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188 products
I Vicini Grignolino Red 2021
Jean Yves Peron
I Vicini Grignolino is an organic, biodynamic, and natural red wine vinified by Jean-Yves Péron from grapes harvested in Casale Monferrato (Piedmont). Jean-Yves Péron's "I Vicini" series is a red wine made from organic grapes harvested in Northern Italy. Here, the grape variety is Grignolino, known for producing relatively light-colored and very aromatic wines. This vintage is classified as a Wine of the European Community.
Vinification
Harvesting is done by hand. Maceration takes place for three months in vats with punching down, and aging is one year in terracotta amphorae.
Tasting
I Vicini Grignolino is an intense, powerful and structured wine, with a very pretty nose and a ruby red color. Great freshness, beautiful structure, lots of aroma. Try it with country charcuterie from the Ferme de Mayrinhac or with a rabbit fricassee with red wine and porcini mushrooms: the raw material is found at the Ferme du Bois de Boulle.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of 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. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. 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.
Munjebel MC Red 2020
Cornelissen
Munjebel MC, an organic (Eurofeuille), biodynamic, and natural red wine from Sicily, is produced by Frank Cornelissen. It is classified DOP (PDO) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Contrada Monte Colla, a very steep terraced plot, beautifully exposed to the sun and wind, directly opposite Mount Etna. The Nerello Mascalese vines, planted in 1946, grow on sandy-clay soil.
Vinification
The harvest is destemmed and lightly crushed, then macerated for sixty days on the skins. The wine is aged for 18 months in vats and 18 months in bottles. No fining, light filtration.
Tasting
Rich and powerful, with elegance, Munjebel MC is a bit like the hermitage of Etna. Intense color of a deep and saturated red, notes of red rose and wild red fruits. Body, richness and thickness, aromatic palate supported by a fresh acidity. You will pair it with red meats and Mediterranean dishes. Try a Bigorre black ham or a grilled or roasted wagyu from Maison Aitana.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic, and biodynamic wine, Belgian Frank Cornelissen, a winemaker captivated by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Frédéric Cossard - Domaine de Chassorney
Mercurey - Les Vignes Blanches Qvevris Red 2021
7050
€70,50
Unit price perFrédéric Cossard - Domaine de Chassorney
Mercurey - Les Vignes Blanches Qvevris Red 2021
7050
€70,50
Unit price perMercurey - Les Vignes Blanches Qvevris Red 2021
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 fruit, sap, fullness, and density, with silky, melted tannins of great finesse, completely devoid of harshness. A long, fruity, and distinguished finish. 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 gives it a patina, 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.
Ganache Red 2021,
A complex, innovative, and delicious wine, obtained after eight weeks of whole-bunch maceration. Bottling was done in June 2022. Ganache is not far from Grenache, that's it, you get the idea, and Gamay joins the fray. The famous southern grape variety, cultivated biodynamically and harvested in Carpentras (SCEA L’Authentique by Claude Ughetto), 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, it will disappear.
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“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s comfortable in its own skin.” Everything is said in favor of natural wine, it’s a perfect description. Established in 2005, Domaine d'Alice is located in Arbois, in the Jura wine region, often described as the most organic vineyard in France. The practice of producing – among other things – oxidative wines is a good preparation for nature, as this type of wine does not allow any chemical additives and especially no sulfites. It is a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares. An accomplished musician and passionate music lover, Alice aims to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines, which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she faithfully followed this path. The sometimes whimsical names of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura: Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business selling "on the vine" grapes (Ecocert certified) with her winegrower friends in the region. Natural, committed, joyful and highly drinkable, Alice Bouvot's wines are all the more sought-after as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.
Vieille Vigne Red 2017,
With a few years under its belt, this beautiful organic and natural wine reveals even more complexity and depth: drink now! Vigne Vieille du Falgueyras is a fruity and indulgent red wine, rich in notes of red fruits (blackcurrant, blackberry, morello cherry) and beautifully peppery. Its profile is enhanced by sweet spices, prune on the nose, black olive, as well as more mineral accents (smoke, natural incense). It has character, oak without exaggeration, and a very beautiful body. Typical of the Gaillac terroirs, this is a red wine made 100% from old Syrah vines aged thirty and forty years, planted on boulbènes (gravelly, loamy sand) on the second terrace of the Tarn. The destemmed harvest macerates in cement vats with two punchings of the marc. The fermentation temperature did not exceed 21°C. Aging continues for nine months before bottling without filtration and, of course, without the addition of sulfites.
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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 luminosity. Many estates, including that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with an estate planted with vines, it 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 in the summer. 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 Gaillacois (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the vintages of the Bois-Moisset estate, which consist particularly of red wines with crisp fruitiness, concentrated but with smooth and delicate tannins.
Saint Joseph Red 2019
A feast of violets, blackcurrants, black fruits, morello cherries, magnificent smoky and roasted notes, pepper, and spices; a crisp palate with a hint of astringency. This beautiful, dense, and mineral red from the Saint-Joseph appellation, produced biodynamically, is made from 100% old Syrah vines growing on well-exposed slopes in Saint-Jean-de-Muzols, on the right bank of the Rhône. The soils are complex: loess, decomposed granite, and gneiss. The harvest is entirely manual, and no additives are used in the vineyard or winery. The grapes are lightly crushed and macerated for three weeks in whole bunches, and aged for one year in old barrels. No filtration is carried out before bottling.
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Thierry Alexandre produces little (two hectares in Saint-Jean-de-Muzols, in Ardèche, and a few vines north of Crozes-Hermitage), but he produces well and carefully, entirely biodynamically and without additives in the vineyard or cellar. His bottles are in the Saint-Joseph, Crozes-Hermitage blanc and Vin de France appellations. The grape varieties are typical of this northern Rhône Valley: Marsanne, Roussanne, Syrah, Viognier. The estate lies on quite varied soils, mainly decomposed granite, as well as gneiss, sandy clay and loess. He practices semicarbonic fermentation in whole bunches for fairly long periods and aging, depending on the vintage, in stainless steel or old barrels. His wines are as rare and sought-after as the winemaker is humble and discreet, but there is nothing haughty or inaccessible about them: pleasant, warm, fluid and well balanced between fruit and mineral, they are wines of pleasure that should be reserved for the most friendly gatherings.
Rose Rosé 2017
Domaine Ruth Lewandowski
This simply named rosé comes from two exceptional plots: Matthew Rorick's vineyard in Calaveras, California, a very steep, high-altitude vineyard whose high-quality soils provide the Tinta Roriz (Tempranillo) used in this blend. The other, Fox Hill Vineyard, nurtured the Portuguese grape varieties (Souzão and Touriga Nacional) that make up the rest. These fleshy, sappy, and tannic grapes, combined with the Tinta Roriz, allowed Ruth to create a rosé wine that redefines the conventional image of this type of wine: deep, earthy, and structured.
A natural wine with no added sulfites.
Chateau Roulant Red 20/21
Benoit Camus
Château Roulant is a Beaujolais red wine, organic and natural (Ecocert certified), made from Gamay. Classified as a Vin de France, it is produced by Benoît Camus at his Pierre Dorées estate, in the south of the appellation. Its name evokes the itinerant life once led by the winemaker, a former seasonal agricultural worker.
Vinification
The Gamay vines of Beaujolais grow on clay-limestone soils. The very steep plots prohibit any mechanized work. The harvest, carried out by hand, undergoes a three-week semi-carbonic maceration. The wine is aged in concrete vats for fifteen months.
Tasting
The Beaujolais wines from Pierre Dorées are structured, long-lasting, and beautifully fruity. Here, after admiring a bright garnet color, we find strawberry, raspberry, red cherry, and cranberry, with a beautiful acidity in the mid-palate giving way to a rich and voluptuous finish. Freshness and acidity, leather, earth, and some animal notes. Wonderful richness in the mouth that we will enjoy accompanying with cold meats and cured meats, poultry such as pigeon or duck. Or even Red Meats .
Learn more about Benoît Camus
You might think he's itinerant, with his vintages called "Château roulant" or "Vagabond", but for Benoît Camus, it's a memory of his previous life, when he was a seasonal farmer in the Rhône Valley and as far as Roussillon. Since 2003, he has settled in Southern Beaujolais, in the Pierres Dorées terroir, to make organic (Ecocert) and natural wines.
Nature before, nature always
Before purchasing his seven-hectare estate from an old winemaker, the vines had not yet seen pesticides or chemical additives. Many in Beaujolais worked this way. He made his first vintage in 2006, "natural without knowing it," he says. A brief attempt at chemical spraying to treat grape worm definitively dissuaded him from adding anything to the vineyard or the cellar. He acquired Ecocert organic certification and continues to make natural wines.
The Pierre Dorées terroir
The southern Beaujolais, with its clay-limestone soils, produces wines that are more structured and powerful than those from the granite soils of the North. This is the profile presented by the reds of Benoît Camus, natural wines that are straight, dense and long-aging, with good acidity and well-integrated tannins, not forgetting abundant, rich and seductive fruit.
Gigondas Red 2022
Terroir, plot size and grape varieties
Nestled in the heart of the Dentelles de Montmirail, the Gigondas terroir asserts itself with its quiet strength and raw beauty. Here, in this fiery enclave of the Southern Rhône Valley, the vines find refuge on steep, stony slopes, bathed in sunshine and caressed by the mistral wind. This poor and demanding soil, a mixture of marl and limestone, gives rise to grapes of rare intensity.
In this 2022 vintage, Les Grandes Serres presents a cuvée driven by a classic and remarkably effective duo: Grenache, the sun-drenched king of the south, which dominates the blend, and Syrah, which brings tension and depth. Together, they express the wild and sensual soul of this emblematic terroir.
Cultivation methods
True to a respectful approach to living things, Les Grandes Serres crafts this Gigondas using natural winemaking methods, without artifice, allowing the grapes to express themselves freely. The vines are cultivated in harmony with natural balances, without synthetic products, with meticulous care given to each vine. The harvest is done by hand, selecting grapes at perfect ripeness, guaranteeing healthy and concentrated raw materials. In the cellar, aging is carefully controlled with restraint, without masking the wine's personality, to preserve its original freshness and lusciousness.
Tasting & pairings
The 2022 Gigondas from Grandes Serres is a true explosion of pleasure. From the first sniff, it seduces with its intense aromas of ripe red fruits, crushed strawberry, juicy cherry, which mingle with notes of wild thyme, dark chocolate and a slightly smoky, almost meaty touch.
On the palate, it's a wave of generosity: ample, velvety, but never heavy. Natural freshness balances the richness of the fruit, and the finish lingers on melted tannins, with a touch of salinity that begs for another sip. A "bombshell of deliciousness," certainly, but also a wine of character, with depth and true elegance.
Ideal for accompanying a summer barbecue with friends, a beautiful platter of artisanal charcuterie, or a grilled piece of red meat, this Gigondas is both approachable and refined. Served slightly chilled, it will also surprise with its lightness despite its 15% alcohol content, proving that power can indeed be drinkable.
A sincere, vibrant wine that warmly and generously expresses its terroir.
Muscat Petit Grain White 2002
A liqueur muscat in the tradition of Saint-Jean-de-Minervois, the region where the estate is located. This petit grain muscat is a fortified wine, meaning a must whose fermentation has been interrupted by the addition of alcohol. This produces a delicious beverage, both sweet and fresh, with incredible aromatic complexity. You can keep it chilled almost indefinitely after opening, tightly corked: ideal for pouring a drink for friends who are visiting. Also interesting for catering, served by the glass, due to its stability once the bottle is uncorked. Almost unlimited pairings. Serve chilled.
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Le Petit Domaine de Gimios is located near Saint-Jean-de-Minervois, an ancient terroir and source of sweet muscats from the Languedoc. In fact, the estate is dedicated to the region's typical small-grain muscat (in addition to a few other varieties), and Anne-Marie Lavaysse is firmly rooted in tradition by producing fine wines from this precious grape variety. In 1993, she and her son Pierre took over several old, abandoned vineyards, which she now uses to create the estate. Small, certainly, but multicultural and almost self-sufficient: the muscat from old vines shares the space with vegetable and food crops, fruit trees, and some livestock farming. None of this receives any chemical inputs, sulfur, or mechanical force, and the estate, certified by Écocert, is cultivated biodynamically. On these five hectares, viticulture and mixed farming are one. The harvest is carried out by hand in the early morning, destemmed and foot-trodden, before macerating for approximately ten days using native yeasts. No sulfites are added during bottling. The wines are universally described as "delicious," "pure and fresh," "clear and easy to drink." The house produces dry, sweet, liqueur-like, and fortified muscats, as well as very fruity reds made from traditional local grape varieties. Everywhere, the impression of biting into fresh grapes is felt.
GRA Ancestral Sparkling Red 2013
Munjebel VA White 2021,
A natural white from Etna combining freshness and complexity
The Munjebel VA 2021, by Frank Cornelissen, is an exceptional white wine made from the Carricante grape variety, grown on the unique basalt soils of Etna. Vinified using destemmed maceration and aged for six months in amphorae, it embodies the estate's biodynamic commitment to quality and respect for the terroir. This cuvée illustrates a perfect harmony between freshness, minerality, and aromatic complexity, offering a unique tasting experience.
A vibrant and expressive elegance
The pale yellow color with golden highlights of the Munjebel VA 2021 evokes its purity and freshness. On the nose, delicate aromas of citrus, zesty lemon, and white flowers mingle with a saline minerality typical of volcanic soils. On the palate, it seduces with its silky texture, liveliness, and perfect balance between tension and roundness. The long and persistent finish is marked by lemony nuances and a vibrant freshness. Best served between 10 and 12°C after decanting to reveal its full complexity.
A versatile wine for many pairings
The Munjebel VA 2021 pairs beautifully with seafood, shellfish, or grilled fish. It also elegantly accompanies Asian or Indian dishes, white meats, mushrooms, and fresh cheeses. Its balance makes it an ideal choice for both an aperitif and a gourmet meal.
With several years of aging potential, this natural white wine will delight lovers of authentic wines, offering a beautiful evolution in the bottle and a very interesting sensory experience.
Champ Levat Red 022
Champ Levat is an organic, biodynamic, and natural red wine from Savoie produced by Jean-Yves Péron using Mondeuse grapes. This vintage, vinified without additives, is classified as a Vin de France.
Vinification
Champ Levat comes from two plots: mica schist in Albertville (the Pas de l'Ours plot) and limestone scree in Fréterive (the Côté pelée plot). The former gives a mineral and floral accent, and the latter favors a rustic side. The harvest, entirely manual, is vatted in whole bunches and undergoes two weeks of carbonic maceration. Aged for one year in barrels used for several wines (between three and ten years old), the wood of which does not overpower the fruitiness of the wine. No filtration, fining, or addition of sulfites.
Tasting
In Champ Lervat, two terroirs balance each other. This is a tender and balanced red wine, taut and straightforward, with a peppery note and plenty of spice. On the palate, it offers a profusion of fresh and intense fruit and balsamic notes. Pleasant, fresh, and dense on the palate. The tannins are well-integrated and the finish is long. This 100% Mondeuse can be kept for a long time, and will pair very well with cured meats and all mountain cuisine.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of 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 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.
Paoudou Red 2022,
Paoudou is a 100% Cahors Malbec red wine, organic and natural, produced in Vin de France by Danis Bessières of Danis dans la vigne. It is part of the winemaker's "Esprit du lieu" series of single-plot cuvées.
Vinification
Danis dans la vigne's single-plot cuvées are vinified with a certain neutrality to respect the grape variety (in this case, Malbec), the soil, and the vintage. In this case, the 2022 vintage was hot and the wine comes from the finest plot, a place called Paoudou.
Tasting
Paoudou is a sunny, dense and fruity wine, with substance. It requires decanting to fully express its character. Typically Cahors Malbec: Paoudou is full of presence, energy, with a little austerity. It is a wine for red meats, roasts and stews.
Learn more about Danis dans la vigne
Under the name Danis dans la vigne, Danis Bessières vinifies organic grapes from the family estate, the Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1980s.
Organic and natural since 1983
Danis respects the principles established in the vineyard and cellar by his grandfather and then his father: making wines without additives, organic and natural, from the grape varieties of the terroir while respecting the environment. It was in 1983 that his grandfather obtained the organic label Lemaire-Boucher, followed by Nature & Progrès and then the organic labels AB and Eurofeuille. Danis Bessières continues in this vein.
Malbec, but not only
Malbec reigns supreme in the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot, and recently created grape varieties, as well as Cabernet Sauvignon, Cabernet Franc, and Colombard as single-varietals. These experiments allow him to moderate the density and opacity of the main grape variety.
L'Enchanteresse Red 2022
L'Enchanteresse, by its name, sets the bar very high and has nothing to be ashamed of, and for good reason: it's an organic (Ecocert) and natural red wine from the Coteaux du Loir, 100% Pineau d'Aunis and classified as a Vin de France. It is produced by Renaud Guettier of La Grapperie without chemical additives or added sulfites.
Vinification
It is on a terroir of flint clay on limestone, at an altitude of 100 meters, that the fifty-year-old Pineau d'Aunis vines grow, pruned in a goblet shape, from which the aptly named L'Enchanteresse is produced. The Pineau d'Aunis is harvested at full maturity, sorted and then macerated for four weeks in truncated oak vats with punching down by foot. Fermentation takes place naturally using indigenous yeasts, without any oenological additives in order to preserve the purity of the grapes and the expression of the vintage and the soil. All work on the musts and wines is done by gravity. L'Enchanteresse is aged for thirty-six months on lees, without racking or stirring, in demi-muids in cellars dug into the tuffeau stone. Bottled without filtration or the addition of sulfites.
Tasting
A very intense nose of black fruits extends into a beautiful volume in the mouth, very velvety and fruity, and the length leaves one thinking. Renaud Guettier did not name it L’Enchanteresse for nothing. A cuvée of old vines, this Pineau d’Aunis has excellent aging potential. You will open it alongside red meat, a stew, calf’s head in turtle sauce, or fish matelotes in red wine. He will also appreciate charcuterie, cured meats, and roast lamb.
Learn more about Renaud Guettier and La Grapperie
In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.
The estate
Renaud's 60 hectares of hillside vines are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint, or sand. The grape varieties are the two traditionally authorized varieties in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay, and Grolleau. Some vines are more than a hundred years old.
In the vineyard and the winery
The entire estate is organically cultivated. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended, and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then put into barrels with complete malolactic fermentation, for at least eighteen months, including malolactic fermentation, and sometimes up to thirty-six months.
Syrah Jamais Malade Red 2021,
That's what they often say about natural wines: the next day, never sick, no hat... Which doesn't prevent you from drinking in moderation, even if it's a magnificent gurgling like this one. The nose is floral, the palate is fresh and light, with a hint of spice on the finish. Jamais Malade is made from Syrah grapes grown on a plot of loess and granite, facing northeast, with hand-harvested grapes. Maceration is semi-carbonic, in wooden and stainless steel vats. Pressing takes place before the end of fermentation, after which the wine is aged in stainless steel vats. Bottling takes place in June.
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La Ferme de l’Arbre is a small four and a half hectare wine estate located on the right bank of the Rhône, on the Ardèche side, in Tournon-sur-Rhône (near Tain-l’Hermitage). Run for twenty-five years by Christian Lericq and Colette Barrier, it has had its current name since 2021, the year it was expanded. It is mainly located on granite soils with a loess plot. Entirely devoted to natural wine, obtained through organic and biodynamic farming, it currently produces Syrah red wines under the Saint-Joseph and Vin de France appellations. The estate also has a small apiary and produces honey. The vines are tended with herbal teas and nettle manure, and the soil is nourished with compost and manure. The wines are harvested entirely by hand, vatted in whole bunches. Vinification takes place at room temperature and the wines are neither filtered nor fined. The wines are authentic Syrahs from the Rhône Valley, simple and delicious, joyful, convivial and fruity.
Sylvaner Siggi White 2017,
Siggi (the s is pronounced z) is an organic, biodynamic, and natural Alsatian dry white wine (AB label) from Jean-Marc Dreyer, vinified from Sylvaner grapes without added sulfites. A beautiful aging process (seven years, the age of reason) allows Siggi to be appreciated at its peak.
Vinification
The Sylvaner grapes from Jean-Marc Dreyer's estate, grown organically, are hand-harvested and directly pressed. The wine undergoes two years of maturation in foudres and finishes this maturation in bottles. No topping up, no addition of sulfites or other additives, no filtration.
Tasting
Clean orange color, nose of citrus and dried fruits and a little sparkle at the opening. Woody palate, controlled oxidation, walnuts, hazelnut, acidity comes next with notes of peach and nectarine associated with leather and yeasty touches, not to mention saline and iodized notes. The finish returns to hazelnut. This incredible complexity gives Siggi a key to all pairings. It will be paired with cheeses, spicy cuisine, Indian curries and Réunion curries. It is also a good partner for well-roasted poultry and pata negra ham. We recommend a good decanting.
Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils estate, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided to never again add sulfur to any wine. Having made this decision, he asserted his style around skin maceration, accentuated and chiseled, bringing out the soul of Alsatian grape varieties. Jean-Marc also works in direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.
Maceration and direct press
Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also try his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the pomace to the press." Gentle oxidation is also a particular feature of his wines, generally vinified without topping up. Jean-Marc is best known for his "Origin" series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.
Cuvée Carignan Red 2022
It's all in the title: this Cuvée C Carignan by Frédéric Cossard is a 100% organic and natural Carignan, vinified in Burgundy by Frédéric Cossard. The Burgundian master here takes on Carignan from the South, expressing its virtues with his usual dexterity. The blend includes a little Mourvèdre.
Vinification
The Cuvée C Carignan vines are planted at the foot of Mont Ventoux. The vinification of organic grapes is entirely natural, using indigenous yeasts, and maceration is done in whole bunches without exaggerating extraction. Aging is done in vats. No sulfites added.
Tasting
Peppery, spicy, black fruits, C Carignan offers notes of undergrowth, violet, and well-melted tannins, it is a gourmet and fresh wine for all occasions, sunny and balanced. Pair it with grilled meats, charcuterie or cured meats. If you are interested in Carignan, you will also find beautiful expressions at the estates Fond Cyprès or Le Temps retrouvé.
Learn more about Frédéric Cossard and the domaine de Chassorney
Frédéric Cossard and the domaine de Chassorney give a voice in organic and natural ways to the terroirs and wines of Burgundy and elsewhere, undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever his grapes come from, his wines bear the Cossard brand, both classic and innovative.
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, no chemical fertilizers or weedkillers. The vines are tended biodynamically, the harvest is manual, carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after wines, always highly anticipated but which sometimes require waiting.
Terre Mere Red 2021,
Equipped with the Écocert organic label, Terre Mère is a natural red wine, with no added sulfites, from the Clos des B estate, located in the Bay of Saint-Tropez. Red and especially black fruits (blackcurrant, blackberry, blueberry) abound on the nose and palate. The wine is structured and tannic, but the tannins are supple and well-integrated, and the finish includes a very seductive note of bitter almond. It resembles an Amarone, but without the cooking note, with much more fresh fruit and freshness despite its overripeness. Terre Mère presents a beautiful liveliness upon opening, but we do not recommend decanting. It gains dimension and breadth at the end of the bottle. It comes from the finest grapes, plot by plot and vine by vine, which have been isolated vine by vine to be brought to this overripeness.
Why “Mother Earth”?
The name Mother Earth is a tribute, through the terroir, to Pacha Mama, the great earthly divinity. One clearly perceives through the tasting the producer’s desire to stick to the terroir, to extract its quintessence, in addition to the resolution to add no input to the vineyard or the cellar. This mature and evolved typicity (15% alcohol) results from particular winemaking methods: Mother Earth, a red wine in AOP Côtes-de-Provence, is composed of 50% Grenache, 20% Cinsault and 30% Mourvèdre harvested overripe in September. Vinification is carried out 90% in temperature-controlled stainless steel vats and 10% in open barrels. Foot-punching is performed, as well as a few small pumping overs. Malolactic fermentation is complete. The wine is aged in 600-liter barrels and in 228-liter barrels previously used for several wines. No sulfites are added, neither in the vineyard, nor during vinification, nor at bottling. To discover other wines from the terroirs of Provence, also explore the Domaine des Grandes Serres, in the Southern Côtes-du-Rhône. And to accompany this beautiful wine, why not slice a beautiful sausage from Maison Montalet?
Learn more about Clos des B
Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the proud producers of the very first natural cuvées from this geographical area. Before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they say, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schist sands crisscrossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate is under the Écocert label, applied for in 2020), biodynamics, and natural methods. The wines are made without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink, beautiful natural wines from the terroir of Provence.
Mensonge à Papa Red 2021
Fresh, supple, fruity, light, and easy-drinking, Mensonge à Papa is a delicious wine for aperitifs, sharing, thirst quenching, meals, and good company. It proudly carries the banner of Gamay from two regions: Auvergne (from Châteaugay, near Riom, on calcareous-volcanic soils) and Beaujolais (from Rivolet, on blue granite). It is the result of a blend of equal parts of these two origins of the same grape variety, with a shared family resemblance, but also a marked difference: the Gamay from Auvergne has more acidity. Lie to Dad is therefore, in a way, an ode to Gamay. The grapes are first slowly pressed, then their must is added to whole bunches (of Gamay, surprise!) for a fifteen-day carbonic maceration. The aging takes place for a year in fiberglass vats. No chemical inputs are added during the cultivation and vinification, and in particular no sulfites. Classified as a Vin de France and with an alcohol content of 13.5%, it will be wonderful as an aperitif or with food, or just to have a good time.
To find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as a winemaking business. The creative duo has a lot to live up to: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. The uniqueness of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, being able to sit alongside Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semicarbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.
