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Cherrydale Cereal Eau-de-vie 44° – 70 cl

Cau Eden

Cherrydale is a cereal eau-de-vie with a profile that is at once precise, indulgent, and slightly wild. The nose opens with notes of toasted grain, fresh bread, and nuts, complemented by spicier and lightly smoky touches. On the palate, the texture is full without being heavy, with a beautiful, controlled warmth and a long, dry, grainy finish.

Crafted with an artisanal spirit, this eau-de-vie emphasizes the raw material and the purity of the distillation. To be enjoyed neat, at room temperature or slightly chilled, it can also accompany a low-sugar dessert, dried fruits, or an aged cheese.

Oxymore 2023

La Tribu Alonso

Oxymore 2023 is a natural white wine by Cyril Alonso, crafted in the free-spirited and experimental style of La Tribu Alonso in Marchampt, in the Beaujolais region. The estate works with an incredible diversity of ancient grape varieties and massal selections from its vineyard-conservatory, with a particular focus on biodiversity and winemaking without artifice. This type of white wine offers a highly expressive profile, centered on citrus, white fruits, flowers, and delicate herbaceous notes, with a fresh, textured, and energetic palate.

The grapes are vinified with indigenous yeasts, without oenological additives and without seeking excessive extraction, in order to preserve the purity of the fruit. It is a lively and original white wine, to be served with grilled fish, plant-based cuisine, goat cheeses, or lightly spiced dishes.

84 X 21 2023

Frédéric Cossard

84 X 21 is an exclusive cuvée created with Frédéric Cossard, the name of which alone summarizes the project: 84 for the Vaucluse, where the grapes originate, and 21 for the Côte-d'Or, where they are vinified by Frédéric Cossard. Produced from 100% Grenache, this red offers a generous yet very digestible expression of the grape variety, with notes of ripe red fruits, jammy strawberry, cherry, pepper, cumin, thyme, and mint. The palate is ample, supple, and already very accessible, with fine tannins and a beautiful freshness that perfectly balances the ripeness of the fruit.

The grapes are vinified as whole clusters in concrete vats, and the wine is then aged in concrete eggs, a choice that preserves the aromatic purity of the Grenache while refining its texture without any oak influence. With bottle aging, the cuvée gains further roundness and harmony. Serve at around 15-16°C; it pairs particularly well with grilled meats, shoulder of lamb, Mediterranean cuisine, slow-cooked dishes, or a fine charcuterie board.

Et tes yeux ont dévoré la nuit 2025

Danis dans la vigne

Et tes yeux ont dévoré la nuit is part of the free and experimental range from Danis dans la vigne, where Southwestern grape varieties are crafted with minimal intervention to let the fruit and the vintage speak for themselves. The wine offers a generous yet fresh profile, centered on red and black fruits, spices, and slight herbaceous notes, with a supple and energetic palate.

As with all the estate's cuvées, the grapes come from organically farmed vines and fermentation occurs naturally, without seeking excessive extraction. This red is particularly well-suited for sharing plates, grilled meats, charcuterie, roasted vegetables, or slow-cooked dishes.

Chant Lunaire 2025

Chant Lunaire honors Jurançon Noir, a rare grape variety from the Southwest, in a light and delicate expression. Vinified with a short maceration of about one week, it reveals a very fruity profile, with notes of cherry, blackberry, and small red berries, featuring a supple, silky, and slightly tangy palate. The low extraction helps preserve the grape's full freshness and results in a particularly fluid and luscious red.

After aging in stainless steel tanks, the wine retains beautiful tension and great aromatic purity. Serve slightly chilled, between 14 and 16°C, as an aperitif or with a charcuterie board, roasted meats, or spicy Indian cuisine. A joyful and airy vintage that reveals another facet of the Cahors vineyard.

Feel Good Savagnin 2022

Frédéric Cossard

Feel Good 2022 is a 100% Savagnin sourced from old vines approximately 50 years of age located in Saint-Agnès, in the Jura, on marly soils. Cossard offers a free-spirited and highly expressive interpretation, with a nose defined by citrus, yellow fruits, flowers, spices, and a light saline touch. The palate combines richness, freshness, and texture, with a long, energetic finish.

The grapes are hand-harvested and then undergo spontaneous fermentation using indigenous yeasts. The wine is aged for approximately 12 months in concrete eggs, without fining, without filtration, and with little to no added sulfites. Serve with fish in sauce, poultry, mushrooms, an aged Comté, or lightly spiced cuisine.

Skin Contact Rafling 2022

Frédéric Cossard

Skin Contact Rafling is a macerated interpretation of Riesling, made from grapes sourced in Alsace. Prolonged skin contact brings more substance and structure than a classic white, while retaining the energy characteristic of the varietal. The aromatic profile blends citrus, white flowers, stone fruits, and saline notes, with a textured, fresh, and slightly tannic palate.

The cuvée is vinified naturally, with spontaneous fermentation and prolonged skin maceration. It is a white wine with character, almost orange in its approach, that pairs particularly well with grilled fish, white meats, cheeses, vegetable-based cuisine, or mildly spicy Asian dishes.

Beaune Les Bressandes 2022

Frédéric Cossard

Coming from the Les Bressandes Premier Cru in Beaune, this 2022 Chardonnay reveals an ample and refined expression of the Côte de Beaune. The nose opens with yellow fruits, peach, apricot, and more exotic notes, accompanied by a floral and mineral framework. The palate is generous yet remains precise, with a lovely tension that perfectly balances the ripeness of the fruit.

Frédéric Cossard works here in his usual style: hand-harvesting, spontaneous fermentations, and minimal intervention. A gastronomic white wine, to be served around 12°C with scallops, roasted fish, poultry in a cream sauce, mushrooms, or aged cheese.

Bourgogne Blanc Bigotes 2022

Frédéric Cossard

Bigotes 2022 is a 100% Chardonnay that offers a full, taut, and mineral expression of Burgundy. The nose blends citrus, white flowers, and buttery, saline notes, while the palate is precise and structured, with a beautiful freshness on the finish.

The grapes are harvested by hand and ferment naturally with indigenous yeasts. Some sources indicate aging in qvevri for this vintage, others in barrels; I would therefore remain cautious on this specific point for the 2022. At the table, Bigotes pairs very well with seafood, fish, poultry, or cheese.

BB Bobal 2021

Partida Creus

BB Bobal 2021 is a natural red wine from Partida Creus, crafted from Bobal, a Mediterranean grape variety known for its freshness and structure. The wine offers a very lively profile, featuring red fruits, cherry, Mediterranean herbs, and spices, with a juicy, light, and slightly tannic palate.

As is always the case with Partida Creus, the grapes are worked with minimal intervention, fermented with indigenous yeasts, and without seeking excessive extraction. A free-spirited and easy-drinking red, to be served slightly chilled with charcuterie, grilled meats, roasted vegetables, or Mediterranean cuisine.

La Tour Sarazine 2020

Jean-Yves Péron

La Tour Sarazine 2020 is an iconic skin-contact white wine from Jean-Yves Péron, crafted in Savoy from Muscat Blanc à Petits Grains, with a portion of Jacquère depending on the batch. Grown on schist soils, the old vines produce a highly aromatic wine with notes of yellow fruit, candied citrus, flowers, spices, and tea. The palate is textured and full, with a slight tannic structure derived from the maceration, balanced by a beautiful mineral freshness.

The grapes are hand-harvested and undergo carbonic maceration for about 15 days, followed by spontaneous fermentation with indigenous yeasts and aging for approximately one year in 300-liter barrels. No fining, no filtration, and no added sulfur. A white wine with character to be served with spicy cuisine, grilled fish, roasted vegetables, poultry, or aged cheeses.

L’Enchanteresse 2015

La Grapperie

L’Enchanteresse 2015 is a unique Loire red made from Pineau d’Aunis, a grape variety emblematic of Renaud Guettier’s work at La Grapperie. As it evolves in the bottle, the wine develops a complex profile of raspberry, strawberry, blackberry, violet, white pepper, smoke, and earthy notes, while retaining great freshness. The palate is refined, spicy, and slender, with a delicate tannic structure and beautiful depth.

This is a wine of character, both subtle and lively, which pairs very well with roast poultry, duck, pork with mild spices, mushrooms, or aged cheeses.

Les Sardines du Chaos is a négociant cuvée by Yann Bertrand, crafted with the same high standards as the estate's wines. This Gamay offers a delicious and immediately appealing profile, driven by vibrant fruit and great freshness. It's a delightful red, crisp and easy-drinking, expressing all the finesse of natural Beaujolais.

Winemaking

Hand-harvested, spontaneous fermentation with indigenous yeasts, whole-cluster carbonic maceration, aged in vats and old barrels. Unfiltered, unfined, with little to no added sulfur.

Sourced from a parcel of old vines, over 60 years old, located on the border of Fleurie and Morgon, Dynamite 2024 reveals a deep and structured Gamay. The nose opens with blackberry, black cherry, flowers, and spices, while the palate combines intensity, finesse, and remarkable length, supported by a beautiful mineral framework.

Winemaking

Cold carbonic maceration for 20 to 25 days, without chaptalization or added sulfur. Aged for 7 to 9 months in old 225 L and 600 L barrels, then bottled unfiltered according to the lunar calendar.

Produced from the estate's oldest vines, Cuvée du Chaos is Yann Bertrand's most ambitious wine. Despite its concentration, it retains all the delicacy typical of Fleurie, with aromas of raspberry, cherry, violet, and sweet spices. An ethereal, complex, and vibrant Gamay, prioritizing elegance over power.

Winemaking

Manual harvest, cold carbonic maceration for 20 to 22 days, fermentation with indigenous yeasts, without sulfur or added yeast. Aged for 8 months in demi-muids and old barrels, then bottled without filtration and without added sulfur.

Perill Noir is undoubtedly Clos Lentiscus's most emblematic cuvée. Made exclusively from Sumoll, an ancient Catalan grape variety, this red combines great freshness with astonishing depth. The nose reveals redcurrants, sour cherry, red flowers, wild herbs, and fine spices. The palate is delicate, slightly wild, driven by a beautiful tension and a long mineral finish.

Winemaking

100% Sumoll, maceration for approximately 15 days, fermentation with indigenous yeasts then 30 months aging in French oak barrels. Natural winemaking with very little intervention.

Perill de Perills ("the danger of dangers") is a singular white wine that highlights the Xarel·lo grape. The nose combines white fruits, candied lemon, Mediterranean herbs, and a subtle smoky note. The palate is full, saline, and taut, offering beautiful depth while retaining much freshness. A wine of character, true to the identity of Clos Lentiscus.

Vinification

100% Xarel·lo, spontaneous fermentation with indigenous yeasts followed by aging in old containers to preserve the purity of the fruit and the expression of the terroir. A low-intervention wine with minimal sulfur.

Rouge 2023 is an emblematic vintage from Domaine Matassa, driven by Tom Lubbe's vision: to produce bright, digestible, and deeply vibrant wines from the South. Made primarily from very old Carignan vines grown biodynamically on the schist and clay soils of Calce, this wine expresses the unique singularity of the Matassa style: freshness where power is expected.

The nose opens with crisp red fruits, sour cherry, redcurrant, and some floral and herbaceous notes reminiscent of the garrigue. With aeration, deeper touches of sweet spices, pepper, and a slight wild dimension characteristic of the estate's natural winemaking appear. On the palate, the texture remains fluid, precise, and energetic, supported by fine tannins and a tension that lengthens the wine with great elegance. A vibrant red, very digestible and almost ethereal despite its Mediterranean roots.