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L'Enchanteresse Red 2022

La Grapperie

L'Enchanteresse, by its name, sets the bar very high and has nothing to be ashamed of, and for good reason: it's an organic (Ecocert) and natural red wine from the Coteaux du Loir, 100% Pineau d'Aunis and classified as a Vin de France. It is produced by Renaud Guettier of La Grapperie without chemical additives or added sulfites.

Vinification

It is on a terroir of flint clay on limestone, at an altitude of 100 meters, that the fifty-year-old Pineau d'Aunis vines grow, pruned in a goblet shape, from which the aptly named L'Enchanteresse is produced. The Pineau d'Aunis is harvested at full maturity, sorted and then macerated for four weeks in truncated oak vats with punching down by foot. Fermentation takes place naturally using indigenous yeasts, without any oenological additives in order to preserve the purity of the grapes and the expression of the vintage and the soil. All work on the musts and wines is done by gravity. L'Enchanteresse is aged for thirty-six months on lees, without racking or stirring, in demi-muids in cellars dug into the tuffeau stone. Bottled without filtration or the addition of sulfites.

Tasting

A very intense nose of black fruits extends into a beautiful volume in the mouth, very velvety and fruity, and the length leaves one thinking. Renaud Guettier did not name it L’Enchanteresse for nothing. A cuvée of old vines, this Pineau d’Aunis has excellent aging potential. You will open it alongside red meat, a stew, calf’s head in turtle sauce, or fish matelotes in red wine. He will also appreciate charcuterie, cured meats, and roast lamb.

Learn more about Renaud Guettier and La Grapperie

In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.

The estate

Renaud's 60 hectares of hillside vines are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint, or sand. The grape varieties are the two traditionally authorized varieties in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay, and Grolleau. Some vines are more than a hundred years old.

In the vineyard and the winery

The entire estate is organically cultivated. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended, and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then put into barrels with complete malolactic fermentation, for at least eighteen months, including malolactic fermentation, and sometimes up to thirty-six months.

Ambre Dissolved Red 2023

La Tribu Alonso
Ambre Dissolved is an organic and natural red wine without added sulfites, made in Beaujolais by Cyril Alonso. It is a 100% Gamay grape made from several varieties of this grape and classified as a Vin de France. Its name alludes to the soft clocks painted by Salvador Dalí in his painting Persistence of Memory. According to Dalí, purple is the most harmonious of colors: it is also the color of Ambre Dissolved. A discreet allusion to the surrealist painter appears on the label.

Vinification
The Gamays from which Ambre Dissolve is made, grown organically, grow on a 3-are plot on granite soil with wild grass, in agroforestry and without plowing. Pruned in goblet form, they are four varieties of Gamay teinturiers (i.e., Gamays with black skin and red juice, giving a great density of color to the wine): Gamay de Bouze, Gamay de Troye, Gamay de Fréaux and Gamay de Chaudenay. Harvested by hand, the grapes undergo a five-day semicarbonic maceration, without a starter culture, and ferment with indigenous yeasts. Alcoholic and malolactic fermentations follow one another in fiberglass vats. No additives are added, no sulfites at bottling.

Tasting
Despite a short vatting period, Ambre Dissolved is a very sanguine, mineral, ferrous, slightly earthy and very rustic wine. The color is intense, the nose is spicy, the palate offers a beautiful texture. A very pure, balanced wine, offering a beautiful balance between fruit and minerality. To be paired imperatively with red meats: roasted, grilled, pan-fried, braised or cured. It is a beef wine. It will also appreciate Lyonnaise charcuterie and all regional dishes.

Learn more about the Alonso Tribe
This tribal name refers to Cyril Alonso, winemaker, his wife, naturopath, and their family. They take care, using organic farming methods, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of the Beaujolais Vert region. This two-and-a-half-hectare ampel library, which has existed since 1952, contained forty grape varieties. It currently contains one hundred and forty. This unique location gives the Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape variety family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.

A biotope classified in 2008
The estate enjoys a unique ecological location: the house and the vineyard are surrounded by untouched forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, both in the vineyard and in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the winemaking process.

The wines
Cuvées of co-plantation (and for good reason), the wines of the Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, made with great care, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The vatting periods are short, to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

Pause Rouge 2020

Les Chais du Port de la Lune
Pause is an organic and natural red wine vinified in Bordeaux by the Chais du Port de la Lune, a merchant winery. Like all of this estate's vintages, it is a blend whose name refers to a musical theme. Pause is classified as a Vin de France. A relatively old vintage, this is a rare cuvée, as it comes from a small yield.

Vinification
Pause, from the Chais du Port de la Lune, is a blend of Carignan from Limoux, Gamay from Beaujolais (Côtes-de-Brouilly) and Syrah from the Hautes Corbières.

Tasting
Freshness and liveliness characterize this natural red wine. It is balanced, digestible, fruity, powerful and intense. Robust and concentrated, it will keep for several years. It will go well with red meats, charcuterie, cured meats, and will be admirable as an aperitif.

Learn more about the Chais du Port de la Lune
Under this poetic name hides a wine merchant house run by two oenologist partners, Laurent and Annica. The winemaking and aging cellars are located in the same place, in Bacalan, a northern district of Bordeaux that has undergone massive renovation in recent years, including the construction of the Cité internationale du Vin.

All the terroirs of France
Bordeaux, of course, but also Frontonnais, Anjou, Beaujolais… The grapes come from everywhere, harvested from partner winegrowers working organically. They are transported to Bordeaux to be vinified and aged. This gives rise to atypical blends and varied vintages, each of which is a discovery.

Organic, artisanal and urban wine
All the grapes are organic, the winemaking methods are gentle and natural (adding inputs in small quantities and as a last resort), often natural (no addition of sulfites). Crushing is done by foot and pressing in a vertical press. Fine craftsmanship for pure and honest wines, as representative of their winegrowers and their terroirs as of an innovative approach in the ancient city of wine.

Dolce et Cabanon Rosé 2023

La Tribu Alonso
Dolce et Cabanon is an organic and natural rosé/red wine from Beaujolais, vinified without additives by Cyril Alonso in Marchampt and classified as a Vin de France. Like all of this winemaker's creations, it is a highly original wine, produced from his Conservatoire des vignes anciennes in the Rhône-Alpes region.

Vinification
Among Cyril Alonso's 140 grape varieties is Muscat Bleu, a cross between Muscat Garnier and dark blue skin. Each year, this grape variety is included in the blend of the Art Brut cuvée, but in 2023 its overabundant production prompted the winemaker to use it separately, as it risked overly influencing the cuvée. Cyril therefore used it as the main grape variety in Dolce et Cabanon, combining it with Gamay Vialla, a fruity and muscatel grape variety with a strong raspberry flavor. To complete the blend, he chose Red Globe, a pink American hybrid with pink juice, also very characteristic of raspberry and strawberry.

Tasting
All this makes Dolce et Cabanon a light red or a dark rosé, as desired, and a pure delicacy. A fruit bomb in the noble sense, an unconditional pleasure. Muscat, raspberry, delectable and refreshing, with exotic notes of guava, it is an aperitif wine to be enjoyed on its own, chilled, or with plump oysters, raw blue fish (sardines, tuna, mackerel), summer tapas or Japanese cuisine.

Learn more about Tribu Alonso
This tribal name refers to Cyril Alonso, winemaker, his wife, a naturopath, and their family. They take care, using organic farming, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of Beaujolais Vert. This two and a half hectare ampelothèque, which existed since 1952, then had 40 grape varieties. It currently contains 140. This unique location gives their particular style to Tribu Alonso wines. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.

A biotope classified in 2008
The estate enjoys a unique ecological location: the house and the vineyard are surrounded by intact forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, in the vineyard as well as in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the vinification.

The wines
Complantation cuvées (and for good reason), the wines of Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The fermentation periods are short to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

Ceci n'est pas un vin White 2023

La Tribu Alonso

Ceci n'est pas un vin is still a wine, white, dry, organic, and natural, with no added sulfites. Made in Beaujolais by Cyril of La Tribu Alonso, it is classified as a Vin de France. It is 100% Chardonnay, but there are twenty-eight different varieties in the bottle. Just as the red wine Ambre dissolve is inspired by Salvador Dalí, this one obviously alludes to Henri Magritte (see the label).

Vinification

The collection of twenty-eight Chardonnays from the ampelothèque, from which Ceci n’est pas un vin is made, is planted on a half-hectare plot on granite, with wild grass, agroforestry and no tillage. The vines, pruned in the goblet style, are between four and thirty years old. There are Chardonnays here of all tastes and colors (white, pink, muscaté, etc.), and it seems that the multiplicity of grape varieties gives a whole new face to this Chardonnay, unfortunately a little overused in the world of viticulture. "We are moving away from the boring Chardonnay," says Cyril. The manual harvest goes into direct pressing and, after a 48-hour settling process, only sees from the vat to its bottling. Alcoholic fermentation without starter culture using indigenous yeasts, malolactic fermentation also in fiberglass vats. Zero chemical inputs, in the vineyard and in the cellar, and zero added sulfites.

Tasting

Surprisingly, Ceci n’est pas un vin: the opposite of classic Chardonnay, it has great qualities of resistance. Solid, fine and balanced. A dry white wine with no added sulfites that has a very long shelf life once opened, it is rare and unique. It can last, recorked, for a whole week. On the nose and palate, it is a marvel of perfume and aroma, as if it offered the quintessence of Chardonnay through all its varieties. Salty, iodized, aromatic and floral, it evokes peach or apricot blossom, white peach, and its acidity-alcohol balance will allow it to be kept between 5 and 7 years. It can be drunk whenever you want, with oysters, shellfish, raw or smoked fish, tapas, fine starters and any elegant and refined cuisine.

Learn more about the Alonso Tribe

This tribal name refers to Cyril Alonso, winemaker, his wife, naturopath, and their family. They take care, using organic farming methods, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of the Beaujolais Vert region. This two-and-a-half-hectare ampel library, which has existed since 1952, contained forty grape varieties. It currently contains one hundred and forty. This unique location gives the Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape variety family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.

A biotope classified in 2008

The estate enjoys a unique ecological location: the house and the vineyard are surrounded by untouched forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, both in the vineyard and in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the winemaking process.

The wines

Cuvées of co-plantation (and for good reason), the wines of the Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, made with great care, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The vatting periods are short, to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

Retour des Hirondelles Red 2023

La Tribu Alonso
Retour des Hirondelles is an organic and natural red wine with no added sulfites, 100% Gamay, produced by Cyril Alonso in Marchampt, in the terroirs of Beaujolais Vert. Classified as a Vin de France, its name celebrates the return in 2023 of the swallows that had disappeared in 2015. The forest surrounding the estate is classified as a LPP refuge (bird protection), so the cultural precautions and concern for the environment of the Alonso Tribe have borne fruit.

Vinification
Thirty-one different Gamay varieties grow on a half-hectare plot on granite soils, and this Return of the Swallows contains them all. The grass cover is wild and the vines, aged from four to fifty years, are pruned in goblet form, cultivated using organic farming and agroforestry. The harvest, which is manual, is processed in free-run juice (the grapes give their juice under their own weight), without pressing, and ferments with indigenous yeasts without a starter culture. Alcoholic and malolactic fermentation takes place in fiberglass vats. No chemical inputs are added to the vineyard or the winery.

Tasting
Made solely from free-run juice, Le Retour des Hirondelles is an organic and natural wine of great clarity, very refreshing, very clear, with a beautiful acidity marked by citrus flavors. There are no phenolic traces and the tannins are very soft. Notes of kirsch cherry, clementine, candied orange peel. This wine will be perfect for an aperitif and to accompany all meals. Charcuterie, cured meats (especially Lyonnaise), lamb, everything suits it, and especially good times with friends.

Learn more about the Alonso Tribe
This tribal name refers to Cyril Alonso, winemaker, his wife, naturopath, and their family. They take care, using organic farming methods, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of the Beaujolais Vert region. This two-and-a-half-hectare ampel library, which has existed since 1952, contained forty grape varieties. It currently contains one hundred and forty. This unique location gives the Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape variety family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.

A biotope classified in 2008
The estate enjoys a unique ecological location: the house and the vineyard are surrounded by untouched forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, both in the vineyard and in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the winemaking process.

The wines
Cuvées of co-plantation (and for good reason), the wines of the Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, made with great care, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The vatting periods are short, to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

La Bueilloise Blanc 2022

La Grapperie
La Bueilloise is a dry white sparkling wine from the Coteaux du Loir, classified as Vin de France, organic (Ecocert), and natural. It is produced by Renaud Guettier of La Grapperie, without the addition of sulfites or any other chemical additives. A fine example of this winemaker's expertise, with added bubbles.

Vinification
La Bueilloise is a blend of young and old Chenin Blanc (60%) and Pinot d'Aunis (40%) vines, pruned in goblet and crescent shapes on a flint-clay terroir. The oldest vines are 115 years old and the youngest 8 years old. The harvest is carried out by hand at full maturity. Spontaneous fermentation in fiberglass vats using indigenous yeasts for one month, followed by fermentation in bottles where aging continues for twelve months on the lees. Manual disgorging without the addition of preservatives, then recapping.

Tasting
The atypical blend of La Bueilloise is based on the majority of Chenin, ripe to the point, which brings its roundness, aromas and liveliness. The Pineau d'Aunis brings a slight bitterness. Dry and nuanced, sending out clouds of aromas in bursts, this wine offers lively and intense bubbles. Fresh apple, pear, minerality, dryness, straightforwardness. An aromatic and refreshing sparkling wine, which you can pair with a wide range of good things and not necessarily "white wine" products: it will go well with local charcuterie, fresh veal and pork, raw or cooked shellfish (scallops) and crustaceans, lobster or fish in sauce, and fine sweet or savory flaky pastries. It is the perfect companion to a good blanquette or salmon with beurre blanc.

Learn more about Renaud Guettier and La Grapperie
In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.

The estate
Renaud's 60 hectares of hillside vines are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint, or sand. The grape varieties are the two traditionally authorized in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay and Grolleau. Some vines are more than a hundred years old.

In the vineyard and the winery
The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineau d'Aunis is partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure then put into barrels with complete malolactic fermentation, for at least eighteen months, malolactic included, and sometimes up to thirty-six months.

Désirée Blanc 2007,

La Grapperie
La Désirée, classified as a Vin de France, is a dry white wine made from 100% organic and natural Chenin, cultivated and vinified by Renaud Guettier of the La Grapperie estate in the Coteaux du Loir region (Loire Valley).

Cultivation and Vinification
The Chenin grapes, aged between fifty and one hundred and fifteen years, grow on flint-clay soils on a limestone base at an altitude of 100 m. The grapes are pressed directly, and all the liquids are processed by gravity. The wine is aged for twenty-four months on lees in barrels in cellars dug out of the tuffeau stone.

Tasting and pairings
La Désirée is a wine that lives up to its name: you undress it with your eyes, it seduces with its nose of bitter almond, prolonged in the mouth by tenderly buttery notes, touches of white fruits and nuts, counterbalanced by a very clear acidity. This charming wine needs charming pairings: smoked fish, caviar, fresh or smoked scallops, or even fine oysters.

Learn more about Renaud Guettier and La Grapperie
In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.

The estate
Renaud's 60 hectares of vines, on the hillside, are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint, or sand. The grape varieties are the two traditionally authorized in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay and Grolleau. Some vines are more than a hundred years old.

Methods in the vineyard and in the winery
The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineau d'Aunis is partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure then put into barrels with complete malolactic fermentation, for at least eighteen months, malolactic included, and sometimes up to thirty-six months.

Puligny Montrachet White 2022

Fréderic Cossard

This Puligny-Montrachet AOP is a dry, organic, natural white Burgundy wine vinified by Frédéric Cossard. Frédéric produces several Puligny-Montrachet vintages, including this one with no climate indication, but endowed with all the graces of this great white wine appellation from the Côte de Beaune, one of the most prestigious in Burgundy.

Vinification

Puligny-Montrachet is made from Chardonnay grown on clay-limestone soil. This is a direct-press wine, aged for at least one year.

Tasting

A marvelous fusion of richness and dryness, Frédéric Cossard's Puligny-Montrachet has great aging potential. With age, its aromas lean more and more towards earthy, mineral notes, with smoky accents and a magnificent affinity with truffle. In the meantime, it is difficult to list its pairings, as this unique wine has the gift of harmonizing with everything that is good. Still young, reserve it for fine poultry and white meats.

Learn more about Frédéric Cossard

Frédéric Cossard gives the floor in organic and natural mode to Burgundy wines (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winemaker and merchant. Wherever the grapes come from, his wines bear the Cossard brand, both classic and creative.

Between viticulture and trading

Frédéric Cossard created the Domaine de Chassorney in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, then ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. Since the recent sale of this estate, Frédéric continues to manage his trading house, created in 2006 in his own name. He vinifies grapes from the greatest climates of Burgundy, but also from the Jura, Languedoc and elsewhere.

A solid commitment to nature

At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and coveted, wines that are always highly anticipated but which sometimes require waiting.

Pinot Noir Red 2022

Domaine Einhart
Pinot Noir—it's all in the title—is a red wine from the Alsatian terroir, organic (Ecocert and AB labels) and natural, made from Pinot Noir. Classified as AOC Alsace, it is a model of its kind, much fuller-bodied and robust than the average Alsatian Pinot Noir. A serious wine that makes you happy.

Vinification
The thirty-year-old Pinot Noirs from which this wine is made grow on the muschelkalk (shell limestone) terroirs of Dittelsberg-Albermohn and are harvested by hand, then destemmed. Maceration, using indigenous yeasts, takes place over two weeks. Aging for one year on fine lees, in demi-muids, precedes bottling without filtration. From the vine to the cellar, this wine was made without any chemical additives or added sulfites.

Tasting
The deep, purplish color of this Pinot Noir from the Einhart estate evokes black cherry: it is a velvety, ripe red, 100% Pinot Noir, with an intense, fragrant, and gently fruity aroma. The first nose is enhanced by aromas of black fruits (blackberry, blackcurrant, black cherry) with a hint of freshness blended into a light vanilla woodiness. The second nose is more open, with aromas of blood orange, bitter almond, and kirsch. On the palate, the small fruits are still there, supported by present but well-melted tannins, and lead to a velvety finish resting on a lovely freshness. Plenty of persistence and length. Decant to express all its finesse and grace, and serve with red meats, roasts, stews, charcuterie and cured meats.

Learn more about Domaine Einhart
In the northern part of the Alsatian vineyard, Domaine Einhart is a ten-hectare family estate whose vines grow on the foothills of the Vosges Mountains. The soil is clay-limestone and rich in fossils (muschelkalk, or shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone).

A family estate
Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without inputs, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic (Ecocert and AB) since 2011. The estate produces white wines from maceration or direct pressing and a Pinot Noir red.

The best of Alsatian terroirs
Entirely manual harvests, destemming of the bunches, light punching down, and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees, and the absence of filtration before bottling. The wines are pure grapes, lively, powerful, invigorating, and transcribe the minerality of these very beautiful terroirs in the Vosges foothills.

Riesling Blanc 2022

Domaine Einhart
Riesling from Domaine Einhart is, as its name suggests, a dry white wine made from 100% Riesling from the Alsace region, organic (Ecocert) and natural, classified as a Vin de France. Riesling, the lord of Eastern European grape varieties, finds here an expression worthy of its nobility.

Vinification
The twenty-five-year-old Riesling vines from Domaine Einhart grow on the muschelkalk (oolitic limestone) soils of the Kreutzweg area. The grapes are harvested by hand and then pressed directly. Fermentation is carried out using indigenous yeasts. Aging on fine lees is ten months in century-old beer barrels (an Alsatian specialty) and precedes bottling without filtration. From the vine to the cellar, Riesling was produced without any additives or sulfites.

Tasting
A beautiful orange-yellow color. The first nose is very delicate, slightly musky, with notes of grapefruit and dandelion flower. The second nose is fresher and mineral with aromas of thyme, aromatic herbs, and flint. The palate begins with vivacity and a beautiful verticality, a minerality typical of limestone. The finish is persistent and saline. Decanting is recommended so that Riesling can spread its wings and express its mineral notes. You can serve this gem from the Einhart estate with any kind of dish; it is easy-going, but it also pairs well with cheese, roast poultry, sauerkraut, or smoked fish.

Learn more about the Einhart estate
In the northern part of the Alsatian vineyard, the Einhart estate is a ten-hectare family estate whose vines grow in the foothills of the Vosges Mountains. The soil is clay-limestone and rich in fossils (muschelkalk, or shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone).

A family estate
Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without inputs, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic (Ecocert and AB) since 2011. The estate produces white wines from maceration or direct pressing and a Pinot Noir red.

The best of Alsatian terroirs
Entirely manual harvests, destemming of the bunches, light punching down, and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees, and the absence of filtration before bottling. The wines are pure grapes, lively, powerful, invigorating, and transcribe the minerality of these very beautiful terroirs in the Vosges foothills.

Auxey Duresses Les Crais Rouge 2017

Domaine de Chassorney
Auxey-Duresses "Les Crais" by Frédéric Cossard is an organic and natural red Burgundy cru, from the Crais plot in the Auxey-Duresses AOP. This generously proportioned, well-aged double magnum has amplified and polished the excellence of this fine wine.

Vinification
The Pinot Noirs from the Crais plot are over forty years old. This wine dates back to the period when Frédéric Cossard was still cultivating the Chassorney estate; it therefore leaves nothing to be desired in terms of the absence of additives and sulfites.

Tasting
Fine, complex, straightforward and fruity, this beautiful red wine is a superb expression of Pinot Noir, typically Burgundian. Lots of freshness, crispness, and powerful aromas of red fruits. Can age for a few years. The pairings are expected: Red meats, poultry, charcuterie, cured meats.

Learn more about Frédéric Cossard and the Chassorney estate
Frédéric Cossard gives the floor in organic and natural mode to the wines of Burgundy (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, his wines bear the Cossard brand, both classic and creative.

Between viticulture and trading
Frédéric Cossard created the Chassorney estate in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, then ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. Since the recent sale of this estate, Frédéric continues to manage his trading house, created in 2006 in his own name. He vinifies grapes from the greatest climates of Burgundy, but also from the Jura, Languedoc and elsewhere.

A solid commitment to nature
At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and coveted, wines that are always highly anticipated but which sometimes require waiting.

Cuvée 0.72+ (exclusive cuvée) White 2023

De Vini
Vinified without additives or sulfites by Christophe Bosque of De Vini, 0.72+ is an organic and natural dry white wine. It comes straight from the land of Muscadet, the Loire estuary. Without having the appellation (it is classified as Vin de France), it can be considered a Muscadet and drunk as such.

In the vineyard and in the cellar
0.72+ white from De Vini is made from 100% Melon de Bourgogne (another name for the Muscadet grape variety) planted in Maisdon-sur-Sèvre (Loire-Atlantique) on gabbro soils characteristic of the region. Gabbro is a grainy igneous rock resting on a granite subsoil, contributing to the production of splendid, lively and mineral white wines. Gabbro and granite are Christophe Bosque's favorite soils. The wine was aged for one year on lees in buried cement vats (traditional in this region), without any additives.

If you want to know...
An anecdote explains the name of the cuvée: originally, due to a small technical incident during bottling, it did not contain exactly the standard quantity. The error has since been corrected (0.72+ of De Vini is in its fifth vintage).

Tasting
0.72+ white is excellent to drink now or later, well chilled. An elegant acidity mixed with a balancing roundness, a saline and salivating side make 0.72+ an unfailing companion to raw or smoked fish and seafood, especially oysters. This vintage also exists in red.

Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the dual activity of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in buried vats in the Nantes style - a true reinvention of Muscadet (outside the appellation) in natural mode.

Gabbro Fondu
After spending years as a merchant, importer, then wine merchant, this former cameraman with a BTS in oenology-viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson in 2017. The soils there are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.

Muscadet for the better
Christophe's vintages may come from grapes purchased from the best French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them.

Cuvée 0.72+ (exclusive cuvée) White 2022,

De Vini
0.72+ is a dry, organic, natural white wine made without any added sulfites or chemical additives by Christophe Bosque of De Vini. It comes straight from the land of Muscadet, the Loire estuary. Without having the appellation (it is in Vin de France), it can be considered a muscadet and drunk as such.

In the vineyard and in the cellar
0.72 + white from De Vini is made from 100% melon de Bourgogne (another name for the muscadet grape variety) planted in Maisdon-sur-Sèvre (Loire-Atlantique) on gabbro soils characteristic of the region. Gabbro is an igneous rock with a grainy texture resting on a granite subsoil, and this produces splendid, lively and mineral white wines. Gabbro and granite are Vinilibre's preferred soils and constitute a precious wine-growing heritage. The wine was aged in buried cement vats (traditional in this region) for a year, on lees, without any additives.

If you want to know...
The name of the cuvée comes from an anecdote: originally, due to a small technical incident during bottling, it did not contain exactly the standard quantity. The error has since been corrected (0.72 + of De Vini is in its fourth vintage).

Tasting
Let's hear from the winemaker: "It tastes like the fire of God!" Three years in the bottle have only polished, chiseled, and improved it. "The older the gabbro, the better it is," also confides its author. This wine is excellent to drink now or later, very cold. An elegant acidity mixed with a balancing roundness, a saline and salivating side make 0.72 + an unfailing companion to raw seafood, oysters, sashimi and sushi, fish tartare and carpaccio, or smoked fish. This cuvée also exists in red.

Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the multi-faceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in buried vats in the Nantes style - a true reinvention of Muscadet (outside the appellation) in natural mode.

Gabbro Fondu
After spending years as a merchant, importer, then wine merchant, this former cameraman with a BTS in oenology-viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson in 2017. The soils there are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.

Muscadet for the better
Christophe's vintages may come from grapes purchased from the best French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them.

Antenet Rosé, Rosé 2022,

Danis dans la vigne
Antenet rosé is an organic and natural Cahors wine, made by Danis Bessières of Danis dans la vigne. Classified as a Vin de France, it is composed of equal parts Cabernet Sauvignon and Egiodola.

Vinification
The technique used here is saignée rosé, which produces wines with a deep color. The Egiodola grape variety, which makes up half of this Antenet rosé, was created in 1954 at the INRA in Bordeaux by Basque agronomist Marcel Durquety. It produces fairly tannic, floral and intense wines, and makes it possible to obtain excellent rosés.

Tasting
Antenet rosé is atypical: it is not a poolside rosé but a table and gastronomy rosé, in addition to being a good aperitif wine. Its very dark color testifies to this. Rich in substance, it coats the mouth well and emits notes of citrus rather than flowers. It evokes blackcurrant, redcurrant, grapefruit pulp and orange peel. Rich and quite alcoholic, with great acidity. Pairs well with many dishes, not just summer salads.

Learn more about Danis dans la vigne
Under the name Danis dans la vigne, Danis Bessières vinifies organic grapes from the family estate, Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1980s.

Organic and natural since 1983
Danis respects the principles established in the vineyard and winery by his grandfather and then his father: making wines without additives, organic and natural, from local grape varieties while respecting the environment. It was in 1983 that his grandfather obtained the Lemaire-Boucher organic label, followed by Nature & Progrès and then the AB and Eurofeuille organic labels. Danis Bessières continues in this vein.

Malbec, but not only
Malbec reigns supreme in the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot, and recently created grape varieties, as well as Cabernet Sauvignon, Cabernet Franc, and Colombard as single-varietals. These experiments allow him to moderate the density and opacity of the main grape variety.

Canotière Red 2021

Danis dans la vigne

Canotière is an organic and natural Cahors red wine produced by Danis Bessières (Danis dans la vigne) in the Vin de France category. It is part of his "Esprit du lieu" range of single-plot cuvées. The name of this cuvée alludes to the puppies that attack the grape pickers and to the meandering Lot River near the plot.

Vinification

The plot from which Canotière comes, on the banks of the Lot, is planted with Malbec, the emblematic grape variety of Cahors. Danis' single-plot cuvées are vinified by Danis with a certain neutrality, adapted to the grape variety, in order to highlight the vintage and the place. They are often "easier" than other cuvées.

Tasting

Canotière is a beautiful red wine from Cahors that has the particularity of not emphasizing the density of the grape variety. The somewhat delicate conditions of the vintage produced a refreshing, vegetal and minty wine. The olfactory attack evokes a mentholated chewing gum and the palate is very pleasant, fresh, fruity and herbaceous, with a cherry side without excess ripeness.

Learn more about Danis dans la vigne

Under the name Danis dans la vigne, Danis Bessières vinifies organic grapes from the family property, the Domaine de l’Antenet, which was the first organic vineyard in Cahors in the early 1980s.

Organic and natural since 1983

Danis respects the principles established in the vineyard and cellar by his grandfather and then his father: making wines without additives, organic and natural, from the grape varieties of the terroir while respecting the environment. It was in 1983 that his grandfather obtained the organic label Lemaire-Boucher, followed by Nature & Progress followed by AB and Eurofeuille organic labels. Danis Bessières continues this momentum.

Malbec, but not only

Malbec reigns supreme in the Cahors region, but Danis also uses Cabernets, Jurançon Noir, Merlot, and recently created grape varieties, as well as Cabernet Sauvignon, Cabernet Franc, and Colombard as single-varietals. These experiments allow him to moderate the density and opacity of the main grape variety.

Borgonon Granate Red 2006,

Barranco Oscuro

Borgoñón Granate is an organic and natural red wine from Andalusia made from Pinot Noir. Classified as Vino de Mesa (table wine), it is vinified by Cortijo Barranco Oscuro. As its name suggests, it draws inspiration from Burgundy. This 2006, which has had time to reflect, is one of the best vintages of this cuvée.

Vinification

This wine comes from Pinot Noir vines planted at an altitude of 1,280 meters on schist soils. The wine is aged for one year in old barrels.

Tasting

Borgoñón Granate is a beautifully atypical wine that displays remarkable density while being relatively clear and not very concentrated (a reference to Burgundy). Intense red fruits, cherries, melted and velvety tannins, and a long and seductive smoky finish. It ages well. Great balance, melted tannins, pair it with a beautiful grilled prime rib or Spanish canned fish. A pata negra ham? Certainly, it's a compatriot.

Learn more about Cortijo Barranco Oscuro

Manuel Valenzuela cultivates the highest vines in the world (1,368 meters), in Andalusia, on the Sierra Contraviesa. Barranco oscuro means "dark valley," a reminder of the original site of the property, which was moved at the end of the 19th century after the phylloxera crisis. In 1979, the estate was taken over by Manuel, who decided to use natural methods in preference to those of modern oenology.

A drop of 1,400 meters

At first, he bought grapes, but his goal was to replant vines. Currently, the twelve hectares of Cortijo Barranco Oscuro extend over a drop of almost 1,400 meters. On a poor, dry, schistose terroir, two localities concentrate the plots: Cerro Las Monjas at the very top and Hoyo y Cerro de Las Gayumbas lower down, near the winery buildings.

High-altitude wines

Strong thermal contrasts explain the freshness of the wines, produced without the addition of exogenous yeasts and without inputs in the vineyard or cellar. Although the estate is not certified organic due to the disillusionment that fraud in this area has brought Manuel, his estate is a member of the Spanish Association of Natural Wine Producers. His wines are straightforward and clean, without compromise: they give joy through the seriousness of the work that was necessary to produce them.

P'tit Grobis Blanc 2022,

Nicolas Chemarin
P’tit Grobis blanc is a traditional 100% Chardonnay white wine made by Nicolas Chemarin on his Beaujolais terroir, without additives or added sulfites.

Vinification
Vinified entirely from Chardonnay on granite soils, Nicolas Chemarin's P’tit Grobis blanc is harvested by hand and goes through direct pressing. The operation is followed by settling, which does not eliminate all the fine lees, hence a slightly cloudy color.

White flowers and acidity
The sensations offered by this P’tit Grobis white are complex: on the nose as well as in the mouth, a lactic, buttery, yeasty note. The fresh acidity is accompanied by flint, white flowers and a youthful expressiveness. The minerality of this wine is remarkable. A little age will reveal white fruits, a slight fat and sweet notes. It will pair with many dishes; it is also one of the rare wines that we can recommend with vegetarian cuisine. Try it also with pasta, whatever the recipe, but a seafood base will be the best (pasta with clams, bottarga, smoked fish, etc.). One last tip: P’tit Grobis white will be perfect with a Camembert.

Learn more about Nicolas Chemarin
Nicknamed “P’tit Grobis” as a resident of Marchampt (Beaujolais), Nicolas Chemarin is the fourth generation of winemakers on his family estate in the Beaujolais-Villages appellation, on stony land where he biodynamically chisels natural wines of surprising depth and sincerity.

From the granite
In 2005, Nicolas took over two hectares of his father’s vines and, in 2006, produced his first vintages. In 2008, he acquired other vines. His terroir, very steep, consists of poor, rocky soils on gray granite rock. The vines, averaging eighty years old, rest through very thin soil on the bedrock where their roots plunge deep. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats and La Haute Ronze. While organic certification is impossible on such steep soil, Nicolas "follows the moon" and cares for his terroir as a traditional winemaker with respect for nature.

Vinification
Nicolas Chemarin's wines are macerated for a long time (18 to 30 days) with punching down and temperature control. A third of the aging takes place in temperature-controlled concrete vats and the rest in barrels of four to ten wines. Nicolas Chemarin is already well-known in the natural world for his sweet and fruity vintages, alongside more complex vintages with mineral, aromatic and spicy notes.

La Barbacana Red 2018,

La Senda
La Barbacane is an organic and natural red wine from Castile and León (Spain) produced by Diego Losada of the La Senda estate in El Bierzo. It is made entirely from the Alicante Bouschet grape variety. The vines, aged between seventy and ninety years old, are located at an altitude of 680 metres in the southwest of Bierzo, on clay-limestone soil mixed with numerous minerals: iron, quartz, slate, etc.

Vinification
The grapes macerate on the skins for three to four days in old open chestnut barrels, then the wine is aged for eleven months in chestnut barrels. No filtration, no added sulfites.

Tasting
This is a fruity and juicy red, very representative of its grape variety, which can be paired with grilled sardines, fresh or smoked tuna or mackerel, and mixed dishes such as couscous, paella or risotto.

Learn more about La Senda
Bodega La Senda is the creation of Diego Losada, a child of Bierzo, a region in the northwest of the province of León, bordered to the north by Asturias and to the west by Galicia. Viticulture dates back to Roman times, but most of the vines were replanted in the mid-20th century.

From heavy metal to the Bierzo vineyards
Born in Ponferrada, in the northern Bierzo, Diego devoted himself to wine after a period devoted to heavy metal. Scientific rigidity and conventional methods did not satisfy him. Attracted to viticulture close to the earth, Diego recovered a few plots to showcase the Bierzo terroir as naturally as possible. In 2012, he created the La Senda estate. His wines are like him: honest, frank, natural, and expressive.