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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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$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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$36.00A 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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$32.00The 2023 Land of Saints Chardonnay is a bright, sustainable white wine from Santa Barbara County, CA featuring notes of yellow apple, peach nectar, and lemon curd. These wines, made at the hand of Angela and Jason Osborne and Manuel Cuevas, are highly regarded for their balance and value.
Native fermentation in neutral wood with weekly battonage (stirring) for the first month to add texture. No new oak is typically used, allowing for a pure expression of fruit and minerality. Aged 11 months. 2,495 cases produced
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$65.00This is a compelling alternative to higher-priced Saint-Émilion estates, this Grand Cru delivers pedigree, polish, and impressive cellar potential at a strong value. Additionally, the 2019 vintage is widely regarded as one of Bordeaux’s most consistent and age-worthy of the 21st century.
For your next dinner party – pair with filet mignon and bordelaise, wild mushroom risotto, duck breast with cherry reduction, or rack of lamb. Decant 60–90 minutes before serving.
Certified Organic & Biodynamic (Biodyvin) farming practices with hand-harvested estate fruit. Fermented with native yeasts and aged 16–20 months in 50% new French oak barrels for depth, structure, and polished integration.
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$35.00From one of the world’s oldest abbeys of Augustinian monks, this Kerner comes from high-altitude vineyards in the Italian Alps surrounding Abbazia di Novacella. The wine is all about purity and freshness. Enjoy with grilled fish, sushi, a light pasta with asparagus and peas or simply crackers and Alpine cheese.
Practicing organic viticulture, hand-harvested, native yeast fermentation in stainless steel, lightly filtered, unfined.
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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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$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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$44.00Branche’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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$33.00This Santa Barbara Cabernet Sauvignon is singular in its balance of power and elegance. It’s a wine for sweater weather – something I am going to have on hand for fall/winter entertaining. It could be grilled tri-tip and football, a bowl of chili on Halloween or lamb tagine on Christmas Eve – either way I’m reaching for this bottle.
Organic farming practices, hand-harvested, native yeast fermentation, unfined, lightly filtered and only 1,000 cases produced.
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$28.00Austrian 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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$75.00
From two of Burgundy’s most exciting young winemakers comes a pitch-perfect expression of Maranges – silky, lifted, mineral, and absolutely singing in 2023. The Bachelet brothers have earned a cult following for their purity-driven, terroir-focused style, and La Fussière is their flagship Premier Cru: a high-altitude, limestone-rich site that delivers finesse far beyond its price point.
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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$60.00The Bachelet brothers have become Burgundy superstars for their ability to craft crystalline, terroir-driven wines that dramatically overdeliver for their appellation. Aged for 12 months in French oak barrel + 6 months in tank. Enjoy with salmon with beurre blanc sauce or a lemon herbed chicken.
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! -
$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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$34.00This is our staple Pinot Noir. It’s a wonderful example of cool climate Pinot Noir from the central coast. It’s light and bright with a purity of fruit that makes it go down way too easy. Pair this with white meat, grilled fish, pizza, and so on. The balanced profile of this wine makes it extremely versatile.
Sustainable farming practices and only 150 cases produced.
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Storm Wines
Ernst Storm
Flâneur Wines
Grant Coulter
Piro Wine Company
Marc Piro