France

Muscat Sec Des Roumanis White 2010

Le Petit Gimios

This dry Muscat Petit Grain comes from century-old vines planted in limestone soil very close to the bedrock. The grapes are foot-trodden, very lightly macerated, then aged for several months in stainless steel vats.
A natural wine with no added sulfites.

Chardonnay White 2022,

Frédéric Cossard

Frédéric Cossard, a key figure in natural wine in Burgundy, offers us with his 2022 Chardonnay a pure and elegant interpretation of this emblematic grape variety. Produced from clay-limestone terroirs, this wine is distinguished by its precision and balance.

A Chardonnay of finesse and purity

Vinified without additives and aged with care, this Chardonnay reveals all the richness of its terroir. Its careful aging results in a beautiful mineral tension and a refined texture, perfect for immediate drinking or extended cellaring.

A delicate nose and a chiseled palate

On the nose, it expresses notes of citrus, green apple, and white flowers, with a hint of hazelnut. The mouth, taut and mineral, reveals a beautiful liveliness, supported by a precise acidity and a long and saline finish.

How to serve it?

To be enjoyed chilled, between 10 and 12°C, this Chardonnay will enhance seafood, creamy poultry or a platter of mature cheeses. With an aging potential of 5 to 10 years, it will evolve towards even more complex aromas.

Champagne Fleur d'Etoile Extra-Brut White non-vintage,

Champagne Fleury

Fleur d'étoile is a zero-dosage extra-brut vinified without sulfur. Alcoholic fermentation takes place in 228-liter Burgundy barrels and aging is 99 months on slats. The result is a ripe and distinguished champagne, a textured wine with a brilliant color with golden yellow highlights, very emblematic of the Aube terroir. The nose, clean and aromatic, offers floral and vinous aromas. The attack on the palate confirms the balance, the mid-palate is characterized by freshness and acidity, and the finish offers aromas of citron peel with a nice bitterness. To serve it at the table, think of a galette des Rois filled with almond cream with candied citrus peel, aged comté cheese, or fine dishes in sauce (fish or poultry with yellow wine).

To find out more

Four generations of winemakers have succeeded one another at the head of Maison Fleury, a pioneer of biodynamics and natural wine in Champagne. Organic farming has been practiced for around thirty years with Demeter and Biodyvin certifications, and the vines have not seen any herbicides for fifty years. Fleury stands out for its organic and natural vintages, typical of the Côte des Bar, where Pinot Noir dominates, the main grape variety in this Fleur d'étoile vintage, with a touch of Chardonnay. The vines grow mainly on Kimmeridgian limestone, with a few plots on calcareous marl.

Châteauneuf du Pape Red 2021

Les Grandes Serres
Interested in Châteauneuf-du-Pape with all the flavor, pleasure, and silky tannins that go with it, but without the solemnity? If you like appellation wine—and what an appellation!—but not excessive seriousness (while still appreciating the utmost rigor in the bottle), this wine is for you. This red AOC Châteauneuf-du-Pape is part of the Comics series from Domaine des Grandes Serres. It comes from the eponymous estate and is vinified in its cellars. Deep, delicious, fresh, and ample, it has no hint of sulfite, and for good reason: it is entirely natural, fermented with indigenous yeasts and without any chemical additives. It infuses and macerates on the skins in large, truncated wooden vats. It is aged for six months in old barrels before bottling. An all-terrain wine that provides great pleasure, to be enjoyed with friends and loved ones.

To find out more
Everyone knows where Châteauneuf-du-Pape is located, but how well do we really know this appellation? The Domaine des Grandes Serres represents both its excellence and its vitality. The creator of exceptional estate and merchant wines, both red and white, it harvests, buys grapes, vinifies, and ages over a wide area, centered around Châteauneuf and the southern Côtes-du-Rhône and including more peripheral areas such as Lirac or the Costières de Nîmes. In Châteauneuf-du-Pape itself, the estate owns twelve hectares. Established in 1977, it has long been founded on respect for the environment and the terroir. Currently, a large portion of its vintages are organic and without added sulfites, though it doesn't publicly boast about it. Modestly, Samuel Montgermont, the estate's general manager, explains that the geological and climatic conditions, particularly the mistral wind, favor the health of the vineyard and allow for the elimination of additives. Covering the entire range of white and red wines from the Midi and all their grape varieties, the estate is now committed to producing natural wines under labels that take themselves in no way seriously, but the wines contained in the bottles—each bearing the name of its appellation—are nothing short of solid and serious, in addition to being fresh and flavorful.

I Vicini Moscato Blanc 2020

Jean-Yves Péron


I Vicini Moscato is a Muscat d'Asti vinified dry; it therefore offers the aromatic and musky nose specific to the grape variety, but without the syrupy side that is sometimes associated with it, as a very present tannic structure balances the whole. On the palate, it is rich and powerful; we find the charming aroma of Muscat in the retro-olfaction, but with the tension and freshness that the winemaker favors for his dry whites. It is a table wine, with power and presence: not really for an aperitif, but for gastronomy, no limits.
Jean-Yves Péron's "I Vicini" series is made from grapes harvested in Piedmont; for I Vicini Moscato, we are dealing with the famous muscats of the terroirs of Asti. They grow on very fine limestone soils, calcareous-magnesian, and the Asti site benefits from a cold air current that brings increased freshness compared to the rest of the region. The harvest, manual, is carried out on grapes at a fairly advanced phenolic maturity. Maceration is long, with three months of punching down, after which everything is racked in January, pressed and sent directly into 300-liter barrels (new barrels, one-wine barrels and two-wine barrels) for a year of aging. No filtration, no addition of sulfites. Straightness, tension, and freshness: a very fine mountain Muscat.

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Jean-Yves Péron embodies the natural renaissance of the beautiful Savoyard vineyard, which has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce!
Near Conflans, in Albertville (Savoie), Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both under the banner of nature and organic high-altitude vines. Initially destined for a career in biochemistry, he quickly became drawn to the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. Jean-Yves's current vineyard, one and a half hectares of which have been biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further down in the Isère Valley. Composed of micro-plots of vines, it is staggered between 350 m and 550 m above sea level and is worked entirely by hand. His trading activity, which he began in 2011, allows him to buy the harvest from organic winegrowers close to him (such as Raphaël Marin and Adrien Dacquin). Also, the construction of a new winery in 2017 allows him to increase production and collaborate with winegrowers from Northern Italy: Paolo Angelino in Casale Monferrato (Turin), Giorgio Barbero in Asti. This is a new dimension given to his work as a winemaker, allowing him to diversify the terroirs and deepen his experiences in winemaking and aging. Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration which allows the extraction of fresh fruit aromas. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the oaky sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Bourgogne Bigotes Blanc 2020,

Frédéric Cossard
The aromatic attack of Bigotes is distinctly lemony and lingers with yellow fruits. On the palate, it displays tension, fullness, richness, a touch of fat, and plenty of persistence. For a generic Burgundy, it soars at a beautiful height. Produced on a small plot of Chardonnay in the Bourgogne regional appellation, it is, in a way, the white counterpart of the Bedeau red.

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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 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.

Volnay Rouge 2020,

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

To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful 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.

Auxey Duresses Les Crais Blanc 2020,

Domaine de Chassorney
This Auxey-Duresses white, produced on the Les Crais plot, is remarkably pure. The ripeness of the grapes (obviously all-Chardonnay) is exceptional and is felt in the form of a pleasant roundness and generous fruit. Plenty of integrity, elegance, complexity, and tension.

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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful 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 regions. 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. 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 Zudefruit Rouge 2020

Jérome Lambert
Delicious, delectable, a true pleasure. A beautiful dark red color, with aromas of red fruits on the nose; on the palate, it's very supple, lively, and bright, with herbaceous notes and a slightly mischievous indulgence. With a beautiful balance between fruity notes and earthy, spicy, and peppery notes, the Zudefruit leaves more than a hair on the tongue. This wine comes from a plot of Grolleau grapes grown on light, sandy soils in the heart of Anjou. The harvest, carried out by hand, ferments in whole bunches for two weeks before pressing, then rests for nine months in fiberglass vats.

To find out more
On his four-hectare estate, entirely organic and planted with Chenin, Grolleau, Gamay and Cabernet Franc, Jérôme is as much a winemaker as he is a farmer: he raises chickens, pigs, sheep and takes this mixed crop-livestock activity very seriously, coupled with the production of typical Anjou charcuterie. His Loire Eden, in fact, is located in the south of Anjou, in Rablay-sur-Layon. The son of a winemaker, as a child, he already enjoyed picking grapes, crushing them and letting them ferment. The desire to make wine has never left him, in fact: in 2003, he got his hands dirty, took part in pruning the vines at Philippe Cesbron's and took the opportunity to try his hand at some grapes donated by local winegrowers. The following year, his adventure really began with twenty ares of vines, but although his estate grew year by year, it would not reach one hectare for another fifteen years. In 2003, he discovered that adding sulfite was detrimental to the wines: he never added more and was completely satisfied with the result, without making too much noise about it around him. It was only a little later that he learned about the existence of natural wines and understood that he was not alone. All his vintages since then have been without added sulfur, and are nonetheless straightforward, drinkable and flawless. For him, even the wood of the barrels is an additive; This shows the attention he pays to the naturalness and truth of the vine.

Boujulais Nouveau Rouge 2021,

Patrick Bouju
At Culinaries, we're celebrating Boujulais Nouveau! A primeur wine produced by Patrick Bouju himself from 100% Gamay. A young yet successful red wine, fresh, easy-drinking, and festive.

Want to taste the Boujulais Nouveau and meet Patrick Bouju?
Meet us at YARD Mont-Louis in Paris on Thursday, November 18th, starting at 6 p.m.!
At the bar (no reservation required), you can taste the precious juice and chat with its creator. At the restaurant, a special unique menu has been created for the occasion: 100% Patrick Bouju food and wine pairings throughout the meal, to celebrate as it should be!
To find out more about YARD Mont-Louis news

Combe du Temps Red 2018,

Les Vignes du Domaine du Temps

A wine that stands the test of time, a preserved terroir, and natural vinification: Combe du Temps 2018 is a straightforward and vibrant red, made from a balanced blend of Syrah and Grenache. In the majestic setting of Cabardès, on the outskirts of Carcassonne, the Domaine du Temps has produced an intense, mineral, and expressive cuvée, where nature expresses itself without artifice.

An exceptional terroir and pure vinification

Located on stony clay-limestone soils, the vineyard benefits from a rare balance between freshness and dryness, perfect for revealing the finesse of Grenache and the depth of Syrah. Certified biodynamic since 1998 and dedicated to natural wine since 2015, the estate practices demanding viticulture: low yields, careful grape selection, and additive-free vinification. Carbonic maceration for each grape variety, fermentation with indigenous yeasts, no fining or filtration, and less than 2g of sulfur added before bottling. Aging takes place for nine months, including 20% in barrels, adding a subtle oaky touch without masking the fruit.

An intense and racy red

Combe du Temps boasts a deep garnet color that heralds beautiful concentration. The nose is a captivating blend of vibrant red fruits, sweet spices and mineral notes reminiscent of the earth and surrounding scrubland. On the palate, the freshness perfectly balances the tannic structure, offering a silky touch and a lingering, slightly salty and peppery finish.

Food and wine pairings and tasting moments

With its straight and fresh profile, this wine will pair equally well with a barbecue with friends or a refined meal. It pairs wonderfully with grilled meats, Mediterranean tapas, artisanal charcuterie, and smoky dishes. Served around 16°C, it will gain in expression after a short airing.

Monbazar sweet white 2018,

Château Barouillet
A Monbazillac with a golden, almost amber color, reminiscent of a twenty-year-old wine. It is composed of Chenin (50%), Muscadelle (30%), and Ondec (5%) grown on clay-limestone soils. Pressing is slow and patient, in five-hour cycles, and fermentation is carried out using the grapes' natural yeasts. Fermentation is also long: twelve months. It gives the wine a full and rich nose: honey, candied fruits, and white flowers. When the balance between alcohol and residual sugars is reached, filtration is used to stop fermentation, which greatly limits the amount of SO2 without the risk of refermentation. A full-bodied, silky, round wine with a hint of acidity that gives it a lightness capable of facing all taste combinations: poultry, Maghreb or Oriental cuisine, etc. Immense aging potential, but these balanced sweet wines can be drunk young, when they are overflowing with freshness and fruit, as well as aged over fifteen or twenty years, when they become very concentrated and lend themselves to meditation. Enjoy at 7-8 °C.

Goes with: Fruit desserts, Strong cheeses, White meats, Desserts, Cheeses

Hip Hip White 2018

Domaine de l'Octavin

Hip Hip savagnin is a dry white wine made from Arbois savagnin, macerated for two months in whole bunches. Pressing is followed by a year of aging in vats. The long maceration gives Alice Bouvot the opportunity to highlight the most aromatic aspects of the grape variety: exotic fruits, vibrant acidity, a lovely touch of tannins and spices. A magnificent balance between dryness and suppleness. Truly made for all pairings.
Natural wine with no added sulfites.

La Bueilloise White 2013

La Grapperie

A blend of young Chenin Blanc and Pinot d'Aunis vines growing on a flint-clay terroir. Harvested by hand at full maturity. Aged for twelve months on slats, without additives. Bottling is done by gravity without filtration, and disgorgement is done on the fly without the addition of preservatives. The Pineau d'Aunis brings a slight bitterness to the Chenin. Lively and intense bubbles, very well balanced.
A natural wine with no added sulfites.

Paradoxe Rouge 2017

Sébastien Morin
A pure Gamay that, as its name suggests, takes Beaujolais slightly out of its comfort zone by adding a few harsh nuances to its natural pleasantness. Both fruity and powerful, it is also delicious, easy-drinking, and indulgent. It offers finesse, balance, depth, and excellent drinkability. At the table, it is less paradoxical and pairs well with all kinds of food, especially red meats.

A natural wine with no added sulfites.

Gin Mist 37.5° - 50cl

Awen Nature Distillery

This organic gin, which received the gold medal in the Spirits Selection at the 2016 Brussels World Gin Competition, offers clean, fresh notes of distilled juniper berries, accentuated by lemongrass. Hops, coriander, and angelica root are also included in the blend, resulting in a cloudy gin after distillation, hence its name (mist, "fog"). An almost alchemical recipe whose powerful and penetrating aroma makes you want to enjoy it neat, but gin and tonic also goes very well with it—gin, tonic water, a slice of lime, ice cubes, and why not a simplified gin fizz? One part gin, three parts artisanal lemonade, a few ice cubes, a good shake, and voilà!

Find out more
The Awen Nature distillery is a factory of magic potions: beverages with a strong Celtic flavor, organic liqueurs with a strong touch of poetry. This Breton distillery, located in Ille-et-Vilaine and run by Julien Fanny, initially focused on absinthe, a liqueur that Julien helped to rehabilitate. It's not "the liqueur that makes you crazy," he says: "we were already crazy before." » He strives—successfully—to recreate the taste of yesteryear, that of absinthes that were once given to children on a sugar cube as a dewormer. “You need a touch of madness to be a distiller today,” says Julien. In addition to absinthe, Julien distills a wide range of spirits and liqueurs: gins, vodkas, botanical rums, Swedish elixir, concoctions inspired by role-playing games… All made from plants, respecting the environment, without preservatives or artificial flavors. An ode to plants that the korrigans must sip in secret, at night, on the moors.

Muscat Sec des Roumanis White 2009

Le Petit Domaine de Gimios

This dry Muscat à petits grains comes from century-old vines planted in limestone soil very close to the bedrock. The grapes are foot-trodden, very lightly macerated, then aged for several months in stainless steel vats.
A natural wine with no added sulfites.

Moelleux de Muscat White 2010

Le Petit Domaine de Gimios

A sweet Muscat that will intrigue your palate: charm, character, complexity, a touch of mystery, a sweetness that lingers languidly. For lovers of wines that stray from the beaten track without losing their voluptuousness.
Natural wine with no added sulfites.

The Wine Witch White 2024,

Les Grandes Serres

In the heart of Vaucluse, between Saint-Maurice-sur-Eygues and Visan, the Grandes Serres vineyard thrives on deep clay-limestone soils bordered by garrigue. The Wine Witch 2024, a subtle blend of Clairette, Marsanne, and Vermentino, is a generous white, both powerful and balanced, faithful to its terroir.

A bold and natural vinification

The uniqueness of this cuvée lies in a 24-hour maceration of the Vermentino grapes before pressing, providing structure and depth. Spontaneous fermentation in stainless steel vats preserves the purity of the fruit, while partial aging in barrels (10% of the Marsanne) enriches the texture. Like all the house wines, The Wine Witch is unfiltered, with a light addition of sulfites to stabilize the whole.

A charming nose and a full palate

The nose opens with notes of ripe, even exotic fruits, accompanied by slightly buttery nuances. On the palate, the attack is supple and round, revealing a remarkable amplitude, carried by a rich and balanced structure. The finish is long, with a beautiful aromatic persistence.

What to enjoy with this bottle?

Served around 10-12°C, this racy white wine goes wonderfully with roasted white meats, grilled fish or even hard cheeses. With its aging potential of 5 years, it will evolve towards even more complex aromas.