For this perennially over-delivering cuvée, Bruno Laboucarié blends two parts Carignan with one part Grenache and a splash of Syrah to produce a vibrant country red reminiscent of black cherries and spice.

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.

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

Cherry-cheeked and ebullient, this old-vine Mourvèdre acts anything but its age. Pure fun and drinkability. Age ain’t nothing but a number!

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.

The first thing that strikes me when tasting Maxime Magnon’s rosé is always its beautiful hue: a violet so soft and glowing it seems almost otherworldly.

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

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

Evaporation over time has concentrated the wine, giving it considerable strength to go with its trademark rancio aromas of walnuts and brine.

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