Products

Rose Rosé 2017

Domaine Ruth Lewandowski
This simply named rosé comes from two exceptional plots: Matthew Rorick's vineyard in Calaveras, California, a very steep, high-altitude vineyard whose high-quality soils provide the Tinta Roriz (Tempranillo) used in this blend. The other, Fox Hill Vineyard, nurtured the Portuguese grape varieties (Souzão and Touriga Nacional) that make up the rest. These fleshy, sappy, and tannic grapes, combined with the Tinta Roriz, allowed Ruth to create a rosé wine that redefines the conventional image of this type of wine: deep, earthy, and structured.

A natural wine with no added sulfites.

Rose-Marie, Rosé 2021

Château Le Puy

Rose-Marie 2021 is much more than a simple wine: it is a rare and poetic signature from Château Le Puy, a renowned pioneering biodynamic estate in the Bordeaux region. Made from 100% Merlot, this wine is obtained by saignée from a fermenting tank, a gentle method that gives birth to a delicate cuvée, somewhere between a very light red and a deep rosé.

Vinification is done without inputs or exogenous yeasts, in old barrels that have already seen several wines. No added sulfur. After fermentation, the wine is dynamized for 6 to 8 months, according to biodynamic principles, before being bottled without filtration. The estate is Demeter certified, so each step is carried out with great sensitivity to living organisms and the wine's natural balance.

With a clear to very clear ruby color, almost translucent depending on the vintage, Rose-Marie charms from the first glance. The nose is extremely delicate: fresh red fruits, white and pale flowers, like peony, bring a sensation of lightness and rare elegance. On the palate, the texture is fluid, airy, with a discreet, barely perceptible tannic presence that supports the whole without hardening it.

A unique, subtle wine that pairs wonderfully with vegetarian cuisine, grilled fish, refined appetizers, or even certain fresh cheeses. Serve slightly chilled, it is a precious bottle, both pure and vibrant, that is savored for its sincerity and finesse.

Rosso 2011

Le Coste
This generous Italian red is made from a blend composed primarily of Grechetto (a local variety related to Sangiovese), with the secondary grape varieties being Cannaiolo, Colorino, Ciliegiolo, and Vaiano, indigenous varieties planted in the vineyards on the volcanic soils of the Le Coste estate. Fermentation lasts about a month in French oak and chestnut vats. Rosso is then aged in Slovenian oak barrels. At first glance, a beautiful ruby ​​color, a crisp and juicy palate, with notes of red and black fruits.

Natural wine with no added sulfites.

Rosso 2012

Le Coste
This generous Italian red is made from a blend composed primarily of Grechetto (a local variety related to Sangiovese), with the secondary grape varieties being Cannaiolo, Colorino, Ciliegiolo, and Vaiano, indigenous varieties planted in the vineyards on the volcanic soils of the Le Coste estate. Fermentation lasts about a month in French oak and chestnut vats. Rosso is then aged in Slovenian oak barrels. At first glance, a beautiful ruby ​​color, a crisp and juicy palate, with notes of red and black fruits.
Natural wine with no added sulfites.

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

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

Alberto Lopez Calvo Tinto Cosecha Red 1998 - Coruna del Conde

A grand cru Spanish wine, predominantly Tempranillo , complemented by Cabernet Sauvignon and Merlot. Aged for a long time in barrels and then in bottles, it offers a silky, velvety and luscious red wine, with notes of mature fruit and perfectly integrated tannins.

Rubaiyat Red 2009 - Barranco Oscuro

Grown at an altitude of 1,290 m on schist and clay soils, this exceptional Syrah , named Rubaiyat in homage to the Persian poet Omar Khayyam, captivates with its depth, its sixteen-month aging in old barrels and its refined elegance.

Auguste Red 2018 - Sous le Végétal

Augustus is the Roman emperor, and it's also the grape variety. The only dry red wine in the "Sous le Végétal" project, it reflects the salinity of the schist and the freshness and acidity of the quartz. Its aromas of cherry and red fruit remain elegant and taut, with luscious tannins. A long and full-bodied wine with a saline finish. Decanting is recommended.

Toile de Fond (exclusive vintage) Red 2024 - Fond Cyprès

At the foot of the Corbières mountains, Fond Cyprès produces a certified organic (AB) natural wine made from Carignan, Grenache, and Syrah grapes . Fresh, lively, and spicy, it delights with its notes of red fruit, a touch of garrigue, and a smooth palate with well-integrated tannins. Enjoy it now or cellar it for a few years.

Vino Rosso Delle Grotte Red 2015 - Corvagialla

The first vintage from Béatrice Artweiller, overseen by Gianmarco Antonuzzi of Le Coste. Made from 100% Sangiovese grapes from Lazzio. Aged for 6 months in oak barrels and 6 months in the bottle. A light and floral red wine.

Royal Canette White 2016

La Sorga

This 100% Colombard white wine comes from grapes grown on basalt sand and Villafranchian limestone soils in Adissan. Antony Tortul selected the most concentrated grapes from the plot and created a blend of direct pressing and maceration with a little flotation (clarified must). The whole was aged in vats for eleven months. The exotic fruit notes of this wine pair very well with fish in a creamy white wine sauce or in matelote. It has a ten-year aging potential.

Rubaiyat Red 2009

Barranco Oscuro

This wine is produced from Syrah vines planted at an altitude of approximately 1,290 meters, facing south on schist and clay soils. The destemmed harvest macerates in stainless steel vats, and is aged for sixteen months in old barrels. The Syrah, originally from Persia, inspired the name of the vintage: Rubaiyat is the title of a lyrical cycle by the Persian poet Omar Khayyam (11th century), a man of great wisdom, mathematician, astronomer... He wrote in particular about the joys that wine brings, among other pleasures of life.
Natural wine without added sulfites.

Rye whiskey, The Helsinki Distilling Co.

Vintage Spirit Garage

You don't need to live in Kentucky to make a good rye whiskey: the three makers of the Helsinki Distilling Company—two Finns, one Irish—do it very well. Rye is, in Finnish tradition, a symbol of power and vitality; it was therefore only natural that they pay homage to it. This three-year-aged whiskey (47.5%, 70% Finnish rye, 30% Finnish barley) is a pure masterpiece, straightforward and controlled, with a nose of toasted rye, honey, and dark chocolate. Rich and deep on the palate, it offers notes of caramel, licorice, and spices, with a hint of coffee. A big favorite of the Culinaries team.

Each month receive 2 unique natural wines, selected from independent winemakers who cultivate their vines with passion and transparency.
No artifice, no embellishment: just grapes, expertise, and the pure expression of the terroir. Cancel anytime, no commitment.

In each box:
🍷 2 rare or confidential premium vintages
📖 Educational tasting notes
🌱 Commitment: biodynamic agriculture, natural winemaking, no additives.

Saburin Rouge 2017,

Nicolas Chemarin
This pure Gamay from the Brouilly appellation is powerful and warm. A beautiful minerality with notes of crisp red fruits.
The perfect pairing: Galabar Black Pork Blood Sausage from Bigorre

Natural wine with no added sulfites.

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!

To find out more
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.

Saint Joseph Cuvée Madloba Red 2014,

Domaine des Miquettes

From the prestigious AOP Saint-Joseph, Domaine des Miquettes offers us a unique cuvée with its Saint-Joseph Cuvée Madloba 2014. Certified organic (Eurofeuille, All our organic wines), this wine is made from Syrah grown on steep terroirs in the northern Rhône, offering a pure and intense expression of the grape variety.

A Georgian-inspired vinification

This cuvée bears the name "Madloba," which means "thank you" in Georgian, a nod to an ancestral winemaking method. The wine is aged in qvevris (buried amphorae), which gives it a beautiful aromatic depth and a silky texture, while preserving its natural and authentic character.

An intense nose and a structured palate

Upon opening, this organic Saint-Joseph reveals a deep and complex nose, marked by notes of ripe black fruits (blackcurrant, blackberry), violet and spices. On the palate, the attack is ample and velvety, with a well-integrated tannic structure and a long finish with slightly smoky and mineral accents.

For what occasion?

Served at 16-18°C and decanted before tasting, this wine is the perfect accompaniment to grilled red meats, game in sauce or stewed dishes with mild spices. With an aging potential of 5 to 10 years, it will evolve towards even more complex aromas over time.

Saint Joseph Cuvée Madloba Red 2020

Paul Estève

Rhône Valley - Saint-Joseph AOC AOP

The fruit is dense, clean, and precise, the tannins are fine, smooth, and full of freshness, and the minerality is subtle. Even the intensity of a Rhône Syrah reveals that "taste of water," that thirst-quenching fluidity that is the hallmark that Chrystelle Vareille and Paul Estève seek to give to their wines. With its floral and spicy notes, its mineral tension over a full texture and intense sapidity, this wine is reminiscent of Georgian qvevri wines aged in terracotta. Madloba ("thank you" in Georgian), in AOP Saint-Joseph, is a 100% Syrah. 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 harvest ferments in tinajas, unburied terracotta jars, and after pressing the wine returns to the tinaja for a year of aging. This aging method enhances the wine's texture, softens the tannins, and develops the fruit. As versatile as it is for pairings, Madloba red can do anything.

Find out more

Paul Estève and Chrystelle Vareille are the creators of the Domaine des Miquettes, whose great specialty 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.