A cold glass hits the spot every single time, bursting over the taste buds with bright citrus, wild strawberry, and a juicy finish.

A thirst-quencher with uncommon pedigree.

If Hermitage were grown in the Provençal Alps...

A dry sparkler made exclusively from Clairette.

Serve this one cool, from a carafe, with a plain old burger—generously seasoned with herbes de Provence.

Here is a full-bodied dose of Terrebrune terroir you can enjoy over the next thirty years.

Earthy, meaty, savory, juicy, and powerful, it is a glassful of joyful, soulful goodness.

Reminiscent of ripe wild blackberries crushed on a hot stone, “Le Vin Coule” is utterly gulpable—give it a light chill and revel in this unique Corsican rouge.

Limestone, sea breeze, and wildflowers: welcome to Patrimonio.

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

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

Not quite Rhône-like and not quite Corsican, this has the best of both worlds, with plenty of palate-staining black fruit to boot.

A beautiful example of Biancu Gentile, an heirloom white grape revived from near-extinction by Arena in the 1990s.

A nod to the island’s rich history of viticulture, the Général is simply a stunning bottle of white wine.

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

Cinsault raised in concrete egg: all about finesse.

This is about as quaffable as the region’s rouges get.

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

Maybe it’s the biodynamic farming, but these wines always seem to have an extra gear when it comes to aromatics and sheer deliciousness.

Equal parts Grenache, Carignan, and Mourvèdre, this boasts all of Maxime’s trademark elegance and silkiness.

The complexity and depth of this wine is driven by the 60-80 year old Grenache vines reaching deep down into the clay and limestone soils.

This fragrant red from the island’s south echoes the earthy, meaty complexity found in chewy cuts of coppa, lonzu, prisuttu, or figatellu that inevitably surface toward the end of a tasting at Clos Canarelli.

This white, raised in demi-muids with malolactic fermentation, flamboyantly shows off the affinity of ripe Vermentinu grapes with a judicious use of wood.

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

La Sagesse carries the full flavor, succulence, and savoriness we associate with Grenache on a graceful and lively frame.

This wine is full of fresh Grenache fruit, beautifully perfumed, with a refined and elegant finish.

The Jurassic limestone soil and high elevation lieu-dit where the name “Montmajou” springs from lend this blanc a lean elegance.

A single barrel was produced of this delicate, peppery, low-alcohol red from a forgotten grape variety. Serve chilled.

A stony, spicy cuvée full of Mediterranean sunshine, aromatic garrigue, and a hint of salinity that offers a perfect match for grilled rosemary lamb chops.

This brooding amphora-aged red is a tribute to ancient Corsican wines, as they were produced in Roman times.

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

Old vines give this Carignan a supple, suede-like texture, along with loads of dark fruit, a peaty smokiness, and great minerality.

This bears a rich bouquet of wild strawberry, flowers, garrigue, and sweet spices, culminating in a long, stony finale.

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

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

A biodynamic, orange-zesty, multifaceted masterpiece from the most ancient growing region on the island.

These ancient hillside vines yield very little, giving an intensely concentrated juice with great acidity and a textured finish. Open it alongside seafood or as an apéritif.

This Tour du Bon rouge, with its juicy nose and bright, crunchy fruit, its mouthwatering acidity and peppery verve, is particularly elegant.

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

This wine marries the sunny influence of the south with chewy mountain tannins and a fresh streak of cool stone.

Leccia's earthy, delicious island-mountain wine is fun, accessible and pairs with anything from fish stew to pasta to lounging in the park.

Showcasing impressive texture and flavors of citrus, stone fruit, and spring flowers, this offers a great pairing for grilled fish or seared scallops.

Chill and enjoy with Richard Olney’s marinated fennel recipe.

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

Shows a kinship with the northern Rhône, echoing aromas of black olive and violets.

There is something timeless to La Roque’s Pic Saint Loup, its herbal bouquet and rich, fleshy texture, all free from any hint of modern trappings.

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.

Soulful and slightly wild, but beautifully balanced, this rouge has an irresistible notes of garrigue.

Evokes citrus rind, herbs, and sea spray and boasts all of the freshness of a Mediterranean breeze.

With this chewy, fragrant cuvée, something garlicky cooked over coals will do just fine.

It’s dense, noble, with grip and grit, the kind of cuvée that could generate a lot of awe and attention... and also a much higher price tag.

If Télégramme is more about fruit than stones, it is still undeniably Châteauneuf, expressing the nobility of carefully farmed Grenache from the Rhône’s finest terroirs.

Grenache is joined by Syrah and a drop of Mourvèdre to create this delightful everyday red scented of herbes de Provence and ripe black cherry.

There is a strangely beautiful harmony between earth, sun, and man.

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