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36 products
36 products
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
Argile Blanc 2018
Chateau Lafitte
This 100% Petit Manseng, fermented and aged in terracotta jars, will surprise you with its balance and frank minerality. Fresh, long, and lively, with a continuous line between tension and fruit. A true companion to oysters and seafood, but it also tastes great on its own. Cellar it for two to five years.
Natural wine with no added sulfites
Argile Blanc 2019, Château Lafitte
This 100% Petit Manseng, fermented and aged in terracotta jars, will surprise you with its balance and frank minerality. Fresh, long, and lively, with a continuous line between tension and fruit. A real friend for oysters and seafood, but it also tastes great on its own. Cellar it for two to five years.
Natural wine with no added sulfites
Pairs with: Hard cheeses, Cooked fish, Oysters, and Shellfish
This 100% Petit Manseng, fermented and aged in terracotta jars, will surprise you with its balance and frank minerality. Fresh, long, and lively, with a continuous line between tension and fruit. A real friend for oysters and seafood, but it also tastes great on its own. Cellar it for two to five years.
Natural wine with no added sulfites
Pairs with: Hard cheeses, Cooked fish, Oysters, and Shellfish
Champagne Fleur d'Etoile Extra-Brut White non-vintage,
Fleur d'étoile is a zero-dosage extra-brut vinified without sulfur. Alcoholic fermentation takes place in 228-liter Burgundy barrels and aging is 99 months on slats. The result is a ripe and distinguished champagne, a textured wine with a brilliant color with golden yellow highlights, very emblematic of the Aube terroir. The nose, clean and aromatic, offers floral and vinous aromas. The attack on the palate confirms the balance, the mid-palate is characterized by freshness and acidity, and the finish offers aromas of citron peel with a nice bitterness. To serve it at the table, think of a galette des Rois filled with almond cream with candied citrus peel, aged comté cheese, or fine dishes in sauce (fish or poultry with yellow wine).
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Four generations of winemakers have succeeded one another at the head of Maison Fleury, a pioneer of biodynamics and natural wine in Champagne. Organic farming has been practiced for around thirty years with Demeter and Biodyvin certifications, and the vines have not seen any herbicides for fifty years. Fleury stands out for its organic and natural vintages, typical of the Côte des Bar, where Pinot Noir dominates, the main grape variety in this Fleur d'étoile vintage, with a touch of Chardonnay. The vines grow mainly on Kimmeridgian limestone, with a few plots on calcareous marl.
Muscat Sec des Roumanis White 2009
This dry Muscat à petits grains comes from century-old vines planted in limestone soil very close to the bedrock. The grapes are foot-trodden, very lightly macerated, then aged for several months in stainless steel vats.
A natural wine with no added sulfites.
Commendatore Rouge 2018, Domaine de l'Octavin
100% trousseau obtained biodynamically on gray marl-limestone terroir, Commendatore is a delicious and complex red, elegant and serious like the statue of the Commander (but infinitely less threatening). It is a perfect companion for charcuterie, offal and red meats.
Natural wine without added sulfites.
100% trousseau obtained biodynamically on gray marl-limestone terroir, Commendatore is a delicious and complex red, elegant and serious like the statue of the Commander (but infinitely less threatening). It is a perfect companion for charcuterie, offal and red meats.
Natural wine without added sulfites.
Moelleux de Muscat White 2010
A sweet Muscat that will intrigue your palate: charm, character, complexity, a touch of mystery, a sweetness that lingers languidly. For lovers of wines that stray from the beaten track without losing their voluptuousness.
Natural wine with no added sulfites.
Le Litre Arbitre White 2020,
Le Litre Arbitre, a dry white wine with a strong aroma of white fruit and lemon, is deliciously mineral and lively, perfect for all occasions and also a joy to drink on its own. It's so perfect for gatherings with good friends that Château Lafitte decided to pour it directly into a one-liter bottle. The beverage is obtained by directly pressing different grape varieties from a very old, planted plot whose birth date is unknown. The blend includes the classic Petit Manseng and Gros Manseng grapes from the Jurançon terroir. The harvest is done among friends, the viticulture and winemaking (100% biodynamic) are done without the slightest addition of chemicals or sulfites. Fruity as desired, designed for the most intense conviviality, and not even a pinhead of added sulfites. This wine will keep for a very long time if given the chance.
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Château Lafitte is located in Béarn, on the noble terroir of Jurançon, the origin of superb sweet wines and dry wines that have nothing to envy. Since the 14th century, Monein, the commune where the estate is located, has been nestled in an exceptional natural, rich and hilly environment. In the 16th century, vines already occupied a significant part of the property, and they have persisted to this day. Philippe and Brigitte Arraou, the current owners, have undertaken to revive viticulture on the site, assisted since 2012 by their son Antoine, a winemaker as passionate as his parents. Château Lafitte is now managed biodynamically and with agroforestry: five hectares of marl-limestone soils typical of the appellation, on a hilly terrain that can become very cold in winter. The king grape varieties of Jurançon, Petit Manseng and Gros Manseng, represent the majority of the grape varieties. Also typical of Jurançon and the Pyrénées-Atlantiques in general, viticulture en hautains, that is to say raised and trained very high, is practiced. As it was in many primitive vineyards, some of which are still active (Portugal, Spain, Georgia, etc.). On this beautiful estate, winemaking experiments are legion: aging in terracotta jars for dry wines, solera for sweet wines in untopped barrels, photovoltaic roofs for the cellar, rainwater harvesting, gravity-fed vinification. Château Lafitte produces sweet Jurançons as well as still dry wines and a very successful natural sparkling wine, Funambule.
Muscat Sec Des Roumanis White 2010
This dry Muscat Petit Grain comes from century-old vines planted in limestone soil very close to the bedrock. The grapes are foot-trodden, very lightly macerated, then aged for several months in stainless steel vats.
A natural wine with no added sulfites.
P'tit Poussot Blanc 2019
Domaine de l'Octavin
Mineral and dry yet fruity, joyful and pleasant, this P'tit Poussot (the name of the plot) offers a nose of pear, apple, citrus, and pineapple, as well as plenty of freshness and acidity. A 100% Chardonnay grown biodynamically on red marl soils, it is perfect for excellent charcuterie: you can even pair it with pata negra or Iberian chorizo. An excellent aperitif or table wine.
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“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s happy in its skin.” Everything is said in favor of natural wine; it’s a perfect description. Created in 2005, Domaine d’Alice is located in Arbois, in the wine-growing Jura region, often described as the most organic vineyard in France. The practice of making – among other things – oxidative wines is a good preparation for natural wine, as this type of wine does not allow any chemical additives and especially no sulfites. It’s 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 intends 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 will faithfully follow this path. The sometimes whimsical titles 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 of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.
Les Cadets Rouge 2019
Château Les Graves de Viaud
A typical Bordeaux blend, the Côtes-de-Bourg of the Les Cadets cuvée is composed of Cabernet (Sauvignon and Franc, 70%) and Merlot (30%) grown on iron-rich silty gravel and clayey gravel, and co-fermented in stainless steel vats for better synergy between the grape varieties. Vinification begins with a cold prefermentative maceration and continues with a gentle, slow extraction. Fermentation is carried out using indigenous yeasts; no sulfites are added. The wine is aged in sandstone amphorae for at least ten months on fine lees to refine the tannins. The geological conditions give the Cabernets a refreshing tannic base and accentuate the roundness and fruitiness of the Merlot, while giving it a very seductive floral aromatic palette. The bouquet of blackcurrant and blackberry that appears on the nose is confirmed on the palate. 2019 is still young as we write these lines: this wine will wait a few years, and it will only get better for it.
Cuvée O Red 2014
With this 2014 vintage, Domaine Les Graves de Viaud offers us a still red wine that perfectly embodies the natural elegance of the Côtes de Bourg. Made from biodynamically grown Cabernet Franc, this wine benefits from the Demeter and AB labels, guaranteeing practices that respect the land and the vines, without chemical additives or winemaking artifices. Here, nature expresses itself freely, revealing the authenticity of the Bordeaux terroir.
This exclusive cuvée (1,200 bottles) of Côtes-de-Bourg is composed of 60% Cabernet Franc. The vines grow on gently sloping hillsides with clayey gravel soils. Harvesting is done by hand, destemmed, and not crushed. Carried out in egg-shaped vats, the skin maceration is long: up to three months at a controlled temperature. Fermentation is done using indigenous yeasts, and no sulfur is added at bottling. This wine, as delicate as it is profound, has the distinction of being vegan (no animal products, therefore no egg-based fining). The nose, fresh and spontaneous, offers notes of plum, violet, and peony. The palate is pulpy, crisp, and fresh, seductive: mainly blackcurrant and blackberry. The tannins are silky and melted, yet powerful.
To the eye, this 2014 reveals a deep red color with garnet highlights, a sign of beautiful development. The nose opens generously after decanting, revealing aromas of ripe red fruits, morello cherry and raspberry, subtly enhanced by spicy notes and a vegetal touch typical of Cabernet Franc. On the palate, the attack is supple, giving way to fine and elegant tannins. The balance between freshness and structure is remarkable, with a persistent finish that reveals slightly peppery and mineral nuances.
This wine will pair wonderfully with dishes of character such as duck breast with figs, a gratin of root vegetables or even a platter of mature cheeses. Served between 16 and 18°C, it will reveal all its complexity after decanting.
With its 13.5% alcohol and its aging potential of 5 to 10 years, this 2014 vintage can be enjoyed now for its freshness or waited in the cellar for a deeper expression of its terroir.
Funambule Sparkling White 2019,
Château Lafitte
A 100% natural sparkling wine made from Gros Manseng, straight from the extraordinary Jurançon vineyard, Funambule holds its own. The nose is immediately captivated by a great aromatic freshness that continues on the palate with euphoric notes of lemon and mandarin. A perfect balance of solidity and delicacy, it accompanies any meal from aperitif to dessert.
Natural wine with no added sulfites.
Pairs with: Charcuterie, Hard cheeses
Funambule Sparkling White 2019, Château Lafitte
A 100% natural sparkling wine made from Gros Manseng, straight from the extraordinary Jurançon vineyard, Funambule holds its own. The nose is immediately captivated by a great aromatic freshness that continues on the palate with euphoric notes of lemon and mandarin. A perfect balance of solidity and delicacy, it accompanies a meal from aperitif to dessert.
Natural wine with no added sulfites.
Goes with: Charcuterie, Hard cheeses
Orange Blanc 2018, Chateau Lafitte
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 this beautiful tawny color, this powerful nose and these supple and melting tannins. A real treasure to keep for up to ten years in the cellar (if you can still do that).
Natural wine with no added sulfites
Magnum P'tit Poussot Blanc 2018,
Domaine de l'Octavin
Mineral and dry yet fruity, joyful and pleasant, this P'tit Poussot (En Poussot is the name of the plot) offers a nose of pear and opulent notes of apple, citrus, and pineapple on the palate, as well as plenty of freshness and acidity. Fresh and pleasant, perfect as an aperitif or with food. It is made from 100% Chardonnay, grown biodynamically on red marl soils and processed using direct pressing with vat fermentation. Bottled in September 2019, it is perfect for excellent charcuterie: even pata negra or Iberian chorizo. An excellent aperitif or table wine.
Find out more
“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s happy in its skin.” Everything is said in favor of natural wine; it’s a perfect description. Created in 2005, Domaine d’Alice is located in Arbois, in this wine-growing Jura region, often described as the most organic vineyard in France. The practice of making – among other things – oxidative wines is a good preparation for natural wine, this type of wine allowing no chemical additives and especially no sulfites. It’s 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 intends 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 will faithfully follow this path. The sometimes whimsical titles 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 of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.
Le Litre Arbitre White 2019
Pairs with: Oysters and Shellfish, Raw Fish, Cooked Fish, Grilled Fish
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.
Pinot Gris Origin Blanc 2021
Jean-Marc Dreyer
Dense, taut, dry, and aromatic, Jean-Marc Dreyer's Pinot Gris Origin expresses structure and integrity here. Jean-Marc Dreyer's Origin range is dedicated to single-varietal cuvées based on Alsatian varieties, here the classic Pinot Gris grape variety, formerly called Tokay in Alsace, macerated in whole bunches. Pinot Gris Origin is a true redefinition of this world-famous grape variety, whose name has been somewhat misused by the American market in its Italian form (Pinot Grigio) in recent years, which makes this Alsatian interpretation particularly interesting, based not only on the local expression of the grape variety but also on the deployment of its possibilities. Here, maceration gives it a new character, marked by tension and rectitude. It finally finds its say and adds a few strings to its bow. Pairs with practically everything, but come on, we'll dare: with caviar, it's the best. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.
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"Maceration in Alsace is a tradition!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, we worked by hand and let the grapes macerate before sending the marc to the press. " Whole bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the rest consisting of direct-pressed whites, often aged using controlled oxidation. Jean-Marc 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, but he hesitated for a while between several methods: at the beginning, his wines were more oaky, aged in new barrels with stirring. Then, a sweet period: all his wines contain residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he asserts his style around skin maceration, quite advanced, chiseled, always surprising on Alsatian grape varieties, of which it brings out the structure without sacrificing the delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.
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.
