Genuinely reflecting the down-home, country soulfulness we love about the Languedoc.

A stunning value from one of Chablis’ oldest premier cru vineyards, with a lovely mouthful of stone fruit and hint of lemongrass.

A generous dash of plump, sun-ripened fruit enveloping a granite core.

When you smell it, keep in mind that no other wine, besides a Melon de Bourgogne grown in the gabbro soil of Gorges, could possibly smell like this one does.

Concentrated, youthful, and soulful, this Sangiovese is enchanting now, but it has a long life full of gorgeous evolution ahead.

February Club Rouge ~ The flavors are mostly deep and dark—stones, licorice, black olive, and blackberry—but the frame is lithe.

February Club Gourmand ~ This brisk, fizzy, stony nectar has an undeniable gift for bestowing unparalleled palate stimulation and mental reinvigoration.

Made from Chenin Blanc in the Champagne method, this cuvée is the quintessential apéritif sparkling wine, with notes of apple and pear and a fine bead.

Finding a wine as tasty and versatile at this price is not an easy task.

A relatively rare beast, Serge’s blanc is a ripe, honey-infused cornucopia of fruit.

This is the grandest bottling of Cabernet Franc from one of Chinon’s most outstanding producers.

It smells just like the ocean, with a sea-mist freshness to more than satisfy that itch in the back of your throat.

Racy, slightly honeyed, exotically perfumed, and loaded with minerality, this wine is an excellent representation of how Chenin reacts to the local conditions.

If Hermitage were grown in the Provençal Alps...

A lovely combination of Grolleau Noir and Cabernet Franc, there seems to be a synergistic effect elevating both grapes to create a juicy, spicy, refreshing whole.

You’ll want to open it alongside richer dishes, or ones that take the longest to make, those that deserve a layered and complex bottling to match.

Made in the méthode traditionnelle with direct-press Cabernet Franc, it is a light, bright, and festive bubbly meant to be drunk cold and often.

Searching for something a bit funky to enliven your jaded palate? Look no further and prepare for an experience like none other.

Chez Boxler, Chasselas enjoys a privileged position on the granite slopes of Niedermorschwihr. Here, it becomes the reincarnation of a bubbling mountain spring!

It is a seafood lover’s dream wine.

In classic Thévenet fashion, the wine is bright and energetic—a snappy Chardonnay that tastes like fresh green apple skin with a whisper of gentian.

Who could resist such a heavenly ambrosia, with its scent of kaleidoscopic spring wildflowers, fragrant citrus blossoms, and succulently ripe grapes?

Everything about this cuvée, from the delicately briny scent of slick oyster shells to the concentrated, pristinely focused sensation on the palate, is a demonstration of why this domaine has become one of Chablis’ very best.

Made without added sulfur, a transparent reflection of Merlot grown in the limestone and clay of Fronsac

See why Cap Corse’s famous Muscat tastes like no other dessert wine in the world.

Golden, luscious aroma and flavor, a delicious nectar infused with honeysuckle that invites you in at first sniff for a leisurely dip.

This ultralight rosso is best served slightly chilled to amplify its punchy cranberry notes, subtle kiss of black pepper, and tongue-tingling tannin.

A blend of Ugni blanc, Claudette, Marsanne, and Sauvignon blanc, here is the wine to enhance seafood and shellfish.

Supple, pretty notes of freshly crushed blackberries and raspberries—it will pair well with pretty much anything.

It is pleasantly toasty and slightly nutty, evoking pretty orchard fruit and fresh citrus, with great acidity with a little grip.

Real refreshment, plus a serious side and good concentration from old vines in chalky marl soils.

Clairette—a name which translated means clear and bright. The wine certainly is, and at the same time, lush and nervy.

A gorgeous perfume of honeysuckle meets the nose, and the wine is at once both lush and nervy, comforting and stimulating.

Biodynamically farmed Roussanne, Clairette, and Marsanne from rocky limestone in Van Gogh's Provence.

A thoroughbred of pure Grenache, this unbridled rouge is fresh and lithe, teeming with juicy dark fruit and ample goût de terroir.

With floral aromas and fine-grained tannins, it already showcases its charms.

Chinons from Joguet are known for their firm minerality, but this one is quite charming as well, with plummy black fruit, myrtle, and notes of warm licorice.

The Rozeta features the exuberant, inviting perfume and velvety wild fruit we expect from a wine that underwent 100% whole-cluster fermentation.

New to Alsatian wine? This is the perfect place to start.

Made from Riserva-quality Barolo Nebbiolo, it’s a throwback to the Baroli of yesteryear, profound and stately.

It has a purity and seamlessness—no angles or edges—and a feeling of weightlessness despite its broad, full-bodied, golden flesh.

Muriel Giudicelli’s Patrimonio rouge is elegant, deep, bursting with ripe black fruits, silky smooth, and offering great length.

Today, the 2023 is a robust, tightly coiled rouge balanced by notes of dark fruit, plum, earth, and eucalyptus.

Grassy and piquant with a citrus and mineral-tinged finish, it checks all the boxes.

Aged eight years before release, the wine is textured, vibrant, and delightfully decadent.

Just different and obscure enough to deliver the thrill of introducing someone to a gorgeous wine that is familiar, but new.

This rich, gastronomic crémant with fine and elegant bubbles will have even the Champagne purist singing its praises.

Structured yet full of energy, with notes of blueberry, spice, and other things nice.

At once similarly saline and nutty as vin jaune or sherry, but also singular and standalone in its notes of watermelon flesh and rind.

Displaying both the oyster shell quality we love about Chablis and the sunny orchard fruit notes that make Bourgogne blancs so delicious.

With classic notes of sweet spice and quince, it’s great with dessert. An apple-walnut pie? Apricot and frangipane tart?

The 2022 is pungently savory with herbaceous reminders of the Tuscan countryside.

This bottle gives some of my favorite grand cru Rieslings a run for their money with a nose evoking peach skin and pear and a palate that ripples with fresh acidity.

Black olive, fig, and rosemary abound in this easy-to-love, soulful southern Rhône red.

The wines produced from La Tartufaia are textbook examples of classically structured Barolo typical of the area.

Sauvignon and a splash of Chardonnay: the epitome of minerally Loire refreshment

Here is a Riesling that will have you contemplating texture and terroir above anything else.

Divine with lemon and rosemary roasted lamb.

This 2017 is compact and absolutely brimming with energy, culminating in a grippy, stony tannin.

From vines that are more than eighty years old comes this Marsanne with magnificent floral, pit fruit, and bitter notes.

Sun-ripened fruit, sea-mist salinity, and an alluring note of fresh herbs.

Ultra fresh and brimming with citrus blossom and orchard fruit notes, it has a saline, mineral finish that leaves my palate begging for more.

Rochebonne offers Chardonnay fruit that’s both racy and sun-kissed

Cap off your holiday feast with a glass of this heavenly Sauternes to experience pure luxury on the palate…

February Club Gourmand ~ Young vines in Mauves, short maceration, stainless-steel aged... but definitely no simple Syrah!

**Extremely limited quantities, maximum three bottles per purchase.**

Germain’s reds are grand examples of the heights biodynamic wines can achieve.

Hailing from the rugged and windswept hills of Corbières, which teem with garrigue and olive groves, La Demoiselle delivers a glorious taste of the South.

Fronholz is a vineyard composed primarily of quartz, and the taste of an Ostertag wine from here is reminiscent of this stone: sleek, transparent, and brilliant.

Deep, concentrated, and refreshingly saline, this is like great Cornas with Mediterranean influences.

Bursting with energy and joy, this wine is bound to bring out the best of your inner bon vivant.

Think classic, spirited Sangiovese with a wilder, slightly darker-fruited, herb-singed character from the ancient seaside maquis-studded limestone.

Lightly golden in color, it conjures up a day spent in the sun: seabreezes and ripe honeydew, including its subtle, savory rind.

Intensely dry and mineral, the structured Les Arceaux is a bottle to pair with a meal rather than to drink as an apéritif.

The most serious and age-worthy of Champalou’s dry wines, it has a depth and richness of flavor that allow it to shine alongside refined cuisine.

A dry sparkler made exclusively from Clairette.