France

Auxey Duresses Les Crais 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. 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 require waiting.
Frédéric Cossard offers here a beautiful expression of Pinot Noir, typically Burgundian, obtained from vines over forty years old: fresh, crisp and powerful aromas of red fruits. Can age for a few years.
Natural wine with no added sulfites.

Magnum Saint Romain sous le Chateau Clos du Cerisier White 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 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 for some time as a wine broker before creating the Domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the soil and vines are worked as naturally as possible: regular horse-drawn plowing, 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. 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. This Chardonnay comes from a steep plot located between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After direct pressing, aging is approximately one year in barrels. This wine is only available in magnum format; it is elegant, mineral, and powerful. The nose reveals a magnificent bouquet of white flowers, and the finish is accentuated by notes of yellow fruits.
Natural wine with no added sulfites.

Je t'ai dans la peau Blanc 2015,

Nicolas Chemarin
Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winegrowers on his family estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and in 2006, he produced his first vintages. In 2008, he acquired other vineyards and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for wines from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes. As its name suggests, Je t’ai dans la peau is a matter of epidermis. Grape skin, of course, since it is a maceration white, an experiment carried out by Nicolas with various nuances since 2009 to obtain wines with a strong personality. The goal isn't to produce exuberant Italian or southern orange wines, but rather controlled macerations with fruit and depth. The harvest comes from the same plot as P'tit Grobis Blanc: all Chardonnay, of course, on stony granite soils. The 2015 vintage is produced using pure maceration. This is short: five to seven days. Aging is two years in barrels. This orange offers a beautiful golden color and buttery, caressing, round, fruity notes on the mid-palate. A beautiful balance to savor.
Natural wine with no added sulfites.

Bedeau Qvevris red 2019,

Frédéric 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 unadulterated purity and elegance 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 require waiting. A beautiful, very fine Pinot Noir, further refined and velvety thanks to aging in qvevri (Georgian-style terracotta jars). The harvest comes from plots of forty-year-old vines in Volnay and the surrounding area, and from a plot of fifty-year-old vines in Nuits-Saint-Georges. A sumptuous and satiny fruit, a touch of fresh earth and a touch of insolence to enhance the whole.
Natural wine without added sulfites.

Guy Sweet Wine 2011

La Sorga

Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their list: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.

The Guy cuvée is obtained from a blend of two southern grape varieties growing on the hard Urgonian limestone of Puéchabon (Hérault): vermentino (called rolle in France), at eighty percent, from twenty-five-year-old vines, and viognier, twenty percent, from twenty-five-year-old vines. These two grape varieties macerate together in whole bunches for two weeks. Then, only the heart of the press is selected before aging in old barrels, without topping up, for more than nine years. A wine with a strong personality and finely oxidative notes, presenting a nose of bergamot, candied melon, and fresh walnut. The palate is ample, devoid of any residual sugar or woody sensation, powerful and of great complexity. The finish is lively. This wine holds up very well to air (more than six months) and offers a rock-solid structure.

Natural wine with no added sulfites.

Sorga Africa Rouge 2019,

La Sorga
"Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of ​​activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a viticultural technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with love at first sight, and each of these loves is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées by vintage. Few winemakers can list such a variety of grape varieties on their menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.
Sorga Africa is a blend of cinsault (seventy percent, sixty-five-year-old vines) and carignan (thirty percent, sixty-five-year-old vines) grown in Cabrerolles, in the Faugères appellation area on schist soils. The two grape varieties macerate separately in whole bunches in a quasi-infusion, with light punching down and rack and return, for sixty and thirty-five days respectively. Aging takes place in vats for seven months. This wine shows very good air resistance. On the nose, it offers beautiful floral and peppery notes Evoking warm stone and black fruits. The palate is very rich, full and fresh. Its aging potential is ten years. This is the first vintage of this cuvée to be drinkable so soon after bottling: it is already ready to pair with oriental or African cuisines - North African or sub-Saharan, or to feature in a summer barbecue. Spices, even chili, will go very well with it. One love!
Natural wine with no added sulfites.

Le Litre Arbitre White 2019

Château Lafitte

Pairs with: Oysters and Shellfish, Raw Fish, Cooked Fish, Grilled Fish

Vieille Vigne Rouge 2019

Domaine Bois Moisset

Nestled in Occitanie, this cuvée Vieille Vigne Falgueyras from Domaine Bois Moisset is a beautiful expression of Syrah from its Tarn terroir. Made from old vines aged 30 and 40 years old, planted on boulbène and gravel soils, this natural wine is vinified with a minimalist and respectful approach.

A vintage marked by balance

2019 was anything but a restful year: after a few episodes of hail in the spring, the hot summer was punctuated by beneficial storms in July and August, ensuring the grapes reached beautiful maturity. Harvested on September 19, the Syrah was destemmed and then macerated for a month in concrete vats, with two punchings to gently extract color and structure. Fermentation took place without the addition of sulfites, at a temperature not exceeding 23 °C, thus preserving all the freshness of the fruit. After aging for nine months in vats, the wine was bottled unfiltered to preserve its purest expression.

A delicious wine full of character

On tasting, Vieille Vigne Falgueyras reveals a fruity and charming profile. Its deep, dark color announces an intense nose of blackcurrant, blackberry, and morello cherry, accompanied by a peppery touch typical of Syrah. On the palate, the attack is full and juicy, offering a beautiful balance between indulgence and freshness. The tannins are fine and silky, giving way to a savory and persistent finish.

Pairings and tasting moments

This accessible and convivial red is ideal for casual meals as well as large gatherings with friends. It will pair perfectly with charcuterie, grilled meats, pizzas, Mediterranean dishes, or even a good summer barbecue. Enjoy slightly chilled to enhance its freshness and fruitiness.

Canoe Gaillac Rouge 2011,

La Sorga
This wine is a blend of Braucol (60%, from sixty-five-year-old vines), Duras (30%, from sixty-five-year-old vines), and 10% Merlot, all from the Faugères appellation area on clay-limestone and Urgonian soils. The harvest is destemmed before maceration, lightly punched down, and the infusion continues for a month. It is aged in vats for eighteen months on its lees. Smoky aromas and notes of black fruits: perfect for red meats and grilled meats. Aging potential: twenty years.
Natural wine with no added sulfites.

Pairs with: Red Meats, Grilled Meats

Du Bout des Lèvres White 2009

Jérome Lambert

A pure, sweet Chenin Blanc that respects itself, Du bout des lèvres comes from schist soil where fifty-year-old vines grow, harvested at different stages of maturity. It is here that botrytis, or noble rot, is responsible for achieving this aromatic power on both the nose and the palate. It will be wonderful as an aperitif, accompanied by some salted butter biscuits.
A natural wine with no added sulfites.

Ô mon Païs White 2011

Domaine La Sorga

A blend of Sauvignon and Chenin, Ô Mon Païs offers notes of lychee, bergamot, and lemongrass: perfect with raw fish and Asian cuisine. Half of the grapes are pressed directly, without settling, and the other half macerates whole bunches for approximately 45 days before aging for a year in vats. Aging potential: 20 years.

Natural wine with no added sulfites.

Syrah Rouge 2017

Domaine des Miquettes

Syrah of course, bursting with fruit and flavor, from an isolated one-hectare plot on granite and black mica soils, at an altitude of 350 meters.
Natural wine with no added sulfites.

Magnum Les années folles Sparkling White 2010

Jean-Pierre Robinot

Natural wine with no added sulfites.

Organic Pass’Ange Old Reserve Cognac, Alain Chadutaud

Alain Chadutaud
Aging for eighteen years in oak barrels has given this cognac a powerful yet delicate character, with powerful notes of cinnamon, hazelnut, rancio, and exotic wood. Round and delicate, it deserves to be enjoyed as a digestif.

En Rouge et Noir Rouge 2012

Domaine La Sorga
En Rouge et Noir, a red wine from the Faugères AOC, is a blend of Grenache Noir, Blanc, and Gris, grown on schist soils in Cabrerolles. The grapes macerate in whole bunches for twenty-nine days in a near-infusion, then are aged in vats on total lees for nine months. Its sweet notes of citrus, rose, and pepper make it the perfect accompaniment to grilled meats, charcuterie, or peppery terrines. Its aging potential is ten years.

Natural wine with no added sulfites.

Goes with: Charcuterie, Terrines and pâtés, Grilled meats