Beautiful color, fresh-squeezed citrus and stone-fruit nose, luminous and invigorating while round and luscious at the same time.

Given its hue and zesty, mouthwatering nature, you might wonder if this “rouge” is more of a rosé.

With an unmistakably Italian nose—cocoa, worn leather—it recalls the grippy tannins of a bright Chianti and the stateliness of an aged Bordeaux.

Its complex nose, redolent of honeydew and baking spice, leads to a beautiful richness on the palate and a refreshing, stony, slightly saline finish

Marvel over the explosive roundness and the stony, mineral freshness of this Auxey blanc.

Classic Burgundian Pinot Noir aromas and flavors, and a deeply fruited and solid core.

Masterfully showcasing the “noble reduction” that winemakers and consumers chase after, starting on an enticing hint of gunflint that gradually opens to hedonistic notes of butter and toast, remaining taut and poised throughout.

From the most prized terroir of Saint-Aubin, classify this blanc along with the great premiers crus of Chassagne, Puligny, and Meursault.

The old-school, vino rosso of our dreams—serve it chilled, perhaps in a glass pitcher, for full trattoria effect.

You’ll be met with a charming texture and aromatics reminiscent of sweet, toasted bread.

This Gigondas—densely concentrated and deeply opaque—is more refined than meets the eye.

Massimo Benevelli specializes in making honest wines that reflect the rolling hills around Monforte d’Alba.

La Grave is one of the rare Cahors to consist exclusively of the native Malbec. Without any Merlot to soften it, this Cahors is decidedly old-fashioned.

Made from mostly Merlot and a splash of Cabernet Franc, this velvety rouge is approachable now despite having years of beautiful life ahead.

Bright red fruit, Corsican herbs, and smooth tannins make this a unique, but no less terroir-driven, Patrimonio.

December Club Gourmand ~ Supremely crisp and mineral, this is an ideal representation of this coastal region and perfect for seafood.

It is the up-and-coming white Corsican grape, rapidly winning back the reputation it had earned so long ago.

This Jacquère grown on Savoie’s limestone mountainsides may be the crispest beverage to ever grace your palate.

The kind of Saint-Jo to dig into right away: smoky, layered, lush, and laced with violet, bay leaf, and black olive.

One of the gems of the Meyer portfolio.

The grapes are dried for several days after harvest, then pressed and aged in barrel to give an equally lively red with a bit more guts and bass notes.

Matthieu Baudry captures both youthful fruit and energizing mineral textures with this rosé.

Clairette, an unsung hero of the south, is the main grape here, undoubtedly one of many key elements to this singular wine.

Clos La Roquète’s blanc is luscious, yet finishes nice and dry with striking acidity.

Hints of ripe cherry and tar soar from the glass, and the chewy mouthfeel is marked by an undeniable volcanic grit—a signature of Etna reds.

From Santenay’s highest-altitude premier cru, this rare white is not to be missed. Enjoy this masterpiece over the next fifteen years.

This Gravières has loads of fruit, and it’s also got that unique Burgundy—and, more precisely, Santenay—earthiness to it that can turn the accidental sipper into a full-blown connoisseur.