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Pineau d'Aunis, the Red Wine of Summer, from La Grange aux Belles

Pineau d'Aunis, the Red Wine of Summer, from La Grange aux Belles

This wine from La Grange aux Belles might be the most satisfying chillable red we’ve tried all summer. It’s a super-light, perky and juicy vin-de-soif made from Pineau d’Aunis, one of our favorite grape varieties.
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Classic Bistro Style, Fast Food Prices

Classic Bistro Style, Fast Food Prices

We think these are some of the best under-20 wines in the shop. We’ll be taking these home every week and think you should, too.
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Sancerre Who? We're Drinking Pellé's Single Vineyard Menetou-Salon

Sancerre Who? We're Drinking Pellé's Single Vineyard Menetou-Salon

Every once in a while a winemaker comes out of a region no one cares that much about, and makes wines so good that we have to reconsider the merits of the region itself.
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Rosenthal's Best Pink Wine

Rosenthal's Best Pink Wine

Rosé has to be refreshing to be worthy of the name. And Philippe Gilbert's Menetou Salon is as refreshing as they come: cool Loire nights preserve the freshness in his bright Pinot Noir fruit.
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Summer's Favorite Sancerre, from Claude Riffault=

Summer's Favorite Sancerre, from Claude Riffault=

Nothing refreshes quite so well as a crisp, cool glass of Sancerre. And if the wine happens to be made by one of the region’s most talented small vignerons, from some of its finest soils, that pleasure hits a whole new level.
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Muscadet Rocks! Gabbro Cuvée is A Minerally Delight

Muscadet Rocks! Gabbro Cuvée is A Minerally Delight

Like any great Muscadet, Bouquinardieres is a dry, terroir-driven white that offers sensational value. It’s liquid class in a glass, and a steal for less than $30. 
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Arnaud Lambert's Super Saumur

Arnaud Lambert's Super Saumur

Lambert's wines are many things: polished, balanced, and terroir-expressive. Most of all, though, they are a joy to drink – especially for what they cost.
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FEATURED: Xavier Weisskopf's Killer Chenin, Negrette 2017

FEATURED: Xavier Weisskopf's Killer Chenin, Negrette 2017

The aim here is terroir transparency.

Xavier sets out to highlight what many producers proved, over difficult decades: the reputation of Montlouis as individual and essential.

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