Maxime’s blanc blends Grenache Gris, Grenache Blanc, and Carignan Gris fermented in large foudres for a stimulating, toasty, tightly coiled southern white you can drink now and over the next five years. The fleshy finish, like fresh fruits ground in a stone mortar, is a gratifying reminder he bottles without filtering.

Old Carignan, Grenache, and Cinsault make up Rozeta, a mid-weight cuvée with the radiant fruit and mineral grain of great cru Beaujolais. Maxime’s use of whole-cluster fermentation results in savory, floral aromatics and a buoyant, lifted structure. It has real depth, but can also be chilled down and quaffed effortlessly.

Fans will recognize Maxime Magnon’s delicate touch in his newest cuvée—a blend of equal parts Grenache Blanc and lively Bourboulenc. For the uninitiated, Maxime is a master in translating his rugged terrain into velvety smooth wines that profoundly reflect their terroirs. L’Estrade is no exception. The imprint of the sun-kissed landscape of the Languedoc is clear, with aromas of honeysuckle and lime zest. But so too is Maxime’s use of oak foudre for both vinification and aging; on the palate, notes of ripe pear and fennel seed give way to an elegant, mouthwatering structure. A perfect pairing for grilled tuna or a rich stew, this blanc would accompany a contemplative afternoon equally well.

My father’s second book is titled Inspiring Thirst. I never fully understood this title until I had the chance to taste certain wines, and La Démarrante is one of those wines that truly inspires thirst vintage after vintage. It is what happens when the Languedoc meets the Beaujolais: old Carignan and Cinsault fermented by carbonic maceration to make something light, fresh, and delicious. I like it slightly chilled and my glass well filled.

Deep in the Hautes-Corbières, a wildly hilly region of the Languedoc midway between Narbonne and Perpignan, a young Maxime Magnon stumbled upon a treasure: ancient vineyard parcels in steep, rocky soils destined to be abandoned, as local farmers were unwilling to break their backs to eke out tiny yields of wine that would ultimately get lost in the town co-op’s generic blend. Maxime seized the opportunity and bought the vineyards, immediately going organic. Today, Campagnès is his greatest red, a century-old field blend of mostly Carignan that is fermented whole-cluster and bottled unfiltered with very little sulfur. He counts Allemand, Barral, and Lapierre among his strongest influences, and it shows—this drinks like great cru Beaujolais infused with southern soul.