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$31.00The 2022 Mauro Marengo Langhe Nebbiolo is everything you love about Barolo—rose petals, tar, and elegant structure—but in a more approachable, everyday style. The palate is silky and energetic with a long, lifted, and beautifully balanced finished.
Organic farming practices, hand-harvested, aged for at least 16 months in stainless steel and cement, only 2,500 cases produced annually.
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Team Argaux Favorite
$54.00Moreau-Naudet will forever be one of our most cherished producers. Known for producing Dauvissat-style wines, the 2023 Petit Chablis is anything but “petit” in character. It’s bright, pure and effortlessly elegant – the best Petit Chablis I’ve had.
Organic/biodynamic farming practices, hand-harvested, native yeast fermentation in stainless steel tanks for 9 months.
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New Arrival
$30.00When we set out to create a Sauvignon Blanc, we had a clear vision: it had to be crisp, vibrant, effortlessly drinkable, and versatile enough to pair with just about anything. This bottle checks every box—and then some. Crafted by the incredibly talented Ernst Storm, it’s a wine that balances precision with pure pleasure. Bright, refreshing, and seriously delicious, this is the kind of Sauvignon Blanc you’ll keep reaching for.
Sustainable farming practices and hand-harvested at night to retain freshness. The wine was fermented cold in 100% stainless steel and aged on the lees for 6 months for added mouthfeel.
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$25.00‘Modì’ stands out from typical, mass-produced Prosecco because it’s handcrafted by the Bronca sisters from start to finish. With a focus on biodiversity and minimal intervention, this low-alcohol, bone-dry (zero sugar added) sparkler proves that exceptional quality doesn’t have to come at a high price—how refreshing!
Certified organic farming practices, hand-harvested, aged for 4 months on the lees and only 2,500 cases produced.
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$35.00For over 5 centuries, the Ruffino family has nurtured these vines that cling to the cliffs above the Ligurian Sea. Nicknamed “The Yachtsman’s White,” Vermentino is beloved for its breezy salinity, citrus lift, and mouthwatering freshness. It’s a vivid expression of the Riviera—sun-soaked, sea-sprayed, and utterly transportive.
Organic farming practices, hand-harvested, family-owned and less than 2,000 cases produced annually.
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$33.00A charming and approachable red from Piedmont, this Dolcetto offers soft tannins and a vibrant balance—an ideal introduction to Italian wine. Medium-structured, it reveals classic notes of blackberry and cherry, with an aromatic floral bouquet and subtle earthy complexity. Enjoy it now or over the next five years with everything from pizza and pasta to prosciutto, tartare, and aged cheeses.
Organic farming practices, native yeast fermentation, aged for 6 months in large Slavonian oak and only 677 cases produced.
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$26.00Grown in the breezy, river-cooled soils of Clarksburg and crafted with precision by one of California’s most thoughtful husband-and-wife teams, this singe-vineyard rosé is bright and crushable, yet undeniably structured.
Pair it with grilled seafood and crisp salads, or serve as an apéritif alongside aged cheeses like manchego and parmesan.
Certified sustainable farming practices (100% herbicide-free), native yeast fermentation, no fining or filtering, low-alcohol, minimal intervention winemaking, and less than 1,500 cases produced annually.
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$32.00The wines from these parcels give off lovely floral aromas with notes of red and black fruit, and that infamous Southern Rhône garrigue. The 18 months spent in oak Stockinger foudres, and terracotta amphorae pave way for a pure, elegant tannic structure with the most incredible silky mouthfeel that leaves your tastebuds begging for more.
Ecocert-certified organic and Demeter-certified biodynamic, 40-year old vines, hand-harvested, unfined and unfiltered at bottling.
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$32.00A wine with a light gold color, its liveliness reveals notes of citrus and peach with expressive fresh herbs and white flowers. The mouthfeel is generously textured and lends a tender, fruity palate with a spicy yet beautiful mineral finish. Aging is done in old French oak barrels to add a touch of roundness to soften the wine’s naturally striking acidity.
This version of Saint-Bris at Domaine Jean Collet follows suit with the Chablis range, characterized with an increased level of suppleness, compared to what is typically found with Saint-Bris wines.
Sustainable farming practices, hand-harvested, native yeast fermentation.
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$35.00Caroline Bellavoine is the talk of the town. Her tiny production of old-vine Pinot Noir from the lesser-known Côtes du Couchois is pure, rustic, and deeply expressive of its unique terroir. It’s old-school Burgundy through and through – seriously complex and not for the faint of heart! Decant for 1 hour before enjoying.
Organic farming practices, native yeast fermentation, unfined/unfiltered, aged for 18 months in French oak barrels and only 150 cases produced annually.
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$27.00This is Chablis as it should be: pure, mineral, and refreshingly complex. The half-bottle format makes it perfect for picnics, solo dinners, or as a crisp aperitif before a larger meal. It’s a snapshot of northern Burgundy terroir—refined deliciousness. Enjoy with sushi, sashimi, seafood pasta or goat cheese and crackers.
Organic farming practices, native yeast fermentation and less than 5,000 cases produced annually.
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Team Argaux Favorite
$55.00Scribe, a pioneer of terroir-driven winemaking in Sonoma, makes one of our all-time favorite Pinots. Invite a few close friends over for an intimate dinner, light some candles, play some jazz and serve wild mushroom risotto topped with fish, chicken or as is! This Pinot will go with it all.
Organic farming practices, hand-harvested, native yeast fermentation (30% whole cluster), and aged 7 months in neutral oak with minimal intervention.
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$30.00Picture panoramic view of jagged peaks, the hush of pine forests below, and sunlight sparkling off the snow – this wine is cystalline pure and alpine-fresh because that is what it’s made of. It captures the high-altitude beauty of Austria’s Weinviertel, with royal pedigree to match. This wine comes from the princely estate of Liechtenstein itself, the royal family’s historic winery that was established in 1436! This is the first wine from Liechtenstein we’ve offered so we figured we might as well make is royal as well.
Enjoy with comté cheese, schnitzel, trout or salmon with lemon and dill, sushi, or creamy white asparagus soup.
Organic/biodynamic farming practices and only 700 cases produced.
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$65.00Made by one of Burgundy’s most respected producers, this bottle is ideal for those who appreciate well-made Burgundy Chardonnay with a perfect balance of power and finesse. Santenay, known for its full-bodied whites, pairs wonderfully with a wide range of dishes thanks to the balance of richness and acidity in the wine. Enjoy with grilled scallops, lobster, roasted chicken, creamy pasta dishes, and soft cheeses like Brie or goat cheese.
Biodynamic farming practices, hand-harvested 30+ year-old vines, native yeast fermentation and aged for 12 months in barrel (12% new).
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$35.00A blend of fruit from the Pyrenees, Grampians and Yarra Valley – this is the perfect “lighter” red for winter. Savory, spicy and vibrant this food-friendly wine will pair nicely with roasted veggie dishes, pork, or lamb gyros.
Organic/Biodynamic farming practices, family-owned, hand-harvested, native yeast fermentation, unfined/unfiltered and only 600 cased produced.
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$75.00
Fruit 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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$40.00Branche’s NO.1 extra virgin olive oil is sourced from a seventh-generation organic olive farm in southern Spain. Harvested and bottled within two hours, Branche concentrates on quality through a closed-loop system. Its earthy and bold flavors make it perfect for salad and finishing dishes like fish or pasta.
NO.1 is packed with over 400 mg of antioxidants per kilogram, offering significantly more than most mass-market olive oils and its medium-spicy finish highlights a high polyphenol content, known for boosting olive oil’s health benefits.
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Best Seller
$55.00Grown high on a west-facing slope above the fog line on the northern ridge of Atlas Peak, this is a true mountain Cabernet. The palate is dense, layered, and impeccably structured, finishing long and refined. It carries the essence of red volcanic soil, wild California chaparral, and sun-drenched hillsides. All we can say is, there’s a reason the The French Laundry picked this gem up.
Organic farming practices, native yeast fermentation, unfined/unfiltered, vegan-friendly and only 1,100 cases produced.
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$115.00These wines are the essence of “Chablis”, but not in a pop-and-pour with oysters kind of way. They are wines to savor and let unfold slowly in the glass or decanter. This premier cru comes from a high-altitude hillside vineyard, Beauregard, with vines 25-50 years old; Concentrated and opulent, yet racy and intensely saline. All of his 1er Crus are extremely limited.
Organic farming practices, hand-harvested, native yeast fermentation
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$115.00These wines are the essence of “Chablis”, but not in a pop-and-pour with oysters kind of way. They are wines to savor and let unfold slowly in the glass or decanter. This premier cru comes from 50 year old vines in the lieu-dit of Butteaux and it is just perfection; Concentrated and opulent, yet racy and intensely saline. All of his 1er Crus are extremely limited.
Organic farming practices, hand-harvested, native yeast fermentation
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$65.00Thomas Pico is the talk of the town. I found his wines last summer in France and suddenly I noticed them on all the best wines lists for the rest of the trip. The allocation is slim but worth it if you can get some before the Argaux team clears us out.
Organic farming practices, native yeast fermentation in concrete eggs and stainless steel tanks, aged on fine lees for 18–30 months, no oak is used to preserve the wine’s purity.
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$36.00Chablis is a staple at Argaux. So when we decide to add a new one to the book, you better believe we have done our homework. This particular bottle was chosen after it won a blind tasting against 17 different bottles of Chablis. We invited our top Chablis clients to join us for the battle and this wine was voted #1. Enough said. It is a must-try.
Organic farming practices, native yeast fermentation, aged on the lees in stainless steel tanks for 11 months and filtered before bottling (no fining).
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Team Argaux Favorite
$64.00
Moreau-Naudet Chablis has been compared to icons like Dagueneau and Dauvissat—an extraordinary testament to the precision and elite-level of winemaking that is happening. We are in the big leagues here people. If you love Chablis, this is a must-try.
Organic/biodynamic farming practices, hand-harvested, native yeast fermentation and woman-winemaker.
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$31.00
Let’s face it, we all love CDP (Chateauneuf-du-Pape), but most of us can’t afford to pull those corks on a daily basis. That is where ‘Vacqueyras’ comes in. It’s swimming in the next lane, with eerily similar characteristics, at a lower price. This is one of my party trick wines (looks pricey and tastes pricier).
Sustainable farming practices, woman-winemaker.
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Storm Wines
Ernst Storm
Flâneur Wines
Grant Coulter
Piro Wine Company
Marc Piro