BONDLE began couple of years ago when founder Duyen Ha left New York City to attend culinary school in Paris.

When it started

Grown, harvested, vinified, bottled and labeled in France.

Each wine in our highly curated collection is made by an experienced winemaker with the utmost respect for its terroir. We’ve carefully selected partner winemakers (whittled down from more than 100+ French vineyards) who share our passion for wine, food and hospitality.

So what sets us apart?

Founding Team

Duyen Ha


Now based in Los Angeles, Duyen attended Ferrandi culinary school, graduating top of her class before working at heralded culinary institutions— such as Arpège***, Mirazur*** and Frenchie*— before developing the idea for BONDLE, while in Paris’s lockdown. Duyen was raised in New York and had previous experience at Marlow & Sons, Google, and the Obama campaign.

Virginie Bonnet


Virginie is born and raised on her family’s vineyard in Aix-En-Provence, she attended Ecole Hôtelière de Tain L’Hermitage in the Rhône Valley to become a sommelier. She speaks French and English and is an avid horse rider. She worked as a sommelier at Restaurant Christophe Bacquié*** - Le Castellet, Lameloise ***, Le Clos des Sens*** and Frenchie*.