike anything else you have probably tried from MGP or Remus. There are rich fruit notes that veer to the sweeter side of the flavor spectrum but step back from the precipice, along with flavors of roasted almond, dark chocolate, and vanilla custard. Overall, this is a much more interesting release than the first, and really lives up to the "experimental" part in the series&rsquo; name. This might not be your go-to Tuesday night pour, but it&rsquo;s certainly an interesting creation that is worth trying.
<h3 dir="ltr">Unicorn Wine Pick of the Week</h3>
Dispatch From the Concours Mondial de Bruxelles 2026 in&nbsp;Ciro, Calabria, Italy
I had the privilege of judging wines for the ros&eacute; portion of Concours Mondiale de Bruxelles this year on the southern end of Italy, surrounded by Mediterranean waters during weather that makes a warm place feel cold. We&rsquo;re in Calabria, a wine region with a 3,000-year history, where vines stretch from wind-carved hilltops to within yards of the sea. Much of it is given to ros&eacute; wine, which makes this an ideal place to explore.
<img src="https://directus-11-4sui.onrender.com/assets/7454b76c-bb72-4ea4-a295-fb002b61869f.jpg?width=1200&amp;height=675" alt="Wine Comp">
The Concours Mondiale is one of the oldest and largest wine competitions in Europe. You&rsquo;ve probably come across the little medallion sticker on imported bottles in wine shops&mdash;aside from critics, it&rsquo;s one of the more time-tested ways that wineries market their wares.
Just the ros&eacute; portion alone in 2026 encompasses more than 1,200 wines from 32 countries. (Judging for whites, reds, sparkling, and sticky wines each have their own weekend later in the year.) The judges, too, are an international lot. I&rsquo;m one of just three Americans; the rest come from Britain and the E.U., as you&rsquo;d expect, but also Africa, China, and even South Korea are represented. My tasting table included judges from Italy, France, Spain, and Hungary. It seemed like we shouldn&rsquo;t agree on anything.
That&rsquo;s not exactly true; quality finds its adherents, no matter where it comes from and no matter who&rsquo;s judging. We tasted wines from eight countries this morning; the next two days will bring more sources. While I can&rsquo;t tell you who won (at least not now&mdash;I&rsquo;m not supposed to scoop the competition), I can tell you that one of our favorites was a rosado from Baja Mexico, which surprised the hell out of all of us.
We&rsquo;re looking to find wines that fulfill the charm offensive that ros&eacute; is known for&mdash;its yum factor, for sure, but also its facility with food, a thing that was proven at our luncheon an hour after tastings concluded. When I can reveal&nbsp; more of the results, I will. In the meantime, I urge you to stock up on spring pink wines from any number of Mediterranean locales, whether that&rsquo;s Provence, Greece, Spain, or even Calabria, Italy.

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