Cheese

Puligny Montrachet 1er Cru Garennes White 2023

Puligny Montrachet 1er Cru Les Folatières Blanc 2018,

Frédéric Cossard
This Puligny-Montrachet Premier Cru comes from the Les Folatières plot, planted with very old vines. This age is felt in the depth and structure of the wine, and it also benefits from superb aging qualities. A fine example of Chardonnay at its peak. Classy, ​​complex, powerful, and precise.
A natural wine with no added sulfites.

Pairs with: Lobster, Oysters and Shellfish, Chicken Stew, Cooked Fish

Magnum Elios Red 2022,

Jean Marc Dreyer

In the heart of Alsace, Jean-Marc Dreyer, a winemaker committed to organic and biodynamic agriculture (AB, Eurofeuille), creates an exceptional vintage with his magnum Elios 2022. Made from naturally vinified Pinot Noir, this wine embodies the purity and finesse of the Alsatian terroir.

A vibrant and delicate Pinot Noir

Produced through maceration and spontaneous fermentation, this wine benefits from careful aging, which enhances the precision of Pinot Noir while respecting its fruit. Its airy structure and balance make it a delicious and accessible red, ideal for a convivial tasting.

An expressive nose and an elegant palate

The nose reveals subtle notes of cherry, raspberry and sweet spices, with a floral touch that brings freshness. On the palate, the attack is supple and fruity, with silky tannins and a beautiful mineral length.

How to pair it?

Served at 16-18°C, this magnum of Alsace AOP will perfectly accompany roast poultry, a veal fillet or a platter of fine charcuterie. Its aging potential of 5 to 10 years will allow it to gain complexity over time.

Puligny Montrachet 1er Cru les Folatières White 2022,

Fréderic Cossard

An exceptional, distinguished and timeless Chardonnay

Frédéric Cossard's Puligny-Montrachet 1er Cru Les Folatières 2022 embodies all the nobility and elegance of Burgundy. Made from old vines deeply rooted in the clay-limestone soils of the prestigious Folatières plot, this white wine reveals a pure and precise expression of Chardonnay. The direct-press vinification and careful one-year aging in barrels bring remarkable complexity and finesse.

A tasting full of power and refinement

From the first nose, this 1er Cru seduces with its intense and complex bouquet. Aromas of fresh citrus, lemon zest, and green apple are accompanied by mineral notes reminiscent of gunflint. On the palate, the attack is lively and precise, revealing a powerful structure and a silky texture. The minerality typical of limestone terroirs provides superb tension, balanced by an aromatic richness that stretches into a long and elegant finish, marked by a subtle salinity.

A gastronomic wine with great ageing potential

This Puligny-Montrachet Les Folatières is ideal with refined dishes. It will enhance noble shellfish such as lobster or crayfish, fish in sauce, or even roast poultry. Its aromatic complexity also pairs perfectly with mature cheeses such as an old comté or an ash goat cheese.

Served between 10 and 12°C after decanting, this wine fully reveals its potential. With an excellent aging potential of 5 to 10 years, it will be able to evolve in the bottle, developing even more complex tertiary aromas.

Magnum Entre Cœurs Red 2011

Domaine Leonine

This 100% Grenache red comes from schist terroirs located in Port-Vendres, by the sea, near Collioure. The harvest undergoes a fifteen-day carbonic maceration, in 10 hectoliter vats, without punching down or pumping over. After pressing, aging is nine months in 300 and 400 liter barrels, with racking and bottling by gravity without added sulfur.
Natural wine without added sulfites.

Ranciolytique Red 2010

Domaine La Sorga

The Grenache vines from which this red wine is produced are located in Lagrasse, in the Corbières region, on clay-limestone and ferruginous soils. After a nine-month whole-bunch maceration, the wine is aged in demijohns and then in old barrels for eighteen months. This wine possesses sweet aromas of candied grapes, chocolate, and cherry, making it an excellent companion to cheese, a tangy dessert, or chocolate mousse. It can be aged for twenty years.

A natural wine with no added sulfites.

Jeannette White 2015,

Damien Bureau

This sweet, oxidative Chenin comes from vines planted on schist soils. The grapes are pressed directly, and aged in oak barrels.
A natural wine with no added sulfites.

Magnum Munjebel VA White 2017

Frank Cornelissen

From the Vigne Alte, the highest plots on the estate, this white is harvested between 900 and 1,000 meters above sea level on ungrafted vines. It is composed of Grecanico Dorato (60%), Carricante (10%), and Coda di Volpe (30%). Depth, density, acidity, minerality, and texture: a supremely elegant white wine, to be paired with the finest seafood.

Natural wine with no added sulfites.

La Bea...Titube White 2011,

Domaine La Sorga

For this sweet single-varietal Muscat à petits grains, the grapes macerate in whole bunches for a week and then are aged in old barrels for eighty-four months. Its balsamic notes of sweet spices, cinnamon, and bergamot will pair superbly with foie gras or blue-veined cheese. Unlimited aging potential.
Natural wine with no added sulfites.

Pairs with: Charcuterie, Desserts, Cheeses

Beaujolais Village P'tit Grobis White 2023,

Nicolas Chemarin

A fresh and vibrant Chardonnay, reflecting the granite terroir of Beaujolais

Nicolas Chemarin's P'tit Grobis 2023 is a bright and accessible interpretation of Chardonnay in Beaujolais. This white wine, carefully crafted from direct pressing and a two-week maceration, was aged for six months in stainless steel vats to preserve all its aromatic purity and freshness. Reflecting the granite identity of the region, this cuvée combines minerality, liveliness, and indulgence in perfect balance.

A lively and aromatic tasting experience

The P’tit Grobis seduces with its delicate and expressive nose, which combines aromas of citrus, white flowers, and exotic fruits. On the palate, it reveals a fresh texture and beautiful tension, supported by perfectly balanced acidity. The mineral notes, typical of granite soils, provide structure and elegant length, while the fruity flavors of white flesh complete this harmonious picture.

A versatile cuvée for all occasions

With its freshness and great drinkability, the P’tit Grobis 2023 is an ideal wine for an aperitif, but it also excels at food. It pairs wonderfully with seafood, grilled or raw fish, as well as delicately spiced oriental cuisine. Its minerality and finesse also make it an excellent partner for a fine selection of cheeses: creamy, full-bodied or hard.

Serve between 14 and 16°C, with no decanting necessary, this wine can be enjoyed now or kept for up to 5 years to appreciate its development.

La Bottière White 2022

Jean-Yves Péron

La Bottière, here in magnum format, is a dry white wine made from 100% organic and natural Jacquère grapes. It is vinified by Jean-Yves Péron in Savoie using the Jacquère grape variety and Vin de France.

Vinification

Various plots with mica-schist soils near Albertville, planted with old vines, among other things, produced Jean-Yves Péron's La Bottière cuvée. The grapes are harvested at the end of October and macerated for two weeks using carbonic maceration. Aging is one year in 300-liter barrels.

Tasting

This maceration wine offers a beautiful minerality and round, delicious notes of white fruits. In magnum format, it can be drunk now but will evolve for several more years.

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 the 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 and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any 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.

Italian-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 Gauthier White 2022,

Jean-Marc Dreyer

Gauthier is a dry, organic (AB label), biodynamic, and natural macerated white wine (orange wine) from Jean-Marc Dreyer, vinified in Alsace from all the grape varieties cultivated by the winemaker and without the addition of sulfites. Always packaged in magnums, it is simultaneously a rarity, a challenge, a curiosity, and a precious bottle to savor. Gauthier is the first name of a pilgrim on the Way of Saint James who spent some time with Jean-Marc Dreyer and took part in the work in the cellar. Having noticed that the blend of the fin de cuvée was excellent to drink, he suggested to Jean-Marc that he make a special cuvée: "It tastes so good, it would be a shame not to do it!" It tastes incredibly good, even, notes the winemaker.

Vinification

If you are familiar with Jean-Marc Dreyer's Origin range - a series of maceration vintages based on six Alsatian white grape varieties - you will find in Gauthier the synthesis and summary of this range. This wine is in fact the result of the blending of the fin de cuvée of each Origin reference. Once blended, the fin de cuvée are kept for two to three months in barrels to unify the flavors. No added sulfites, no additives, no filtration, indigenous yeasts.

Tasting

This atypical production makes Gauthier a full-bodied, characterful vintage, with a distinct touch of controlled oxidation. Gauthier, of course, contains no more sulfites or additives than the vintages it is made from. That is, zero. It is the synthesis of the Jean-Marc Dreyer estate, and that in itself is a tasting note: refer to each of the other vintages in the Origin range on this site to piece together the puzzle, or, better yet, drink it. With everything that goes with macerated Alsace whites, whether cheeses, local dishes, Lacaune charcuterie or Lyon.

Magnum Alburostre White 2022

De Vini

Alburostre is an organic, biodynamic, and natural white wine made by Christophe Bosque (De Vini) in the Nantes region from the Folle-Blanche grape variety. It comes from vines growing in Gorges (Loire-Atlantique), on the winemaker's estate, on gabbro soils. Classified as a Vin de France. Folle-Blanche or Gros-Plant is a typical grape variety of the Nantes region, where it has been known since the 16th century and thrives on gabbro soils. Very suitable for distillation, it is also a grape variety used in Armagnac and Cognac. It typically produces low-alcohol, pale-colored wines: Alburostre is all of these things.

Vinification

The organic folle-blanches harvested for Alburostre are pressed directly, fermented with indigenous yeasts, and then the wine is aged for nine months on lees in stoneware jars. No fining, sulfiting, or filtration.

Tasting

Alburostre means "white-beak" in old French. Aside from the paleness of its color—typical of folle-blanche—there is nothing inexperienced about it. It is a very beautiful, easy-drinking white wine (10 degrees alcohol), supple, pleasant, chiseled, and pure. A beautiful yeasty fermentation note rises above its simple description to envelop the palate and further accentuate the wine's length. Very gourmet: reserve it for the finest smoked salmon, seafood, and even caviar. The winemaker recommends salmon tartare with coriander, pollack steak with beurre blanc, or steamed barnacles.

Learn more about Christophe Bosque and De Vini

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

Gabbro Fondu

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

Muscadet for the better

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

Vin de France Viognier White 2022,

Domaine des Miquettes

This Viognier from Domaine des Miquettes is a beautiful single-varietal cuvée from the Rhône Valley, classified as a Vin de France and awarded the Écocert organic label.

Vinification

Viognier, as its name suggests, is made entirely from the noble Viognier grape variety from the Rhône Valley, its region of origin, where it gives its best. The grapes grew on gneiss, granite, and loess soils. The aromatic richness of this Viognier from Domaine des Miquettes is enhanced by the terracotta vinification process, consisting of a ten-day maceration followed by pressing and aging for eight months in kvevri (a Georgian-style buried terracotta jar).

Tasting

This is a distinguished, fresh, pleasant, and easy-drinking Rhône Viognier. It exudes rare citrus fruits, including bergamot, and is very light on the palate. Its floral, fruity, and mineral notes are very opulent within a magnificent, fresh framework. This superb success from Domaine des Miquettes is one of those providential whites that goes with everything. However, we recommend smoked salmon https://culinaries.fr/producteurs/lionel-durot/ or any other smoked seafood, and of course fresh oysters.

Learn more about Domaine des Miquettes

Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, while kvevris are used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.

The Estate

Paul Estève learned his trade from René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certification) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work and winemaking.

Skin-Contact Rafling White 2021

Fréderic Cossard

Classified as a Vin de France, Skin Contact Rafling is a wine resulting from a fairly extensive skin maceration: hence the presence of "Skin Contact" on the label. "Rafling" is a play on words relating to the maceration on stems (whole bunches) and the name of the Riesling grape variety. It is a dense and robust wine that is both round and straightforward, elegant and full of personality. Our national Frédéric Cossard, as comfortable with Burgundian-style winemaking (but without additives) as with the multi-colored refinements of merchant winemaking, offers us here a Riesling from twenty-five-year-old biodynamic vines harvested in Alsace on clay-limestone soil. Maceration is three weeks in whole bunches. Don't worry too much about food and wine pairings, this one is made for all occasions and can even compete with dishes that we usually think are reserved for red wine. Its aging potential—at least ten years—is generous.

To find out more

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 wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a 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 merchant house and purchased 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 vintages. 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. 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.