Valinière is a monumental demonstration of what happens when respectfully working the earth is not just a job, but one’s whole life.

The fruit recalls savory plums and baked cherries. It almost feels like a cheat: getting to drink a wine with the desirable qualities of long cellaring, but in its immediate, current release.

A cold glass hits the spot every single time, bursting over the taste buds with bright citrus, wild strawberry, and a juicy finish that makes one’s mouth water in anticipation of the next sip.

A blend of Grenache Blanc, Ugni Blanc, Clairette, and Vermentino planted in the lieu-dit of Aupilhac, the little corner of the Larzac behind Sylvain’s winery.

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

Made mostly with sun-baked Grenache, La Pinède possesses a weightlessness and freshness that you rarely find in such a succulent southern red.

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

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

The imprint of the sun-kissed landscape of the Languedoc is clear, with aromas of honeysuckle and lime zest.

This is what happens when the Languedoc meets the Beaujolais: old Carignan and Cinsault fermented by carbonic maceration to make something light, fresh, and delicious.