France

La Belle Egarée White 2022

La Grapperie

La Belle Égarée is an organic (Ecocert) and natural dry white wine from the Coteaux du Loir, made from Chenin Blanc, without any additives or inputs. It is produced by Renaud Guettier of La Grapperie in the Vin de France category.

Vinification

La Belle Égarée comes from a blend of old and young vines growing on clay-siliceous soils over limestone. The harvest is carried out by hand and is directly pressed, and the must ferments in barrels using indigenous yeasts. Fermentation is followed by one year of aging. No sulfites added at bottling.

Tasting

A superb white Chenin, fruity and mineral, La Belle Égarée is stunningly complex; it is a wine of pure poetry, a fairy tale, focused on roundness and maturity more than acidity. A floral nose of jasmine, hawthorn, and acacia, a palate all mirabelle plum, ripe apple, and white pineapple, with mineral touches of smoke and incense. And a well-managed oxidative touch, in addition to a little something bewitching that is quite difficult to explain. A chiseled, truly exceptional wine, to be reserved for the finest meals or drunk on its own. Pair it with the finest cuisine, that of special occasions. For example, caviar, bottarga, large smoked salmon, oysters. It will go very well with a bellota Iberian ham!

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.

Burgundy Bedeau red 2022

Fréderic Cossard

Bedeau is an organic and natural red wine from Frédéric Cossard in the AOC/AOP Bourgogne region. While a "generic" red Burgundy, it perfectly evokes the character of its appellation and is suitable for all occasions. This is the red counterpart to the Bigotes cuvée.

Vinification

Bedeau is made from Pinot Noir vines grown on clay-limestone soils, on forty-year-old plots in Volnay and the surrounding area, as well as a plot of fifty-year-old vines in Nuits-Saint-Georges. The harvest is macerated in whole bunches.

Tasting

The nose is fresh, natural, evocative of tangy red fruits (morello cherry, plum, redcurrant). Bedeau is a beautiful, delicious and refined Pinot Noir, bursting with fresh, tangy and satiny fruit with a touch of insolence to enhance the whole. Lively and voluminous on the palate, spicy, with velvety and well-integrated tannins. Pair it with Red Meats, charcuterie, freshwater fish matelotes in red wine or beefstewed in sauce.

Learn more about Frédéric Cossard and the Domaine de Chassorney

Frédéric Cossard and the Domaine de Chassorney gives voice to Burgundy wines (and others) in organic and natural ways, undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, his wines bear the Cossard brand, both classic and creative.

Between viticulture and trade

Frédéric Cossard created the Domaine de Chassorney in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.

A solid commitment to nature

At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after, wines that are always highly anticipated but which sometimes require waiting.

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.

Cep Bragelogne Blanc Champagne Brut

Eric Collinet
This Cep cuvée is an organic, biodynamic, and natural white brut champagne (Ecocert, AB, and Eurofeuille certifications) made from 100% Pinot Noir, from the vines of the Éric Collinet estate in Côte des Bar, the southernmost region of Champagne. Since 2014, this estate has been fully certified organic.

Terroir and Vinification
The Pinot Noir vines grow on Kimmeridgian clay-limestone soils, bringing minerality and tension to the wines. Harvesting is done by hand. The wines are from the 2018 harvest. Dosage: 3.8 g/l.

An all-terrain champagne
Lively, fresh, and flavorful, this champagne, balanced between minerality and fruitiness, is a complete wine, ready for all combinations and pairings. The nose offers fresh white fruits, apple, and lychee, confirmed on the palate with a superb integration of all the sensations. Great evolving complexity. Pair it with a good meal or fine tapas. We also imagine a marriage of love with raw fish, smoked scallops, smoked salmon, caviar … Enjoy it between 10 and 12 °C.

Learn more about Éric Collinet champagnes
Limousin established in Southern Champagne “for the love of the land and the king of wines”, Éric Collinet devotes himself to viticulture on his land in Les Riceys, in Côte des Bar, combining it with a truffle cultivation activity (Burgundy truffle, Tuber uncinatum). Whether it's vines or mycorrhizal trees, Éric and his wife Martine share the same love of nature and biodiversity in their estate.

Champagne Agroforestry
On sloping land, planting trees in the vines helps to anchor them and compensate for water loss during increasingly hot summers. The dominant grape variety is Pinot Noir, a regional tradition, with Chardonnay making up 20% of the total. The entire estate (2.5 hectares of vines) has been managed organically (AB, Eurofeuille, Ecocert) and biodynamically since 2014.

The charm of the Côte des Bar
A remarkable freshness and salinity, a well-known signature of the Kimmeridgian limestone of the Côte des Bar, the "emerging" region of Champagne. Domaine Collinet's champagnes are unanimously described as lively and fruity. These wines are tangy but not lacking in roundness, with a lively bubble. Perfect for pairing with any dish, a great opportunity to enjoy Champagne meals without having to worry too much about pairing them.

Divin Poison White 2020,

De Vini

Divin Poison is an organic, biodynamic, and natural dry white wine made by Christophe Bosque of the De Vini estate using melon de Bourgogne grapes from the Nantes region. Classified as a Vin de France and harvested on gabbro soils characteristic of the region, it has all the hallmarks of a (very good) Muscadet, except for the appellation.

Les Marlines Special White Cuvée 2018

Jean Yves Peron

Les Marlines is an organic and natural dry white wine from Jean-Yves Péron. This exceptional cuvée, classified as a Vin de France, is produced in Savoie in the Chignin-Bergeron region (without the appellation). It is a 100% Roussanne de Savoie merchant cuvée made from grapes grown biodynamically in Chignin by Gilles Berlioz.

Vinification

Roussannes are produced from young vines (three years old) and older vines growing on poor, shallow limestone subsoil. The plot is south-facing on a predominantly west-facing slope. This is the first harvest from these young vines, and it is producing splendid results. The grapes spend three weeks in carbonic maceration with a week of punching down, then the wine is aged under veil for four years in 225-liter barrels.

Tasting

The oxidative note is unmistakable in this Les Marlines cuvée; it is accompanied by great aromatic richness and real freshness. This complete and adaptable wine offers delicious notes of hay, dried herbs, and apricot, which is the hallmark of Roussanne. As a good sailing wine, this wine will go with everything. We recommend it with very old hard cheeses: or with exceptional charcuterie, such as galabart black pudding, Bigorre black ham or Béarnaise andouille, all three to be found in the selection of the Collectif Padouen. Or a simmered Gascon poultry (we strongly recommend using this wine for the sauce: you will therefore need more than one bottle).

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.

La Petite Robe Blanc 2021

Jean Yves Peron
A dry, organic, biodynamic, and natural macerated white wine, La Petite Robe is produced in Savoie by Jean-Yves Péron. This is a 100% Jacquère white wine whose vines grow on clay-limestone soil, in the place called Les Marches, at the foot of Mont Granier.

Vinification
La Petite Robe comes from roughly the same terroir as that of Œillets, but it is harvested earlier. Carbonic maceration lasts fifteen days. The wine is aged for one year in 15-hectoliter tuns and barrels. Neither fined, nor filtered, nor sulfited.

Tasting
Wonderfully sweet and crisp, this is yet another great success from Jean-Yves Péron. There are actually two Petites Robes: the wine will be very different depending on whether it is in magnum or bottle. Jean-Yves likes to talk about this as an exercise in style. Here, in 75 cl, the Jacquère gives its opulent, gourmand, fruity, fleshy side, with volume on the palate. The Petite Robe offers notes of charcoal, white fruits, a beautiful balance and great intensity, combined with a note of controlled oxidation. This wine is ideal with raw or cooked seafood: the choice is wide, between smoked fish, tarama and seafood rillettes (Salmon de France).

Learn more about Jean-Yves Péron
Jean-Yves Péron embodies with talent the organic, biodynamic and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then sent to barrels of two or three wines for aging for twelve months 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.

Italo-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.

Le Grenache du Bois Saint Jaume Rouge 2021

Fond Cyprès
Fresh, delicious, supple, intense, balanced, and with a surprising length on the palate, this beautiful red Grenache in Vin de France is perfect for drinking or keeping. Delicate and velvety, it offers beautifully blended tannins and a magnificent balance with notes of undergrowth and garrigue plants. It has the generous and caressing character of its grape variety. It is a good example of the "forest" wines of Fond Cyprès, marked not only by their grape varieties but also by the wooded and windy environment that refreshed the grapes' growth. After hand-harvesting, destemming the grapes, and fermenting for four weeks in concrete vats, the wine spends ten months aging in old barrels. It comes from a sandy plot of Grenache vines surrounded by a forest and a biodynamic olive grove. It is aged for nine to twelve months in old 228-liter demi-muids, which have the advantage of not oaking the wine but ensuring a comfortable, gentle aging process.

Find out more
This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already have a clear objective: "to produce southern wines that reflect us, wines with character, attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the old Corbières massif, they took over an old heart of an estate already planted with abandoned Carignan and Grenache vines, which had seen neither fertilizer nor pesticides for years: these clean and vibrant soils are ideal conditions for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. Vinification is carried out without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first evaluated by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. Fond Cyprès wines poetically evoke the estate's ecosystem and the vegetation that protects the plots: pine forests, shaded springs, the beauty of the natural environment that brings freshness to the wines and leaves the signature of the soil. Deliciously balanced between mineral imprint, plant environment and fruit expression, Fond Cyprès wines reflect the South: the caress of its sun, but also the freshness of its shadows.

Les Bonnes Quilles Blanc 2021

Domaine Bois Moisset
The Bois-Moisset estate presents this new cuvée, the aptly named Les Bonnes Quilles. A rich yet dry white wine, as the Southwest, and particularly the Gaillac region, knows how to make. At once fresh, robust, and pleasant, this white wine, classified as a Vin de France, offers superb aromas on both the nose and the palate. A wine for friends and good food, with a sunny and convivial profile. It is a blend of three white grape varieties, the two main ones—Sauvignon and Muscadelle—of which are common in the Southwest of France. The third, at 10%, is the indigenous Gaillac grape variety Len-de-l’el (far-from-the-eye), so named because of the length of its stalk. The vines grow on the clay-limestone molasse soils of the first slopes of Gaillac and the grapes are harvested by hand. The Sauvignon and Muscadelle are directly pressed and rest in vats, while the Loin-de-l'Oeil is destemmed and macerated on the skins for eight weeks. The two vats are blended at bottling, with the macerated Loin-de-l'Oeil acting as a spice.

Find out more

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.

Morey Saint Denis les Champs de la Vigne Qvevris Red 2021

Fréderic Cossard

Great elegance and finesse characterize this magnificent Morey-Saint-Denis, silky and satiny with a lovely earthy nuance. Aging in qvevri (buried terracotta jars) gives it a velvety patina and allows its red fruit aromas to flourish: depth, generosity, fruit, and minerality characterize this wine. The vines growing on the clay-limestone plot known as Les Champs de la Vigne are around sixty years old. They are made from Pinot Fin grapes, an ancient strain of Pinot Noir that is increasingly rare in Burgundy. The harvest macerates in whole bunches and is aged for one year in qvevri.

To find out more

Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this 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 as a wine broker for some time 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 since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular ploughing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes require waiting.

Château Bonnet Eden Red 2021

Les Vignobles Andre Lurton

We first discover a beautiful, deep, vermillion color, a lovely cherry red with some purple highlights that will fade as the wine ages. The nose of this Eden cuvée offers notes of peony and crisp red fruit (cherry, morello cherry) enhanced with a touch of pepper. On the palate, the wine attacks frankly, with plenty of fruit and freshness. The tannic structure is medium, and the tannins are well-integrated. There is a very nice volume on the mid-palate. The olfactory sensation of crisp, juicy cherry is confirmed on the palate. This is a very indulgent, digestible, and very easy-drinking wine, where the fruity notes express themselves freely, with the fullness of the unsulfured wine. It will be appreciated as an aperitif and on any other occasion, but we see it especially at the table, with dishes that are not too sophisticated, dishes of good humor - beautiful grilled red meats, golden duck breasts, country salads: with confit duck gizzards, lentils... The digestibility of wines is a concept that is increasingly close to our hearts; red Bordeaux have long held the torch and we invite you to experience it with this lovely red Entre-Deux-Mers. Château Bonnet cuvée Eden is produced, for the cultivation and vinification, in biocontrol (set of plant protection methods based on the use of natural mechanisms). It is vinified in concrete eggs and classified as Vin de France. No sulfite has been added, either in the vineyard or in the cellar.

To find out more
Lurton is a name that resonates strongly throughout the Bordeaux region: this dynasty of winegrowers, currently represented in France by around ten owners of wine châteaux and a company (Les Vignobles André Lurton) bringing together several estates, has distinguished itself at the head of prestigious properties including several classified growths, from Château-Cheval-Blanc to Château-d'Yquem via Château-Climens... Château Bonnet is the cradle of the Lurton dynasty, planted at the end of the 19th century by the liqueur maker Léonce Récapet, a visionary of viticulture who passed on the virus to most of his descendants. This beautiful estate in the Entre-Deux-Mers has one hundred and twenty hectares of vines. It is traditionally planted with Cabernet Sauvignon, Merlot, Sauvignon Blanc and Sémillon, and produces white, rosé and red wines. Under the leadership of its new director Mathilde Bazin de Caix and on selected plots, it has recently taken over the management of biocontrol viticulture and vinification, as well as natural wine without chemical or exogenous inputs added to the vineyard or the cellar. For the moment, this is the only Eden vintage, but we hope to produce others in the near future.

Volnay Red 2021

Domaine de Chassorney

This warm and straightforward wine from the Volnay appellation, with notes of red and black fruits, reveals itself on the palate to be balanced and lively, with lovely, gently spicy notes. On the nose, it has already expressed beautiful notes of red fruits (strawberry), spices, and candied fruits. On the palate, it is warm and powerful, with floral aromas and a great minerality on the finish. This Volnay comes from old Pinot Noir vines growing at the bottom of the slopes, on dense, stony soils of ferruginous red clay and limestone. The plots are steep, facing west-southeast and located between 230 and 280 meters above sea level. The vines are worked on horseback, respecting the soil and the earth. The harvest is manual and is carried out when the grapes are fully ripe. The grapes macerate in whole bunches. Aging is approximately one year in barrels.

To find out more
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 as a wine broker for some time 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 since vintages are made from grapes purchased in the Jura or Languedoc. At his home, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are cared for 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. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Westerberg White 2021

Domaine Einhart

Westerberg is a dry white wine full of character, elegance, and spice, offering the best of the estate's Riesling and Gewurztraminer: 90% Riesling and 10% Gewurztraminer grown on the great limestone terroirs of the Rosheim hillsides: soils of shell limestone with ceratites (fossilized limestone) and lettenkohl (muschelkalk carbonate) plates. A depth of one meter and eighty of soil with a grain size of 70% limestone and a layer of loess at one and a half meters, this is a superb minerality that benefits the wine. One hundred percent of the grapes come from the property. The average age of the vines is forty-five years, on plots facing south on a 30% slope. The grapes are entirely hand-harvested and destemmed. The Riesling is directly pressed, while the Gewurztraminer undergoes a forty-eight-day maceration before pressing. Everything is fermented with indigenous yeasts. The wine is aged for one year on fine lees and is bottled without filtration. No sulfites or any other inputs are added to the vineyard or the cellar. We recommend decanting this Westerberg.

To find out more

Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without additives, refusing harmful phytosanitary products and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Les Orgues Rouge 2019,

Frédéric Gounan
Fruit, minerality, straightforwardness, clean and flavorful red fruits: the volcanic and mineral expression of basalt soils through Pinot Noir, unique to Auvergne, is incomparable. Les Orgues is a pure Auvergne Pinot Noir produced biodynamically on clay-limestone soils rich in granite and basalt. The harvest is crushed and vinified in whole bunches. Aging in barrels is thirty months. This wine calls for traditional hearty dishes, stews, soups with Fourme d'Ambert, pountis or sausages in brioche.

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Coming from a family of farmers established in the commune of Saint-Sandoux (Puy-de-Dôme) for at least two centuries, Frédéric Gounan was in his first life a mechanic and prototype creator for the French motorcycle brand Voxan, whose headquarters were in Issoire. He turned away from the industrial world to devote himself to wine with his partner Caroline. He intends to take advantage of the magnificent terroirs of his native village, far from "pissing the vines", as was done in the past: he notes that everything that comes from this land has exceptional taste qualities. He took over plots of Gamay from Auvergne, planted other grape varieties, and ended up producing vintages that are among the tastiest and most sought-after in Auvergne. On this land of the Chaîne des Puys, Pinot Noirs grow on black basalt soils, while Sauvignons and Pinot Gris grow on white clay-limestone soils with basalt pebbles. A fan of organic and biodynamic farming, Frédéric also applies methods that he considers appropriate to the climate and terroir: to facilitate photosynthesis in this harsh and contrasting climate, he practices lyre trellising, which allows the vines' foliage to be aerated and exposed to the sun, guaranteeing ripe fruit at harvest. Always a mechanic at heart, he makes his tools and tinkers with his tractors according to his needs. Its wines are rare and distinguished, highly sought after by connoisseurs: small estate (less than two hectares), small production (by volume, not by spirit).

Farmhouse Cider 2020,

Florian Bourrienne

This 2020 vintage farmhouse cider from Florian Bourrienne still bears the sweetness of its youth, but it is perfectly ripe for drinking. It already offers ample, evolved, and roundly fruity notes, which are the distinctive mark of this producer. You can let it age for at least another four or five years; it will gradually acquire airier, even fuller, and more vegetal notes evoking hay, flowers, and meadow, as well as flavors of ripe candied apple that we love to find in Florian's farmhouse ciders. The bubble is soft and fine, the aromatic palette asks to unfold, and in this regard, we advise you to decant this cider. Its faithful companions will be fresh, smoked or dried seafood, cooked, as well as charcuterie cooked the old-fashioned way and buckwheat pancakes.

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What mainly differentiates Florian Bourrienne from other cider producers is that he makes ciders for laying down, intended to evolve over the years. His orchard is in the heart of Calvados, in the Pays d'Auge, but outside the AOC in order to preserve the freedom and singularity of his ciders. We can speak, without hesitation, of natural cider, because the cider maker goes beyond organic to respect the traditional production method, delicate, patient and demanding enormous work. From his fifteen-hectare orchard planted with tall stems, he produces ciders for ageing, excellent to drink in their youth but sumptuous after several years. The blend is carefully measured according to the characteristics of each vintage. The fruit production is entirely organic and the fermentation processes—there are two for traditional cider—are slow and patient, so that the cider is made in the right way, using natural yeasts. These are preserved in the cider thanks to a light filtration that respects all the living elements capable of polishing the taste and aromas, but also facilitates the formation of foam, which must be just right: neither too strong nor too weak. It's difficult to manage, but the result is well worth it. These are mastered ciders, eminently delicious, marked by an extraordinary sweetness and roundness of apple. Over time, they acquire notes of acidity and astringency that gracefully reinforce their beautiful aromatic palette. Ciders of taste and pleasure, as delicious at the table as as an aperitif.

Coup de Foudre Rosé 2021,

Domaine Bois Moisset
A cloudy pink color that already makes you thirsty, a nose that expresses its fruit and fermentation discreetly, while the palate, on the contrary, blossoms with great opulence and roundness, making this Coup de foudre a very easy-drinking wine. The texture on the palate is soft, enveloping, silky, with a fruity and delicious substance. The bubbles are fine and lively, with a tonic and tense finish. From the beginning to the end of the tasting, notes of bitter orange and candied citrus peel, a lovely mineral astringency and a bitterness that further ennobles the whole, balancing the velvety fruitiness. A magnificent bottle, this Coup de foudre, which one might think is vinified in a tuns given its name, but this is not the case: here we have an entirely organic and natural wine, one hundred percent Cabernet Sauvignon, pressed at the harvest and fermented in fresh juice in a room where the temperature is maintained at 19 °C. This alcoholic fermentation is followed by malolactic fermentation and the wine is bottled without filtration. The secondary fermentation takes place in the bottle with indigenous yeasts and, of course, without sulfites added at any stage of the vinification. Disgorging in December. We recommend chilling this beautiful wine upright for a day before opening to avoid excessive overflow upon opening.

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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 brightness. Many estates, along with that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with a vineyard, this 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 during the summer months. 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 the Gaillac region (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the Bois-Moisset estate's vintages, which consist particularly of red wines with crisp fruit, concentrated but with smooth and delicate tannins.

Morey Saint Denis les Champs de la Vigne Qvevris Red 2020,

Frédéric Cossard

This Morey-Saint-Denis Les Champs de la Vigne 2020, by Frédéric Cossard, is a true ode to Pinot Fin, a rare and precious strain of Pinot Noir. Aged in qvevri, this wine reveals exceptional purity and depth, enhancing the richness of its terroir.

The Morey-Saint-Denis AOC, a showcase for an exceptional wine

Located between Gevrey-Chambertin and Chambolle-Musigny, the Morey-Saint-Denis appellation is renowned for its powerful yet refined reds. Here, Frédéric Cossard delivers a natural and lively interpretation, from sixty-year-old vines rooted in clay-limestone soils. The result is a wine of great minerality, where the structure and elegance of the terroir are sincerely expressed.

The unique imprint of qvevri vinification

Far from classic barrel aging, this Morey-Saint-Denis was vinified and matured in buried terracotta jars. This technique, inspired by Georgian tradition, gives the wine a beautiful satiny texture, natural aeration and a pure expression of fruit. On the nose, bright red fruits, morello cherry and subtle earthy nuances herald a full and vibrant palate. The body is silky and velvety, with a deep minerality and fine tannins that ensure great length.

A wine for aging and gastronomy

This Morey-Saint-Denis is a emotional bottle, perfect to be enjoyed young with its fruit or after 5 to 10 years of aging, when it will develop all its complexity. Serve between 16 and 18°C, it will pair wonderfully with roast poultry, stewed meats or mature cheeses. A great Burgundy wine, natural and vibrant, not to be missed.

Cailloux Rouge 2020,

Patrick Bouju
Cailloux lives up to its name: it's a wild, smoky, long, and persistent red wine, marked by intensely mineral notes: pebbles, metal. However, the fruit is present and juicy. The overall impression is dense and concentrated; the wine can be drunk now but will still age for a few years. This cuvée is made from old Pinot Noir vines on basalt, marl-limestone, and sandy soils. Three-quarters of the harvest is destemmed, leaving the rest in whole bunches; the whole grapes macerate for one month in barrels. Serving temperature: 14-16°C. Open twenty minutes before tasting or decant.

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Near Billom, the Limagne clermontoise rises towards the east to form a hilly area with a mild climate, dominated by volcanic hills. This is the Auvergne Tuscany, so named because of its resemblance to the Italian province. This land of mixed subsistence farming was once covered with vines and was the preferred domain of Gamay d'Auvergne, a robust ancient strain, the origin of dense, deep and fruity wines. This is where Patrick Bouju cultivates and vinifies, on these high-quality volcanic soils and mainly on old vines. The soils vary between basalt, limestone, clay-limestone and pozzolan. Patrick collects and cares for the best terroirs of Puy-de-Dôme, often abandoned, and gives them new life. He also preserves native grape varieties, of which he cultivates a good fifty, and also works as a wine merchant using purchased organic grapes. The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes a lot to Patrick. The fact that he likes to lend a hand to his winegrower friends in France and elsewhere only confirms his image as a model, a leader. His partnerships are famous: with Action Bronson for the A la Natural series, with Jason Ligas in Greece for Sous le Végétal… Patrick practices long macerations, and the wines rest for up to six months after bottling. Very sensitive to sulfites in wines, Patrick has found that his own wines do very well without them. He has also observed that if the grapes are healthy and concentrated, the balance is achieved on its own, regardless of the successive phases a vintage goes through. His noble, chiseled, distinguished, never bland wines are immediately recognizable in the glass. They are straight, clean, precise, often marked by floral notes and a spicy minerality. They also constitute a formidable anthology of the terroirs and ancient vines of Basse-Auvergne and its volcanic soils.

Pimpant Rouge 2020,

Domaine Capmartin
Sixty percent Syrah, ten percent Grenache, twenty percent Tannat, and a hint of mystery grape variety that provides the spice; Pimpant, in the Côtes-de-Gascogne appellation, lives up to its name and brings with it the joy of living. Made from a blend of several high-quality plots, it grows on north-facing clay-gravel soils and rolled pebbles on red clay. The average age of the vines is ten years. The use of cover crops helps loosen the soil and provides nutritional support, alternating with natural grass cover. The harvest is destemmed and macerated carbonically before being aged for six months on lees in stainless steel vats. No additives or sulfur are added. In creating this wine, Domaine Capmartin wanted to offer us a non-appellation cuvée entirely intended for pleasure, sharing, and conviviality. It is the result of blending several plots and is intended to be accessible, fruity, light, and unpretentious. "The bottle you open as an aperitif when you don't want to worry," says Simon Capmartin. It's a wine you uncork when you want to be very kind to yourself and to others. But drink it within the year, that's the winemaker's advice.

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Guy Capmartin settled in 1985 in the former convent of Maumusson-Laguian, in the Gers, to exploit the magnificent surrounding soils, from which he would soon produce highly acclaimed wines in the Madiran and Pacherenc-du-Vic-Bilh appellations. In 1987, Tradition, his first vintage, was born. By the 2000s, he had decided to work exclusively in organic and biodynamic agriculture, a decision reinforced and entrenched by his son Simon, who took over. The wines were noted and received numerous awards. Certification was obtained in 2013, and the Demeter label is in progress. Taking advantage of his most specific plots on the estate, Simon also began to produce natural vintages, without inputs and according to the principle of minimal interventionism. Labeled Vin de France or Côtes-de-Gascogne, these are the vintages we offer at Culinaries.
The estate's grape varieties are organized around Tannat, the king of Madiran, surrounded by a palette as rich and diverse as the estate's soils: Cabernet Sauvignon, Cabernet Franc, a little Syrah and Grenache Noir, plus a few old red vines currently being identified. A plot of tannat, located on a very fine and very supple clay-marl soil with gravel, is pre-phylloxera. For the white, Petit Manseng, Gros Manseng and Petit Courbu, as well as, for the Côtes-de-Gascogne, Sauvignon Blanc, Sauvignon Gris and Viognier.
The main objective of the Capmartin estate is to make frank, fruity, authentic and honest wines, perfectly reflecting their terroir, which explains the parcel-based nature of the wines under the appellation: one parcel corresponds to one vintage, and vice versa. This also explains the number and variety of vintages.

i Vicini Cortese Blanc 2019,

Jean-Yves Peron
For a long time, Savoyard wine suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce! Jean-Yves Péron embodies the renaissance of this beautiful vineyard. Living in Chevaline, near Lake Annecy, he skillfully combines committed viticulture and merchant winemaking, both with a focus on nature. His Mondeuse reds are magnificent, as are his whites made from ancient local grape varieties—Jacquère, Altesse, Bergeron, and Persan—no less so. He lives in Chevaline, but his current vineyard, three hectares biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère valley.
Initially destined for a career in biochemistry, Jean-Yves quickly fell in love with the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. His trading activity, which began in 2011, allows him to buy the harvest from organic winegrowers near his home, but also in Northern Italy: for him, it is a new dimension given to his work as a winemaker, allowing him to multiply the terroirs and to deepen his experiences in winemaking and aging. Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration which allows the extraction of fresh fruit aromas. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the oaky sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
In 2017, Jean-Yves Péron decided to expand his range by collecting organic grapes in the heart of the Italian Piedmont. The result has been several vintages, including this 100% Cortese white, an ancient grape variety often associated with Trebbiano or Garganega. Cortese produces a quality wine, fresh and tangy, with a straw yellow color with greenish highlights. This vintage was harvested for the first time in 2019, in Asti, in a cool microclimate that allows for fairly late ripening and, particularly this year, harvests in early October. It is a light and fresh wine, very digestible, with an alcohol content between 10 and 11 degrees, making it very easy to drink. It has a minerality due to the terroir and notes of citrus, especially lemon zest.