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$30.00Known as the “Yachtsman’s White,” Vermentino is considered one of the best pairings with seafood and summer fare. Vibrant and mineral-driven, this wine is crisp yet beautifully textured and instantly transports you to the wild Corsican coast.
Certified organic and certified biodynamic farming practices, native yeast fermentation in concrete eggs and aged for 6 months before bottling.
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Team Argaux Favorite
$55.00This is one of the hardest wines to get and one of the most vivid expressions of Passetoutgrains we’ve seen in years. Rougeot wines are rarely seen outside of top dining destinations like Plénitude (3 Michelin stars) in Paris and Le Carmin (1 Michelin star) in Beaune and we are excited to be able to share it. Extremely limited, only 12 bottles available.
Biodynamic/organic farming practices, hand-harvested, 100% whole cluster fermentation with native yeasts, unfined/unfiltered, no added sulfites, aged in used oak barrels for 7-9 months.
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$32.00The NV Domaine Christophe Mittnacht Crémant d’Alsace Extra Brut is a bone-dry sparkling wine crafted using the traditional method (méthode champenoise). The unique five-grape blend is remarkably balanced with an airy, soft mousse and welcoming, energetic texture. The palate reveals vibrant notes of green apple and lemon zest that give way to a precise, mineral-driven finish. Produced by a pioneer in Alsatian winemaking, this bottle delivers Champagne-level complexity at an exceptional value.
Certified Biodynamic, 25+ year old vines, Ambient yeast fermentation, Fermented and aged in stainless steel, Aged on the lees for 18 months
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$65.00Clos des Brusquières is a 5th-generation estate with a singular mission: one wine, nothing more. No special cuvées. No white wine. Just a single Châteauneuf-du-Pape, produced in tiny quantities each year. This uncompromising focus defines the estate – an ultra-traditional, no-frills expression of the appellation, producing the single best wine they can.
Sustainable farming practices, hand-harvested, native yeast fermentation and only 1,000 cases imported to the US.
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$35.00The 2022 Piero Busso Barbera d’Alba Majano is a dry, medium-to-full-bodied red wine from the Piedmont region of Northern Italy. Produced by the family-run Azienda Agricola Busso Piero, it is crafted from 100% Barbera grapes grown in the estate’s southwest-facing vineyards in Neive. This wine is known for its vibrant, tangy acidity and medium tannins, typical of high-quality Barbera.
Hand-harvested and fermented with indigenous yeasts in stainless steel tanks. Aged in large Slavonian oak casks (botti) for 10 months, followed by at least six months of bottle aging.
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$44.00The 2023 Piero Busso Langhe Nebbiolo is a youthful, expressive red wine from Piedmont, Italy, crafted from younger vines (aged 10–25 years) sourced primarily from the estate’s prestigious Barbaresco vineyards in Neive. It is designed as an approachable, early-drinking version of the winery’s more complex Barbarescos. Harmonious and balanced with fine, chalky tannins and bright acidity.
Fermented with native yeasts and aged in large old botti (oak casks) for several months to preserve its purity and aromatic fragrance.
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$35.00A go-to white for effortless entertaining. Crisp enough to open as guests arrive, yet versatile enough to carry you through the entire meal. From casual fish tacos to fancy oysters and a lemon-herb pasta it fits seamlessly into any table.
Organic farming practices, hand-harvested, native yeast fermentation in stainless steel tanks, family-owned and operated.
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$22.00Drinks like Prosecco – bright, bubbly, and refreshing – just without the alcohol. Crafted in Italy with an emphasis on balance and finesse, this bottle is made for those who appreciate Italian elegance and craftsmanship while choosing not to drink. It’s all about conviviality, inclusivity, and making every gathering feel celebratory.
Enjoy it chilled on its own, mixed with a zero-proof bitter aperitif for a vibrant N/A spritz, or used as the sparkling base for an elevated mocktail.
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$135.00This is a benchmark Margaux from an exceptional vintage. 2016 is widely considered one of the greatest Bordeaux vintages of the last two decades, thanks to a near-perfect growing season that produced wines with extraordinary balance. With 10 years of age, the 2016 Château Giscours is drinking beautifully now and will continue to evolve gracefully over the next 10–20 years. Decant for 1-hour.
Sustainable farming practices, fermented in stainless steel tanks and aged for 17 months in French barrels.
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$25.00Deep and expressive, this Zinfandel offers blackberry, cherry, and cassis layered with hints of chocolate and licorice. The velvety palate is balanced by bright acidity, finishing long with supple red fruit—delicious now and structured to age for up to a decade.
Practicing Organic, Native yeast fermentation, Aged 16 months in 25% new French oak puncheons and 75% 1-year or older French oak, 150 cases produced of the half-bottles
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$35.00The sparkler from the Valle de Uco is a true gem—grown at high altitude in the foothills of the Andes Mountains, the cool mountain breeze creates pristine, vibrant fruit. Crafted in the traditional Méthode Champenoise, this bottle delivers fine, persistent bubbles and remarkable depth. Bright, elegant, and effortlessly complex, it delivers the elegance of Champagne at half the price – such a find.
Enjoy with empanadas, calamari, halibut with a lemon-butter sauce or simply bread dipped in chimichurri.
Sustainable farming practices, 20% fermented in used 500L French Barrel, over 3 years on the lees and only 600 cases produced.
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$165.00This is an exceptionally special bottle for a celebratory dinner, collector’s table, or an incredibly impressive gift. Château Moulin Pey-Labrie is known for its old-vine wines just northwest of Saint-Émilion, and the 1990 vintage remains one of the greatest Bordeaux vintages of the 20th century.
Open gently, stand upright beforehand, and decant only to remove sediment. Pair with roast lamb, duck confit, mushroom risotto, beef tenderloin, aged cheeses, or a classic steak dinner.
Organic farming practices, hand-harvested, native yeast fermentation in stainless steel tanks, aged for 18 months in French oak barrels, and only 2,500 cases produced annually.
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$80.00Fruit for this 1er cru White Burgundy comes from the highest vineyard site in Maranges (avg. 30 years in age). This is a sneaky premier cru that I think would keep an eye on. It may be the best valued Burgundy on the market.
Organic farming practices, hand-harvested, native yeast fermentation and aged for 12 months in barrel.
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$27.00Austrian rosé is quickly becoming one of the most talked-about categories in wine, and Bründlmayer is a name you need to know. Willi Bründlmayer is widely regarded as a pioneer in Austrian winemaking, and this Zweigelt Rosé is a standout in the lineup. The bottle is a true masterclass in cool-climate rosé.
Certified organic by LACON, hand-harvested, native yeast fermentation, solar-powered and gravity-fed winery.
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Team Argaux Favorite
$60.00Our favorite allocation of the year is here!
This Pinot Noir comes from 60-80 year old vines grown in the best parts of Burgundy. Unlike a lot of other Burgundies this wine is made with 15% whole cluster grapes with make the wine smooth and approachable from a young age. Enjoy now through 2030.
Sustainable farming practices, hand-harvested, and native yeast fermentation.
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$300.00This wine comes from 50-year-old vines grown in 30cm of soil before hitting pure chalk. The vineyard sits at 300m altitude, the highest altitude section of Folatieres, just beneath “La Truffière.” Aged for 12 months in barrel + 6 months in tank.
Sustainable farming practices, hand-harvested, and native yeast fermentation.
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$145.00Marc and Alexandre Bachelet are the talk of the town. If you want to get your hands on Burgundy’s next big thing, we’d jump on these while you still can. This wine comes from 30+ year old vines located in Puligny Montrachet. Aged for 12 months in barrel + 6 months in tank
Sustainable farming practices, hand-harvested, and native yeast fermentation.
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$40.00Italian natural aperitif. Handcrafted in small batches, from organic grapes infused with local botanicals from Lake Garda. No chemicals or artificial coloring are used.
HOW TO DRINK IT
This makes an incredible spritz with Prosecco, soda and lemon. It is also great with gin in a cocktail like a white Negroni! -
$25.00This rosé is made from old-vine Syrah that is grown amongst the redwoods, just north of Big Sur. It’s a rosé with a true expression of place, tasting like the coastal fog and crisp mountain air the California Coast.
Sustainable farming practices, hand-harvested, direct press, and native yeast fermentation.
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$475.00If you know, you know. ‘Clos de Bèze’ is the most prestigious and sought-after Grand Crus in Gevrey-Chambertin. For collectors, this wine is a great investment. It will only continue to appreciate in value as it ages over the next 10-20 years.
Practicing organic viticulture, hand-harvested, native yeast fermentation, unfined/unfiltered and only 100 cases produced.
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Ernst Storm
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Grant Coulter
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Marc Piro