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1592 products
1592 products
Dorabella 2016, L'Octavin
Here is a Poulsard red full of fruit, subtlety and indulgence, typical of this wonderful Jura grape variety. The vines are grown biodynamically on gray limestone marl. The wine is obtained by partial or total carbonic maceration depending on the vintage, so don't be surprised by a slight sparkle. Lovely light ruby color; notes of spices, raspberry and small red fruits.
Natural wine with no added sulfites.
Here is a Poulsard red full of fruit, subtlety and indulgence, typical of this wonderful Jura grape variety. The vines are grown biodynamically on gray limestone marl. The wine is obtained by partial or total carbonic maceration depending on the vintage, so don't be surprised by a slight sparkle. Lovely light ruby color; notes of spices, raspberry and small red fruits.
Natural wine with no added sulfites.
100% Trousseau, as its name suggests, is a ripe, wild and concentrated red, offering notes of black fruits and spices. For meats and game.
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Nuée Bulleuse 2015, Babass
A Babass classic: taut, refreshing, and straightforward. Fine bubbles, a real lacework—a bubbly cloud!—, notes of white flowers, and mineral touches for this natural sparkling wine made entirely from Chenin, from schist terroirs. On the palate, floral notes mingle with mineral notes and remarkable tension.
Natural wine with no added sulfites.
A Babass classic: taut, refreshing, and straightforward. Fine bubbles, a real lacework—a bubbly cloud!—, notes of white flowers, and mineral touches for this natural sparkling wine made entirely from Chenin, from schist terroirs. On the palate, floral notes mingle with mineral notes and remarkable tension.
Natural wine with no added sulfites.
Groll n'Roll 2015, Babass
A 100% Grolleau single-varietal red, from vines planted in the mid-1950s and vinified for two weeks in whole bunches. Ideally served at 15°C, this is a cuvée that is not cold to the eyes or elsewhere, with a light color and a great freshness on the palate that gives the sensation of biting into a juicy and slightly peppery grape. A big favorite.
Natural wine with no added sulfites.
A 100% Grolleau single-varietal red, from vines planted in the mid-1950s and vinified for two weeks in whole bunches. Ideally served at 15°C, this is a cuvée that is not cold to the eyes or elsewhere, with a light color and a great freshness on the palate that gives the sensation of biting into a juicy and slightly peppery grape. A big favorite.
Natural wine with no added sulfites.
Roc'Cab Rouge 2016, Babass
A single-varietal red, 100% Cabernet Franc, from vines planted in the mid-1950s (Babass hadn't even been born yet). Roc' Cab' was vinified in whole bunches and aged in fiberglass vats. On the nose, there are beautiful notes of candied red fruits, which continue on a round, fluid, peppery, and decidedly fleshy palate, expressing all the beauty of this very straightforward grape variety.
Natural wine with no added sulfites.
A single-varietal red, 100% Cabernet Franc, from vines planted in the mid-1950s (Babass hadn't even been born yet). Roc' Cab' was vinified in whole bunches and aged in fiberglass vats. On the nose, there are beautiful notes of candied red fruits, which continue on a round, fluid, peppery, and decidedly fleshy palate, expressing all the beauty of this very straightforward grape variety.
Natural wine with no added sulfites.
Magnum Cailloux 2016, Patrick Bouju
This vintage is made from old Pinot Noir and Gamay vines on basalt, marl-limestone, and sandy soils. Three-quarters of the harvest is destemmed, and the rest is whole bunches; the whole macerates for a month in barrels. It is a wild, smoky, long, and persistent red wine, marked by intensely mineral notes: pebbles, metal. 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. Serving temperature: 14-16 °C. Open twenty minutes before tasting.
Natural wine with no added sulfites.
The right product pairing: Isabelle's organic Highland beef terrine
This vintage is made from old Pinot Noir and Gamay vines on basalt, marl-limestone, and sandy soils. Three-quarters of the harvest is destemmed, and the rest is whole bunches; the whole macerates for a month in barrels. It is a wild, smoky, long, and persistent red wine, marked by intensely mineral notes: pebbles, metal. 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. Serving temperature: 14-16 °C. Open twenty minutes before tasting.
Natural wine with no added sulfites.
The right product pairing: Isabelle's organic Highland beef terrine
This vintage is a blend of Grenache Blanc (90%, fifteen-year-old vines) and 10% Marsanne (twenty-year-old vines) from the Hérault Valley. Part of the grapes macerates for fifteen days in vats in direct-press juice (50/50 ratio) and the other part, destemmed, macerates in amphora. The aging takes place for eleven months in vats. Mandarin, beeswax and white peach: these aromatic notes will accompany hard or blue-veined cheeses. Aging potential: ten years.
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Lulu 2016, Patrick Bouju
In Corent, a basalt plot planted with Auvergne Gamay grapes over seventy years old has produced this delicious and velvety Lulu vintage, with animal and spicy notes, and where the red fruits are generously displayed. The destemmed harvest macerates for five months in amphora. Aged for twelve months in oak barrels. Decanting recommended.
Natural wine with no added sulfites.
The right product pairing: Isabelle's organic Highland beef terrine
In Corent, a basalt plot planted with Auvergne Gamay grapes over seventy years old has produced this delicious and velvety Lulu vintage, with animal and spicy notes, and where the red fruits are generously displayed. The destemmed harvest macerates for five months in amphora. Aged for twelve months in oak barrels. Decanting recommended.
Natural wine with no added sulfites.
The right product pairing: Isabelle's organic Highland beef terrine
A direct, balanced, serious and round white with citrus notes. A beautiful expression of Mauzac and Clairette.
For this blend of Terret Bourret from the Hérault Valley growing on basalt and Mauzac from the upper Limoux Valley grown on clay-limestone puddings, the entire harvest is processed by direct pressing and the Mauzac is not settled. The wine is aged for eleven months in vats. The notes of gunflint and lemon in this merchant wine will accompany fish in sauce, with beurre blanc or lemon. Aging potential: ten years.
Natural wine with no added sulfites.
For this blend of Terret Bourret from the Hérault Valley growing on basalt and Mauzac from the upper Limoux Valley grown on clay-limestone puddings, the entire harvest is processed by direct pressing and the Mauzac is not settled. The wine is aged for eleven months in vats. The notes of gunflint and lemon in this merchant wine will accompany fish in sauce, with beurre blanc or lemon. Aging potential: ten years.
Natural wine with no added sulfites.
100% Chenin Blanc, from old vines, aged for twenty-four months in barrels. This wine has body, texture, notes of citrus, acacia, citrus and peach on a beautifully mineral frame. Very nice length on the palate. Pair it with choice products: foie gras, caviar, smoked salmon, etc.
Natural wine with no added sulfites.
Natural wine with no added sulfites.
100% Chenin Blanc: a saline, fresh and complex wine, with great minerality and lovely quince notes. Pair with dessert.
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Charm, the aptly named: 100% Chenin Blanc from vines around forty years old, aged in oak barrels for fourteen months on fine lees. A rich white with superb freshness, with very beautiful textures on the mid-palate. Floral notes, honey and lemon.
Natural wine with no added sulfites.
Natural wine with no added sulfites.
