A notorious wine with a cult following and a highly distinctive bottle. This is Cabernet Franc at its brightest, freshest and crunchiest. Juicy, vegetal and with a herbal perfume - prime red chiller material. Find out more.

In addition to his Bourgueil, Clos de Pavée, Pierre has now branched out to make a second wine - another very tasty take on Cabernet Franc, this time geared up for easy drinking and quaffing at the bistro table. Find out more.

Grolleau from a parcel of fifty year old vines surrounded by forest and planted over loam that has never been subjected to chemical farming. Bottled young and brimming with energy, this cooler vintage has produced a lively wine that pairs berries, earth and a gentle funk to brilliant effect. Find out more.

Zippy, fresh, summer staple! A rosé made from 100% Gamay, direct pressed and rested in vat for 6 months. On the palate the wine bursts with crunchy red fruits with a light herbaceous edge. Find out more.

Simple, thirst-quenching rosé made from the same base wine as his La Bulle pet-nat, a direct press of Gamay and Côt. It's a straightforward vinification, similarly completed in steel only and then bottled young. The style is less fruit-forward, more lean and savoury - little red fruits sit below a more prominent saline minerality. With a good chill this is one of those no-brainer pours for those moments when more is more. Find out more.