The wines your wine guy doesn't have access to
SINGLE BOTTLES: $50 | MEMBERS: $40/BOTTLE + EARLY ACCESS
just landed
BEAUJOLAIS
JOIN THE CLUB FOR ACCCESS
These bottles don't exist in stores. Most never leave their region
A few thousand bottles made per year, sold locally or at the vineyard, and that's it.
I Import micro-production wines from European winemakers the industry doesn't know what to do with. Career-switchers. Family farmers bottling their own grapes for the first time. Those who ditched the AOC to make the wine they believed in.
If you respect people who take risks to build something real, these are your wines. Think: what Michelin restaurants serve, but you'll never find in stores.
SINGLE BOTTLES: $50 | MEMBERS: $40/BOTTLE + EARLY ACCESS
HOW THIS WORKS
No subscription. No commitment. Just wine worth drinking.
HOW THIS WORKS
Six allocations a year. Twenty-five members. That's the whole model.
STEP 1: Get on the waitlist
Membership is capped at 25 founding members. When a spot opens, it goes to the top of the list. No algorithm, no lottery — I know everyone's name.
STEP 2: I find the wine
I reverse-engineer Michelin wine lists to find the producers behind them — one-person vineyards, career-switchers, people making 200 cases of something nobody asked for. Then I go meet them. If the wine's great and the story's real, I bring it back. Most of these bottles have never left their region. Some have never left the farm.
STEP 3: Your allocation opens
Six times a year, members get first access — a 72-hour window before anything releases. Every bottle is $40, whether it cost me a little or a lot. You're paying for access, not markup.
STEP 4: Claim it or release it
Skip a drop if it's not your thing. But your bottles don't wait around — unclaimed allocations go to the waitlist. When a drop's gone, it's gone. There is no restock. There is no "back in stock" email. That's not a marketing tactic; there are literally no more bottles.
It's like a souvenir from a trip you didn't take.
WHO THE HELL IS BEHIND THIS?
I'M A FOOD SCIENTIST WHO GOT TIRED OF LAB COATS AND SPREADSHEETS.
I HUNT DOWN WINEMAKERS WHO WALKED AWAY FROM THEIR CAREERS TO MAKE 200 CASES OF SOMETHING NOBODY ASKED FOR. WINES THAT TASTE LIKE THE PLACE THEY'RE FROM AND THE PEOPLE WHO MADE THEM.
NO MIDDLEMEN. NO BULLSHIT.
Read the full story → ABOUT