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190 products
Susucaru Rosato Rosé 2021,
Frank Cornelissen
The color is intense pink, the nose carries citrus and white flowers, and the palate is fruity, dense, fresh, and delicious, with that delicate bitterness and melancholic bite that is the signature of this wine. Many aficionados eagerly await each vintage of this emblematic cuvée from the master of Etna, and some couldn't imagine their aperitif without it. Susucaru rosato delights rosé lovers and lesser fans alike, those familiar with natural wines and beginners alike. Can we really call it a rosé? Technically yes, in terms of taste and color, this little marvel is both a rosé and a thirst-quenching red. 25% Inzolia, 25% Malvasia, 25% Nerello Mascalese, 25% Moscadella, and all the vines grow directly on the slopes of Etna. A cuvée that remains true to itself.
To find out more
A major figure and universally respected figure in natural wine, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be enhanced by the naturalness of his wines. The brilliance, the integrity, and the exquisite fruitiness of his vintages earn him the admiration even of those who are reluctant to accept "natural." These are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the northern Etna Valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean mixed crop: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The vines range in age from forty to over one hundred years. The nineteen plots, covering twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are produced in addition to the generic wines (rosé, basic red, and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for the production of concentrated and refined wines. Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante, etc.
Mol Red 2020
Decanting is recommended for the best expression of this festive and euphoric wine, which needs time to breathe and develop its strength: it's a blend that's out of the ordinary and deserves full attention. With its precision and accuracy, Le Môl proudly bears the signature of the great Patrick Bouju. Structured, robust, fleshy, smoky, and warm, it's a complex red that shines with its black cherry aromas and beautifully balanced acidity. The finish is joyful, velvety, deep, and spicy. As a blend, it’s a veritable festival of black grape varieties: Carignan, Cinsault, Gamay, Grenache, Muscat of Alexandria, Sauvignon, Syrah… A virtuoso mix of Auvergne grapes and bunches purchased further south. Drink now or wait a few years. Special mention for the beautiful label, designed by Justine Loiseau.
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Near Billom, the Limagne clermontoise rises towards the east to form a hilly area with a mild climate, dominated by volcanic hills. This is the Auvergne Tuscany, so named because of its resemblance to the Italian province. This land of mixed subsistence farming was once covered in vines and was the preferred domain of Gamay d’Auvergne, a robust ancient strain, the origin of dense, deep and fruity wines. This is where Patrick Bouju cultivates and vinifies, on these high-quality volcanic soils and mainly on old vines. The soils vary between basalt, limestone, clay-limestone, and pozzolan. Patrick collects and cares for the best terroirs of Puy-de-Dôme, often abandoned, and gives them new life. He also preserves the indigenous grape varieties, of which he cultivates a good fifty, and simultaneously works as a wine merchant using purchased organic grapes. The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes much to Patrick. The fact that he enjoys lending a helping hand to his winegrowing friends in France and elsewhere only confirms his image as a role model, a leader. His partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal… Patrick practices long macerations, and the wines rest for up to six months after bottling. Very sensitive to sulfites in wines, Patrick found that his wines did very well without them. He also found that if the grapes are healthy and concentrated, balance occurs naturally, regardless of the successive phases a vintage goes through. His noble, chiseled, distinguished, never bland wines are immediately recognizable in the glass. They are straight, clean, precise, often marked by floral notes and a spicy minerality. They also constitute a formidable anthology of the terroirs and ancient vines of Lower Auvergne and its volcanic soils.
VNR Vinel lo Red 2021
Juicy and light, floral and full of small red and black fruits, VNR Vinel lo rouge is an everyday wine, very drinkable, with a beautiful fresh expression and notes of pomegranate. The aromas are full of delicacy and floral, with a slightly saline and very lively finish. A supple and hyperfruity classic "à la jura", VNR Vinel·lo is a rich and particularly successful blend of indigenous grape varieties: it is composed of samsó (cinsault), garrut (mourvèdre), trepat, ull de perdiu, queixal de llop, sumoll and grenache noir, harvested on predominantly limestone soils. The vinification of each grape variety is done individually in stainless steel vats, the blending takes place afterwards. No filtration, no additives, no added sulfites.
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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-versed—first pursued careers as architects in Barcelona. But the wine bug tickled them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a number of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of saving their heritage, 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, 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. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of 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 varietals are common among them, alongside very rich 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 indicate 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.
P Red 2022
With the initialed cuvées (trading cuvées) of master Patrick Bouju, we are all beginning to learn our alphabet. Here, in the presence of this supple, deep, mineral, and complex wine, we have the letter P. P is for Pinot Noir, and not just any Pinot Noir! A Pinot Noir from vines growing on the legendary Gergovie plateau, where long ago Vercingetorix won a memorable victory. Now, it is the vine that triumphs on the beautiful basalt soils of this volcanic region of Puy-de-Dôme. The harvest is macerated in whole bunches and vinified with indigenous yeasts in stainless steel vats. In any case, it's very good, it tastes wonderful, and it's perfect for any occasion.
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Near Billom, the Limagne clermontoise rises eastward to form a hilly area with a mild climate, dominated by volcanic hills. This is the Auvergne Tuscany, so named because of its resemblance to the Italian province. This land of mixed subsistence farming was once covered in vines and was the preferred domain of Gamay d'Auvergne, a robust ancient strain, the origin of dense, deep, and fruity wines. This is where Patrick Bouju cultivates and vinifies, on these high-quality volcanic soils and mainly on old vines. The soils vary between basalt, limestone, clay-limestone, and pozzolan. Patrick collects and cares for the best terroirs of Puy-de-Dôme, often abandoned, and gives them new life. He also preserves native grape varieties, of which he cultivates a good fifty, and also works as a wine merchant using purchased organic grapes. The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes a lot to Patrick. The fact that he likes to lend a hand to his winegrower friends in France and elsewhere only confirms his image as a model, a leader. His partnerships are famous: with Action Bronson for the A la Natural series, with Jason Ligas in Greece for Sous le Végétal… Patrick practices long macerations, and the wines rest for up to six months after bottling. Very sensitive to sulfites in wines, Patrick has found that his own wines do very well without them. He has also observed that if the grapes are healthy and concentrated, the balance is achieved on its own, regardless of the successive phases a vintage goes through. His noble, chiseled, distinguished, never bland wines are immediately recognizable in the glass. They are straight, clean, precise, often marked by floral notes and a spicy minerality. They also constitute a formidable anthology of the terroirs and ancient vines of Basse-Auvergne and its volcanic soils.
Susucaru Rosato Rosé 2022
Frank Cornelissen
The Susucaru Rosato blend is a tribute to Sicily and Mount Etna: 25% Insolia, 25% Malvasia, 25% Nerello Mascalese, 25% Moscadella, and all the vines grow directly on the slopes of Mount Etna. The color is intense pink, the nose carries citrus and white flowers, and the palate is fruity, dense, fresh, and delicious, with that delicate bitterness and melancholic bite that is the signature of this wine. Many aficionados are impatiently waiting for each vintage of this emblematic cuvée from the master of Etna, and some couldn't imagine their aperitif without it. Susucaru rosato delights rosé lovers and lesser fans alike, those initiated into natural wine as well as beginners. Can we really call it a rosé? Technically yes, in terms of taste and color, this little marvel is both a rosé and a thirst-quenching red. A cuvée that remains true to itself. "Our rosé," explains Frank Cornelissen, "is produced with the same philosophy and winemaking techniques as all our other wines: skin-contact maceration for texture and territorial identity, fully completed malolactic fermentation for density, fluidity, and stability. It's not just a refreshing summer wine; it's also a "rosé" that can also be considered a light red, like a "Jura" wine, which pairs well with a wide variety of dishes." »
To find out more
A major figure and universally respected figure in natural wine, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be enhanced by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to accept "natural." They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the north of the Etna valley. It is, he says, the "côte de Nuits" of Etna for the great diversity of its wines spread over numerous locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean mixed crop: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The vines range in age from forty to over one hundred years. The nineteen plots, covering twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are produced in addition to the generic wines (rosé, basic red, and white). The soils are made of different types of basalt, between powder and rock, with perfect drainage that allows for concentrated and refined wines. Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Cappuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…
Ganache Red 2019,
Ganache is not far from Grenache, that's it, you get the idea, and Gamay joins the party. The famous southern grape variety, harvested in Carpentras, vinified in the Jura, doesn't feel out of place at all: nothing prevents it from unleashing its brazenly fruity notes – cherry, fresh and candied strawberry, raspberry, blackberry, plum, dried fruit – enhanced with plum, black pepper, spices, and chocolate. All that? Yes. Don't be surprised by a slight reduction upon opening: aerate the wine, decant, or let it wait a little in the glass, and it will disappear. A complex, innovative, and delicious wine.
Natural wine with no added sulfites.
GT Garrut Red 2019,
Partida Creus
GT Garrut is a surprise, a lovely and unusual single-varietal wine. The purplish color alone hints at its originality. It is made entirely from Garrut, a Catalan grape variety related to Mourvèdre, also called Monastrell. GT Garrut displays beautiful, earthy and intense qualities, with a strong black fruit character, particularly blackberry (blackberry or tree blackberry). Beautiful red fruit notes as well, and a delicious acidity. This brilliant wine, perfect for the summer months, is harvested by hand. Entirely destemmed, the grapes macerate for three days with punching down every three hours, and alcoholic fermentation with indigenous yeasts takes place for four months in stainless steel vats, followed by twenty months in oak barrels. Unfiltered, unfined, no added sulfites. GT Garrut smells of family vines, artisanal, and limitless wine.
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Partida Creus is an important estate, both in terms of winemaking and history—we're talking 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 they soon abandoned 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 that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is 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 give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural 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, 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.
L'Arroseur Rosé 2021,
De Vini
L’Arroseur is an atypical rosé with a high drinkability, the kind of wine its creator, Christophe Bosque, calls a "4 X 4," that is, an all-terrain vehicle, equally at home as an aperitif, with a meal, or in any other circumstance. "It's a good conversation wine; it goes with everything," he says. Christophe had once said to himself, "I'll never make a rosé," because he had drunk few that he really liked. For him, a rosé is very hard to make, often with disappointing results. Yet, he made one, and it doesn't disappoint anyone! “You expect a rosé on the palate, but what you get is something completely different, drier and more varietal: it’s one of those wines that, for me, are neither a rosé, nor a white, nor a red. I call them blouge or rouange.” Whichever category you choose, this cuvée is interesting in its own right. It’s a blend of Merlot, Cabernet Franc, Gamay, Colombard, and Grolleau, with a complement of Melon de Bourgogne. “The big surprise,” says Christophe, “was the Colombard, a very acidic grape variety with varietals, which was once used to give aroma to Muscadet (Melon de Bourgogne is as neutral as you can get, and that’s precisely what makes it so magical). We blended grape varieties from three different estates, and since it lacked a bit of volume, we added Melon de Bourgogne.” This varietal Colombard paired well with the Cabernet Franc and Merlot. I have no hesitation in saying that this wine is a UFO." All the grape varieties that make up L'Arroseur are pressed directly. The must is fermented in buried vats in the Nantes style, lined with sandstone tiles, and its aging also takes place in vats, on lees. Bottling was done in spring 2022.
To find out more
The De Vini, Vinilibre estate is the multi-faceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine, and after spending years as a merchant, importer, and then wine merchant, this former cameraman trained in oenology and viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson, in 2017. The soils there consist of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe's vintages may come from grapes purchased from the best French terroirs, notably in Languedoc, but the winemaker retains a particular 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. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in underground vats in the Nantes style - a true reinvention of Muscadet (outside the appellation) in natural mode.
Morgon Côte du Py Red 2020,
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.
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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.
BB "Hondos" Red 2019,
Partida Creus
Antonella Gerosa and Massimo Marchiori, 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 they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There, they found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived 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 continue to make from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural 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, 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 but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy. This 100% Bobal is a racy and finely wild red from the Hondos plot, built on a grape variety common in Spain but whose expression is very original here. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.
Orange White 2019
This Orange cuvée is made from Petit Manseng, the emblematic grape variety of Jurançon. It is macerated for 21 days in terracotta jars, which gives it its beautiful tawny color, powerful nose, and supple, melting tannins. A true treasure to keep in the cellar for up to ten years (if you can manage that).
Natural wine with no added sulfites
Pairs with: Asian cuisine, Roasted meats
Bourgogne Bedeau Rouge 2020,
Frédéric Cossard
A beautiful, refined Pinot Noir: Bedeau presents sumptuous, satiny fruit with a touch of insolence to enhance the overall effect. The harvest comes from plots of forty-year-old vines in and around Volnay, and from a plot of fifty-year-old vines in Nuits-Saint-Georges.
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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 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. 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes require waiting.
Beaujolais Villages Smack (exclusive cuvée) Red 2023,
A vibrant tribute to the freshness and distinctive character of Gamay
The Beaujolais Villages Smack 2023, produced by Nicolas Chemarin, is an exclusive cuvée that captures the essence of the granite terroir of Beaujolais. Made from 100% Gamay, this AOC Beaujolais Villages red wine is distinguished by its liveliness, elegance, and modern take on tradition. It is vinified using ancestral methods, with a 15-day semi-carbonic maceration carried out with whole bunches, followed by careful aging for 11 months in concrete vats.
A fresh and expressive tasting
The Smack 2023 seduces from the moment it opens with its bright aromas of strawberry, raspberry and crisp red fruits, enhanced by subtle floral and vegetal notes. On the palate, it offers a supple and silky texture, supported by a lively acidity that gives it an irresistible freshness. The delicate and persistent finish perfectly reflects the characteristics of Gamay and the mineral nuances of the granite soils.
An ideal companion for conviviality and gastronomy
This versatile cuvée pairs perfectly with a wide range of dishes. It will enhance fine charcuterie, white meats such as roast chicken, or more rustic dishes such as poultry stew. Its freshness and fruitiness also make it an ideal choice for an aperitif with friends or casual meals.
Served between 12 and 14°C, without the need for decanting, Beaujolais Villages Smack is ready to be enjoyed today. Its aging potential of 5 years will also allow you to appreciate its evolution, with deeper and more complex aromas.
L'intrépide White 2021
It's undeniable: L'Intrépide, a full-bodied, long, and delicious wine, truly lives up to its name and is fearless. A 100% Pinot Gris macerated wine exists, and it can soar to great heights when vinified with care. Its color is already astonishing, and the rest is just as impressive. Totally magical, on the palate, the lively and full-bodied attack is supported by a lemony freshness characteristic of great limestone terroirs. The lingering finish is highlighted by tannins melted during maceration. The twenty-five-year-old vines, all located on the estate, are harvested by hand; the grapes are destemmed. Maceration, using indigenous yeasts, lasts four to eight days. Aging for eight months in Alsatian barrels on fine lees precedes bottling without filtration. From the vine to the cellar, this wine was made without any additives. Decanting is recommended so that it can spread its wings and express its powerful and complex notes.
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Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). 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 the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a red Pinot Noir. Entirely manual harvesting, 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 grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.
Fleurie Red 2022
Vinified by Frédéric Cossard, this vintage is an organic and natural red wine from Beaujolais, in the AOC Fleurie, one of the ten Beaujolais appellations located in the northern part of the country. It combines the typical characteristics of the granite soils and the Gamay grape variety of Beaujolais with the Frédéric Cossard touch, with fullness and respect for the terroir.
Vinification
100% Gamay from Beaujolais growing on granite soils, harvested by hand, it first undergoes a carbonic maceration of fifteen days in whole bunches. After pressing, it is aged for a year in concrete eggs, which rounds it out and highlights the fruit.
Tasting
A superb Cossard in Beaujolais version: this Fleurie is fruity, tangy, delicious, fine and elegant, typical of its appellation. Lovely bright color, raspberry, cherry, a touch of violet. It is made to accompany the best charcuterie, but you can also accompany any kind of cooked dish, red meats, white meats or roast poultry.
Learn more about Frédéric Cossard and the domaine de Chassorney
Frédéric Cossard and the domaine de Chassorney give the floor in organic and natural mode to the wines of Burgundy (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, its wines bear the Cossard brand, both classic and creative.
Between viticulture and trade
Frédéric Cossard created the domaine de Chassorney 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 from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.
A solid commitment to nature
At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after, wines that are always highly anticipated but which sometimes require waiting.
Es d'aqui Casse Tête Red 2020
Seductive, deep, dense, with a strong personality, Casse-Tête is a blend of 50% Cabernet Sauvignon and 50% Mourvèdre. The Cabernet comes from an alluvial terrace with large pebbles in the Tarn region, and the Mourvèdre from clay-limestone soil. The harvest macerates for twenty days in whole bunches and the aging is done on lees in sandstone jars.
To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a town near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major attacks of mildew at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn’t just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies it at home using natural methods, practicing long macerations with whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. "I make wines from the South," he says. I especially look for terroirs that give freshness, even if the wines are 14 degrees. " The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control the extraction and give his wines, he says, "a very crystalline side." The soil, the place, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.
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BB "Las Hoces" Red 2019
Partida Creus
Partida Creus is the creation of two Piedmontese natives from the Langhe (where wine is well-known), Antonella Gerosa and Massimo Marchiori, who first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There, they found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is 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 give their best juice. This is why their estate is as important from a winemaking point of view as from a historical point of view - we are talking here about the history of the vine in Catalonia.
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, 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 but always straight and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy.
This 100% Bobal is a racy and finely wild red from the Las Hoces plot, built on a grape variety common in Spain but whose expression here is very original. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.
Cabernat Red 2019,
Cabernat is a red wine with no additives or added sulfur, made from Cabernet Sauvignon grown on east-facing plots on clay-gravel soils. The grape variety has the particularity, for this cuvée, of being harvested slightly overripe. The average age of the vines is fifteen years. The planting of cover crops allows for soil decompaction and provides nutritional support, alternating with natural grass cover. The harvest is destemmed and macerated carbonically with pressing in the first third of fermentation. Alcoholic fermentation ends in the liquid phase. Aging is six months on lees in stainless steel vats. Drink this first natural cuvée from Simon Capmartin within the year: it may surprise you upon opening with the presence of carbon dioxide and appear quite closed. The winemaker strongly recommends careful decanting, which will allow beautiful notes of ripe fruit to emerge that are "quite stunning" (we quote).
To find out more
Guy Capmartin settled in 1985 in the former convent of Maumusson-Laguian, in the Gers, to exploit the magnificent surrounding soils, from which he would soon produce highly acclaimed wines in the Madiran and Pacherenc-du-Vic-Bilh appellations. In 1987, Tradition, his first cuvée, was born. In the 2000s, he decided to work exclusively in organic and biodynamic agriculture, a decision reinforced and entrenched by his son Simon, who took over. The wines were noted and received numerous awards. Certification was obtained in 2013, the Demeter label is in progress. Taking advantage of his most specific plots of the estate, Simon also undertakes to produce natural cuvées, without input and according to the principle of minimal interventionism. Labeled Vin de France or Côtes-de-Gascogne, these are the cuvées that we offer you at Culinaries.
The estate's grape varieties are organized around Tannat, the king of Madiran, surrounded by a palette as rich and diverse as the estate's soils: Cabernet Sauvignon, Cabernet Franc, a little Syrah and Grenache Noir, plus a few old red vines currently being identified. A plot of Tannat, located on a very fine and very supple clay-marl soil with gravel, is pre-phylloxera. For the white, Petit Manseng, Gros Manseng and Petit Courbu, as well as, for the Côtes-de-Gascogne, Sauvignon Blanc, Sauvignon Gris and Viognier.
The main objective of the Capmartin estate is to make frank, fruity, authentic and honest wines, perfectly reflecting their terroir, which explains the parcel-based nature of the wines under the appellation: one parcel corresponds to one vintage, and vice versa. This also explains the number and variety of vintages.
Es d’aqui Danslezetoiles Rouge 2015
Jean-Louis Pinto
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather are added to the fruity and herbaceous notes, to the delight of natural wine adventurers. Plenty of aromatic presence, character, and originality.
Natural wine with no added sulfites.
Serves with: Organic Cul Noir pork sausage
MUZ Vermouth 2024,
A unique artisanal vermouth, blending tradition and creativity
The MUZ Ver 2024, created by Partida Creus, is much more than just a vermouth. A meticulous blend of natural red wine, oxidative white wine, and young wine, it is enriched with a maceration of herbs based on a family recipe dating back to 1870. This sweet and spicy spirit is a vibrant tribute to the winemakers' Italian roots and their passion for natural wines.
Tasting: Between sweetness and complexity
The nose reveals a unique aromatic richness, blending notes of citrus, dried flowers, medicinal herbs, and sweet spices. On the palate, the initial sweetness is balanced by a subtle bitterness and a long, complex finish. MUZ Ver is a sensory experience in itself, with a perfect balance between tradition and modernity.
A refined aperitif or cocktail ally
Served chilled, between 6 and 8°C, this vermouth is ideal as an aperitif, neat or over ice, accompanied by a twist of orange. It can also be used to create refined and original cocktails. At the table, it goes wonderfully with strong cheeses, seafood, or grilled vegetable dishes.
