France - Beaujolais

Fleurie Grand-Pré Red 2019,

Domaine Bélicard

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

A Fleurie of elegance and depth

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

A floral nose and a full palate

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

What to enjoy this wine with?

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

Régnié la haute ronze Red 2017

Nicolas Chemarin

La Haute Ronze is one of two plots cultivated by Nicolas in the Régnié appellation; it is considered of very high quality, with deep clay soils that produce full-bodied wines. This 100% Gamay is obtained through semi-carbonic maceration and aged for approximately twenty months (half in barrels, half in stainless steel vats). It offers notes of leather, earth, and Mediterranean herbs (oregano, rosemary), through its red fruits.

A natural wine with no added sulfites.

Beaujolais Lancié Red 2019,

Domaine Bélicard

In the heart of the Beaujolais Villages AOP, Domaine Bélicard creates an authentic and delicious cuvée with its Beaujolais Lancié 2019. Coming from a vineyard rooted in granite soils, this wine is a true ode to the Gamay Noir grape variety, enhanced by traditional carbonic maceration vinification. With its 53-year-old vines, this cuvée perfectly illustrates the finesse and freshness characteristic of the best Beaujolais Villages.

A Gamay to taste!

Vinified using carbonic maceration, a typical Beaujolais process that enhances the fruit and supple tannins, this wine is then aged for 9 months in wooden vats, giving it both roundness and liveliness. Its controlled aging highlights all the freshness and delicacy of the terroir, without masking the aromatic purity of the Gamay.

A floral nose and a delicious palate

Upon opening, the Beaujolais Lancié 2019 reveals an expressive nose, dominated by floral notes and crisp red fruits (cherry, redcurrant). On the palate, the balance is perfect between freshness and deliciousness, with fine tannins that provide a silky texture and a juicy, thirst-quenching finish.

How to enjoy this bottle?

Served slightly chilled at 14-16°C, this wine for sharing is perfect as an aperitif, but also with summer barbecues, a charcuterie board or simple, convivial dishes. With an aging potential of 5 years, it will evolve towards even more complex aromas.

We are Young Rouge Beaujolais Nouveau 2025,

Domaine de la Sorbiere

We Are Young 2025 est une déclaration d’intention. Plus qu’un simple Beaujolais Nouveau, c’est une vision du vin jeune, libre, sans maquillage ni artifice. Cette cuvée du Domaine de la Sorbière, dans le Beaujolais granitique, rend hommage à la vitalité du Gamay, cépage emblématique de la région, travaillé ici dans un esprit pleinement naturel.

Le raisin provient de sols granitiques qui donnent au vin une fraîcheur minérale très nette. La vinification est aussi simple que sincère : macération semi-carbonique de 5 jours, fermentations spontanées avec levures indigènes, et un élevage ultra-court de 4 jours en cuve inox pour capturer l’instantané du fruit. Aucune intervention œnologique superflue, pas de levures exogènes ni intrants chimiques : ici, tout est naturel, vivant, et respectueux du raisin comme de son terroir.

La robe est d’un rouge très clair, couleur grenadine, presque translucide, évoquant un jus de fruit fermenté. Le nez charme immédiatement avec ses notes d’agrumes, de cerise fraîche et de fleurs blanches, une palette aromatique fine et printanière. En bouche, c’est le croquant du fruit qui domine, avec une trame fluide, fraîche, presque désaltérante, sans manquer de structure. L’alcool modéré (12 %) participe à cette impression de légèreté gourmande.

Parfait dès l’apéritif, We Are Young 2025 s’accorde à merveille avec une planche de charcuteries fines, des fromages à pâte molle ou une cuisine simple et généreuse. À servir légèrement frais (16-18°C) et à boire sans attendre, même si son potentiel de garde de 2 à 5 ans surprendra les curieux.

Une cuvée numérotée, pleine de sincérité et de peps, pour réconcilier tous les amateurs avec l’esprit originel du Beaujolais Nouveau : celui de la fête, du partage, et du vin qui fait du bien.

Vagabond Red 2022

Benoit Camus

Vagabond is an organic (Ecocert) and natural red wine from Beaujolais, made by Benoît Camus from Gamay. This Vin de France is produced in the south of the appellation, in the Pierre Dorées terroir. Its name evokes the winemaker's life as a seasonal farmer before purchasing his vineyards in Beaujolais.

Vinification

Growing on clay-limestone soils, the Gamay vines of Beaujolais are cultivated and harvested by hand, as the steep terrain prohibits any mechanized work. The harvest undergoes a semi-carbonic maceration process for fifteen days. The wine is aged in concrete vats for twelve months.

Tasting

Two vintages from Benoît Camus are currently available, this one being the "sweeter" of the two. It is an organic and natural Beaujolais with rich and vibrant fruit—strawberry, raspberry, cranberry, cherry, redcurrant—which we recommend drinking well chilled. The acidity and freshness are remarkable, and the wine offers notes of humus and wet stone. A touch of spice: nutmeg. It is a very aromatic wine, a charmer that will appreciate being paired with charcuterie, cured meats, Red Meats and roasted poultry.

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 first, nature always

Before buying his seven-hectare estate from an old winemaker, the vines had not yet seen pesticides or chemical additives. Many in Beaujolais worked like this. He made his first vintage in 2006, "natural without knowing it," he says. A brief attempt at chemical spraying to treat grape worms definitively dissuaded him from adding anything to the vineyard or the winery. He acquired Ecocert organic certification and continued to produce natural products.

The terroir of Pierre Dorées

The southern Beaujolais region, with its clay and limestone, produces wines that are more structured and powerful than those from the granite soils of the north. This is the profile presented by Benoît Camus's reds: natural, straight, dense wines with long aging potential, with good acidity and well-integrated tannins, not to mention abundant, rich, and seductive fruit.

Orange, Rosé 2020

Domaine Bélicard

Un nom intrigant, une robe rosée, une structure inattendue : « Orange » du Domaine Bélicard est un vin qui brouille les pistes et élargit les horizons du rosé. Vin nature issu à 100 % de Gamay cultivé en bio dans le Beaujolais, ce millésime 2020 est une proposition audacieuse, presque méditative, loin des clichés fruités et acidulés.

Un rosé libre à l’esprit oxydatif

La macération courte de quelques heures révèle une robe soutenue, aux reflets légèrement orangés, tandis que l’élevage de trois mois en cuve béton et une approche volontairement peu interventionniste laissent place à une micro-oxydation maîtrisée. Aucun intrant œnologique, levures indigènes, et un jus qui s’exprime sans retenue. Le résultat : un rosé atypique, complexe, avec du fond et une belle capacité à évoluer.

Un profil aromatique à part

Au nez, ce sont les fleurs séchées qui dominent, suivies de notes de fruits noirs, de fruits jaunes très mûrs, et une touche zestée rappelant l’écorce d’agrumes. En bouche, la matière est ample, presque tannique, avec une sensation saline en finale. La légère oxydation apporte du relief et une personnalité marquée, sans déséquilibre.

À déguster autrement

Orange 2020 est un rosé d’auteur, à servir entre 10 et 12 °C, sans carafage, sur des moments d’apéritif contemplatifs ou des plats simples mais savoureux. Il peut aussi vieillir quelques années en cave (jusqu’à 10 ans), pour explorer ses nuances plus profondes. Un vin pour curieux éclairés et palais aventureux.

Le Rocher rouge 2018,

Nicolas Chemarin

This infinitely silky and luscious red, mineral and very straightforward, is a Beaujolais-Villages that is ideally enjoyed between 14 and 16°C. It is made from Beaujolais Gamay grapes grown in the Combe Fleurette area, at an altitude of 550 meters and on an average 40% slope, facing south, on a plot of blue granite with very shallow soil. The vines, twenty-five years old, rest on a rocky outcrop. The harvest is aged in whole bunches for forty days with regular turning. After pressing, the young wine is aged on fine lees in Burgundy oak barrels. Bottling is done in the waning moon, without fining or filtration.

Find out more
Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and in 2006 he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). The aging is done partially in thermoregulated concrete vats for a third, the remaining two thirds passing into barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already very well known in the natural world for his sweet and fruity vintages, wines of pleasure, and for vintages from difficult and magnificent terroirs, provided with admirable and complex mineral, aromatic and spicy notes.

Je t'ai dans la peau White 2017,

Nicolas Chemarin

Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winegrowers on his family estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. He took over two hectares of his father's vines in 2005 and produced his first vintages in 2006. In 2008, he acquired other vineyards and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for wines from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes. As its name suggests, Je t’ai dans la peau is a matter of epidermis. Grape skin, of course, since it is a maceration white, an experiment carried out by Nicolas with various nuances since 2009 to obtain wines with a strong personality. The goal isn't to produce exuberant orange wines like those from Italy or the South, but rather controlled macerations with fruit and depth. The harvest comes from the same plot as P'tit Grobis Blanc: all Chardonnay, of course, on stony granite soils. The 2017 vintage is produced using pure maceration. This maceration is short: five to seven days. Aging is three years in barrels. This orange offers a beautiful old-gold color and delicately oxidative notes of walnut and hazelnut, leading to an exotic fruity palette. A superb balance to savor.

Les Vignes de Jeannot Red 2017

Nicolas Chemarin

This red wine from the Beaujolais-Villages appellation (of course, 100% Gamay), offering a more than reasonable price-quality ratio, comes from old vines that belonged to Jean Chemarin, ancestor of our current winemaker: hence the name on the label. A freshness that is explained by the altitude of the plot (450 meters). This wine has undergone two years of aging, half in vats and the other half in Burgundy barrels. He is charming, captivating, fruity, with beautiful notes of strawberry.

Find out more

Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on a land full of stones where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of vines from his father and in 2006 he signed his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose terroir, very steep, consists of rocky and poor soils on a gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the soil configuration, the vines are pruned in goblet or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). Aging is partially done in temperature-controlled concrete vats for a third, the remaining two-thirds being spent in barrels of four to ten wines to provide oxygenation but little or no oaky sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, pleasure wines, and for vintages from difficult and magnificent terroirs, with admirable and complex mineral, aromatic and spicy notes.

Les Larmes des Roses Red 2023

La Tribu Alonso

Les Larmes des roses is an organic and natural red wine made from 100% Pinot (several varieties), with no added sulfites, produced by Cyril Alonso in Marchampt, in the Beaujolais Vert terroir. Classified as a Vin de France, it was previously called "Les Larmes des Damas" in homage to Henry Frédéric Roch, of the Prieuré-Roch estate in Côte-d'Or, who vinified the ancient Pinot de Damas variety. From Damascus to roses, there is only one step.

Vinification

The vines grow on a 2-are plot, on gray granite soils with wild grass. They are Pinot of various varieties (Pinot Noir, Pinot Gris, Plant Fin or Pinot Fin, Pinot Modri from Slovenia) pruned in goblet form, aged from four to thirty years and cultivated without plowing, in organic farming and agroforestry. Fermentation is done by indigenous yeasts without starter culture. Alcoholic and malolactic fermentation takes place in barrels of several wines (seven for this vintage) for 36 months. Two barrels (600 bottles) were produced. No chemical inputs were added to the vineyard or the cellar.

Tasting

This wine, which inaugurates its first vintage, is more full-bodied, less clear than Le Retour des Hirondelles, from the same estate. Beautiful ruby, red-pink color. Having aged for a long time in barrels, it is complex, patinated, polished. Notes of leather, amber, vanilla orchid. This haute couture wine will pair well with select foods: high-end grilled or roast beef, charcuterie and cured meats, Iberian bellota ham, comforting stews, for example a good cassoulet.

Learn more about Tribu Alonso

This tribal name refers to Cyril Alonso, winemaker, his wife, a naturopath, and their family. They take care, using organic farming, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of Beaujolais Vert. This two-and-a-half-hectare ampelothèque, which existed since 1952, then had forty grape varieties. It currently contains one hundred and forty. This unique location gives Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.

A biotope classified in 2008

The estate enjoys a unique ecological location: the house and the vineyard are surrounded by intact forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, in the vineyard as well as in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the vinification.

The wines

Complantation cuvées (and for good reason), the wines of Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The fermentation periods are short to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

Beaujolais Lancié Red 2018,

Domaine Bélicard

Within the Beaujolais Villages AOP appellation, Domaine Bélicard produces an authentic and generous wine, reflecting the region's granite terroir. Made from the Gamay Noir grape variety, this wine combines deliciousness and complexity with excellent aging potential.

A Beaujolais Villages that is both rounded and spicy

Vinified using carbonic maceration, an emblematic Beaujolais technique, it reveals superb aromatic intensity. Its 9-month aging in concrete vats gives it a silky texture and a beautiful expression of fruit.

A complex bouquet and a balanced palate

This organic Beaujolais seduces with its aromas of candied red and black fruits, accompanied by spicy and undergrowth notes. The palate is round and ample, with a beautiful structure and a persistent finish.

What to enjoy this wine with?

Served at 14-16°C, it can be enjoyed as an aperitif or with shellfish, creamy cheeses or cooked fish.

Je t'ai dans la peau White, 2018

Nicolas Chemarin

Deep, earthy, and extremely complex, this orange wine has a beautiful old gold color and delicately oxidative notes of walnut and hazelnut, leading to an exotic fruity palette. Plenty of character and considerable promise for its evolution. As its name suggests, Je t'ai dans la peau is all about the skin. Grape skin, of course, since it's a macerated white, an experiment Nicolas has carried out with various nuances since 2009 to create wines with a strong personality. The goal is not to obtain exuberant orange wines like those from Italy or the South, but rather controlled macerations with fruit and depth. The harvest comes from the same plot as P’tit Grobis blanc: all Chardonnay of course, on stony granite soils. The 2017 vintage is made using pure maceration. This is short: five to seven days. Aging is three years in barrels. A superb balance to savor, to be classified without hesitation in the category of crazy Beaujolais.

To find out more
Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family vineyard in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and in 2006, he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for vintages from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes.

Je t'aime moi non plus Sparkling Rosé 2024,

La Tribu Alonso

A natural sparkling wine that plays with emotions, "Je t'aime moi non plus" is a sparkling rosé by La Tribu Alonso, designed as a tribute to the sensuality and spontaneity of Gamay. Coming from a sunny granite terroir in Beaujolais, this festive and delicately fruity wine is produced using the ancestral method, offering a fine and delicious bubble, both fresh and velvety.

A seductive and airy Pet' Nat’

Made from three Gamay varieties (Vialla, Troye and Gascon), this wine seduces with its finesse and low alcohol content (8.5%), making it a perfect ally for moments of sharing without heaviness. The ancestral method, which consists of bottling the juice during fermentation, gives it a natural effervescence and a beautiful liveliness on the palate.

A delicate and captivating bouquet

Upon opening, the nose reveals a delicious blend of fresh raspberry, bright citrus fruits and juicy pear, with a slightly floral touch. On the palate, the velvety texture envelops the palate while retaining a refreshing acidity that perfectly balances its fruity generosity.

An ideal companion for an aperitif

With its fine bubbles and vibrant freshness, "Je t’aime moi non plus" is the perfect companion for convivial moments. Served between 10 and 12°C, it can be enjoyed as an aperitif, but also pairs wonderfully with light dishes such as tapas, seafood, or a strawberry and basil salad. Enjoy now or keep for up to 5 years to explore its evolution.

Le Rocher red 2017

Nicolas Chemarin

Le Rocher is made from Beaujolais Gamay grapes grown in the Combe Fleurette area, at an altitude of 550 meters and on an average 40% slope, facing south, on a plot of blue granite with very shallow soil. The 25-year-old vines rest on a rocky outcrop. The harvest is left to vat for 40 days in whole bunches with regular turning. After pressing, the young wine is aged on fine lees in Burgundy oak barrels. Bottling is done in the waning moon, without fining or filtration. This infinitely silky and delicious red, very mineral and very straight, will accompany meats in sauce, noble fish and even chocolate desserts.
Tasting temperature: between 14 and 16 °C.

Natural wine without added sulfites.

Morgon 2023

Jean Foillard

Jean Foillard incarne l’âme du Morgon authentique, vivant et sans artifice. Depuis son domaine à Villié-Morgon, il élabore des vins naturels qui révèlent la beauté du Gamay et la richesse des terroirs du Beaujolais. Son approche artisanale met en lumière l’équilibre entre fruit, fraîcheur et sincérité.

Morgon 2023 est la cuvée d’entrée du domaine, mais elle n’a rien de simple : c’est une superbe introduction à l’univers Foillard. Issue de différentes parcelles sur les coteaux de Morgon, elle offre une expression harmonieuse du cru, entre gourmandise immédiate et profondeur sous-jacente. Une cuvée libre, digeste et pleine d’éclat.

Le nez est frais et juteux, dominé par les fruits rouges croquants, la groseille et la cerise, avec une note florale délicate. En bouche, le vin est fluide, savoureux, porté par une belle acidité et des tanins souples. Un vin de plaisir, tout en finesse, à boire jeune ou dans les quelques années à venir.

Ce Morgon 2023 accompagnera merveilleusement un plat de charcuterie, une quiche aux légumes, ou un poulet grillé aux herbes. Il se prête aussi à des accords plus spontanés, comme une pizza maison ou une salade tiède. Servi légèrement frais, il révèle tout son caractère convivial et gourmand.

Morgon Côte de Py 2023

Jean Foillard

Jean Foillard est l’un des grands noms du Beaujolais naturel, installé à Villié-Morgon depuis les années 80. Guidé par une approche artisanale, il signe des vins vivants, droits et expressifs, toujours fidèles à leur terroir. Chaque cuvée porte sa signature : pureté du fruit, élevage subtil, et respect absolu du sol.

Morgon Côte du Py 2023 est la cuvée phare du domaine, issue du célèbre coteau volcanique qui domine le village. Ce terroir, riche en schistes et manganèse, donne un vin intense, structuré, et profondément ancré. En 2023, la cuvée allie puissance, fraîcheur et finesse avec une énergie remarquable.

Le nez s’ouvre sur des arômes de fruits noirs mûrs, de réglisse, et de violette, avec une légère touche fumée. En bouche, le vin est ample, profond, avec une trame tannique élégante et une belle allonge minérale. C’est un Morgon de caractère, taillé pour la garde, mais déjà très séduisant dans sa jeunesse.

Servez ce Côte du Py 2023 avec une viande rôtie, un magret de canard ou un plat en sauce aux champignons. Il accompagnera aussi parfaitement une cuisine plus rustique comme une belle entrecôte ou un gratin dauphinois. Un vin de gastronomie, à savourer autour d’une grande table.

Morgon Corcelette 2023

Jean Foillard

Jean Foillard est une figure emblématique du Beaujolais, reconnu pour son approche naturelle et intuitive de la vigne comme de la cave. À Villié-Morgon, il façonne depuis plusieurs décennies des vins d’une pureté remarquable, profondément ancrés dans leur terroir. Son travail s’inspire du vivant, avec un respect absolu du sol, des raisins et du rythme naturel des choses.

Morgon Corcelette 2023 est l’une des expressions les plus fines du domaine Foillard. Issue de vieilles vignes sur des sols granitiques sableux, cette cuvée incarne la délicatesse du climat Corcelette, tout en offrant une profondeur et une énergie vibrante. C’est un vin qui conjugue élégance florale et intensité minérale.

À l’ouverture, le vin dévoile un nez pur de cerise fraîche, de framboise et de pivoine. La bouche est fluide, soyeuse, marquée par une belle tension et des tanins d’une grande finesse. La finale, tout en fraîcheur, laisse une empreinte délicatement épicée.

Ce Morgon Corcelette 2023 se marie parfaitement avec une volaille rôtie aux herbes, un filet de poisson grillé ou une cuisine végétarienne parfumée. Servez-le légèrement rafraîchi pour apprécier pleinement sa fraîcheur et son éclat. Un vin à la fois gourmand et subtil, idéal pour des repas conviviaux et raffinés.

Vin du conservatoire White 2024

La Tribu Alonso

Terroir, plot size and grape varieties

Nestled in the unexpected corners of Beaujolais, far from the clichés of ubiquitous Gamay, the 2024 Vin du Conservatoire unveils a little-known and profoundly vibrant facet of this generous land. Crafted by the Tribu Alonso, a collective of winemakers passionate about biodiversity and freedom, this still white wine draws its originality from an atypical plot where Grenache Blanc and Macabeu coexist in perfect harmony. But the magic also comes from a unique, symbiotic planting: Muscat Chardonnay, Floreal, Villard Blanc, and Alain Bouquet intertwine in a vegetal ballet that is both free and precise. Here, each grape variety plays its part in rhythm with the seasons, for a collective expression of the terroir, far from the beaten path.

Cultivation methods

The Tribu Alonso cultivates much more than grapes: it cultivates a philosophy. A philosophy of unconditional respect for all living things, without artifice or labels, but with a keen awareness of the winemaker's role as guardian of a fragile balance. No synthetic treatments, constant observation of the vines, and minimal intervention in the cellar: this is the credo of this committed tribe. Winemaking follows the same guiding principle, where the human hand guides rather than corrects. The result? A wine without makeup, naturally fermented, that expresses the richness of its ecosystem in every glass.

Tasting & pairings

From the first whiff, the 2024 Vin du Conservatoire captivates with its floral finesse: delicate violet, spring white blossoms, and a light whisper of ripe apricot that caresses the senses. On the palate, the tension is palpable, with a vibrant acidity that structures the wine without making it stiff. The texture is supple, almost caressing, carried by a subtly saline and lingering finish. One finds there that sensation of purity, like spring water flowing through living soil.

At the table, this characterful white wine is wonderful as an aperitif, where its freshness awakens the taste buds. It then reveals itself to be a perfect match for smoked fish, trout gravlax, or white meats with herbs, highlighting their aromas without ever overpowering them.

A rare, free and vibrant wine, which tells its own story of Beaujolais.

Pet Nat, Rosé Pétillant 2022

Domaine Bélicard

Voici une bulle qui pétille d’authenticité et de plaisir immédiat. Avec ce Rosé Pet Nat 2022, le Domaine Bélicard, vigneron engagé en agriculture biologique dans le Beaujolais, capture l’esprit estival dans une bouteille. Ce pétillant naturel 100 % Gamay réunit fraîcheur, fruit et légèreté, dans un style joyeux, sans artifice ni ajout.

Un rosé pétillant naturel, franc et libre

Le Gamay est ici récolté en grappes entières, puis mis en macération courte afin d’extraire juste ce qu’il faut de couleur et de matière. La fermentation démarre naturellement grâce aux levures indigènes, puis se poursuit en bouteille, selon le principe de la méthode ancestrale. Aucun ajout de sulfite, pas de dosage ni de levures sélectionnées : c’est un vin vivant, brut, tout en spontanéité. Son élevage s’étale sur environ deux ans avant la sortie, lui apportant équilibre et stabilité.

Un profil tonique et fruité

Robe rosée pâle légèrement trouble, mousse fine et naturelle, et au nez, des notes de petits fruits rouges, de grenade et une touche florale délicate. En bouche, la bulle est souple, la matière légère, avec une finale acidulée et rafraîchissante qui donne envie d'y revenir. L’ensemble est digeste, désaltérant, et incroyablement gourmand.

À boire sans cérémonie

Servez-le frais (10–12 °C), sans carafage, à l’apéritif ou pour accompagner une cuisine estivale simple : salades, fromages frais, grillades légères… Ce vin se boit jeune, mais sa vivacité lui permet aussi de vieillir avec grâce pendant 5 à 10 ans. Un pet’ nat’ qui fait pétiller vos soirées.

Fleurie Red 2022,

Domaine Bélicard

Within the Fleurie AOP, an emblematic terroir of Beaujolais, Domaine Bélicard produces wines of great elegance, faithful to the expression of Gamay Noir. Certified organic (AB, Eurofeuille), this cuvée comes from 39-year-old vines planted on granite soils, providing both finesse and structure.

A powerful and structured Fleurie

Vinified according to Beaujolais tradition, with whole-bunch maceration, this wine benefits from 10 months of barrel aging, which refines its tannins and enriches its aromatic palette. This meticulous work gives the 2022 vintage a beautiful tannic structure, while respecting the purity of the fruit.

An expressive nose and a fleshy palate

On the nose, this organic Fleurie reveals intense aromas of ripe red fruits, accompanied by a subtle woody touch. On the palate, the attack is ample, the tannins very present, bringing a beautiful body and a persistent finish. This balance between fruit and structure makes it a wine of character, made for aging.

Served at 14-16°C, this Fleurie AOP is ideal with grilled red meats, game birds or even roast veal. Its structure also allows it to be enjoyed as an aperitif, alongside fine charcuterie. With an aging potential of 5 years, it will gain in complexity and finesse over time.