OUR PRODUCERS
Fourteen independent estates across France and Spain. Every bottle we import starts with these people.
On ancient limestone above the Mediterranean, Mylène Bru farms five hectares of garrigue-wrapped vines — whole-cluster fermented, unfined, unfiltered. Her grandmother, Rita Hayworth, and Catherine Deneuve all figure into the story.
A former North Sea oil rig worker married into seventeen generations of Beaujolais Gamay. Sébastien Congretel now farms biodynamically on pink granite, with zero sulfites and Demeter certification.
A South African-born winemaker who made spare, luminous wines on ancient limestone in the Languedoc. He is no longer producing — what exists is what remains.
Sons of legendary Crozes-Hermitage pioneer Alain Graillot, Antoine and Maxime bring Northern Rhône discipline to old-vine Gamay on Beaujolais granite. Organic, biodynamic, whole-bunch in concrete.
A Franco-Spanish collaboration between a Crozes-Hermitage heir and the winemaker named Best in the World by Bettane+Desseauve. Old-vine Mencía, whole clusters, a cement vat lowered through the roof.
A competitive rower turned horse-ploughman and a former Madrid headhunter, farming steep Syrah terraces in the Ardèche with two horses, zero sulfur, and Demeter certification.
From kung fu in China and meditation in Thailand to Beaujolais — trained under Mathieu Lapierre and Jean-Claude Lapalu, farming blue granite in Vaux-en-Beaujolais. Known locally as the most famous beard of the Beaujolais.
His mother's haircutting client was Christophe Roumier. That connection launched a winemaking journey from Burgundy to New Zealand to California, ending in a 750-meter farmhouse above the Beaujolais vineyards.
At 600 meters in the French Alps, Yann Pernuit champions Gringet — a grape that grows almost nowhere else — in clay amphora and concrete eggs. Named one of fourteen new vignerons to follow by the Revue du Vin de France.
Fifty sheep, Warré beehives, and bat boxes share thirty hectares in Bas-Armagnac country. Sébastien Fezas vinifies just two hectares under his own label — zero sulfites since 2020.
Three draft horses, egg-storage tanks, spherical milk-transport containers, porcelain aging vessels, and hand-painted labels — Eric and Alex Dubois hold more certifications than any other domaine in this collection, including the strictest: S.A.I.N.S.
A Chenin Blanc fanatic with zero winemaking experience and a young winemaker from Chinon meet in Vouvray. Their debut vintage: 2023. First task: sterilize centuries-old troglodyte caves colonized by industrial yeast.
A jazz musician turned highway worker turned winemaker in Arbois. Cédric Mottet named his domaine for the blue notes — bent pitches that exist between the standard tones, conveying feeling through imprecision.
On the dark schist and gneiss of Anjou Noir, Bénédicte Petit and Luc Briand farm thirty hectares across seven named terroirs — Demeter certified, harvested in eight-kilogram crates, aged in oak, concrete eggs, and terracotta amphoras.