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Volnay - Rouge 2019,

Domaine de Chassorney
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the work of the soil and vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper, and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
The AOC Volnay is perched on the heights of the Côte de Beaune. This wine comes from the Lurets plot, a steep terroir, facing west-southeast and located between 230 and 280 meters above sea level. The soils are mainly limestone, stony, ferruginous and reddish, and nourish magnificent vines of around fifty years old. The grapes macerate in whole bunches. The aging is about a year in barrels. The nose of black cherry delights, followed by candied fruits and peppery and sweet spices. On the palate, this wine is fresh, elegant, always full of Cossard-style fruit and silky tannins.
Natural wine without added sulfites.

Saint Romain Combe Bazin Blanc 2019,

Domaine de Chassorney
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes require waiting.
This Chardonnay comes from a steep plot facing east between 280 and 400 meters above sea level. The soils are mainly marl, limestone and clay. After a skin maceration, the aging is about a year in barrels. This climate is known for producing mineral, lively, sapid and persistent wines, with the added bonus of Burgundian smoothness.
Natural wine with no added sulfites.

Allé Canto Sweet Red 2016

La Sorga

Antony Tortul loves old vineyards: he devotes his life to finding them and making wine from them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.

This single-varietal wine made from Alicante Bouschet comes from the ferruginous clay-limestone soils of Cessenon-sur-Orb, in the Saint-Chinian appellation area. The vines grow on a very old plot (seventy years old). The late harvest is sorted berry by berry and the vinification is carried out in open amphorae. Maceration takes place for three months, and the wine is aged in demijohns for four years. All this produces a very powerful and aromatic wine, with a kirsch, vegetal and fresh nose, smoky and chocolatey, black olive, which will not leave you indifferent. The palate is full, with very little tannin for an Alicante, and it's hard to get fresher with a late harvest. The wine's ageing is remarkable (more than six months) and the aging potential is a good twenty years.

Eternel Retour Blanc 2019,

La Sorga
Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of ​​activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a viticultural technician and oenologist in various vineyards in the south of France, he founded La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a stunning mosaic of natural, lively, and spirited wines, reinvented each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties on their menu: the whole of southern France is included, with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
Frédéric Nietzsche, on the label, savors a glass of wine, and we wish him all the best. Does this mean that we are tempted to keep returning to this macerated white? Only tasting will tell you... The grape variety is unique, a yellow mauzac harvested on pudding soil in Castelreng, in the upper Limoux valley. The harvest is done in two selections and the vinification is done in soaking (maceration of berries or whole bunches in must obtained by direct pressing) for forty-five days. The aging, on lees, continues for eight months in vats. This is a wine that will not leave you indifferent with its nose of baked apple confirmed by a sensation of tarte Tatin in the mouth! Also on the nose, sweet spices, saffron, roast juice, we already taste the complexity. On the palate too, complexity, florality, salted butter, and yet freshness. This wine will literally go with everything.
Natural wine with no added sulfites.

Sorga Blanc 2019,

La Sorga
Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of ​​activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a viticultural technician and oenologist in various vineyards in the south of France, he founded La Sorga in 2008. His enthusiasm leads him on a path filled with love at first sight, and each of these loves is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, reinvented each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties: the entire south of France is included, with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l'el, and all the rest.
Simply called "white," because it's white. Is that all? The reality is much more complex. This wine comes from a terroir of puddings located in Castelreng, in the Limoux valley. It is composed entirely of yellow mauzac (thirty-year-old vines). The harvest is carried out in two selections, then goes through direct pressing without settling. The aging, on lees, continues for eight months in vats. Pudding is agglomerated pebbles, a soil of fluvial origin: this pebbles is beautifully reflected in the nose of this wine, all white flowers, with notes of lemon and green apple. The palate is extremely refreshing and remarkably mineral (still the pebbles), with a complex and floral finish on white fruits. This white is wonderfully pure, it's rock water, it can accompany a declaration of love if you want to illustrate the purity of your feelings. In other circumstances, serve it with anything fish. It can be kept for about ten years.
Natural wine with no added sulfites.

Beets '20 Beer 2020, Cyclic Beer Farm

Cyclic Beer Farm
Packaged in 75 cl bottles so that everyone can satisfy their thirst, the beers from the Barcelona-based brewery Cyclic Beer Farm play between classicism and flights of inspiration, in a contrasting and creative way, in the Catalan style. Based on classic principles and a Belgian fermentation model, the two brewer-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, including cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of an unidentified drinkable object (OBNI). Whether they assert themselves through balance or a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential in the summer heat, served well chilled.
Here is Beets, a saison (5.5% alcohol) that will surprise more than one and will certainly enchant a wider audience than its apparent oddity might suggest. First, its beautiful, vibrant fuchsia color is not a common sight in the world of beers. This fascinating color is explained by the main ingredient of the maceration, organic red beets grown on the farm of the two Catalan brewers, who carry it out once a year. The 2020 vintage is their fourth experiment in this field and achieves a balance they have been looking for since the first attempt. This time, they decided to macerate the roots twice as long but without peeling or grating them, just cut them into pieces. The extraction is therefore carried out as precisely as possible, without excess or deficiency. The "funky" brew (according to the brewers) intervenes to correct any excesses of the vegetable, bringing it freshness, acidity, and moderating its earthy power. The natural flavor of the beetroot is thus sublimated, without heaviness or sweetness. A beautiful balance of vegetal, fruity and bitter flavors, and always that magnificent color... A favorite of the Culinaries tasting team.

Fresita '20 Beer 2020,

Cyclic Beer Farm
Packaged in 75 cl bottles so everyone can satisfy their thirst, the beers from the Barcelona-based brewery Cyclic Beer Farm play between classicism and flights of inspiration, in a contrasting and creative way, Catalan style. Based on classic principles and a Belgian fermentation model, the two brewer-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, including cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of an unidentified drinkable object (OBNI). Whether they assert themselves through balance or a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential in the summer heat, served well chilled.
Here is a beer (5.5% alcohol) that you will return to after the first glass: it seduces, it intrigues. Its complexity will escape no one. Those who have not seen the label (Fresita is self-explanatory) will quickly discover the can of worms, or rather the strawberries, since it is strawberries that are in question. Precisely whole organic strawberries from El Maresme, a mountainous micro-region of Catalonia including the municipalities of Sant Pol de Mar and Sant Cebrià de Vallalta and benefiting from a microclimate conducive to the cultivation of the gaviota and pajaro varieties, renowned for their intense aroma. This is the aroma that the Cyclic Boys wanted to convey in their beer. The pale pink color sets the tone, the nose confirms in (a little) Tagada strawberry mode: the fruit manifests itself in retro-olfaction, in the background. The acidity is pronounced, a touch of brett on the nose and palate contribute to the flavor of this very original beer with a layered aromatic structure. With the required freshness, it will be a hit on summer terraces.

Magnum Fêtembulles sparkling white 2011,

Jean-Pierre Robinot - L'ange Vin
A delicately sparkling Chenin blanc produced on the slopes of the Loir. A lively attack, fine bubbles that allow notes of sourdough, butter, brioche, walnuts, and marzipan to melt in the mouth, flirting beautifully with a flinty minerality and some citrus notes. A pet' nat' that would almost make a champagne party!
Natural wine with no added sulfites.

Cailloux Rouge 2019,

Patrick Bouju
This cuvée is made from old Pinot Noir and Gamay vines on basalt, marl-limestone, and sandy soils. Three-quarters of the harvest is destemmed, and the rest is whole bunches; the whole grapes are macerated for a month in barrels. This is a wild, smoky, long, and persistent red wine, marked by intensely mineral notes: pebbles, metal. However, the fruit is present and juicy. The overall impression is dense and concentrated; the wine can be drunk now but will keep for a few more years. Serving temperature: 14-16°C. Open twenty minutes before tasting.
Natural wine with no added sulfites.

Bergecrac blanc 2020,

Château Barouillet
30% Sauvignon Blanc, 30% Sauvignon Gris, 20% Sémillon, 20% Chenin on clay-limestone soils, a four-quarter of white grape varieties that thrive in the region. The harvest is directly pressed before cold settling. Fermentation using indigenous yeasts preserves the typicity and originality of the terroirs; there is no malolactic fermentation. The wine is aged in vats on fine lees for a short period, protected from air. Neither fined nor filtered, it is lively and will evolve in the bottle. Its rather atypical nose is not marked by Sauvignon aromas but offers buttery, slightly grilled, and toasted notes, indicative of its aging on lees. Secondary notes include floral and fruity notes: peach and citrus. On the palate, grapefruit and a retro-olfaction of musky flowers such as honeysuckle or wisteria. Freshness, richness and aromas are shared throughout. Serve at 9-11°C.

Pairs with: Oysters and Shellfish, Raw Fish, Cooked Fish, Grilled Fish

Jéroboam Auxey Duresses Les Crais Blanc 2018, Frédéric Cossard
Delivery possible in Ile de France only
Natural wine with no added sulfites.