France

Les Poupettes Rouge 2021,

Clos des B
Beautiful aromas of fresh fruit: raspberry, cherry... A round and luscious palate, but the overall impression remains quite mineral. Plenty of freshness and an incredible clear and bright color. Under this mouth-watering name, here is a magnificent gurgling, a true gift from the terroir of Grimaud, in the Gulf of Saint-Tropez. Les Poupettes is a light, easy-drinking wine, perfectly suited to spring and summer. It is a cuvée that demonstrates the commitment to reducing deliberate extraction as much as possible. Produced in the Vin de France category, Les Poupettes is a 100% Grenache red resulting from a twenty-day carbonic maceration in a closed stainless steel vat, followed by destemming. No sulfites are added, either during vinification or bottling. Malolactic fermentation is complete.

To find out more
Clos des B (initials of the two owners, Gwendolyn Berger and Jean-Jacques Branger) is located in Grimaud, in the Gulf of Saint-Tropez. They are therefore the proud producers of the very first natural cuvées from this geographical area. Those who know that this region is home to some interesting viticulture will avoid thinking of the celebrity seaside resort and poolside rosé: before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they put it, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schist sands crisscrossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate has been in conversion since 2020), biodynamics, and natural methods. The wines are made without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink.

La Petite Robe Blanc 2020,

Jean-Yves Péron


There are actually two different vintages of La Petite Robe in one: the character will vary depending on the container chosen, magnum or bottle. Jean-Yves likes to talk about a stylistic exercise in this case. Let's focus here on the 75 cl bottle. The Jacquère offers its most opulent side here: rich, fruity, and fleshy, with volume on the palate. The wine offers notes of charcoal and white fruits, a beautiful balance and great intensity, combined with a hint of controlled oxidation. La Petite Robe is an ideal maceration white wine for raw or cooked seafood, which it will highlight with its mineral purity. Wonderfully sweet and crisp, this is yet another great success from Jean-Yves Péron, who crafts this typically Savoyard white grape variety with the precision afforded by limestone soils. The grapes come from Adrien Dacquin's plots, on calcareous-granite soil near Chambéry. The vines are around fifty years old. The harvest undergoes ten days of carbonic maceration, after which La Petite Robe is refined for a year in 34-hectoliter tuns. No filtration, fining, or addition of sulfites.

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Jean-Yves Péron embodies the natural renaissance of the beautiful Savoyard vineyard, which has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures are produced by its varied soils and its many ancient grape varieties! Near Conflans, in Albertville (Savoie), Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both under the banner of nature and high-altitude organic vines. Initially destined for a career in biochemistry, he quickly became drawn to 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. Jean-Yves' current vineyard, one and a half hectares of biodynamic farming from the start, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère valley. Composed of micro-plots of vines, it is spread out between 350 m and 550 m above sea level and is entirely worked by hand. His trading activity, which began in 2011, allows him to buy the harvest from organic winegrowers close to his home (such as Raphaël Marin and Adrien Dacquin). Also, the construction of a new winery in 2017 allows him to increase production and collaborate with winegrowers from Northern Italy: Paolo Angelino in Casale Monferrato (Turin), Giorgio Barbero in Asti. This is a new dimension given to his work as a winemaker, allowing him to diversify the terroirs and 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 woody 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.

Champ Levat Rouge 2020,

Jean-Yves Péron


Champ Levat is a tender and balanced red wine, taut and straightforward, with a peppery note and plenty of spice. On the palate, it offers a profusion of fresh and intense fruit, with balsamic notes. The freshness lends a pleasant and dense mouthfeel. The tannins are well-integrated and polished, and the finish is long. This 100% Mondeuse, a blend of two plots: Le Pas de l'Ours and Côte Pelée, can be aged for a long time. Two terroirs are highlighted: mica schist soils in Albertville, giving a mineral and floral accent, and limestone soils in Fréterive, favoring a rustic and fruity side. The two terroirs balance each other. The harvest, entirely manual, is vatted in whole bunches and undergoes two weeks of carbonic maceration before devatting, pressing, then aging for one year in barrels of several wines (between three and ten years old) whose wood does not impose itself on the fruitiness of the wine. No filtration, fining or addition of sulfites. Champ Levat will pair very well with cured meats and all mountain cuisines.

To find out more
Jean-Yves Péron embodies the natural renaissance of the beautiful Savoyard vineyard, which has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures are produced by its varied soils and its many ancient grape varieties! Near Conflans, in Albertville (Savoie), Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both under the banner of nature and high-altitude organic vines. Initially destined for a career in biochemistry, he quickly became drawn to 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. Jean-Yves' current vineyard, one and a half hectares of biodynamic farming from the start, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère valley. Composed of micro-plots of vines, it is staggered between 350 m and 550 m above sea level and is entirely worked by hand. His trading activity, which began in 2011, allows him to buy the harvest from organic winegrowers close to his home (such as Raphaël Marin and Adrien Dacquin). Also, the construction of a new winery in 2017 allows him to increase production and collaborate with winegrowers from Northern Italy: Paolo Angelino in Casale Monferrato (Turin), Giorgio Barbero in Asti. This is a new dimension given to his work as a winemaker, allowing him to diversify the terroirs and deepen his experiences in winemaking and aging.
Jean-Yves Péron's winemaking work 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 woody 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.

Vers la Maison Rouge 2019,

Jean-Yves Péron


Light color, beautiful aromatic richness with slight muscatel notes, tannic mouthfeel nicely rounded by barrel aging of several wines (which rounds out the tannins without oaking the wine). Vers la Maison rouge 2019 (the name comes from the main plot) retains the characteristics of the cuvée—a beautiful, lively, and energetic red wine, with great minerality, a clear and limpid appearance, almost rosé, offering notes of redcurrant and small red fruits on the palate—but due to its production, it has a more solid structure. Indeed, this is a special vintage of Vers la Maison rouge, a Mondeuse red wine vinified on skins in carbonic maceration but this time produced according to the principle of "repasse": after blending, a refermentation (or several successive refermentations) is carried out on grape marcs from various grape varieties. This operation produces reds with characteristics of macerated white wine (orange wine), particularly in terms of structure and structure. Here, the 2019 vintage, to avoid a volatile that risked appearing in this vintage, was put to referment on Mondeuse marcs, then Jacquère, and finally Muscat. This produces a clear, structured wine, closer to the desired color. To further melt the tannins, after refermentation on the marc, the wine is returned to barrels for aging for eight to ten months, which explains why this 2019 is being marketed in 2020. No filtration, fining, or addition of sulfites.

To find out more
Jean-Yves Péron embodies the natural renaissance of the beautiful Savoyard vineyard, which has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce!
Near Conflans, in Albertville (Savoie), Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both under the banner of nature and high-altitude organic vines. Initially destined for a career in biochemistry, he quickly became drawn to 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. Jean-Yves' current vineyard, one and a half hectares biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further down in the Isère Valley. Made up of micro-plots of vines, it is staggered between 350 m and 550 m above sea level and is worked entirely by hand. His trading activity, which he began in 2011, allows him to buy the harvest from organic winemakers close to his home (such as Raphaël Marin and Adrien Dacquin). Also, the construction of a new winery in 2017 allows him to increase production and collaborate with winemakers from Northern Italy: Paolo Angelino in Casale Monferrato (Turin), Giorgio Barbero in Asti. This is a new dimension given to his work as a winemaker, allowing him to diversify the terroirs and 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.

Gevrey Chambertin les Genevrières Qvevris Rouge 2020,

Frédéric Cossard
Black fruits, blackcurrant, blackberry, peony, dark red rose… This Gevrey-Chambertin comes from vines growing in the beautiful Genevrières vineyard, which rests on a limestone base. Vinification in qvevri (buried jars) begins with two weeks of whole-bunch maceration, followed by gentle pressing to preserve the fruit. The terracotta gives even more velvety texture, sensuality, and complexity to a wine that already offered so much.

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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted 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 which are among the most sought-after in Burgundy. Frédéric worked for a time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine merchant house and purchased 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 vintages. 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 plowing 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 sought-after wines, which sometimes require waiting.

Moulin à Vent Rouge "Les Michelons" 2020

Frédéric Cossard

The color of this single-plot cuvée is intense ruby, the nose elegant—flowers, blueberry, wild strawberry; the palate is voluptuous and round with a deep, rich, nuanced, and intense bouquet. Characteristic of the Moulin-à-Vent terroir, said to be the most Burgundian of Beaujolais reds, the Michelons climate is located on the heights of the appellation and faces south. The Gamay vines grow on crumbly pink granite soil rich in manganese.

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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful winegrowing practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own 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 exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, or elsewhere. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing 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. 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.

Es d'aqui M&M Rouge 2020, Jean Louis Pinto
Prodigiously aromatic, a little tannic, this wine is sure to surprise. It is a blend of Muscat of Alexandria (40%) and Mourvèdre (40%) on clay-limestone soils. By combining these grape varieties, we are sure to produce a rather atypical red, especially since the wine is obtained from various macerations and direct pressings. The grapes come from vines on clay-limestone soil and are aged in resin vats.

To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the region and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a town near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn't just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches. The three-week maceration is common at his place, as well as very gentle pressings in a vertical press. He has, he says, "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, and particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and the Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. “I make wines from the South,” he says. “I mainly look for terroirs that give freshness, even if the wines are 14% alcohol.” The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras, and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, “a very crystalline quality.” The soil, the location, as you can see, are of the utmost importance to him: once again, the name of his estate, Es d’Aqui, was not chosen by chance.

Es d'aqui Paloma Red 2020,

Jean-Louis Pinto

Notes of strawberry, plenty of acidity, and a delicious flavor. Paloma is a light, thirst-quenching red, claret, almost a rosé. The grapes all come from Adissan, in the Hérault region: Clairette, Colombard on a strip of basalt soil, and Grenache on lacustrine limestone. The harvest macerates whole bunches for two weeks in stainless steel vats. Half of the wine is aged in 500-liter barrels and the other half in resin vats.

To find out more

A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a town near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn’t just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies it at home using natural methods, practicing long macerations with whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. "I make wines from the South," he says. I especially look for terroirs that give freshness, even if the wines are 14 degrees. " The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control the extraction and give his wines, he says, "a very crystalline side." The soil, the place, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.

Es d'aqui Conciliabule Rosé Pétillant 2020

Jean Louis Pinto
A joyful, lively, fruity, and festive wine that will be wonderful as an aperitif. Conciliabule is a beautiful sparkling natural rosé made from Pinot Noir from Castelreng, grown on the clay-limestone terroirs around Limoux. The harvest undergoes direct pressing followed by four months of aging on slats and a free-flowing disgorgement.

To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the region and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a commune near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn't just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches. The three-week maceration is common at his place, as well as very gentle pressings in a vertical press. He has, he says, "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, and particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and the Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. “I make wines from the South,” he says. “I mainly look for terroirs that give freshness, even if the wines are 14% alcohol.” The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras, and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, “a very crystalline quality.” The soil, the location, as you can see, are of the utmost importance to him: once again, the name of his estate, Es d’Aqui, was not chosen by chance.

Es d'aqui Nino Rouge 2019

Jean Louis Pinto
The attack is rustic and earthy, the finish fruity and complex. On the palate, this wine, which may seem austere in its early years, eventually develops a vegetal side, notes of candied fruit, and beautiful tannins. It is a 100% Braucol from the Gaillac region! The harvest comes from Permian clay-limestone and gravel soils located on the Grésigne dome. It macerates for two weeks in whole bunches in sandstone jars.

To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a town near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn’t just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies it at home using natural methods, practicing long macerations with whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. "I make wines from the South," he says. I especially look for terroirs that give freshness, even if the wines are 14 degrees. " The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control the extraction and give his wines, he says, "a very crystalline side." The soil, the place, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.

Es d'aqui Cinsauriel Red 2019

Jean Louis Pinto

With a beautiful, vibrant ruby color, it offers a nose of pepper, rose, and strawberry, as well as notes of garrigue, candied black olive, and prune. Lively and powerful. This 100% Cinsault, grown on the schist soils of Berlou, near Saint-Chinian, is produced by fermentation with indigenous yeasts over twenty-eight days of whole-bunch maceration in sandstone jars, where the wine is also aged.

Find out more

A native of Ariège, Jean-Louis Pinto chose to stay in the region and make wines that reflect their terroir, hence the name Es d’Aqui (“It’s from here”), which he gave to his winemaking business, located in Moulin-Neuf, a commune near the Aude department, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, whom he trusts completely. He doesn't just buy the product; he monitors the fruit set and ripening, and makes regular visits until August to get to know the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. “I make wines from the South,” he says. “I mainly look for terroirs that give freshness, even if the wines have an alcohol content of 14 degrees.” The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, "a very crystalline side." The soil, the location, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.

Danslezetoiles Rouge 2019

Es d'aqui Jean Louis Pinto
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather complement the fruity and herbaceous notes, much to the delight of natural wine enthusiasts. Lots of aromatic presence, character and originality.

To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a town near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn’t just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies it at home using natural methods, practicing long macerations with whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga, see link). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. "I make wines from the South," he says. "I especially look for terroirs that give freshness, even if the wines have an alcohol content of 14%." » The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control the extraction and give his wines, he says, "a very crystalline side." The soil, the location, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.

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.

Fond 1er Jus Rouge 2020,

Fond Cyprès
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 had a clear objective: "to produce southern wines that reflect our style, wines with character, rooted in our soils, with freshness and refined tannins." They want to create entirely natural wines, concentrated expressions of terroir. In the heart of the ancient Corbières massif, they are taking over an old estate already planted with abandoned Carignan and Grenache grapes, which have seen neither fertilizer nor pesticides for years: these clean, vibrant soils are ideal conditions for launching into natural winemaking. 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. The vinification is done without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. The wines of Fond Cyprès poetically evoke the estate's ecosystem and the vegetation that protects the plots: the pine forests, the shady springs, the beauty of the natural environment that brings freshness to the wines and leaves the soil's signature. Deliciously balanced between mineral imprint, vegetal environment and fruit expression, the wines of Fond Cyprès reflect the South: the caress of its sun, but also the freshness of its shadows.
Premier Jus is a blend of Carignan and Grenache grown on marl-limestone soils. The two harvests are processed separately: the Carignan is macerated for two days in whole bunches, then added to the Grenache must in direct pressing and during fermentation. Everything is pressed directly. A six-month aging in barrels precedes bottling without the addition of sulfites. This wine is the very image of a gurgling pleasure: a juicy bomb that oscillates between light red and dark rosé. Fresh, fruity, delicious, addictive, it awakens the spirit dulled by the summer heat.
Natural wine without added sulfites.

Volnay Rouge 2019,

Domaine de Chassorney
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own 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 exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the work of the soil and vines is done as naturally as possible: regular plowing 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. 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.
The AOC Volnay is perched on the heights of the Côte de Beaune. This wine comes from the Lurets plot, a steep terroir, facing west-southeast and located between 230 and 280 meters above sea level. The soils are mainly limestone, stony, ferruginous and reddish, and nourish magnificent vines of around fifty years old. The grapes macerate in whole bunches. The aging is about a year in barrels. The nose of black cherry delights, followed by candied fruits and peppery and sweet spices. On the palate, this wine is fresh, elegant, always full of Cossard-style fruit and silky tannins.
Natural wine without added sulfites.

Puligny Montrachet Blanc 2019,

Fréderic Cossard
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own 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 plowing 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. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes need to be waited for.
Puligny-Montrachet is one of the most prestigious appellations of Burgundy; some wine lovers consider it the quintessential white. A marvelous fusion of richness and dryness, it has great aging potential. With age, its aromas lean more and more towards earthy, mineral, with smoky accents and a magnificent affinity with truffle. In the meantime, it's difficult to list its pairings, as this unique wine has the gift of harmonizing with everything that is good. Still young, reserve it for fine poultry and white meats.
Natural wine with no added sulfites.

Les Cristallines William Pear Brandy

Domaine Brana

The Brana house, in the Basque country, is a staple of fruit brandies. Throughout the great Southwest of France and beyond, as far away as Paris and beyond, its name is immediately recognized as a classic of quality brandy. Established in Saint-Jean-Pied-de-Port for over a century, the house was originally dedicated to the wine and spirits trade. In 1974, Étienne and Adrienne Brana founded the distillery and planted a William pear orchard: the famous "Poire Brana" would soon be born. Later, their children, Martine and Jean, took over the business and developed the precious family know-how. While Martine, at the distillery, continued to innovate with fruits, spices, and plants, her brother Jean took care of the vines planted in 1984, in AOP Irouléguy. In addition to the wines, these terraced vines on the hillside are the source of the marc that makes the house brandy. "A Brana pear, please!" Many of us have heard this phrase on the terraces of our cafés or in the best bars. For many, the name Brana has become synonymous with pear brandy. To make it, pears from the Brana orchard, picked at the peak of ripeness, are fermented in temperature-controlled stainless steel vats. The resulting pear wine is then kept away from air so as not to undergo any alteration before its distillation, carried out in red copper pot stills. This traditional slow process allows for strict control of the process to ensure the quality and finesse of the eau-de-vie. Similarly, aging is carried out in stainless steel vats to preserve the freshness of the fruit and to avoid any woody notes. Bottling takes place when the eau-de-vie reaches its optimal point of maturity. It is a nectar that is immediately recognizable on the nose by its crystalline finesse, its elegance, its aromatic power expressing the quintessence of the pear. One has the impression, from the attack, of biting into the fruit. The finish, smooth, fine and long, continues to send the pear signal with force. Perfect conclusion to a good meal. Consume well chilled, between 5 and 6 °C.

Mérens Red 2019,

Domaine Bois Moisset

The Mérens 2019 cuvée from Domaine Bois Moisset is a magnificent expression of Southwestern grape varieties. A balanced blend of Duras and Syrah, this natural wine reveals a fresh and peppery profile, carried by aromas of crisp red fruits and a delicately spiced structure. A characterful red, ideal for enjoying convivial moments around a beautiful table or a barbecue with friends.

A meticulous terroir and vinification

Made from vines aged 30 years for the Duras and 16 years for the Syrah, Mérens draws its identity from rich and diverse soils: the Duras thrives on a north-facing gravelly slope, while the Syrah grows on boulbènes and silts dotted with rolled pebbles. The 2019 vintage was marked by a rainy spring followed by a hot summer, precipitating the harvests which began on September 7 for Duras and September 18 for Syrah. The vinification follows a natural approach: fermentation with indigenous yeasts, no added sulfites, and aging for several months in cement barrels, allowing for a beautiful expression of the fruit and terroir.

A vibrant and delicious wine

From the moment it is opened, Mérens 2019 reveals a expressive nose with accents of blackcurrant, morello cherry and black pepper. On the palate, freshness dominates, with a lively attack, followed by a beautiful fruity depth and a spicy structure that lengthens the wine into a persistent finish. Its balance between acidity, richness, and fine tannic structure makes this a red that is as accessible as it is captivating.

Food Pairings and Tasting Moments

After a light decanting, Mérens reveals itself in all its splendor. Served around 16°C, it will go wonderfully with grilled meats, red meats, charcuterie and artisanal cured meats. Perfect for a summer barbecue, a gourmet aperitif or a warm meal with friends, it is a wine for sharing and pleasure, to be enjoyed now or kept for a few years.

Magnum Tonton Grolleau Red 2019

Vincent Wallard

As its name suggests, this is a 100% Grolleau from old vines (eighty years old) growing on schist soils. The plots once belonged to the Domaine des Sablonnettes (Rablay-sur-Layon). The harvest macerates for three weeks in whole bunches. Beautifully fruity, with the characteristic plum nuance of the grape variety, spicy, and with a supple and light texture.
Natural wine with no added sulfites.

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.