OUR WINES
We can currently manage deliveries to the greater Austin and San Antonio areas only.
to learn when we open other markets.
Outside these areas? Drop us a line — we may be able to work something out.
Deliveries to greater Austin & San Antonio only. for expansion updates. Outside the area? Email us.
A Crozes-Hermitage legend meets one of Spain's greatest winemakers. Old vines, whole-cluster in concrete, aged in large foudres. Black raspberry, boysenberry, long spiced finish.
A map of the moon. Fluid, fresh, and complex from a South African-born vigneron working ancient limestone near Saint-Pargoire.
White wine from red grapes. Pithy backbone meets delicate aromatics — Mediterranean sunshine pressed into something ethereal.
The namesake cuvée from Vouvray's first slope. Living wine from living soil — limestone-driven and expressive.
A red from Vouvray — a place famous for whites. Aged in concrete eggs, elegant and fruity with a spicy edge. Debut vintage from a brand-new estate.
The newest release from Vouvray's clay-limestone slopes. Already showing the tension and minerality this appellation is known for.
Single-parcel wine from clay-limestone terroir. Dry, mineral, and built to age.
Crisp, mineral, and refreshing from the Savoie Alps. Biodynamic farming, minimal intervention, maximum mountain freshness.
One of France's rarest grapes, vinified in amphorae and concrete eggs. Minimal sulfur, maximum terroir expression.
Named for a star in Virgo. Citrus, apricot, floral notes give way to smoke and a minty mineral finish. Biodynamic from the Alps.
From the Les Crais vineyard in Leynes. Technically Mâconnais, made with Northern Rhône sensibility — mineral and restrained on granite.
Prime parcels acquired in 2013 — old vines, organic, whole-cluster. The love cru, made with a gentle hand.
Sons of a legendary Northern Rhône family, farming organically on granite in Beaujolais. Precise and mineral — great white Beaujolais is uncommon and deserves more attention. This one sings.
The Graillot brothers' original Beaujolais lieu-dit, first made in 2014. Whole-cluster, concrete-fermented, aged in Christophe Roumier's old barrels.
From the Roche Guillon lieu-dit. Organic and biodynamic, whole-cluster fermented, pressed on an antique vertical press from Burgundy. Perfumed and silky.
Three classic Jura reds blended and aged in stainless steel for purity and transparency. A partial view that somehow feels complete.
50-year-old vines on iridescent marl. Whole-cluster pressed to steel, 12 months in neutral oak. Unfined, unfiltered. Jazz-inspired winemaking from the Jura.
Same La Pierre vineyard as the white, different grape. Earthier and more untamed than its Burgundy cousins, with the mineral stamp of ancient marl.
A frank sip — that's what the name means. Part destemmed, part whole-bunch, 13 days in concrete, zero added sulfites. Blackberry, violet, pepper.
The Windmills of My Heart. A three-part blend with silk, backbone, and depth that keeps revealing new layers.
Bright and luminous with pomegranate and fresh fruit. From the garrigue north of Sète — organic, unfined, and built for easy drinking.
Made exclusively for Sans Honneur. Velvety and generous from the south of France to the heart of Texas.
Nighttime sunshine. Whole-bunch fermented separately, blended after fermentation. Raspberry, dried fruit, white flowers — structure meets lift.
The full expression of Mylène's 7-hectare organic estate. Six varieties blended into one harmonious Mediterranean red.
Every red grape Mylène grows, all in one big bottle. Her signature Mediterranean blend in party format.
Old vines on two tiny limestone terraces, inspired by Mylène's grandfathers in the Corbières. Concentrated, honest, and full of character.
Frank and fruity, planted on lacustrine limestone. Mediterranean warmth without heaviness — this one says exactly what it means.
The Cowboy's counterpart — same Mediterranean spirit, lighter touch. Another Sans Honneur exclusive from Mylène's organic estate.
Single plot of 60-year-old vines on a north-facing, wind-exposed slope called the Triangle. Ink-dark, blueberry, morello cherry. Built to age.
Trained by Lapalu and Lapierre. 3.5 hectares on blue granite in Vaux-en-Beaujolais. Whole-bunch, concrete-fermented, no additions. Juicy and chillable.
The under-the-radar Beaujolais cru. Fresh red fruits, dried flowers, crisp acidity. Organic, whole-cluster, concrete-fermented.
The most structured wine in Julien's lineup. Volcanic soils give it a darker, more serious edge — but freshness still wins. Slow-pressed over 24 hours.
Old-vine Fleurie from a winemaker who trained at Christophe Roumier's in Burgundy. Whole-cluster in concrete, aged in Roumier's retired barrels. Perfumed and silky.
High-altitude fruit from granitic soils at 400 meters. Blackberries, plums, violets. Organic, whole-cluster, pressed on an antique vertical press.
Free descent. Julien's most adventurous cuvée — same meticulous organic farming, same whole-cluster approach, extra dose of wild energy.
Biodynamic Brouilly with zero added sulfites. Whole-bunch, full-bodied for the appellation, and yes — it fills the room.
Fragrant but structured Morgon from pink granite soils. An intriguing complexity that rewards the second glass.
Shape-shifts with every sip — raspberry, white pepper, wet rocks. Light-bodied but electric with energy.
Red flowers, small berries, orange peel on a silky, stony frame. Semi-carbonic whole-bunch maceration, 16 days in concrete.
Ten months in ceramic vessels. Austere on the nose, crystalline on the palate. Eric Dubois makes wines that feel timeless.
A perpetual blend spanning 2018 to 2023, constantly evolving. Intense, deep, complex, fresh, and long.
Every grape La Franchaie grows in one bottle. A five-part field blend that captures the entire estate.
White grapes macerated on skins, then red grapes infused on those same skins. Part white, part red, entirely its own thing.
Named for a Hawaiian healing mantra. A week of whole-cluster skin-contact maceration, 15 months in barrel. Orange wine with real depth.
Vines from the 1940s on steep terraces above the river Doux. Still worked by horse and plow. Foot-crushed, amphora-aged — earns its name every vintage.
Short maceration meets barrel-and-tinaja aging. Foot-crushed whole bunches, zero additives, one year of patience. Dark fruit, earth, unexpected lift.
Named for the goddess of spring. A light red made by infusion, aged in barrels and Spanish tinajas. Bright and alive.
Biodynamic field blend from schist soils with unexpected dimensions.
Not Beaujolais — this is Anjou. Fruity and spicy with a silky palate, grown on dark schist. A savory edge sets it apart.
Partial whole-bunch maceration on schist, 12 months unfined and unfiltered. Silky tannins, precise finish, quiet complexity.
Biodynamic and Demeter-certified from the volcanic terroirs of Anjou Noir. Expressive and liberated.
No sulfites at harvest. Ripe fruit meets bracing freshness on dark schist and gneiss in Anjou Noir. Remarkable aging potential.
Aged in barrel, concrete egg, and amphora. Schist-driven minerality from one of the Loire's great appellations. Six years of evolution and counting.
Same schistous slopes and meticulous approach as the 2020 — barrel, concrete egg, amphora. A different vintage, a different story. Demeter certified.