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BS Blanc de Sumoll White 2017

Partida Creus
Finely macerated, with a superb golden hue vering with orange, BS Blanc de Sumoll is made for the table and refined dishes. Vibrant and aromatic, it offers notes of citrus (grapefruit, orange, lemon), rose, peach, apple, quince, garrigue (thyme, rosemary), and quince, with a rather saline finish. It is also mineral with notes of honey, leather, and stone. This still, sunny Blanc de Noirs, made from 100% white Sumoll (a grape variety that has become extremely rare in Catalonia) and produced directly from the press, is a historic cuvée, the first produced by Massimo and Antonella. This is a very rare wine that should not be missed when a few bottles appear.

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Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revived to save these varieties – and their wines – from oblivion. On their part, it’s not just a matter of saving heritage, no: it’s a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single-varietal wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

L'Enchanteresse Rouge 2016,

La Grapperie
A vintage of old vines, L'Enchanteresse, here in magnum format, is a 100% Pineau d'Aunis with excellent aging potential. A very intense nose of black fruits extends into a beautiful volume on the palate, and the length is thought-provoking. The terroir of this aptly named Enchanteresse is composed of flint clay over limestone. The Pineau d'Aunis, which makes up the entire cuvée, is harvested at full maturity, sorted, then macerated for four weeks in truncated vats with foot-punching. Fermentation occurs naturally using indigenous yeasts, without any oenological additives, to preserve the purity of the grapes and the expression of the vintage and the soil. The wine is aged for between twelve and twenty-four months on lees in demi-muids in cellars dug into the tuffeau stone.

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La Grapperie, in the Coteaux du Loir appellation, 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. His principle, he confides, is "to produce complex, rich wines with good aging potential and imbued with the minerality of their terroir." The vines are located on hillsides, between 60 and 120 meters above sea level, protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay (at the bottom of the slope), flint (mid-slope) or sand (on the higher ground). The 60-hectare vineyard comprises around fifteen plots. The grape varieties are the two traditionally permitted in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the remainder consisting of a few acres of Côt, Gamay, and Grolleau. The average age of the vines is seventy years, including almost two hectares of century-old vines and one and a half hectares of vines aged between sixty and eighty years. Convinced of the enormous potential that these old vines can bring to his vintages, Renaud has been meticulous in restoring the vineyard. The entire estate is farmed organically. The soils are worked, and all viticultural interventions are manual, including the harvest, which is 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 poured into barrels by gravity. Fermentation takes place in barrels, using indigenous yeasts, with complete malolactic fermentation, for at least eighteen months and sometimes up to thirty-six months.

Gamay Rouge 2019,

Domaine de l'Octavin
Whichever way you look at it, Mayga Gamay is very Gamay: fruity, juicy, with pleasant notes of raspberry, blackberry, licorice, and cherry. Good acidity, lovely minerality, plenty of aroma, and a suppleness that asserts itself in the glass. Mayga Gamay also offers a slight sparkle that awakens the dead. The grapes come from Pierre Boyat's estate in Leynes, Beaujolais, and macerate for twenty days in whole bunches.

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"You don't need anything," says Alice Bouvot, winemaker at Domaine de l'Octavin, "just a grape that feels good in its skin." Everything is said in favor of natural wine; it's a perfect description. Established in 2005, Domaine d'Alice is located in Arbois, in the Jura wine region, often described as the most organic vineyard in France. The practice of producing – among other things – oxidative wines is a good preparation for nature, as this type of wine does not allow any chemical additives and especially no sulfites. It is a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares. An accomplished musician and passionate music lover, Alice aims to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines, which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she faithfully followed this path. The sometimes whimsical names of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura: Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business selling "on the vine" grapes (Ecocert certified) with her winegrower friends in the region. Natural, committed, joyful and highly drinkable, Alice Bouvot's wines are all the more sought-after as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

Saint Romain Sous Roche Rouge 2018,

Domaine de Chassorney
The olfactory bouquet of this Saint-Romain "Sous Roche" offers notes of morello cherry and sweeter red fruits such as strawberry and pomegranate. On the palate, it displays superb structure, well-rounded tannins, and lovely notes of rustic, earthy red and black fruits. There is plenty of mid-palate concentration, aromas, energy, and length. The wine blossoms beautifully in the glass. This Saint-Romain "Sous Roche" is a pure Pinot Noir from a plot with a steep, south-southeast-facing terroir located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are primarily marl, limestone, and clay. The grapes, from fifty-year-old vines, macerate in whole bunches. The aging is approximately one year in barrels.

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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example 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 practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Rubaiyat Red 2009

Barranco Oscuro

Elegantly aged in magnum format for over thirteen years, this is a classic from the Barranco Oscuro estate. It offers a full-bodied, tannic, and dry profile, rich in mature notes of black and red fruits (blackcurrant, raspberry). Leather and earth also dominate, accentuated and enhanced by aging. Smooth, roasted, and nuanced notes of chocolate and spices, and superb balance. Rubaiyat is an allusion and homage to the Persian poet Omar Khayyam, a polymath who wrote a poetic cycle entitled Rubaiyat in the 11th century, glorifying mystical and physical intoxication. The Persian origin of the Syrah grape variety, from which this wine is entirely composed, was not for nothing in this choice of name. Rubaiyat comes from Syrah vines planted in 1996 at an altitude of approximately 1,290 meters and facing south on schist and clay soils. The harvest, manual, carefully sorted and destemmed, macerates in stainless steel vats and ferments with indigenous yeasts. The vinification is naturally controlled by the coolness of autumn nights in the mountains. Malolactic fermentation followed by aging takes place for sixteen months in old barrels. No sulfites are added, the wine is unclarified, and lightly filtered at bottling.

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Between the Sierra Nevada and the sea, in Andalusia, the Sierra Contraviesa boasts the highest vineyard in Europe (1,368 meters) at its summit. Barranco oscuro means "dark valley" in Spanish, but this valley is part of the past; it was the original site of the property, but it was moved at the end of the 19th century, when phylloxera put an end to a period of intense winemaking and mass production. In 1979, the estate was taken over by Manuel Valenzuela, who decided to work it using natural methods and without resorting to modern oenology methods. Initially, he bought grapes, but his goal was to replant vines, which he did between 1982 and the mid-1990s. 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. Strong thermal contrasts explain the freshness of the wines, produced without the addition of exogenous yeasts and without any inputs in the vineyard or cellar. Although the estate is not certified organic due to the disillusionment Manuel suffered from fraud in this area, his estate is a member of the Spanish Association of Natural Wine Producers. His wines are straightforward and clean, without compromise: they are wines that give joy through the seriousness of the work that went into their production.

Le Rosé 2021,

Clos des B Provence - Côtes de Provence AOC AOP



Very fruity, with a nose of red fruit sorbet, notes of small red berries on the palate, and a finish marked by orange zest, Le Rosé is (as its name suggests) a natural rosé wine emblematic of the sandy-schist terroir of the Gulf of Saint-Tropez and the unique microclimate of the hills of Grimaud. It is produced under the Côtes-de-Provence appellation and made from two southern grape varieties common in the region: 90% Grenache (predominantly) and 10% Cinsault. It is a direct-pressed rosé, extracted using a vertical press after destemming the grapes. No crushing is performed. The two grape varieties ferment together in temperature-controlled stainless steel vats, without added sulfites. No fining, filtration, or addition of sulfites at bottling.

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Clos des B (initials of the two owners, Gwendolyn Berger and Jean-Jacques Branger) is located in Grimaud, in the Gulf of Saint-Tropez. They are therefore the proud producers of the very first natural cuvées from this geographical area. Those who know that this region is home to some interesting viticulture will avoid thinking of the celebrity seaside resort and poolside rosé: before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they say, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schistose sands crossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate has been in conversion since 2020), biodynamics, and natural methods. The wines are sulfite-free, unfined, and unfiltered. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink.

Vino Rosato Rosé 2021,

Corva Gialla
The pretty light pink color of this Vino Rosato heralds the pleasure of floral notes on the nose and palate: rose, red fruits, citrus, lovely acidity, and a touch of bitterness on the finish, reminiscent of grapefruit peel, which gives it great charm. To obtain this Rosato, a blend of Montepulciano and Sangiovese, the Montepulciano harvest macerates for 48 hours on the skins before being pressed, while the Sangiovese is pressed directly at the entrance to the winery. The musts are then fermented together in fiberglass vats where they continue to refine until bottling in March. Rosato will suit everything you want from a rosé, and more: its purity and balance raise it above the standard image of summer rosés.

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Azienda Corva Gialla ("yellow crow") is a winery in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, tall tuff rock formations delineating deep valleys carved by numerous streams and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents devoted to nature who are enhancing these lands deprived throughout history. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop and livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.

Vin de France Cuvée Madloba White 2020

Paul Estève

Madloba blanc is an orange wine that asserts itself from the first intensely floral nose, full of character and depth. The floral nature is confirmed on the palate with an abundance of tea rose, accompanied by a surprising, exotic expression of lychee and mango. With a rather rich and dense body, the freshness acts as a balance, and lovely bitter touches mark the finish. This white Madloba ("thank you" in Georgian) is produced in the Saint-Joseph AOP. It is a blend of 50% Marsanne and 50% Viognier. The vines, almost forty years old, are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The two grape varieties are fermented together for six months in tinajas, unburied terracotta jars, and after pressing the wine returns to the tinaja for six months of aging. This aging method promotes the wine's texture and develops the fruit. Decant one hour before serving. Perfect for oriental, Asian, and exotic cuisines in general.

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Paul Estève and Chrystelle Vareille are the creators of the Domaine des Miquettes, whose great specificity is the use of Georgian techniques. They are passionate about this Caucasian country, the cradle of wine, where eight thousand year old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to explore this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.
The estate, located in Ardèche, is south of the Saint-Joseph appellation. Paul trained with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two ares of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep hillsides, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.

Auxey Duresses Les Crais Rouge 2020,

Domaine de Chassorney
Refined, complex, straightforward, and fruity, this beautiful red wine from the Les Crais plot in the Auxey-Duresses appellation is a superb expression of Pinot Noir, typically Burgundian, from vines over forty years old: fresh, crisp, and with powerful aromas of red fruits. Can age for a few years.

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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 a while 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 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 the vines is done as naturally as possible: regular ploughing 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.

Saint Romain Sous Roche Qvevris Red 2020

Domaine de Chassorney

Plenty of fruit and roundness supported by sumptuous minerality; the blackberry and blackcurrant give free rein, and the palate reveals remarkable density and fullness. The Pinot Noir benefits greatly from the smoothness provided by aging in qvevris (Georgian-style terracotta jars). This Pinot Noir from the Qvevris series comes from a plot with a steep, south-southeast-facing terroir located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are primarily marl, limestone, and clay. The grapes macerate in whole bunches.

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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 counter-example 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 as a wine broker for some time before creating the Domaine de Chassorney 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 home, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are cared for according to biodynamic principles: 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.

Saint Joseph Blanc 2020,

Thierry Alexandre
Saint-Joseph Blanc is a wine to discover for its remarkable balance between richness and freshness, a hallmark of white wines from the Upper Rhône Valley. This is a truly delicious wine, which possesses the clarity and roundness of its appellation. Its lightly toasted and smoky notes, this invasion of peach and ripe apple, will initially captivate you. Then, on the palate, sweetness and freshness will further demonstrate the beauty and solidity of this fine and complex wine, balanced between the richness of its fruit, its freshness, and its soft, satiny texture. The finish features balsamic notes of spices and lavender. This beautiful wine is made from old Marsanne and Viognier vines, planted around 1960, cultivated biodynamically on loess, decomposed granite, and gneiss soils in Saint-Jean-de-Muzols, on the banks of the Ardèche near its mouth. The southeast-facing lieu-dit, near Sainte-Épine, is one of the best in the appellation. The harvest is entirely manual, followed by a passage in a cold room before pressing, and no inputs are used in the vineyard or the cellar. The wine is produced by direct pressing and goes into old barrels where it ferments on natural yeasts for two months. It is then racked and returned to barrels for a year of aging. Warning: very small production, make the most of it!

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Thierry Alexandre produces little (two hectares in Saint-Jean-de-Muzols, in Ardèche, and a few vines north of Crozes-Hermitage), but he produces well and carefully, entirely biodynamically and without additives in the vineyard or cellar. His bottles are in the Saint-Joseph, Crozes-Hermitage blanc and Vin de France appellations. The grape varieties are typical of this northern part of the Rhône Valley: Marsanne, Roussanne, Syrah, Viognier. The estate lies on quite varied soils, mainly decomposed granite, as well as gneiss, sandy clay and loess. He practices semicarbonic fermentation in whole bunches for fairly long periods and aging, depending on the vintage, in stainless steel or old barrels. His wines are as rare and sought-after as the winemaker is humble and discreet, but there is nothing haughty or inaccessible about them: pleasant, warm, fluid and well balanced between fruit and mineral, they are wines for pleasure that should be reserved for the most friendly gatherings.

Riesling Origin Blanc 2020

Jean-Marc Dreyer
Green fruits, balanced acidity, elegance, complexity: a wine for meditation. Jean-Marc Dreyer's Origin range is dedicated to single-varietal cuvées based on Alsatian varieties. Here, whole-bunch maceration exposes Riesling in a completely new light: ignoring the petrol notes (which are present, but politely wait until the finish to manifest themselves), the wine expresses a structured verticality balanced by a gentle roundness. Very mineral, but this time it's the soil that we sense, not the gas can. This wine was aged for eleven months in the Alsatian style, that is, in foudres and demi-muids. Taste pairings? Don't look, it goes with everything. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.

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"Maceration in Alsace is a tradition!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the rest consisting of direct-pressed whites, often aged using gentle oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at first, his wines were more oaky, aged in new barrels with stirring. Then, a sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he affirmed his style around skin maceration, quite extensive, chiseled, always surprising on Alsatian grape varieties, whose structure it brings out without sacrificing delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.

Auxerrois Origin Blanc 2020,

Jean-Marc Dreyer

With his Origin range, Jean-Marc Dreyer highlights Alsatian grape varieties through unique and committed winemaking. Auxerrois Origin 2020 is a vibrant interpretation of this grape variety, also known as Pinot Blanc, vinified using whole bunch maceration, giving it superb aromatic intensity and a captivating texture.

A natural wine, blending tradition and modernity

Based on biodynamic methods, Jean-Marc Dreyer cultivates his vines with absolute respect for all living things. Fermentation is carried out solely by indigenous yeasts, without additives or artificial ingredients. Unfiltered and unclarified, this macerated Auxerrois reveals a unique personality, combining purity and complexity. Its precise aging and artisanal method result in a dense, dry, and structured wine, driven by a magnificent salinity and an intense aromatic expression.

An atypical and seductive white

Its amber color with golden highlights testifies to its maceration. The nose is an intoxicating bouquet of white flowers, stone fruits, and sweet spices, with a slightly oxidative touch reminiscent of great macerated wines. On the palate, the attack is ample and vibrant, offering a nice tension and a saline finish that prolongs the pleasure. A wine that is fresh, straightforward, and delicious, a true sensory experience.

Food pairings and tasting moments

Served between 12 and 14°C, Auxerrois Origin pairs perfectly with a plate of Ibérico de Bellota ham, a grilled fish with citrus fruits, or even mature cheeses such as an old Comté or a mature Munster. Its structured character also allows it to accompany spicy dishes or fusion cuisine.