Wine

100% Jacquere grown on clay and limestone. It’s alpine fresh and floral, with beautiful balanced acidity. Biodynamic.

Certified organic Chenin Blanc fermented spontaneously with native yeast in stainless steel and old Burgundian barrels. Fresh pear, stony minerality, bright acidity, lemon zest.

Gros Manseng, Petit Courbu, Petit Manseng. Dried flower and herbs (chamomile and tarragon), citrus fruits (grapefruit, lemon, bergamot) and and exotic fruit.

Certified organic Altesse. Green citrus, green apple, green grass, tender herbs, faint green pepper, white flowers all framed by a stony minerality. Finishes with bracing acidity and a creamy texture.

100% Cabernet Franc from roughly 30 year-old vines, farmed organically, and planted on sandy soil. Full-bodied, dry, and spicy.

9th generation estate dates to 1735. Mostly Pineau d’Aunis w/balance of Pinot Noir & Cabernet Franc. from 50-90 yr old vines grown on limestone slopes. Med-bodied, floral, red fruit, spicy pepper, delish dry finish. Ooh, tannins. Organic.

9th generation family estate dates to 1735. Organically farmed. Gold/pink hue, fine/creamy bubbles. Notes of peaches, flowers, & pepper followed by grapefruit & lemon. Have as aperitif, w/brunch, w/sweetly-savory dishes...it's versatile & delicious.

For when you're craving a sea breeze...dry, mineral-driven, salty, & fresh.

Classic cab franc; leafy, forest-floor, pencil shavings, flowers, crushed stones. Medium-bodied, light tannins, satisfying all around.

Certified organic, declassified Macon on clay and limestone. Zippy limestone acidity, lemon-lime on the palate, soft malo on the finish. Tension and focus–old school white Burgundy.

Cabernet Franc from 45-60 year old vines fermented in stainless steel. 2019 was a hot vintage, so this typically light wine clocks in at 14% making it ideal for steaks and grilling.