France

Le Blanc des Garennes White 2021

Fond Cyprès

A beautiful texture, with notes of citrus and exotic fruits. Roussanne, Grenache Blanc, and Viognier grown on the same plot: a southern blend that produces a truly southern white, classified as a Vin de France, original, balanced, fresh, structured by light maceration, fermented and aged in barrels. Its profile is atypical in Corbières. A distinctive feature: the plot was planted according to the desired wine, and chosen to face north to ensure good acidity. The three grape varieties are harvested at different ripeness levels. As soon as the Viognier (later) is ripe, everything is harvested together: the white Grenache is often overripe. This produces a very particular taste balance, between freshness, richness, and roundness. After direct pressing, the must is vinified in old 225-liter barrels, then aged for ten months. It can be kept for around ten years, if given time: all pairings suit it.

To 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.

Toile de Fond White 2022

Fond Cyprès

Lovely texture, fluidity, citrus notes (lemon), and a seductive liveliness. We present to you for the first time Toile de Fond Blanc, the little white brother of Toile de Fond Rouge. This white wine, classified as a Vin de France, is very fresh, with non-filtration explaining its slightly cloudy color. A lovely, thirst-quenching white wine, it is made from Grenache Blanc and Roussanne grown on the same plot and therefore sharing the qualities of their native soil. These grapes are from the excellent 2022 harvest, vinified entirely in stainless steel vats and bottled in the spring. It's typically a summer wine, perfect with raw seafood, raw fish, and delicate tapas. Drink before fall.

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 had a clear objective: "to make southern wines that reflect us, wines with character, rooted in our soils, with freshness and refined tannins." They want to create entirely natural wines, concentrated terroir. In the old Corbières massif, they are taking over an old heart of the 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 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. 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 expression of fruit, the wines of Fond Cyprès reflect the South: the caress of its sun, but also the freshness of its shadows.

Saint Romain Combe Bazin White 2021

Domaine de Chassorney

The nose is floral and beautifully mineral. White flowers, yellow fruits (Mirabelle plum, peach), and a hint of toasted brioche. On the palate, this white Saint-Romain, made from Chardonnays grown in the Combe Bazin area, is intense, long, and flavorful; it bears the imprint of its beautiful terroir. This pure Chardonnay comes from a steep, east-facing plot between 280 and 400 meters above sea level. The soils are primarily marl, limestone, and clay. After skin maceration, aging is about a year in barrels. The Combe Bazin climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness. If you give this wine a few years, it will develop a rich, honeyed, mellow, and distinguished note, but it is good to drink immediately.

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 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, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are tended 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.

L'intrépide White 2021

Domaine Einhart

It's undeniable: L'Intrépide, a full-bodied, long, and delicious wine, truly lives up to its name and is fearless. A 100% Pinot Gris macerated wine exists, and it can soar to great heights when vinified with care. Its color is already astonishing, and the rest is just as impressive. Totally magical, on the palate, the lively and full-bodied attack is supported by a lemony freshness characteristic of great limestone terroirs. The lingering finish is highlighted by tannins melted during maceration. The twenty-five-year-old vines, all located on the estate, are harvested by hand; the grapes are destemmed. Maceration, using indigenous yeasts, lasts four to eight days. Aging for eight months in Alsatian barrels on fine lees precedes bottling without filtration. From the vine to the cellar, this wine was made without any additives. Decanting is recommended so that it can spread its wings and express its powerful and complex notes.

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Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate 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 oolite 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 co-founder, Nicolas devotes his winemaking work to the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a red Pinot Noir. Entirely manual harvesting, destemming of the bunches, 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.

Bourgogne Bedeau Rouge 2020,

Frédéric Cossard


A beautiful, refined Pinot Noir: Bedeau presents sumptuous, satiny fruit with a touch of insolence to enhance the overall effect. The harvest comes from plots of forty-year-old vines in and around Volnay, and from a plot of fifty-year-old vines in Nuits-Saint-Georges.

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 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 a while 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 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 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.

Es d'aqui Casse Tête Red 2020

Jean Louis Pinto

Seductive, deep, dense, with a strong personality, Casse-Tête is a blend of 50% Cabernet Sauvignon and 50% Mourvèdre. The Cabernet comes from an alluvial terrace with large pebbles in the Tarn region, and the Mourvèdre from clay-limestone soil. The harvest macerates for twenty days in whole bunches and the aging is done on lees 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 attacks of mildew 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.
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Argile Blanc 2019, Château Lafitte
This 100% Petit Manseng, fermented and aged in terracotta jars, will surprise you with its balance and frank minerality. Fresh, long, and lively, with a continuous line between tension and fruit. A real friend for oysters and seafood, but it also tastes great on its own. Cellar it for two to five years.
Natural wine with no added sulfites

Pairs with: Hard cheeses, Cooked fish, Oysters, and Shellfish

Festejar Sparkling White 2018

Patrick Bouju
"To celebrate" is the meaning of festejar in Occitan: a clear indication of the use of this wine. This semi-dry Pet' Nat' cuvée is available in rosé and white. The white wine is made from Chardonnay on volcanic and clay-limestone soils. This is a wine for pleasure and indulgence that has received the most attentive care: the grapes are harvested when overripe, raisined, and botrytized (a slight noble rot appears on the bunches). The finely sparkling wine is aged in barrels for twelve months. All this gives a great taste richness with this "layered" structure that we love in great natural wines: fruit, sweetness, acidity, just the right amount of structure and breadth, and a very delicious yeasty touch.
Natural wine without added sulfites.

Organic Corsican Clementine Eau de Vie, Brana

Brana Distillery

The clementines come from small organic plantations located in Corsica. Once picked, they are transported by refrigerated truck. Upon arrival at the distillery, they are hand-cut and macerated in eau-de-vie. The precise choice of alcohol and the optimal maceration point are the secrets of the production. The clementine eau-de-vie is then aged in stainless steel vats to preserve the fruit's fresh, intense, and aromatic flavor. The finish is long and elegant. Drink at 5-6°C as an aperitif or digestif. Pour a few drops over dessert or fruit.

Beaujolais Villages Smack (exclusive cuvée) Red 2023,

Nicolas Chemarin

A vibrant tribute to the freshness and distinctive character of Gamay
The Beaujolais Villages Smack 2023, produced by Nicolas Chemarin, is an exclusive cuvée that captures the essence of the granite terroir of Beaujolais. Made from 100% Gamay, this AOC Beaujolais Villages red wine is distinguished by its liveliness, elegance, and modern take on tradition. It is vinified using ancestral methods, with a 15-day semi-carbonic maceration carried out with whole bunches, followed by careful aging for 11 months in concrete vats.

A fresh and expressive tasting
The Smack 2023 seduces from the moment it opens with its bright aromas of strawberry, raspberry and crisp red fruits, enhanced by subtle floral and vegetal notes. On the palate, it offers a supple and silky texture, supported by a lively acidity that gives it an irresistible freshness. The delicate and persistent finish perfectly reflects the characteristics of Gamay and the mineral nuances of the granite soils.

An ideal companion for conviviality and gastronomy
This versatile cuvée pairs perfectly with a wide range of dishes. It will enhance fine charcuterie, white meats such as roast chicken, or more rustic dishes such as poultry stew. Its freshness and fruitiness also make it an ideal choice for an aperitif with friends or casual meals.

Served between 12 and 14°C, without the need for decanting, Beaujolais Villages Smack is ready to be enjoyed today. Its aging potential of 5 years will also allow you to appreciate its evolution, with deeper and more complex aromas.

Argile White 2020,

Château Lafitte

Argile is a dry Jurançon, 100% Petit Manseng, produced by direct pressing, fermented and aged in terracotta jars. This wine, with its strong personality, will surprise you with its balance, length, and frank minerality. Fresh, long, and lively, with a continuous line between tension and fruit, enhanced by a unique aromatic palette due to fermentation and aging in terracotta. It's a real companion to oysters and seafood, but it also tastes great on its own. Harvested by hand in mid-September, the grapes are healthy and meticulously sorted. Petit Manseng lends itself to the production of very fine wines, with aromas that faithfully reflect their terroir and region. No chemical additives in the vineyard or cellar, no added sulfites. Keep it in the cellar for two to five years.

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Château Lafitte is located in Béarn, on the noble terroir of Jurançon, the origin of superb sweet wines and dry wines that have nothing to envy. Since the 14th century, Monein, the commune where the estate is located, has been nestled in an exceptional natural, rich, and hilly environment. In the 16th century, vines already occupied a significant part of the property, and they have persisted to this day. Philippe and Brigitte Arraou, the current owners, have undertaken to revive viticulture on the site, helped since 2012 by their son Antoine, a winemaker as passionate as his parents. Château Lafitte is now managed biodynamically and with agroforestry: five hectares of marl-limestone soils typical of the appellation, on a hilly terrain that can become very cold in winter. The king grape varieties of Jurançon, Petit Manseng and Gros Manseng, represent the majority of the grape varieties. Also typical of Jurançon and the Pyrénées-Atlantiques in general, viticulture en hautains, that is to say raised and trained very high, is practiced. As it was in many primitive vineyards, some of which are still active (Portugal, Spain, Georgia, etc.). On this beautiful estate, winemaking experiments are legion: aging in terracotta jars for dry wines, solera for sweet wines in untopped barrels, photovoltaic roofs for the cellar, rainwater harvesting, gravity-fed vinification. Château Lafitte produces sweet Jurançons as well as still dry wines and a very successful natural sparkling wine, Funambule.

Saint Romain Sous Roche Rouge 2020,

Domaine de Chassorney
A superb structure, well-rounded tannins, and lovely notes of black fruit. This Saint-Romain “Sous Roche” is a pure Pinot Noir from a plot whose steep, south-southeast-facing terroir is located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are primarily marl, limestone, and clay. The grapes, from fifty-year-old vines, macerate in whole bunches. The 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 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 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 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.

Le Corbières Rouge 2019,

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 expression of fruit, the wines of Fond Cyprès reflect the South: the caress of its sun, but also the freshness of its shadows.
A magnificent Corbières that proudly bears its appellation name: a blend of 33% Grenache, 33% Carignan and 33% Syrah vinified separately and assembled in barrels, it offers great aging potential. It is to drink or to keep. This wine is refined, chiseled, crafted with love, it can be described as the synthesis of the estate that saw its birth. Balanced, rustic, deep, with a superb texture in the mouth, it extends into a fresh finish. Serve it with anything good you have, it has a very broad back when it comes to pairings.
Natural wine with no added sulfites.

Feel Good Qvevris Blanc 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 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 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 isn't limited to Burgundy, as some vintages are made from grapes purchased in the Jura or Languedoc regions. At his farm, the soil and vines are cultivated as naturally as possible: regular ploughing by horse, and no addition of chemical fertilizers or weedkillers. The vines are tended 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.
If we combine fifty-year-old Savagnin vines grown on a marl plot in Rotalier (Jura) and a skin maceration, we obtain a sublime, clean and taut aromatic expression of this wonderful grape variety, with a slight bite, freshness and plenty of spice. And if, as in this case, the vinification and aging are done in qvevri - Georgian-type buried jars - the spices are released a little more, the velvety quality of the wine is accentuated, the depth becomes truly captivating.
Natural wine without added sulfites.

Pommard 1er Cru Pezerolles 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 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 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 isn't limited to Burgundy, as some vintages are made from grapes purchased in the Jura or Languedoc regions. At his farm, the soil and vines are cultivated as naturally as possible: regular ploughing by horse, and no addition of chemical fertilizers or weedkillers. The vines are tended 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.
Classified as a premier cru, this Pinot Noir comes from a plot established among the first in the Pommard AOC in 1936. Its terroir is located between 250 and 330 meters above sea level on marl, brown calcic and brown calcareous soils. The grapes macerate in whole bunches. Aging takes place for about a year in barrels. This wine is bursting with fruit, a real bouquet of red fruits. It is intense and long-lasting: everything you ask of a great Burgundy. A great seducer.
Natural wine with no added sulfites.

Blurry Moon Gin 42° 50cl

Gimet Distillery

A tasting gin, organic and unfiltered, presented in a beautiful transparent glass sphere. The name Blurry Moon, "cloudy moon," refers to the hazy appearance produced by the gin's lack of filtration and the precipitate of essential oils it contains. It is made using the same basic London dry gin, a wheat distillate macerated with five botanicals: juniper, coriander, wild hops, lemongrass, and red cinchona. Cinchona, in particular, strongly influences the aromatic bouquet with a subtle bitterness. This artisanal gin offers superb freshness and notes of pine sap. Enjoy on its own or with a good tonic.

Le Charme du Loir Blanc 2007, Jean-Pierre Robinot
One of Jean-Pierre Robinot's great classics and the fruit of a great terroir. A 100% Chenin Blanc Jasnières, full of finesse, elegance, and balance. Notes of toasted fruit compote, humus, and overripe apple. Great minerality, controlled oxidation, beautiful long and persistent aromatic complexity.

Natural wine with no added sulfites.

Cabernat Red 2019,

Domaine Capmartin

Cabernat is a red wine with no additives or added sulfur, made from Cabernet Sauvignon grown on east-facing plots on clay-gravel soils. The grape variety has the particularity, for this cuvée, of being harvested slightly overripe. The average age of the vines is fifteen years. The planting of cover crops allows for soil decompaction and provides nutritional support, alternating with natural grass cover. The harvest is destemmed and macerated carbonically with pressing in the first third of fermentation. Alcoholic fermentation ends in the liquid phase. Aging is six months on lees in stainless steel vats. Drink this first natural cuvée from Simon Capmartin within the year: it may surprise you upon opening with the presence of carbon dioxide and appear quite closed. The winemaker strongly recommends careful decanting, which will allow beautiful notes of ripe fruit to emerge that are "quite stunning" (we quote).

To find out more

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 cuvée, was born. In the 2000s, he 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, the Demeter label is in progress. Taking advantage of his most specific plots of the estate, Simon also undertakes to produce natural cuvées, without input and according to the principle of minimal interventionism. Labeled Vin de France or Côtes-de-Gascogne, these are the cuvées that we offer you 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.

Saint Romain Combe Bazin Qvevris Blanc 2018, Domaine de Chassorney
This Chardonnay comes from a steep, east-facing plot between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. The harvest macerates in whole bunches and is aged in qvevris (buried jars), which accentuates the smoothness, minerality, and texture. This climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness.
Natural wine with no added sulfites.