A curated catalog of estate rosés, age-worthy reds, and small-batch lavender apothecary, gathered from sun-soaked hillsides between Aix-en-Provence and the Luberon.
Each item is hand-selected from a single estate or distillery, traced from soil to cellar. Filter by category to find your late-afternoon pour or your evening wind-down.
A pale salmon rosé from Grenache and Syrah, pressed within hours of harvest. Bright, saline, with whispers of white peach and garrigue herbs.
A deeper, sunset-hued rosé from old-vine Mourvèdre. Fermented in old oak, it carries notes of dried apricot, lavender honey, and a long mineral finish.
A classic Mourvèdre-led Bandol with 18 months in French oak. Concentrated blackberry, leather, garrigue thyme, and a finish of graphite and earth.
Grenache-dominant with Syrah and Mourvèdre, grown on the Dentelles de Montmirail slopes. Cassis, cracked pepper, and a savory, almost meaty mid-palate.
Cold-pressed and steam-distilled from July-harvested lavandin Grosso. A grassy, herbal aroma for diffusers, linen sprays, and quiet evenings.
Triple-milled the old-fashioned way, scented with honey from the Luberon and a whisper of fine lavender. Rich, gentle, and unmistakably Provençal.
We work directly with 14 family-run estates across Provence, cutting out distributors so the winemaker, the lavender grower, and your table are separated by just one careful shipment.
Every bottle is single-estate, fermented and bottled on the property where the grapes were picked.
Native yeasts, minimal sulfur, no fining agents. We taste every vintage before it ships.
Sourced from 14 multi-generational estates between Aix, Bandol, the Luberon, and the Mont Ventoux foothills.
Every product links to a region page, a recommended village, and a season to visit the source.
Quick pairings from the locals: a glass, a plate, a small ritual. These are the small things that turn a Tuesday into a memory of the Luberon.
Chill to 10°C, pour into a stemmed glass with tapenade, anchoïade, and fresh baguette. Add a few olives and a sun-warmed terrace.
Open the Bandol an hour before serving. Decant gently, pair with slow-cooked beef, carrots, and a glass of red from the same village.
Three drops of essential oil on a warm washcloth. Soft candlelight. The honey soap at the basin. Done — you are in Provence.
Whole roasted lamb, rosemary from the garden, Gigondas poured into a carafe. Open the windows. The mistral does the rest.
Two regular readers on how a bottle from Provence became the anchor of their year — and why they keep ordering from the catalog each July.
We visited Domaine Saint-Estève two summers ago on a recommendation from the regions guide. The rosé was so unlike the supermarket bottles we'd been buying — proper, almost gastronomic. Now we order a case every spring, and our Sunday lunches have never been the same.
As a sommelier, I'm skeptical of curated wine clubs. This one earned me. The Bandol is a serious wine, the lavender oil is the real, grassy article from a single distillery, and the catalog reads like a thoughtful little magazine. I recommend it to my clients constantly.
The catalog is one half of the story. The other half is a long lunch under a plane tree in Lourmarin. Let our travel guide help you meet the people who made your bottle.
Open the Travel Guide