Abreuver is always made with Gamay from Daniel's own vines in Bogy. Another hot vintage there has produced a wine with some fire in its belly, but with the gentle touch a la Sage, balance is still present. Pure, granitic Gamay that serves as a distinctive expression of the grape. Find out more.

Bright, zippy English sparkler with mouth-watering acidity and fresh, green notes of elderflower and orchard fruits. As its name suggests, the wine is made in the Italian 'col fondo' style - meaning to leave the sediment from the fermentation in the bottle, giving the wine texture and haze. Find out more.

Made over the same base wine you'll find in her other cuvée, Acquex, here lifted with a blend of ripe, textural Roussanne in the mix. This brings the addition of some peachy stone fruit to all the red berries of the Cinsault. As if often the case when blending white grapes with red, there is a fluid, luminous quality to the wine. Find out more.

Expressive skin-contact Viognier bursting with ripe apricots, citrus, savoury ginger spice and a balanced lick of acidity. This is Viognier a la Sage! Made using grapes from Vincent Fargier of Les Deux Terres. Find out more.

Taut, electric Chenin that ticks all the boxes when it comes to what we want from the grape. Perfectly balancing a low-key richness with a lucid clarity, this finely-tuned wine sees crystalline fruits tightly bound with a sinew-y coil of acidity that cuts with phenomenal length. Find out more.

As a broad stroke one could describe Les Aussigouins as a more amped-up sister to Faia - the production is the same, it is the qualities in the raw materials that make it unique. The fruit is opluent and richly textured, with beautiful, long acidity that points to this being a wine built to go the distance. Find out more.

Bright, fresh and endlessly energetic blend of Gamay and Pinot Noir. The Gamay comes from Daniel’s own vines in Bogy, the Pinot from Vincent Fargier of Les Deux Terres in southern Ardèche. Find out more.

100% Aligote, macerated in whole bunches, then pressed off in Arnaud's small basket press. It's got incredibly ripe fruit, balanced with a taut minerality and focus. Find out more.

An even lighter maceration that usual to counter a hot, dry vintage. Supple, elegant blend of 70 year old Mourvèdre and Grenache, fermented and aged in amphora and barrels. Seriously limited quantities on this one this year. Find out more.