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1533 products
1533 products
Wild Quince Liqueur 2015, Laurent Cazottes
Cave Culinaries
This liqueur is made from the fruit of wild quince trees growing in the hedges of the Cazottes distillery. The quinces are stripped of their down, then macerated for fourteen months in the open air in a slightly sweetened eau-de-vie. The whole is filtered, the marc distilled, and the resulting eau-de-vie reintroduced into the liqueur. It has a sweet and fruity aroma, with a clean linen flavor; the palate is smooth, slightly astringent, and the taste is very refined. Alcohol content: 18%.
72 Tomato Liqueur 2015, Laurent Cazottes
Cave Culinaries
Between plum trees and aromatic plants, Laurent Cazottes cultivates seventy-two varieties of heirloom tomatoes: Crimean black, Bernese pink, market wonder, and Andean horn... All are used to make this surprising liqueur with saline, herbaceous, and slightly sweet notes. It will be a great aperitif with refined tapas, whelks with aioli, marinated anchovies, and more. Alcohol content: 18%.
Goutte de Reine-Claude dorée 2016, Laurent Cazottes
Cave Culinaries
Fruit, sweetness, sunshine, opulence, generosity: this eau-de-vie possesses all the characteristics of the golden greengage, a fruit that explodes in the sun and releases a smooth syrup drop by drop. The plums are raisined and freed of any pits or stems before maceration and distillation. As with the Williams pear drop, the fruit's flavor emerges with dazzling clarity. Enjoy by the glass, with friends, by the fire, or at the end of a good meal. Alcohol content: 45%.
Goutte de Poire Williams 2016, Laurent Cazottes
Cave Culinaries
The stems, calyxes, seeds, and even the smallest scab of the estate's Williams pears, harvested when overripe, are removed to preserve the fruit's flavor. Fermentation takes place for six weeks before distillation. You will never have tasted such an intense pear brandy, so faithful to the original fruit. It is the quintessence of the pear. Alcohol content: 45%.
Mauzac rose, a traditional grape variety from the Gaillac region, gives its character and flavor to this delicate and supple eau-de-vie. The grapes are raisined (dried), hand-destemmed, pressed, and subjected to incomplete fermentation, which leaves a little residual sugar. The aromatic profile is very elegant and preserves the natural taste of the grape. An excellent ingredient in desserts and pastries: try it as a substitute for rum in a baba. Alcohol content: 45%.
Elderflower Liqueur 2014, Laurent Cazottes
Cazottes Distillery
Ah, elderflower and its heavenly, sparkling, creamy, and slightly animal fragrance! To make this wine-based aperitif, the Cazottes distillery prunes black elderflowers and leaves only the petals to macerate in wine and brandy. Light ruby, cinnamon, and coral color. Spicy and woody nose: blond tobacco, dried fruits. On the palate, both elderflower and black elderberry are present. Aromatic, long, and slightly animal. As an aperitif with charcuterie: terrines, cured ham, dry sausage. Alcohol content: 17%.
This sparkling Gamay comes from sandstone soils in the southern Ardèche. The grapes macerate in whole bunches, then a direct pressing juice is poured on top and the whole thing continues to macerate for twenty-four days. The wine is bottled by gravity and the bottles are disgorged by Antony Tortul himself. Chuck may show off on the label, but its strawberry aromas will be perfect for an aperitif or dessert. Aging potential: five years.
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Zerlina 2016, L'Octavin
One-third Pinot Noir and two-thirds Trousseau from the Curon area with its gray marl and limestone soil: this is Zerlina, whose name evokes Mozart's operas—a recurring theme for music lover Alice Bouvot. Before fermentation with indigenous yeasts and ten months of aging on fine lees in oak barrels, the harvest, which is hand-picked, is destemmed and partially pressed. Press juice and free-run juice are mixed for a clever blend: this Arbois red presents all the red fruits of Pinot and the spicy, undergrowth notes of Trousseau. The palate is frank, balanced, and structured.
Natural wine with no added sulfites.
One-third Pinot Noir and two-thirds Trousseau from the Curon area with its gray marl and limestone soil: this is Zerlina, whose name evokes Mozart's operas—a recurring theme for music lover Alice Bouvot. Before fermentation with indigenous yeasts and ten months of aging on fine lees in oak barrels, the harvest, which is hand-picked, is destemmed and partially pressed. Press juice and free-run juice are mixed for a clever blend: this Arbois red presents all the red fruits of Pinot and the spicy, undergrowth notes of Trousseau. The palate is frank, balanced, and structured.
Natural wine with no added sulfites.
She loves 2016, L'Octavin
75% Pinot Noir, 25% Chardonnay, the union of opposites. She loves results from two months of whole-bunch maceration and surprises on the palate with its buttery, fruity (cherry), nutty and autumnal notes. A little balsamic vinegar and floral touches in the aroma. This slightly sparkling gurgle nevertheless has a beautiful acidic and tannic structure, and will not leave you indifferent.
Natural wine with no added sulfites.
75% Pinot Noir, 25% Chardonnay, the union of opposites. She loves results from two months of whole-bunch maceration and surprises on the palate with its buttery, fruity (cherry), nutty and autumnal notes. A little balsamic vinegar and floral touches in the aroma. This slightly sparkling gurgle nevertheless has a beautiful acidic and tannic structure, and will not leave you indifferent.
Natural wine with no added sulfites.
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.
