Maison Q
Provence
I built my life in restaurants. They shaped who I am, how I understand hospitality, and how I experience community. Simply put: without restaurants, we are nothing. They are the lifeblood of our culture and the places where we truly connect. I created Maison Q for my son, Quincy, because I do not want him to grow up in a world without that magic.
To honor that idea, I needed a wine that belonged exactly there. While traveling through Provence, I tasted with a small, under-the-radar producer located in a village entirely dedicated to organic farming. The rosé they were producing wasn't the mass-market, overly polished style we see so often today. It was honest, vibrant, and incredibly pure—exactly the kind of wine that sings when the weather warms up and the food hits the table.
We partnered to bring this specific expression of Provence to the States under the Maison Q label, but with one absolute, non-negotiable rule: Maison Q is for restaurants only.
I want people to go out to eat. I want you to sit in a great dining room, engage with the wine list, order the dishes the chef is passionate about, and drink really wonderful wine that you can’t just pick up anywhere. The art of a great by-the-glass program is something the industry has gotten too far away from, and it is incredibly special to be able to help bring that back.
Maison Q is purposely kept small, with a total production of only 1,000 to 2,000 cases. We don't overcomplicate the winemaking or the story. It is a classic, beautifully crafted, organic Provence rosé born from a great terroir and meant to be consumed exactly where it belongs: out in the world, over a great meal, with people you care about.
Terroir & Winemaking
The fruit is sourced from vines situated along the banks of the Argens River. Here, the vines experience the full intensity of the Provençal sun during the day, followed by a dramatic cooling effect from the river at night. This diurnal shift is essential, preserving the grapes' high-toned acidity. The vineyards of Grenache and Cinsault have been organically farmed since the early 1990s, with immense attention paid to the viticulture. Too often, farming is an afterthought in this region, but if we are going to offer a Provence rosé, it must reflect the ethos of our entire portfolio.
In the cellar, the fruit undergoes a short maceration of a few hours to extract its brilliant pale color, followed by a very slow, gentle pneumatic pressing. This preserves the purity of the fruit while building the essential texture in the glass that all great rosés require. Finally, fermentation is kept at low temperatures to lock in the wine's natural acidity, tension, and freshness.
