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

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

This chewy, bone-warming red offers thick aromas of ripe black cherry and wild brush that beg for something hearty, such as an epic roast saturated with garlic and herbs.

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

Ripe red berries and fine tannin make this Tavel an ideal match for a bistro burger with fries or a charcuterie and cheese plate.

The wine has a distinct elegance, and there’s a chalkiness so textural you can feel it as you taste.

Stony, faintly spicy, and elegant, it’s the kind of bottle you want to pop open again as soon as the first is drained.

An element of luscious, tender fruit that seems to coat the wine’s spinal chord of Kimmeridgian minerals.

Gentle tannins and mouthwatering red fruit—this is young Barbaresco at its most pleasurable.

The wines Marco produces, albeit gentle on your wallet, are anything but slight: they capture the beauty and diversity of Piedmont’s local grape varieties, and the earthy character of its undulating hillsides.

A dignified bottle of bubbles like this is certainly suitable for special occasions, and would beautifully complement the most refined cuisine.

Each sip is akin to biting into a piece of fresh-picked fruit, with an earthy minerality and bright acidity.

This is a universally loved pink bubbly delight of candied strawberries and roses, always true and always exquisite.

Savory and floral, with bright accents of orange zest, it soars over the palate with grace and finishes with a freshness reminiscent of cool stone.

Alain Pascal’s red is polished and pedigreed, but remains au naturel somehow: uninhibited, unfussy, and raw.

Crisp and characterful, and loaded with Provençal complexity.

Golden ripe Vermentinu berries are responsible for this fleshy, succulent dry white.

A stony, spicy cuvée full of Mediterranean sunshine, aromatic garrigue, and a hint of salinity.

You will be surprised how well this dessert wine will pair with toasted almonds, bleu cheese or nice dark chocolate.

Les Grézeaux comes from the Baudry’s oldest vines, which yield a concentrated and silky rouge that is ready to drink today but will age beautifully.

A rare Chenin Blanc from the land of Cabernet Franc, it is ultra fresh and brimming with citrus blossom and orchard fruit notes.

Everything you’d expect from an aged Bordeaux of this pedigree. At a perfect stage of its evolution, it offers a striking aroma of sweet spice, woodsmoke, earth, and enduring notes of dark Merlot fruit.

This single-vineyard cuvée is from the domaine’s oldest vines. After a few hours in a decanter, it will reach its peak with silky tannins and a refined mouthfeel.

This Corsican delight is fully dry, aromatic, and playful with notes of lychee, citrus blossom, pomelo fruit, and a touch of sea breeze.

Its saline finish is what makes “island wines” so alluring in the first place. When you add notes of exotic fruit and a round mouthfeel, you’ve got an Yves Leccia blanc at its finest: fresh, full, and floral all at once.

A delicate, aromatic red in the “drink now!” vein.

This demi-sec Chenin Blanc is utterly unique in its combination of honeyed richness and flinty verve.

With mouthwatering notes of citrus, honey, and the faintest salinity, this Mâcon-Villages is immediately approachable (read: gulpable).

This vintage is exceptionally salty and mineral, with lean aromatics more evocative of stone than fruit—it might fool you for an oyster wine. Let it!

A fragrant cuvée full of peach skin, green guava, and passion fruit seeds.

Fadat’s bottlings from this terroir have proven to be among the most complex and elegant wines of southern France.

One of five or six most outstanding dry whites of the Mediterranean rim, vintage after vintage and worth every centime!

Guy Breton’s Fleurie is delicate, with buffed tannins and juicy fruit; it will leave your thirst slaked and your heart feeling light.

A relatively new addition to Guy Breton’s Beaujolais lineup, this exuberant Côte de Brouilly is flat-out delicious.

Made with mature black olives, the most buttery and decadent oil we import.

A testament to Lionel’s house style, Les Ribaudes is vibrant and juicy with a hint of peppery spice, and earthy minerality imprinted by its granite terroir.

Its ravishing perfume, luxurious body and texture, and unique abilities at table endow this Condrieu with a special place in the connoisseur’s cellar.

Grown on near-vertical limestone scree slopes, Bergeron reaches incredible heights, yielding a blanc flavors of peach, tangerine, and pine resin.

This red conveys loads of juicy, brambly berries with floral and gamey nuances.

Lychee and ripe citrus wrapped in beeswax. You might think there are a bunch of busy benevolent bees whiling away inside your glass.