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

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

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.

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

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

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.

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.

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 brooding, wild beast with hints of black fruit and Mediterranean herbs, this is a portal to Catalonia’s stunning seaside vineyards.

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.