Loire Chenin, fermented in stainless steel to keep the fresh peach and pear fruit and white floral aromas we all love so much.

Non-vintage traditional method Sparkling wine from Loire Valley Chenin Blanc with crisp acidity and a nice mousse.

Delicate and fresh red fruit Pinot Noir raised in both stainless steel and old oak barrels. 

A blend of 50% Mauzac, 40% Chardonnay, and 10% Chenin, with crisp apple and a hint of beeswax, and a palate-cleansing acidity. Great with food.

Luscious fruit notes and slight tannins make this a great wine to serve chilled.

A 24-months-aged crémant from Limoux that sees no dosage and is all the better for it. Crisp, clean, and refreshing!

Aromatized aperitif with a base of White Bordeaux wine and fruit and quinine infusions from around the world. A classic cocktail ingredient!

Lillet Blanc's sweet, bashful sibling, with notes of melon, strawberry, and grapefruit setting it apart from that more well-known cocktail bar essential.

Approximate drinking window;  2024-2032.

From the bottom of the Corton hill, this whole-bunch fermented Pinot Noir is refined, harmonious, and shows vibrant red fruit with strong minerality.

Fruity, richly textured, and ripe Gamay from 100+ year old vines owned by Fenals in the Cote de Brouilly made in the style of Burgundy wine.

Approximate drinking window:  2026-2040/44.

Made from the few rows of old biodynamically grown Pinot Noir vines among the renowned Chardonnay in the 'Le Charlemagne' climat on the Corton Hill.  Has that magic one looks, and sometimes vainly hopes, for in Burgundy PN.

High-altitude Pinot Noir in the cooler hills above Saint-Aubin made with strictly free run juice for a pale colour and a light extraction. This elegant expression of Pinot is perfect with grilled fish and lighter fare.