Southern France

For sixteen years, Brunnhilde Claux has been vinifying in whole bunches and it is, for her, the way to best respect the harvest. Sometimes, for certain vintages, after careful sorting, the destemmed grapes are vinified in a slow and gentle maceration >>>

There is something about dark, inky Mourvèdre, and the salty sea air passing through the vines every night that typifies classic Bandol. With substantial Mourvèdre at its core, this blend of is complete, and ready to serve cooled down a touch.

Fifi is the beloved natural wine doyen of New York City. Since opening the iconic natural wine bar, Ten Bells in 2010, he’s donned practically every hat in the industry >>>

Grenache that's not gonna overwhelm you... maybe that's because this mainly Grenache is combined with a 15% blend of Clairette, Viognier and Chasselas. The granite soil provides lovely texture. Well balanced and so good for these end of summer eves that a

Organic. 40% Lledoner Pellut, 20% Carignan, 20% Syrah, 20% Grenache. Sourced from multiple parcels on black shale and granite. >>>

Cyril Cuche met winemaker Eric Texier and together they've converted his vineyards to organic. This Cinsault Grenache blend is a great medium bodied, dark but fresh fruited spicy red. Our new favorite go-to everyday red.

The nose offers intense black currant and subtle herbal tones, while on the palate concentrated fruit is laced with good tannic structure. A nice, juicy mouthful.