- Free in CA on $129+ orders. Otherwise $2.99/bottle, minimum $10 (higher rates apply to AK and HI).
- We do not ship spirits and beers outside of CA
- We presently do not ship to: AL (except to state stores), AR, IL, IA, KY, MI, MS, MT, LA, NV, NH, ND, PA, TN, TX, UT, and VA.
- We ship in foam and hold during extreme weather.
- Learn more about Shipping.
- 10% off any mixed case
- Doesn't apply to spirits or items marked NET
- Return corked bottles if they are less than 10 years old
- Return any bottle that have been improperly stored
- Returns must be made within 60 days of purchase
- Read the full details of our Return Policy.
- Wine is stored in our refrigerated store cellar.
- Some fine and rare wine is displayed in our physical store in Eurocaves.
- Current vintages are sourced from authorized importers or dealers in Europe.
- All wine transported across the ocean in refrigerated boats.
- Older vintages may be srouced from private clients where we are confident of correct storage conditions.
- Read our Safe Shopping Guarantee.
Domaine Monier-Perréol is a partnership between two producers whose love of the land is immediately apparent in the glass, a quality has earned them this revered designation.Both Jean-Pierre Monier and Philippe Perréol can be described as easy-going, cheerful and grateful a vignerons who, despite their lack of material wealth, abound with intangible affluence. Both winemakers had been selling their fruit to the local co-op. Monier got wise that his fruit was a cut above the rest in 2001 and started making his own wine. In 2008 Perréol joined him and started making wine in Monier’s cellar.As long-time friends with identical philosophies in the vineyard and in the cellar, the partnership was meant to be. With 40 acres a piece, both certified biodynamic, they now make wines labeled as Domaine Monier-Perréol, Domaine Monier and Domaine Perréol depending on the cuvée.In the cellar their primary goal is to maintain freshness. They avoid greenness by managing stem inclusion. They de-stem all their fruit before crushing and then add the stems they deem rip back in. Fermentation is in open-top cement tanks with indigenous yeasts. Sulfur use is minimal to maintain that lively spark in the wine. Simplicity is sometimes the only way to reveal true beauty.