Ample

Livia White 2019

Sous le Végétal

Livia is a dry white wine that reflects the salinity of schist and the freshness of quartz. The iodine aromas of the Muscat are elegant, avoiding the heavy side of the grape variety. It is a long and full-bodied wine, prolonged by a rich finish. Decanting is recommended. The vines, pruned in goblet style, are grown organically and in conversion to permaculture on schist, quartz, and limestone soils not far from the village of Pagondas, in the foothills of Mount Karvounis. Free-run juice obtained by crushing and without pumping over, aeration, or stabilization. Only settling and topping up are carried out. Half vinification in five hundred liter Stockinger barrels and half in five thousand liter stainless steel vats. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging.

To find out more

Beneath the plant lies the mineral: this is the meaning of this concept of natural cuvées created in Greece, on the island of Samos, by a team of friends gathered around winemakers Jason Ligas and Patrick Bouju. The successful venture marks a renaissance of the thousand-year-old vineyard of this island in the North Aegean Sea, which owes its dense and woody vegetation to various nicknames received in Antiquity, from Dryoussa (“covered with oaks”) to Kyparissia (“covered with cypresses”) and Melamphyllos (“With dark foliage”). This natural wealth covers a unique and varied subsoil: volcanic rocks and notably basalts, limestone, quartz, pink granites, schists, iron cast irons… The idea was born from Jason’s meeting with the Samos Wine Cooperative. Patrick Bouju soon joined the project. The five vintages of Sous le Végétal—Livia, Hüpnos, Octave, Palli & Genesia and Auguste—are produced on around sixty plots of Samos Muscat à petits grains (and Avgoustiatis for the red vintage), between 400 and 910 meters above sea level. Each plot is vinified separately. For vinification, four types of containers are used: amphorae, concrete eggs, stainless steel vats and 500-liter barrels. Each locality is vinified in at least two of the four containers and the aging takes place in black bottles sealed with wax. No added sulfur, no filtration: Samos' winemakers are rediscovering wine as it was made in their childhood. This is one of the wonders of natural wine: it allows, through the most innovative projects, to reconnect with forgotten traditions.

Livia (exclusive vintage) White 2022,

Sous le Végétal
Livia is an organic, biodynamic, and natural dry white wine from the island of Samos (Greece) whose mineral profile reflects the salinity of schist and the freshness of quartz. It is part of Patrick Bouju's "Sous le Végétal" project, exclusively for Culinaries. The iodized aromas of the Muscat à petits grains are elegant, refined, and persistent, without the heaviness that this grape variety sometimes presents. Livia is a long and full-bodied wine, prolonged by a delicious finish. Decanting is recommended. It will shine as an accompaniment to high-end seafood products such as smoked salmon from Lionel Durot or with the specialties of Caviar de Neuvic.

Cultivation and vinification
The vines, pruned in goblet form, are cultivated using organic farming and in conversion to permaculture on schist, quartz and limestone soils not far from the village of Pagondas, on the foothills of Mount Karvounis. The harvest is destemmed before maceration, a light crushing allows the extraction of the free-run juice which ferments without pumping over, aeration or stabilization. Only settling and topping up are carried out. Vinification is carried out half in 500-liter Stockinger barrels and half in 5,000-liter stainless steel vats. Livia is a natural wine without additives, unfiltered, bottled by gravity and aged in black bottles sealed with wax.

Learn more about Sous le Végétal
Beneath the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively for Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.

History
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.

Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each plot is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfur is added or filtration is performed.

Sereibroc Red 2015

La Sorga

Sereibroc is Corbières in reverse. Centuries-old Carignan vines and a few Grenache vines, both growing on red clay soils well exposed to the sun and the tramontane winds, produced this powerful yet fresh wine, with lovely acidity, beautiful animal notes, and earthy, fruity, and candied aromas (cocoa, prune, fig). The harvest macerates for ninety days in concrete vats, and the wine spends two years in bottles. Extended decanting is recommended.
Natural wine with no added sulfites.

Mercurey Les Vignes Blanches Qvevris Red 2019,

Frédéric Cossard

This Mercurey Les Vignes Blanches Qvevris 2019, by Frédéric Cossard, is a pure and unique interpretation of this exceptional Côte Chalonnaise appellation. Through an entirely natural approach and qvevri vinification, it reveals a rare expression of Pinot Noir, marked by finesse and depth.

The Mercurey AOC enhanced by qvevri vinification

Located in Burgundy, the Mercury AOC is one of the most prestigious in the Côte Chalonnaise, renowned for its reds elegant and structured. Here, Frédéric Cossard goes further by exploring an ancestral method: fermentation and aging in buried terracotta jars, as in Georgia. This bold choice promotes gentle micro-oxygenation, giving the wine a velvety texture and great aromatic purity.

A natural, full-bodied, and refined Pinot Noir

Produced through whole-bunch maceration, this Mercurey reveals a complex nose of morello cherries, black fruits, and delicate notes of roasted. On the palate, it impresses with its sap, fullness and density, supported by tannins of remarkable finesse. The clay-limestone terroir provides balance and freshness, while a year of aging in qvevri refines its airy character.

A wine for gastronomy and aging

Served at 16-18°C, this Mercurey will pair wonderfully with a grilled rib-eye steak, beef fillet en croute, or roast duck. Natural, with no added sulfites, it can be enjoyed now for its vibrant fruit or aged for 5 to 10 years to reveal its full complexity. A rare and sought-after wine, a testament to the talent of Frédéric Cossard.

Morgon Côte du Py Red 2020,

Les En Hauts

Plum, cherry, flesh, structure: this is a Gamay that's full of Morgon, and for good reason. Juice, sap, gurgling, and pleasure: the famous Côte du Py has struck again, with all its spices, fruit, and overflowing minerality. This is the result of the combined work of winemakers Damien Coquelet and Frédéric Cossard. This wine is the result of semi-carbonic maceration of whole bunches, and is aged for ten months in concrete eggs.

Find out more
Les En-Hauts is not strictly speaking a wine estate but a project of vintages produced in partnership between Damien Coquelet and Frédéric Cossard. These two great figures of Burgundy viticulture—yes, Beaujolais is in Burgundy—had every reason to join forces to produce colorful and flavorful vintages together.
Frédéric Cossard is a biodynamic and natural star of Burgundy winemaking, who gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. His vintages are pure and elegant without artifice and are among the most sought-after in Burgundy. His practice is not limited to Burgundy, as vintages are made from grapes purchased in other regions. His vines are tended 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. Damien Coquelet, for his part, is the worthy successor of the great organic winemakers to whom we owe the advent of nature in the Beaujolais region: he is the son-in-law of Georges Descombes, and Jean Foillard was his mentor, who continued the pioneering work of Jules Chauvet and Marcel Lapierre. Owning nine hectares in Morgon on granite-sandy soils, he cultivates two and a half hectares plus a few leased vines: in all, four hectares on the legendary Côte du Py. A specialist in Morgons qui morgonnant and Chiroubles qui chiroublent, he embodies the true nature of Beaujolais.

Alberto López Calvo - Vino Tinto (Red) 2010

Bodegas Coruña del Conde
Alberto López Calvo, the estate's historic Bordeaux-style vintages are made from Tempranillo (75%), followed by Cabernet Sauvignon (20%) and Merlot (5%). These are beautiful wines with an intense garnet red color, elegant, complex, deep, and silky, with well-integrated tannins.

Natural wine with no added sulfites.

XLC Xarel Lo Culinaries White 2022

Partida Creus
Culinaries Exclusive! This fruit of our collaboration with our favorite Catalan-Piedmontese, Antonella and Massimo, is a superb dry white from Catalonia, a unique and rare cuvée, and we are proud to present its first vintage. Classified as Vino de Mesa (table wine) and composed entirely of the indigenous Catalan Xarel·lo grape variety, this Culinaries cuvée is modeled on the estate's XL Xarel·lo, with notable differences. The wine is aged for a longer period and is done in demi-muids (large 500-650 liter barrels), which provides micro-oxygenation that enhances its complexity and fullness. It is therefore an "augmented" version of the XL, and it already tastes admirably, with a promise of great stability. Smoky, mineral, this Vino de Mesa (table wine) is already a classic, offering a pure and typical expression of xarel·lo. You can pair XL Xarel·lo Culinaries with the best of seafood, fish, white meats, roasted, grilled or cooked poultry in sauce...

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Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even coming from the Langhe region, where they know a lot about wines – first pursued a career as architects in Barcelona. But the wine bug tickles them, and soon they abandon the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revive to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety 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 vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

Fleurie Grand-Pré Red 2019,

Domaine Bélicard

Nestled in the heart of Beaujolais, the Fleurie AOP appellation is renowned for its elegant and floral wines. Domaine Bélicard, certified organic (AB), delivers a remarkably fine cuvée, produced from 36-year-old vines planted in granite soils.

A Fleurie of elegance and depth

Vinified using traditional whole-bunch maceration in old wooden vats, this wine benefits from gentle extraction, respecting all the delicacy of Gamay Noir. Its 4-day aging preserves the freshness and pure expression of the terroir.

A floral nose and a full palate

From the first nose, this organic Fleurie reveals deep aromas of candied red fruits, enhanced with floral and spicy notes. On the palate, the balance is perfect between roundness and finesse, with an elegant and persistent finish.

What to enjoy this wine with?

Ideal at 14-16°C, this wine goes wonderfully with grilled fish, salads and barbecues. Its 5-year aging potential will allow for a beautiful aromatic evolution.

Mercurey Les Vignes Blanches Qvevris Red 2020,

Frédéric Cossard

Fresh, wild, and intense, this Mercurey is definitely a pleasure to drink with abandon. Morello cherries, black fruits, cherry, raspberry, and complexity on the nose give way to floral, then mineral and roasted notes. On the palate, there is plenty of sap, fullness, and density, with silky, melted tannins of great finesse, completely devoid of harshness. The finish is long, fruity, and distinguished. Les Vignes Blanches is a Mercurey vineyard where Frédéric Cossard is producing his third vintage. For the occasion, the winemaker vinified and aged it in qvevri (a Georgian-style buried jar), which rounds it out and accentuates its velvety texture and depth. Perfect for entrecôte, filet of beef en croûte, and roast duck.

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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 wine-growing 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 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, 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.

Chiroubles Red 2020,

Les En Hauts

Beaujolais as devil, Chiroubles as madness, this 100% Beaujolais Gamay from the Chiroubles appellation expresses great freshness and red and black fruits. Supple, indulgent, round, and fruity, with lovely acidity and a good deal of pleasant drinkability, this beautiful wine is the result of the combined work of winemakers Damien Coquelet and Frédéric Cossard. This wine is the result of semi-carbonic maceration of whole bunches, and is aged for ten months in concrete eggs.

Find out more
Les En-Hauts is not strictly speaking a wine estate but a project of vintages produced in partnership between Damien Coquelet and Frédéric Cossard. These two great figures of Burgundy viticulture—yes, Beaujolais is in Burgundy—had every reason to join forces to produce colorful and flavorful vintages together.
Frédéric Cossard is a biodynamic and natural star of Burgundy winemaking, who gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. His vintages are pure and elegant without artifice and are among the most sought-after in Burgundy. His practice is not limited to Burgundy, as vintages are made from grapes purchased in other regions. His vines are tended 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. Damien Coquelet, for his part, is the worthy successor of the great organic winemakers to whom we owe the advent of nature in the Beaujolais region: he is the son-in-law of Georges Descombes, and Jean Foillard was his mentor, who continued the pioneering work of Jules Chauvet and Marcel Lapierre. Owning nine hectares in Morgon on granite-sandy soils, he cultivates two and a half hectares plus a few leased vines: in all, four hectares on the legendary Côte du Py. A specialist in Morgons qui morgonnant and Chiroubles qui chiroublent, he embodies the true nature of Beaujolais.

Muscana White 2022

Domaine Einhart

Muscana is an organic (Ecocert and AB labels) and natural dry white wine from Alsace from Domaine Einhart. Classified as AOC Alsace, this beautifully complex dry white is Domaine Einhart's homage to the Muscat grape variety.

Vinification

Muscana is a 100% Alsace Muscat, hand-harvested when overripe. The vines are approximately twenty-five years old and grow on the splendid oolitic limestone (muschelkalk) terroirs in the Fleckenstein, Westerberg, and Meyen localities. The harvest is destemmed, maceration in vats lasts one week, and fermentation is carried out using indigenous yeasts. The wine is aged in stainless steel vats on fine lees and is not filtered at bottling.

Tasting

Muscana offers a beautiful orange-amber color with superb brightness. The first nose offers rich, slightly smoky aromas typical of overripe Muscat berries. A second, very fine nose brings a hint of citrus fruit that encourages tasting. On the palate, the attack is straightforward and ample, accompanied by a melted acidity expressed through notes of candied quince. The finish is invigorating, with melted tannins linked to the maceration. We recommend decanting Muscana to help it develop its splendid aromas and serving it with choice dishes: fresh or smoked fish, vegetables including asparagus, white meats and foie gras.

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.

Châteauneuf du Pape Red 2021

Les Grandes Serres
Interested in Châteauneuf-du-Pape with all the flavor, pleasure, and silky tannins that go with it, but without the solemnity? If you like appellation wine—and what an appellation!—but not excessive seriousness (while still appreciating the utmost rigor in the bottle), this wine is for you. This red AOC Châteauneuf-du-Pape is part of the Comics series from Domaine des Grandes Serres. It comes from the eponymous estate and is vinified in its cellars. Deep, delicious, fresh, and ample, it has no hint of sulfite, and for good reason: it is entirely natural, fermented with indigenous yeasts and without any chemical additives. It infuses and macerates on the skins in large, truncated wooden vats. It is aged for six months in old barrels before bottling. An all-terrain wine that provides great pleasure, to be enjoyed with friends and loved ones.

To find out more
Everyone knows where Châteauneuf-du-Pape is located, but how well do we really know this appellation? The Domaine des Grandes Serres represents both its excellence and its vitality. The creator of exceptional estate and merchant wines, both red and white, it harvests, buys grapes, vinifies, and ages over a wide area, centered around Châteauneuf and the southern Côtes-du-Rhône and including more peripheral areas such as Lirac or the Costières de Nîmes. In Châteauneuf-du-Pape itself, the estate owns twelve hectares. Established in 1977, it has long been founded on respect for the environment and the terroir. Currently, a large portion of its vintages are organic and without added sulfites, though it doesn't publicly boast about it. Modestly, Samuel Montgermont, the estate's general manager, explains that the geological and climatic conditions, particularly the mistral wind, favor the health of the vineyard and allow for the elimination of additives. Covering the entire range of white and red wines from the Midi and all their grape varieties, the estate is now committed to producing natural wines under labels that take themselves in no way seriously, but the wines contained in the bottles—each bearing the name of its appellation—are nothing short of solid and serious, in addition to being fresh and flavorful.

Alberto López Calvo - Vino Tinto (Red) 2009

Bodegas Coruña del Conde
Alberto López Calvo, the estate's historic Bordeaux-style cuvées are made with Tempranillo (75%), followed by Cabernet Sauvignon (20%) and Merlot (5%). These are beautiful wines with an intense garnet red color, elegant, complex, deep, and silky, with well-integrated tannins.

Natural wine with no added sulfites.

Magnum L'As des Années Folles White 2015

Les Vignes de l'Ange Vin

Natural wine with no added sulfites.

Phaunus Louriero White 2017, Pedro Bravo

Natural wine with no added sulfites.

Poiré de la combe d'Ire White 17/18

Jean-Yves Péron

Poiré de la Combe d’Ire is a sparkling cuvée from Jean-Yves Péron made with pears. Organic, biodynamic, and natural, this perry is the winemaker's only grape-free cuvée.

Vinification

Around ten varieties of old pears, growing in Savoyard orchards, are the basis of this perry from Combe d’Ire, a clay-limestone area classified as a biological reserve and protected area near Chevaline. The pears are grated and then pressed. The perry is aged for three years in 350-liter barrels.

Tasting

Completely dry (zero dosage), beautiful golden color with a lovely fine note of sweetness in the background, coexisting with a symphony of bitterness, fruitiness, and salinity. A great richness of taste, the pear sublimated in a sparkling beverage. Intensely fresh finish. This aged perry is at its best after five years of aging.

Learn more about Jean-Yves Péron

Jean-Yves Péron skillfully embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italo-Savoyard trade

Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Magnum Saint Romain Sous la Velle Red 2020,

Domaine de Chassorney

A bright and intense ruby color, a nose of small red fruits with a dominant cherry, this is a remarkable Saint-Romain from the Sous la Velle plot. The palate is lively, fleshy, and fruity, marked by some notes of sweet and peppery spices. The tannins are vigorous, yet fine and silky. The Saint-Romain appellation is located at altitude, on steep terrain. It is ideal for producing lively, lively, mineral, and very flavorful wines. Entirely Pinot Noir, this wine comes from a plot whose sloping terroir, facing south-southeast, is located between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. The grapes macerate in whole bunches. Aging is approximately one year in barrels.

To find out more
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 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.

Château Bonnet Eden Red 2021

Les Vignobles Andre Lurton

We first discover a beautiful, deep, vermillion color, a lovely cherry red with some purple highlights that will fade as the wine ages. The nose of this Eden cuvée offers notes of peony and crisp red fruit (cherry, morello cherry) enhanced with a touch of pepper. On the palate, the wine attacks frankly, with plenty of fruit and freshness. The tannic structure is medium, and the tannins are well-integrated. There is a very nice volume on the mid-palate. The olfactory sensation of crisp, juicy cherry is confirmed on the palate. This is a very indulgent, digestible, and very easy-drinking wine, where the fruity notes express themselves freely, with the fullness of the unsulfured wine. It will be appreciated as an aperitif and on any other occasion, but we see it especially at the table, with dishes that are not too sophisticated, dishes of good humor - beautiful grilled red meats, golden duck breasts, country salads: with confit duck gizzards, lentils... The digestibility of wines is a concept that is increasingly close to our hearts; red Bordeaux have long held the torch and we invite you to experience it with this lovely red Entre-Deux-Mers. Château Bonnet cuvée Eden is produced, for the cultivation and vinification, in biocontrol (set of plant protection methods based on the use of natural mechanisms). It is vinified in concrete eggs and classified as Vin de France. No sulfite has been added, either in the vineyard or in the cellar.

To find out more
Lurton is a name that resonates strongly throughout the Bordeaux region: this dynasty of winegrowers, currently represented in France by around ten owners of wine châteaux and a company (Les Vignobles André Lurton) bringing together several estates, has distinguished itself at the head of prestigious properties including several classified growths, from Château-Cheval-Blanc to Château-d'Yquem via Château-Climens... Château Bonnet is the cradle of the Lurton dynasty, planted at the end of the 19th century by the liqueur maker Léonce Récapet, a visionary of viticulture who passed on the virus to most of his descendants. This beautiful estate in the Entre-Deux-Mers has one hundred and twenty hectares of vines. It is traditionally planted with Cabernet Sauvignon, Merlot, Sauvignon Blanc and Sémillon, and produces white, rosé and red wines. Under the leadership of its new director Mathilde Bazin de Caix and on selected plots, it has recently taken over the management of biocontrol viticulture and vinification, as well as natural wine without chemical or exogenous inputs added to the vineyard or the cellar. For the moment, this is the only Eden vintage, but we hope to produce others in the near future.

Coup de Foudre Rosé 2021,

Domaine Bois Moisset
A cloudy pink color that already makes you thirsty, a nose that expresses its fruit and fermentation discreetly, while the palate, on the contrary, blossoms with great opulence and roundness, making this Coup de foudre a very easy-drinking wine. The texture on the palate is soft, enveloping, silky, with a fruity and delicious substance. The bubbles are fine and lively, with a tonic and tense finish. From the beginning to the end of the tasting, notes of bitter orange and candied citrus peel, a lovely mineral astringency and a bitterness that further ennobles the whole, balancing the velvety fruitiness. A magnificent bottle, this Coup de foudre, which one might think is vinified in a tuns given its name, but this is not the case: here we have an entirely organic and natural wine, one hundred percent Cabernet Sauvignon, pressed at the harvest and fermented in fresh juice in a room where the temperature is maintained at 19 °C. This alcoholic fermentation is followed by malolactic fermentation and the wine is bottled without filtration. The secondary fermentation takes place in the bottle with indigenous yeasts and, of course, without sulfites added at any stage of the vinification. Disgorging in December. We recommend chilling this beautiful wine upright for a day before opening to avoid excessive overflow upon opening.

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The name Gaillac, the region where the Bois-Moisset estate is located, owned by Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; it is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine brightness. Many estates, along with that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with a vineyard, this is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours, and grape juice. A herd of old local breed cows also thrives there, and guest rooms are available during the summer months. It is in this small rural paradise that natural wines typical of their origin and terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the Bois-Moisset estate's vintages, which consist particularly of red wines with crisp fruit, concentrated but with smooth and delicate tannins.

L'Harmonie Red 2014

Domaine Le Temps Retrouvé

A beautiful blend of southern grape varieties, this Roussillon red is composed of Grenache, Syrah, and Carignan from vines growing on clay-siliceous soils. Harmonie is a wine of patience, obtained through long-term maceration and aging, which gives it a dark color, a powerful nose, and intense aromas of black fruits. Decant for a few hours before tasting to fully appreciate its fullness.
Natural wine with no added sulfites.