French Wines

French Wines are renowned for their elegance, diversity, and expression of terroir. From the structured reds of Bordeaux to the delicate whites of Burgundy and Loire Valley, our curated selection brings the best of France to your glass. Perfect for special occasions or elevating everyday meals, French Wines offer something for every palate.

Discover a range of varietals including Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc, and Syrah. Each bottle reflects the unique soil, climate, and winemaking traditions of its region. Whether you prefer light and fresh whites, rich and complex reds, or sparkling Champagne, our French Wines collection delivers authenticity and quality.

• Key regions: Bordeaux, Burgundy, Loire Valley, Rhône Valley, Champagne, Alsace, Provence, Languedoc-Roussillon
• Varietals & Styles: Red: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah; White: Chardonnay, Sauvignon Blanc, Chenin Blanc, Riesling; Rosé & Sparkling
• Food pairing: Roast meats, duck confit, seafood, fresh cheeses, charcuterie, and delicate pastries.

Explore related collections:
Red Wines,
White Wines,
Champagne.

Featured bottles to try:
Château Margaux Bordeaux 2018,
Pouilly-Fuissé Chardonnay 2022,
Côte-Rôtie Syrah 2021.

Australia-wide delivery with dispatch from Brisbane.

FAQ: What makes French Wines special?

French Wines are defined by their focus on terroir, expressing the unique soil, climate, and winemaking traditions of each region. They range from delicate, crisp whites to structured, age-worthy reds and world-class sparkling wines.

FAQ: How should I serve and store French Wines?

Serve whites chilled (8–12°C), reds slightly below room temperature (14–18°C), and sparkling well-chilled (6–10°C). Store unopened bottles in a cool, dark place with consistent temperature; opened bottles last 2–5 days in the fridge, depending on style.

FAQ: What foods pair best with French Wines?

French Wines pair beautifully with a variety of dishes: Bordeaux reds with lamb or beef, Burgundy Pinot Noir with roast chicken or duck, Loire whites with seafood, and Champagne with oysters, light canapés, or celebratory desserts.