Josko Gravner Wines - WSJ.com

The Wall Street Journal has an online article by Will Lyons about Josko Gravner Wines, which are made according to ancient methods:

"After harvest from his 18-hectare site near Oslavia, he fills ... amphorae with grapes. Fermentation is ignited through purely wild yeasts, without temperature-controlled fermentation. He then leaves the grapes to macerate for seven months before transferring them to large old-oak barrels. The wines then rest in these barrels for two years and are bottled without filtration."

Will Lyons writes that he was "amazed" by the results.

Wines of the Times at the NYTimes: Mosel Kabinett Riesling Captures Spring

Eric Asimov at the New York Times reviews some Riesling wines in Mosel Kabinett Riesling Captures Spring.