Discover the Exceptional

Join us as we unearth the extraordinary, traversing the landscapes of tradition and innovation. From the hills of Burgundy to the rugged terrains of Oaxaca, our work honors the dedication of these artisans.

Our mission is one of reverence for tradition and a dedication to storytelling. As ambassadors of these timeless legacies, we bridge the gap between past and present, ensuring that every sip is imbued with history and passion. By championing family producers and lesser-known gems, we redefine the narrative of luxury, making it accessible to all while elevating vintners who steward the land for generations to come.

Featured Wines

Weingut Weixelbaum

Riesling Ried Heiligenstein

DAC Kamptal Erste Lage ÖTW

Vigne Del Malina

Chardonnay

IGT Venezia Giulia

Domaine du Colombier

AOC Hermitage

Our Portfolio

Mercenaires

Mark Huddleston

Co-Founder

Laurent Michit

Co-Founder

Kamil Kroczewski

Office Manager

Kristin Morgan, WSET DWS, CMS

Key Accounts Manager
Orange County

Nicole Mparmperis, WSET III

Key Account Manager
West Los Angeles

Vicky Abdallah, CMS CS

Key Account Manager
Greater Los Angeles

Rafael Peterson, CMS CS

Key Account Manager
San Diego & Palm Springs

Olivier Foucault, WSET III

Key Account Manager
San Francisco North & South Bay

Stephanie Mitchell, DipWSET, CSW

Key Account Manager
East Bay & Napa Valley

Shout Outs

“We love that H. Mercer cares about us, the retailer. That is why we support them. The quality and service value.”

Joseph Chan

Vendome Toluca Lake

“I am always blown away by the quality of wines and the knowledge of the team at H. Mercer. One of the best books in town, hands down.”

Daniel Mason

Lugano Privé

“I enjoy working with the team at Mercer Imports. As a retailer, I find the quality of their wines is consistently excellent and our customers discover new favorites and return for them time and time again.
This coupled with pricing which is more than fair makes these wines compelling buys.
The cherry on top is their service which is responsive, professional and top notch in all ways!”

Gary Faust

Hi Time Wine Cellars

“H. Mercer is one of my favorite vendors to work with because their wines & spirits are thoughtfully sourced and assist in making our beverage selections unique! They are also very easy to work with and always communicative.”

Marianna Caldwell

Cassia, Santa Monica

“I cannot say enough good things about our experience with H. Mercer. Whether I am looking for the perfect seasonal BTG or scouting prestige allocations, I can always count on their selections to be an outstanding complement to my wine list. We have worked very closely with Rafael and Laurent for many years; and with their product knowledge, responsiveness, and genuine passion, that will not be changing anytime soon. I would confidently recommend H. Mercer to anyone who takes their wine program seriously.”

Charles Bauer

Workshop Kitchen & Bar, Palm Springs

“My relationship with the H. Mercer team has grown into something truly special over the last decade. The portfolio is thoughtfully curated with passionate and responsible producers, many of which are family owned. I am always proud to share and represent such beautiful wines and the stories behind them.”

Ali Coyle

Fable & Spirit and Wineworks For Everyone

Follow Along

  • Straight from the vineyard! đŸ‡đŸ„‚ We’re visiting Paul Froissart at @champagne_lafalise_froissart , where he takes us to Parcel 045, the very plot behind the 045 cuvĂ©e. The best way to understand a Champagne? Start right where the grapes grow! #lafalisefroissart #champagne #hmercerimports #parkerwolfimports
  • A year under the sun. At @mas_amiel , 60L glass demi-johns are placed outdoors for an entire year, exposed to UV, temperature changes, moonlight, and the Tramontane winds. This slow oxidative aging creates the distinctive rancio aromas and deep colour of their oxidative wines. đŸ€« 1,000 demi-johns. One very unusual technique. Same sun. Same demi-johns. Decades apart. This old photograph shows the technique that has been part of Mas Amiel’s identity for generations. Today, the tradition continues: wine aged outdoors in glass before its long journey in oak. Heritage, still very much alive. A different vessel, a different expression. Mas Amiel also uses terracotta amphoras during Ă©levage, helping preserve freshness, purity, and delicacy while allowing the fruit and terroir to shine. Sometimes, the vessel makes all the difference! For Mas Amiel’s dry whites, Ă©levage happens in oak đŸ·đŸȘ” The wines mature in oak demi-muids and foudres, developing texture and complexity while preserving their freshness and character. Some barrels have seen more vintages than most of us đŸ«Ł In Mas Amiel’s old cellar, wines continue their journey in enormous oak casks, some more than a century old. Some oxidative wines spend 20, 30, even 40 years here. At Mas Amiel, time is part of the winemaking.
  • 150 hectares. 130 parcels. And no two are quite the same. 🍇 At @mas_amiel ,the vineyard is a patchwork of different soils, exposures, and landscapes, each bringing something different to the wines. Some parcels date back more than a century. Sainte EugĂ©nie was planted in 1900, while Cabirou dates back to 1949. Grenache and Lladoner Pelut thrive on granite, while Carignan finds its place in calcium-rich schist. This incredible diversity is at the heart of Mas Amiel’s identity. It allows the team to work parcel by parcel, understanding what each site can bring before deciding how the grapes will come together in the cellar. Stay tuned for part 3 about Mas Amiel, where we’ll be sharing their very unique glass demijohns used to age their very special cuvĂ©es. 👀 #hmercerimports #masamiel #maury #maurysec cotesduroussillon
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Straight from the vineyard! đŸ‡đŸ„‚ We’re visiting Paul Froissart at @champagne_lafalise_froissart , where he takes us to Parcel 045, the very plot behind the 045 cuvĂ©e. The best way to understand a Champagne? Start right where the grapes grow! #lafalisefroissart #champagne #hmercerimports #parkerwolfimports
4 hours ago
View on Instagram |
1/3
A year under the sun. At @mas_amiel , 60L glass demi-johns are placed outdoors for an entire year, exposed to UV, temperature changes, moonlight, and the Tramontane winds. This slow oxidative aging creates the distinctive rancio aromas and deep colour of their oxidative wines. đŸ€« 1,000 demi-johns. One very unusual technique. Same sun. Same demi-johns. Decades apart. This old photograph shows the technique that has been part of Mas Amiel’s identity for generations. Today, the tradition continues: wine aged outdoors in glass before its long journey in oak. Heritage, still very much alive. A different vessel, a different expression. Mas Amiel also uses terracotta amphoras during Ă©levage, helping preserve freshness, purity, and delicacy while allowing the fruit and terroir to shine. Sometimes, the vessel makes all the difference! For Mas Amiel’s dry whites, Ă©levage happens in oak đŸ·đŸȘ” The wines mature in oak demi-muids and foudres, developing texture and complexity while preserving their freshness and character. Some barrels have seen more vintages than most of us đŸ«Ł In Mas Amiel’s old cellar, wines continue their journey in enormous oak casks, some more than a century old. Some oxidative wines spend 20, 30, even 40 years here. At Mas Amiel, time is part of the winemaking.
A year under the sun. At @mas_amiel , 60L glass demi-johns are placed outdoors for an entire year, exposed to UV, temperature changes, moonlight, and the Tramontane winds. This slow oxidative aging creates the distinctive rancio aromas and deep colour of their oxidative wines. đŸ€« 1,000 demi-johns. One very unusual technique. Same sun. Same demi-johns. Decades apart. This old photograph shows the technique that has been part of Mas Amiel’s identity for generations. Today, the tradition continues: wine aged outdoors in glass before its long journey in oak. Heritage, still very much alive. A different vessel, a different expression. Mas Amiel also uses terracotta amphoras during Ă©levage, helping preserve freshness, purity, and delicacy while allowing the fruit and terroir to shine. Sometimes, the vessel makes all the difference! For Mas Amiel’s dry whites, Ă©levage happens in oak đŸ·đŸȘ” The wines mature in oak demi-muids and foudres, developing texture and complexity while preserving their freshness and character. Some barrels have seen more vintages than most of us đŸ«Ł In Mas Amiel’s old cellar, wines continue their journey in enormous oak casks, some more than a century old. Some oxidative wines spend 20, 30, even 40 years here. At Mas Amiel, time is part of the winemaking.
A year under the sun. At @mas_amiel , 60L glass demi-johns are placed outdoors for an entire year, exposed to UV, temperature changes, moonlight, and the Tramontane winds. This slow oxidative aging creates the distinctive rancio aromas and deep colour of their oxidative wines. đŸ€« 1,000 demi-johns. One very unusual technique. Same sun. Same demi-johns. Decades apart. This old photograph shows the technique that has been part of Mas Amiel’s identity for generations. Today, the tradition continues: wine aged outdoors in glass before its long journey in oak. Heritage, still very much alive. A different vessel, a different expression. Mas Amiel also uses terracotta amphoras during Ă©levage, helping preserve freshness, purity, and delicacy while allowing the fruit and terroir to shine. Sometimes, the vessel makes all the difference! For Mas Amiel’s dry whites, Ă©levage happens in oak đŸ·đŸȘ” The wines mature in oak demi-muids and foudres, developing texture and complexity while preserving their freshness and character. Some barrels have seen more vintages than most of us đŸ«Ł In Mas Amiel’s old cellar, wines continue their journey in enormous oak casks, some more than a century old. Some oxidative wines spend 20, 30, even 40 years here. At Mas Amiel, time is part of the winemaking.
A year under the sun. At @mas_amiel , 60L glass demi-johns are placed outdoors for an entire year, exposed to UV, temperature changes, moonlight, and the Tramontane winds. This slow oxidative aging creates the distinctive rancio aromas and deep colour of their oxidative wines. đŸ€« 1,000 demi-johns. One very unusual technique. Same sun. Same demi-johns. Decades apart. This old photograph shows the technique that has been part of Mas Amiel’s identity for generations. Today, the tradition continues: wine aged outdoors in glass before its long journey in oak. Heritage, still very much alive. A different vessel, a different expression. Mas Amiel also uses terracotta amphoras during Ă©levage, helping preserve freshness, purity, and delicacy while allowing the fruit and terroir to shine. Sometimes, the vessel makes all the difference! For Mas Amiel’s dry whites, Ă©levage happens in oak đŸ·đŸȘ” The wines mature in oak demi-muids and foudres, developing texture and complexity while preserving their freshness and character. Some barrels have seen more vintages than most of us đŸ«Ł In Mas Amiel’s old cellar, wines continue their journey in enormous oak casks, some more than a century old. Some oxidative wines spend 20, 30, even 40 years here. At Mas Amiel, time is part of the winemaking.
A year under the sun. At @mas_amiel , 60L glass demi-johns are placed outdoors for an entire year, exposed to UV, temperature changes, moonlight, and the Tramontane winds. This slow oxidative aging creates the distinctive rancio aromas and deep colour of their oxidative wines. đŸ€« 1,000 demi-johns. One very unusual technique. Same sun. Same demi-johns. Decades apart. This old photograph shows the technique that has been part of Mas Amiel’s identity for generations. Today, the tradition continues: wine aged outdoors in glass before its long journey in oak. Heritage, still very much alive. A different vessel, a different expression. Mas Amiel also uses terracotta amphoras during Ă©levage, helping preserve freshness, purity, and delicacy while allowing the fruit and terroir to shine. Sometimes, the vessel makes all the difference! For Mas Amiel’s dry whites, Ă©levage happens in oak đŸ·đŸȘ” The wines mature in oak demi-muids and foudres, developing texture and complexity while preserving their freshness and character. Some barrels have seen more vintages than most of us đŸ«Ł In Mas Amiel’s old cellar, wines continue their journey in enormous oak casks, some more than a century old. Some oxidative wines spend 20, 30, even 40 years here. At Mas Amiel, time is part of the winemaking.
@hmercerimports
@hmercerimports
•
Follow
A year under the sun. At @mas_amiel , 60L glass demi-johns are placed outdoors for an entire year, exposed to UV, temperature changes, moonlight, and the Tramontane winds. This slow oxidative aging creates the distinctive rancio aromas and deep colour of their oxidative wines. đŸ€« 1,000 demi-johns. One very unusual technique. Same sun. Same demi-johns. Decades apart. This old photograph shows the technique that has been part of Mas Amiel’s identity for generations. Today, the tradition continues: wine aged outdoors in glass before its long journey in oak. Heritage, still very much alive. A different vessel, a different expression. Mas Amiel also uses terracotta amphoras during Ă©levage, helping preserve freshness, purity, and delicacy while allowing the fruit and terroir to shine. Sometimes, the vessel makes all the difference! For Mas Amiel’s dry whites, Ă©levage happens in oak đŸ·đŸȘ” The wines mature in oak demi-muids and foudres, developing texture and complexity while preserving their freshness and character. Some barrels have seen more vintages than most of us đŸ«Ł In Mas Amiel’s old cellar, wines continue their journey in enormous oak casks, some more than a century old. Some oxidative wines spend 20, 30, even 40 years here. At Mas Amiel, time is part of the winemaking.
1 month ago
View on Instagram |
2/3
150 hectares. 130 parcels. And no two are quite the same. 🍇 At @mas_amiel ,the vineyard is a patchwork of different soils, exposures, and landscapes, each bringing something different to the wines. Some parcels date back more than a century. Sainte EugĂ©nie was planted in 1900, while Cabirou dates back to 1949. Grenache and Lladoner Pelut thrive on granite, while Carignan finds its place in calcium-rich schist. This incredible diversity is at the heart of Mas Amiel’s identity. It allows the team to work parcel by parcel, understanding what each site can bring before deciding how the grapes will come together in the cellar. Stay tuned for part 3 about Mas Amiel, where we’ll be sharing their very unique glass demijohns used to age their very special cuvĂ©es. 👀 #hmercerimports #masamiel #maury #maurysec cotesduroussillon
150 hectares. 130 parcels. And no two are quite the same. 🍇 At @mas_amiel ,the vineyard is a patchwork of different soils, exposures, and landscapes, each bringing something different to the wines. Some parcels date back more than a century. Sainte EugĂ©nie was planted in 1900, while Cabirou dates back to 1949. Grenache and Lladoner Pelut thrive on granite, while Carignan finds its place in calcium-rich schist. This incredible diversity is at the heart of Mas Amiel’s identity. It allows the team to work parcel by parcel, understanding what each site can bring before deciding how the grapes will come together in the cellar. Stay tuned for part 3 about Mas Amiel, where we’ll be sharing their very unique glass demijohns used to age their very special cuvĂ©es. 👀 #hmercerimports #masamiel #maury #maurysec cotesduroussillon
150 hectares. 130 parcels. And no two are quite the same. 🍇 At @mas_amiel ,the vineyard is a patchwork of different soils, exposures, and landscapes, each bringing something different to the wines. Some parcels date back more than a century. Sainte EugĂ©nie was planted in 1900, while Cabirou dates back to 1949. Grenache and Lladoner Pelut thrive on granite, while Carignan finds its place in calcium-rich schist. This incredible diversity is at the heart of Mas Amiel’s identity. It allows the team to work parcel by parcel, understanding what each site can bring before deciding how the grapes will come together in the cellar. Stay tuned for part 3 about Mas Amiel, where we’ll be sharing their very unique glass demijohns used to age their very special cuvĂ©es. 👀 #hmercerimports #masamiel #maury #maurysec cotesduroussillon
@hmercerimports
@hmercerimports
•
Follow
150 hectares. 130 parcels. And no two are quite the same. 🍇 At @mas_amiel ,the vineyard is a patchwork of different soils, exposures, and landscapes, each bringing something different to the wines. Some parcels date back more than a century. Sainte EugĂ©nie was planted in 1900, while Cabirou dates back to 1949. Grenache and Lladoner Pelut thrive on granite, while Carignan finds its place in calcium-rich schist. This incredible diversity is at the heart of Mas Amiel’s identity. It allows the team to work parcel by parcel, understanding what each site can bring before deciding how the grapes will come together in the cellar. Stay tuned for part 3 about Mas Amiel, where we’ll be sharing their very unique glass demijohns used to age their very special cuvĂ©es. 👀 #hmercerimports #masamiel #maury #maurysec cotesduroussillon
1 month ago
View on Instagram |
3/3