France

Oolithe Blanc 2021

Domaine Einhart
Named in homage to its shell limestone soil, Oolithe is a macerated white wine with a lovely pale apricot color. It immediately reveals a beautiful minerality, great freshness, and the integrity of its predominant grape variety, Sylvaner. The olfactory sensation is enhanced by aromas of fresh apple. The second nose opens more fully with elderflower, lily of the valley, and citrus peel. On the palate, the attack is lively, fresh, and mineral, leading to a spicy and persistent finish. The name Oolithe is a direct allusion to the oolitic limestone that makes up the silty muschelkalk soil from which it is sourced (plots located in Weingarten and Oberer Altenberg). The four grape varieties that make up this wine grow on this soil: Sylvaner (30%), Auxerrois (25%), Gewurztraminer (20%) and Pinot Blanc (25%). The average age of the vines is forty-five years; the grapes come from old massal selections. The harvest, entirely manual, is destemmed, and maceration, on indigenous yeasts, takes place for a few days. The wine is aged on fine lees, in stainless steel vats, before being bottled without filtration. From the vineyard to the cellar, this wine was made without any additives or sulfites. Decanting is recommended so that it can fully express its floral grace.

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Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. Faithful to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his viticultural 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 firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Muscanna Blanc 2021

Domaine Einhart
Muscanna offers a beautiful orange-amber color with superb brightness. The initial nose offers the rich aromas typical of overripe Muscat berries, lightly smoky. A second, very refined nose brings a hint of citrus that invites tasting. On the palate, the attack is very straightforward and ample, accompanied by a smooth acidity expressed through notes of candied quince. The finish is invigorating, with melted tannins due to maceration. Magnificently complex, this dry white is Domaine Einhart's homage to the Muscat grape variety, as the name of the cuvée indicates. Muscanna is indeed 100% Alsace Muscat, grown on the estate and harvested by hand when overripe. The vines are around twenty-five years old and grow on the splendid oolitic limestone (muschelkalk) terroirs in the Fleckenstein, Westerberg and Meyen areas. The harvest is destemmed, maceration in vats lasts four to six days and fermentation is carried out using indigenous yeasts. The wine is aged in stainless steel vats on fine lees and is unfiltered at bottling. We recommend decanting Muscanna to help it develop its splendid aromas.

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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.

Nails and Dust Red 2021

Belly Wine Experiment

Behind this metallic and dusty appellation (the translation of the cuvée's name) lies a wine of character, lively and mineral, full of sap and vitality. It is made from Minervois Carignan grapes macerated and crushed for six days, resulting in a beautiful extraction of tannins that need to soften slightly. At the time of writing (March 2023), this wine still requires approximately one year of bottle aging before it can be optimally enjoyed. After this time, it will reveal all its passion and energy. An excellent companion to red meats, grilled meats, grilled sausages, and good times with friends.

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Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experience as a winemaking business. The creative duo has a lot in common: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, all readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. Belly Wine Experiment's unique feature is the exoticism (in the literal sense) of its blends, with Catalan Xarello, for example, blending effortlessly with Puy-de-Dôme Gamay. The wines are made using semi-carbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The winery is also known for its high-quality, vinous perries.

Crac Rosé 2021

Belly Wine Experiment
Fresh, fruity, and pleasant, Crac is a vin gris, a still rosé wine made entirely or partially from black grapes. It generally undergoes a very short maceration, hence its light color. This is obtained by slow direct pressing (forty-eight hours) of Auvergne Gamays "sur limagne," or on the dark-colored sedimentary and volcanic soils that make up the Auvergne plain. This slow pressing, replacing a short maceration, allows for a gentle extraction of the grape's constituents and gives the wine its color. To these Auvergne Gamays are added a proportion of Pinot Gris from Alsace. Categorized as Vin de France, free from any chemical or sulfite additives in the vineyard or in the cellar, Crac spends a year aging on lees before bottling. This wine is produced using organic farming methods and has received no chemical or sulfite additives, in the vineyard or in the cellar. It will go very well with charcuterie, cured meats, and tapas of all kinds.

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Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as it is a winemaking business. The creative duo has a lot to offer: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne and Jura grape varieties, readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason and a great winemaker of local Gamays at his Domaine de l'Égrappille. The specificity of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia being able to rub shoulders, for example, with Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semicarbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.

Cailloux Rouge 2021,

Patrick Bouju
A true seducer, and one of the jewels among the highly sought-after red cuvées from the Auvergne winemaker. Cailloux lives up to its name: it's a wild, smoky, long, and persistent red wine, marked by intensely mineral notes: stone, earth, metal, gravel, combined with the smoky notes typical of basalt soils. However, the fruit is present and juicy. The overall impression is dense and concentrated; the wine can be drunk now but will still be able to age for a few years. This cuvée is made from old Pinot Noir vines on basalt, marl-limestone, and sandy soils, with, in some vintages, a proportion of Chardonnay growing on the same type of soil. Three-quarters of the harvest is destemmed, and the rest is left in whole bunches; the whole macerates for one month in barrels. Serving temperature: 14-16°C. Open twenty minutes before tasting or decant.

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

Beaujolais Village P'tit Grobis Blanc 2021,

Nicolas Chemarin
The sensations offered by this organic and natural white Beaujolais-Villages are complex and difficult to summarize: first, on the nose and palate, the lactic, buttery, and yeasty notes are very present. The fresh acidity is accompanied by flint, notes of white flowers, and a youthful expressiveness. The minerality of this wine is remarkable. Drinking young, it expresses its youth well, and a little age reveals white fruits, a slight richness, and sweet notes. Vinified entirely from granitic Chardonnay as it should be, this white counterpart to the red cuvée P’tit Grobis offers a pale opalescent yellow color. The harvest is directly pressed, followed by settling that does not rob the wine of all its fine lees, hence a slightly cloudy color. It will pair with many dishes; it is also one of the rare wines that can be recommended with vegetarian cuisine.

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Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winemakers on his family vineyard in the Beaujolais-Villages appellation, on a land full of stones where he crafts wines of surprising depth and sincerity. It was in 2005 that he took over two hectares of vines from his father and in 2006 that he signed 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 in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for vintages from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes.

L'Enchanteresse Rouge 2017,

La Grapperie
A very intense nose of black fruits extends into a beautiful volume on the palate, and the length leaves one dreaming. A cuvée of old vines, L'Enchanteresse is a 100% Pineau d'Aunis with excellent aging potential. The terroir of this aptly named Enchanteresse is made up of flint clay over limestone. The Pineau d'Aunis, which makes up the entire cuvée, is harvested at full maturity, sorted, then macerated for four weeks in truncated cone-shaped vats with punching down by foot. Fermentation occurs naturally using indigenous yeasts, without any oenological additives, in order to preserve the purity of the grapes and the expression of the vintage and the soil. The wine is aged for between twelve and twenty-four months on lees in demi-muids in cellars dug into the tuffeau stone.

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La Grapperie, in the Coteaux du Loir appellation, is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley. His principle, he confides, is "to produce complex, rich wines with good aging potential and imbued with the minerality of their terroir." The vines are located on hillsides, between 60 and 120 meters above sea level, protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay (at the bottom of the slope), flint (mid-slope) or sand (on the higher ground). The 60-hectare vineyard comprises around fifteen plots. The grape varieties are the two traditionally permitted in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the remainder consisting of a few acres of Côt, Gamay, and Grolleau. The average age of the vines is seventy years, including almost two hectares of century-old vines and one and a half hectares of vines aged between sixty and eighty years. Convinced of the enormous potential that these old vines can bring to his vintages, Renaud has been meticulous in restoring the vineyard. The entire estate is farmed organically. The soils are worked, and all viticultural interventions are manual, including the harvest, which is carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then poured into barrels by gravity. Fermentation takes place in barrels, using indigenous yeasts, with complete malolactic fermentation, for at least eighteen months and sometimes up to thirty-six months.

Skin Contact Feel Good Savagnin Blanc 2020,

Frédéric Cossard
Combining fifty-year-old Savagnin vines grown on a marl plot in Rotalier (Jura), direct pressing, and ten months of aging, produces a sublime aromatic expression of this wonderful grape variety, with a slight bite, freshness, tension, and plenty of spice.

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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 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 wine merchant company 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, as vintages are made from grapes purchased in the Jura, Languedoc and 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. 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.

Santenay 1er Cru Passetemps Rouge 2020,

Frédéric Cossard
Deep ruby ​​color, nose revealing candied red fruits and floral notes. A hint of violet is discernible. On the palate, it is rich, refined, and concentrated. The Passetemps climat is located between the village of Santenay and the Gravières climat, another premier cru. The soil is clay-limestone, the vines are seventy years old, and this single-plot cuvée, characteristically, has great aging qualities and deserves to be cherished.

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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 company 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, as vintages are made from grapes purchased in the Jura, Languedoc and 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. 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.

Morey Saint Denis 1er Cru Monts Luisants Rouge 2017,

Frédéric Cossard
This Morey-Saint-Denis "Les Monts Luisants" is a very rare, dense, and elegant vintage, rich in clean and precise notes of red fruit, plum, spice, and roasted wood. It boasts superb acidity and plenty of freshness. Pure and easy-drinking on the palate, it beautifully expresses its terroir. This wine comes from a small plot above the village of Morey-Saint-Denis. The Pinot Noir planted here is of the Pinot Fin variety, a very old and increasingly rare strain. The vines are approximately seventy years old. This captivating wine promises to improve for a long time to come. No chemical additives are added to the vineyard or the winery; this wine is guaranteed 100% natural viticulture. The harvest is manual and accompanied by careful sorting of the grapes. Aging can last up to three years in barrels.

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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 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 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.

Skin-Contact Rafling White 2020,

Frédéric Cossard

Fruit, balance, elegance, roundness, and integrity all at once, this Riesling has a lot to tell. Our own Frédéric Cossard, equally at home in Burgundian-style winemaking (but without additives) as he is in the multi-hued refinements of merchant winemaking, now offers us a Riesling vinified with skin-contact maceration. Don't nitpick too much about food and wine pairings, this one is tailored for all circumstances.

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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his 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.

Cariboom Rouge 2020,

Domaine de l'Octavin
Carignan and Grenache, cultivated by Claude Ughetto in Saint-Pierre-de-Vassols (Vaucluse) and vinified in Arbois by Alice Bouvot, explode on the palate, resulting in Cariboom! The Carignan (50% of the blend) macerates for twenty days in whole bunches, while the Grenache macerates for five weeks. The semicarbonic maceration of the whole bunches gives Cariboom! an undeniable freshness, fruit, and sap. Pretty purplish-ruby color and tangy notes of blueberry, cherry, blackberry, blackcurrant, and cranberry. Fruity, juicy, airy lightness, and atypical fruitiness. On the finish, licorice and bay leaf mingle with cinnamon: Cariboom! is very complex despite its great drinkability.

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"You don't need anything," says Alice Bouvot, winemaker at Domaine de l'Octavin, "just a grape that feels good 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 Jura wine 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.

Gamay Rouge 2020,

Domaine de l'Octavin
Nice acidity, lovely minerality, plenty of aroma, and a suppleness that asserts itself in the glass. Whichever way you look at it, this Gamay is very Gamay: fruity, juicy, with pleasant notes of raspberry, blackberry, licorice, and cherry. Mayga Gamay also offers a slight sparkle that awakens the dead. The grapes come from Pierre Boyat's estate in Leynes, Beaujolais, and macerate for twenty days in whole bunches.

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"You don't need anything," says Alice Bouvot, winemaker at Domaine de l'Octavin, "just a grape that feels good in its skin." Everything is said in favor of natural wine; it's a perfect description. Established in 2005, Domaine d'Alice is located in Arbois, in the Jura wine region, often described as the most organic vineyard in France. The practice of producing – among other things – oxidative wines is a good preparation for nature, as this type of wine does not allow any chemical additives and especially no sulfites. It is 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 aims 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 faithfully followed this path. The sometimes whimsical names 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 selling "on the vine" grapes (Ecocert certified) with her winegrower friends in the region. Natural, committed, joyful and highly drinkable, Alice Bouvot's wines are all the more sought-after as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

Hip Hip Chardonnay Blanc 2020,

Domaine de l'Octavin
Light, saline, slightly creamy, supported by superb acidity and a lovely minerality, Hip Hip Chardonnay makes no secret of its tropical notes (pineapple, papaya, mango) and its lovely citrus notes: orange and lemon peel, mandarin, lime. What richness! Added to this are white flowers, honeysuckle, oregano, white pepper, a lovely stony touch and perfectly balanced tannins. Clean and mineral finish. While it's true that Chardonnay works wonders in Burgundy, it also thrives in the Jura, where it finds its local style and is often paired with Savagnin. According to the method favored in the Jura, it frequently undergoes skin maceration. This Chardonnay was macerated here for two months in whole bunches in 2020 and aged in vats. Bottling was carried out in July 2021.

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“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s comfortable in its own 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 this wine-growing Jura region, often described as the most organic vineyard in France. The habit of making – among other things – oxidative wines is a good preparation for natural wine, this type of wine allowing no 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.

Magnum Volnay 1er Cru Les Roncerets Rouge 2018,

Domaine de Chassorney
This Volnay Premier Cru "Les Roncerets" is an extraordinarily complex wine, one of Frédéric Cossard's best and most renowned. On the nose, there are strawberry, candied fruit, spices, violet, and a very rich olfactory sensation. On the palate, there are blackberry, blackcurrant, cherry, but also an earthy and dark aromatic structure: leather, spices, mushroom, humus, smoke. The finish is very long, mineral, but still fruity. This magnum of a robust, great wine for laying down, which can be left for a while before drinking and will age magnificently, comes from seventy-year-old vines. The twelve-month aging process is carried out mainly in barrels, a third of which are new oak.

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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 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 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.

Rum Symphonie Batch 10, 48.7° - 70cl

Distillerie Longueteau

This Symphonie Batch 10 rum is a blend of very old agricultural rums aged over three years in cognac barrels and new oak barrels. It asserts itself, on the nose and palate, with boldness and complexity. It is a magnificent old rum with notes of caramel and spices, aged and matured to perfection. The symphony is made up of the different tones of the old vintages that compose this fine and intense rum. A meditation rum, made for Havana cigars and great dark chocolates.

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The Longueteau distillery, located in Capesterre-Belle-Eau (Guadeloupe), is the oldest distillery on the island still in operation. It has the distinction of being entirely self-sufficient in sugarcane production, which it uses to create its magnificent terroir-based agricultural rums. Agricultural rum, we should point out, is made from pure sugarcane juice, unlike many other Caribbean rums, which are produced from cane molasses. It is a specialty of the French Antilles. The estate is currently in the hands of François Longueteau, a distiller since 1979. Production is, as it was originally, artisanal and traditional, but the sugarcane terroirs are cultivated using plot-by-plot methods—this is Longueteau's great originality, the first distillery on the island to have adopted this approach. Two varieties of sugarcane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupe region. Longueteau rums and the resulting preparations (punches, shrubberies, etc.) are refined, aromatic, deep, and fragrant.

Amber Rum 45° - 70cl

Distillerie Longueteau

Longueteau Amber Rum is made from white rum and stored for eighteen months in oak barrels that previously contained cognac. There, it acquires a light tawny color, a delicate honeyed, cinnamon, and vanilla note, supported by a subtle acidity, while retaining a hint of the freshness of white rum. It's an all-terrain vintage that will delight rum lovers, but also bartenders, cooks, pastry chefs, and even those with a cold who will be delighted to be able to make themselves a grog.

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The Longueteau distillery, located in Capesterre-Belle-Eau (Guadeloupe), is the oldest distillery on the island still in operation. It has the distinction of being entirely self-sufficient in sugar cane production, which it uses to obtain its magnificent terroir agricultural rums. Agricultural rum, we should point out, is made from pure sugar cane juice, unlike many other Caribbean rums, which are produced from cane molasses. It is a specialty of the French Antilles. The estate is currently in the hands of François Longueteau, a distiller since 1979. Production is, as it was originally, artisanal and traditional, but the sugarcane terroirs are developed using plot-by-plot methods—this is Longueteau's unique feature, the first distillery on the island to adopt this approach. Two varieties of sugarcane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupe region. Longueteau rums and the resulting preparations (punches, shrubberies, etc.) are fine, aromatic, deep, and fragrant.

Ti'Blanc Blanc 2021,

Paul Estève


It's good, it's white, it's aromatic, it's light, it's fresh, and it's easy to drink, to say the least. The color is distinct, tending toward orange, due to a brief maceration of one of the grape varieties. Ti'blanc stands out as an ampelographic synthesis of the Domaine des Miquettes for the simple reason that it brings together all of its white grape varieties. 2021 was, in fact, a very rainy vintage with a heavy harvest: the resulting wines had low alcohol content. Chrystelle and Paul therefore gathered all their Viogniers, Marsannes, and Chasselas and made Ti'blanc instead of making their usual cuvées. It is therefore a unique wine, exclusive to this vintage. Only the Chasselas is macerated for two days, which gives it a distinct orange color and a certain structure. The Viogniers and Chasselas were pressed directly. Ti’blanc has a low alcohol content (10.5°) but a nice acidity; it will therefore keep a little, but we recommend enjoying it young.

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Paul Estève and Chrystelle Vareille are the creators of the Domaine des Miquettes, whose great specificity is the use of Georgian techniques. They are passionate about this country in the Caucasus, the cradle of wine, where eight-thousand-year-old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to discover this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.
The estate, located in Ardèche, is south of the Saint-Joseph appellation. Paul trained with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two ares of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep hillsides, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist, and gneiss. Everything is grown organically (Ecocert) using biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.