About Argaux
It was never just about wine.
Argaux was born from friendship, a shared birthday, and a belief that the best moments in life happen around a table.
How it started
Our story begins with friendship
Co-founders Arden and Margaux met in college — two twenty-somethings from opposite sides of the country who discovered they shared the exact same birthday. What started as a friendship deepened over monthly dinner parties they co-hosted together, earning them a reputation among friends as the go-to hosts for an evening worth remembering.
Their love of cooking opened the door to wine. Various wine bars became their library where they dreamed up a business plan for what once was a passion project. By senior year their friends were calling them Argaux — a name that had already become a brand before they graduated.
After college, both Arden and Margaux enrolled in the Intensive Sommelier Training Program at The International Culinary Center. When Argaux first launched, Margaux was the Chef and Arden was the Sommelier. Together they hosted private dinner parties throughout Southern California — testing recipes, pairings, and menus every week in the kitchen. Cooking is Argaux's first love. When asked what their favorite wines are, the answer is always the same: it depends on what we're eating.
"Our first tasting was more than just sharing great wine — it was about bringing people together in a way that felt personal, intentional, and memorable. That spirit lives on in every event we curate."
— Arden & Margaux, Co-Founders
2015
Costa Mesa, California
Small-production, sommelier-curated wine
The Argaux difference
Wine is a catalyst. Connection is the point.
Our product is wine, but our mission is to inspire and connect people through food, wine, and the profound effect those two things have on our intellectual and emotional lives. We represent real wine, made by real people who take pride in their craft and are driven by quality and authenticity.
Paired with food, wine brings people together around a table where ideas are born and connections are made. We are not a bottle shop. We are a hospitality company — and wine is simply the medium through which we create genuine, lasting connection.
Court of Master Sommeliers
Certified Sommelier
Both co-founders completed the Intensive Sommelier Training Program at The International Culinary Center and hold Certified Sommelier credentials through the Court of Master Sommeliers.
WSET
Advanced & Diploma Level
Our team holds credentials through the Wine & Spirit Education Trust ranging from WSET II through WSET IV Diploma — including a French Wine Scholar and an Advanced Sommelier currently pursuing the Master of Wine qualification.
Since 2015
Sommelier-Led Curation
Every wine in the Argaux portfolio is personally tasted and vetted by our sommelier team. We work exclusively with small producers — under 15,000 cases annually — who share our commitment to craft and authenticity.
"Argaux has done a really great job of curating a collection of wines that organically gravitate towards small producers, estate bottling, organic or biodynamic farming. A real story, a sense of authenticity."
— Peter Neptune, Master Sommelier
How we select our wines
Every bottle earns its place.
When it comes to our sourcing process, there is no need to overcomplicate things. The question we ask is simple: Is it good? Not just technically correct — but genuinely expressive of the grape, the place, and the person who made it.
We work exclusively with small producers who are driven by quality, authenticity, and a sense of pride in their craft. Family-owned. Minimal intervention. Sustainably farmed. Wines that are proud to be served at a dinner table among the closest of friends.
Read about our full sourcing processOur four pillars
Authenticity of people, place, grape, and flavor.
People — Family-owned, authentic artisans who put hard work into their craft and produce something they are proud to serve at their own dinner table.
Place — Farming responsibly. Organic and/or biodynamic. Respecting the biodiversity of the land to create better grapes that are true representations of their unique environment.
Grape — Small production. Under 15,000 cases annually. Grapes nurtured and cared for in a way that commercial wineries simply cannot replicate.
Flavor — Minimal intervention. No additives, fake flavors, dyes, or powdered tannins. Nothing to compensate for grapes that were not given the care they deserved.
The people behind the glass
Meet the Argaux team
Argaux is built on the belief that great wine is always better explained by someone who genuinely loves it. Our team of certified sommeliers brings deep expertise, approachable energy, and a shared commitment to making wine feel less intimidating and more personal.
Co-Founder · Head of Marketing & Sales
Arden Gilfillan
Arden is one of the co-founders of Argaux and oversees sales and marketing for the company. After graduating from the University of Arizona — where she met Margaux — she enrolled in The International Culinary Center's Intensive Sommelier Training program with the goal of becoming a Certified Sommelier and pursuing a career in food and wine.
She is incredibly proud of how Argaux is shaping the way consumers discover wine and how the brand shows up for people in their lives. For Arden, Argaux is a way of living life through delicious wine, good food, and storytelling.
Certified Sommelier, Court of Master Sommeliers
Co-Founder · Head of Product & Buying
Margaux Reaume
Margaux is co-founder and head of product and buying at Argaux. After graduating from college she completed her Intensive Sommelier Training Program at The International Culinary Center, followed by the Level I and Level II Certified Sommelier Exams through the Court of Master Sommeliers in 2014.
She has since passed the Level III Advanced Sommelier Exam and the French Wine Scholar Exam through the Wine and Spirits Education Trust, and is currently enrolled in the Level IV WSET Diploma program — working toward the Master of Wine qualification.
WSET III Advanced Sommelier · French Wine Scholar · WSET IV Diploma (in progress)
Head of Wine Education · Membership Director
Alyssa Taylor
Alyssa is our Head of Wine Education and Club Argaux Membership Director, and the Lead Sommelier for Argaux-hosted experiences. Her mission is to ensure every customer and member has an outstanding impression of Argaux from start to finish — stripping away the intimidation around wine in a fun, educational, and approachable style.
Originally from Florida, Alyssa spent over 10 years in healthcare and holds a Master of Health Sciences degree before beginning her wine journey and relocating to California. She is a French Wine Scholar and holds the WSET Level 4 Diploma in Wines. Next up: the Master of Wine qualification.
WSET IV Diploma · French Wine Scholar · Certified Educator
What we do
More ways to experience Argaux
Whether you are looking to discover great wine, deepen client relationships, or host an unforgettable experience — Argaux has a way in for you.
Join Club Argaux
Sommelier-curated wine delivered to your door, plus exclusive access to member events and wines.
Corporate Partnerships
Strengthen client relationships through wine, gifting, and sommelier-guided hospitality.
Events & Experiences
Private tastings, corporate events, and sommelier-guided experiences at our Costa Mesa venue and beyond.