‘La Cuvée Peyre’—‘the stone wine’ in the Occitan dialect of its historic denizens—is a wine of place, of terroir. Predominantly Grenache blanc with a small percentage of Vermentino, it is farmed organically and harvested from the Bourrel family’s schist-laden Espanel vineyard in the high, windswept Agly Valley of northwest Roussillon. Fermentation is in new 220L Allier oak, followed by five months on the lees in INOX, and it is bottled without added sulfites, heightening the wine’s transparent expression. Full details

1ères soifs (premières soifs) means ‘first thirsts’. This ‘vin de soif’ is 100% organic, made with grapes hand-harvested by the Bourrel family on their old-vine Carginan parcel, Les Flamands. Grown at altitude on the far western flank of the Agly Valley in Roussillon, the combination of warm days and cool nights give the wine its fresh, bright fruit and exuberant character, while its rocky schist soils lend depth and complexity. Full details

First established in 2003, this singular Maury solera was augmented with small lots each year until 2008, then rested quietly in barrel until bottling in late 2016. 100% Grenache noir, the name ‘Rage du Soleil’ alludes to the heat of Roussillon and the enduring nature of its old vines. Oxidative, yet still primary, this deft wine boasts notes of cherry compote, spice cake and cocoa powder; tobacco leaf, bitter orange and rose pepper. With lightly drying tannins balancing the wine’s inherent richness, expect a continued graceful evolution in the bottle. Enjoy with creamy blue-veined cow’s milk cheeses, with nuts and dark chocolates. Serve slightly chilled or at cellar temperature. Full details

The Bourrel family inaugurated this solera of overripe, old-vine Macabeu grapes in 2005. Grapes are harvested by hand at 254 g/l residual sugar and, placed into the first of three barrels, are allowed to slowly ferment to dryness. Subsequent elevage in the partially-filled barrels creates an oxidative environment; bottled at an average of six years of age, the ‘Démon de Midi’ (noonday demon) takes on notes of almond, garrigue honey and leather, with a touch of salt emerging at the finish. Full details