This Beaujolais-inspired Malbec is exciting and oh so fresh. Fair warning, this could be your new favorite chillable red – seriously, we would drink a lot more Malbec if they all tasted like this.
Organic farming practices, hand-harvested, native yeast fermentation, unfined/unfiltered, vegan-friendly, and only 1,250 cases produced.
Love Chablis? Who doesn’t? This clear and fresh wine is noted with flavors that develop from fruit on the forefront, then move to a more earthy, chalky minerality on the finish. If you’re looking for a go-to cheese wine, this is it.
Looking to change a Chardonnay skeptic’s mind? Grab a bottle of Chablis and totally rock their world. Contrary to the oak-forward expressions that many associate with the variety, wines from Chablis are crisp, acid driven, and ultra refreshing.
This Chardonnay is a total CA babe. It’s vibrant and fresh with a silky palate and touch of sea salt on the finish. In short, it’s an all-around crowd pleaser.
Organic farming practices and only 90 cases produced.
This is our gaux-to weeknight Pinot. It has a deep concentration of fruit and velvety texture that makes you just de-stress the second you take a sip.
Organic farming practices, dry-farmed, hand-harvested, native yeast fermentation, unfined/unfiltered.
This Pinot is perfectly balanced. With regards to Burgundian Pinot Noir, this wine is rather Volnay-like, and finishes with stony minerality and soft tannins.
Sustainable farming practices and only 92 cases produced.
Like a newly blossomed flower, this wine is fresh and aromatic. Its bright acidity, serious structure, and long, herbal finish will make you want to take a bite of food. Pizza, pasta, or salami and pecorino anyone?
Sustainable farming practices, hand-harvested, and native yeast fermentation.
Sébastien Philibert made this thirst-quenching rosé to be a summer staple. Light on its feet and citrus-driven, when we say it’s a crowd pleaser, we mean it.
Certified organic farming practices and only 1,000 cases produced.
Corsican rosé? Say no more. Think of it like sun-drenched Provence with a touch of island flare in the best possible way.
Organic farming practices, hand-harvested, and native yeast fermentation.