Fruity

GT Ancestral Sparkling Red 2018

Partida Creus
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes. It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.

Jéroboam Contadino Red 2015

Frank Cornelissen

Delivery possible in the Île-de-France region only>
This entry-level red from Azienda Frank Cornelissen is composed of Nerello Mascalese and a few other varieties grown on the estate: Malvasia, Moscadella, and Catarratto. The grapes are destemmed, lightly crushed, and undergo approximately sixty days of skin maceration. It is the aromatic expression of Etna, a vintage produced and blended traditionally, mixing plots and grape varieties. The result is a wine with a rich and voluptuous nose, elegant and fluid, endowed with structure and a strong personality. Aging potential: ten years. Serving temperature: 14-15°C. Open twenty minutes before serving. Pairings: all summer dishes, from marinated red peppers to grilled lamb and appetizers.
• Grape variety: nerello mascalese 85%, nerello capuccio, minella nera, allicante bouschet, minella bianco
• Region: Etna Rosso DOP, northern Etna valley (Sicily)
• Vinification: destemmed and lightly crushed grapes, skin maceration for around 60 days
• Average age of the vines: 50 years
• Vintage: 2015
• Aging potential: 10 years
• Ideal serving temperature: 14 / 15°
• Open 20 minutes before tasting
• Pairings: peppers in sauce, marinated vegetables

Natural wine with no added sulfites.

Musk White 2012

Bodega Barranco Oscuro

This single-varietal Muscat wine comes from a plot planted at an altitude of 1,300 meters on schist and clay soils. The wine is aged for ten months in old barrels.
A natural wine with no added sulfites.

GT Ancestral Sparkling Red Wine 2015

Partida Creus

A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes. It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.

Chiroubles Red 2020,

Les En Hauts

Beaujolais as devil, Chiroubles as madness, this 100% Beaujolais Gamay from the Chiroubles appellation expresses great freshness and red and black fruits. Supple, indulgent, round, and fruity, with lovely acidity and a good deal of pleasant drinkability, this beautiful wine is the result of the combined work of winemakers Damien Coquelet and Frédéric Cossard. This wine is the result of semi-carbonic maceration of whole bunches, and is aged for ten months in concrete eggs.

Find out more
Les En-Hauts is not strictly speaking a wine estate but a project of vintages produced in partnership between Damien Coquelet and Frédéric Cossard. These two great figures of Burgundy viticulture—yes, Beaujolais is in Burgundy—had every reason to join forces to produce colorful and flavorful vintages together.
Frédéric Cossard is a biodynamic and natural star of Burgundy winemaking, who gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. His vintages are pure and elegant without artifice and are among the most sought-after in Burgundy. His practice is not limited to Burgundy, as vintages are made from grapes purchased in other regions. His vines are tended 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. Damien Coquelet, for his part, is the worthy successor of the great organic winemakers to whom we owe the advent of nature in the Beaujolais region: he is the son-in-law of Georges Descombes, and Jean Foillard was his mentor, who continued the pioneering work of Jules Chauvet and Marcel Lapierre. Owning nine hectares in Morgon on granite-sandy soils, he cultivates two and a half hectares plus a few leased vines: in all, four hectares on the legendary Côte du Py. A specialist in Morgons qui morgonnant and Chiroubles qui chiroublent, he embodies the true nature of Beaujolais.

Concerto Red 2021

Jean-Pierre Robinot

Concerto is an organic and natural red wine from the terroirs north of the Loire (Jasnières and Coteaux du Loir). It bears the distinctive mark of Pineau d'Aunis, the grape variety from which it is made, as well as the inimitable touch of its creator, Jean-Pierre Robinot.

In the vineyard and in the winery

Through Concerto, master winemaker Jean-Pierre Robinot showcases Pineau d'Aunis grown on limestone soils. The harvest is carried out by hand and vinified in whole bunches with three weeks of maceration, which gives the wine body. Aged for a year in old barrels.

Tasting

All the typical characteristics of Pineau d'Aunis: spices, cranberry, pomegranate, and a touch of raspberry. Limestone and mineral notes, a touch of undergrowth, a touch of yeast and butter, a pure and light color. A touch of menthol and black pepper on the palate. Drink with a good roast beef or lamb, a delicately roasted pigeon, charcuterie, cured meats, and even uninhibited fish such as smoked mackerel or any other smoked seafood.

Learn more about Jean-Pierre Robinot

Anyone interested in natural wine in France has crossed paths with Jean-Pierre Robinot and has never forgotten this smiling, bouncing figure. Although it has not yet been proven that all wines resemble their winemaker (a study to be undertaken), the organic and natural wines produced by Jean-Pierre, warm, friendly and luminous, are in the image of their creator. After running the wine bar L’Ange Vin for nearly fifteen years, on rue Richard-Lenoir in Paris, Jean-Pierre returned to his native Chahaignes, a small village in the south of Sarthe. His dream is to acquire his vineyard and make natural wines, without added sulfites.

Great terroirs of the Loir and tuffeau cellars

Jean-Pierre therefore reclaims hillside wasteland, on great terroirs, as well as troglodyte cellars dug into the tuffeau. 2002 will be his first vintage. At the same time, under the brand L’Opéra des vins, he vinifies organic grapes purchased from local winemakers. A member of the S.A.I.N.S. natural viticulture association, Jean-Pierre Robinot practices strict organic viticulture practices, without chemical weeding or the addition of sulfites. The soil is worked and amended with natural composts. All harvests, carried out at maturity on healthy grapes, are done by hand. The location and climate favor noble rot.

Saint Romain Sous Roche Red 2021

Domaine de Chassorney

The nose of this Saint-Romain from the Sous Roche climate is already reminiscent of high-altitude Pinot Noir with its freshness and liveliness. On the palate, we discover a superb structure, well-rounded tannins, and lovely notes of red and black fruits. Wonderful length on the palate, generous fruit sensation, and beautiful depth. This Saint-Romain "Sous Roche" is a pure Pinot Noir from a plot whose steep terroir, facing south-southeast, 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, grown on fifty-year-old vines, macerate in whole bunches. Aging lasts about a year in barrels. A few years of aging will develop its spicy notes and ripen the fruit, but you can already enjoy it.

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.

Jeune Tradition Red 2018

Bodegas Coruña del Conde

100% macerated Tempranillo, harvested from plots planted by Alberto López Calvo: an updated version of Julien's grandfather's work.
Natural wine with no added sulfites.

Alberto López Calvo - Vino Tinto (Red) 2009

Bodegas Coruña del Conde
Alberto López Calvo, the estate's historic Bordeaux-style cuvées are made with Tempranillo (75%), followed by Cabernet Sauvignon (20%) and Merlot (5%). These are beautiful wines with an intense garnet red color, elegant, complex, deep, and silky, with well-integrated tannins.

Natural wine with no added sulfites.

Vino Rosso Cereza Red 2017

Corvagialla

A light red wine made from the Italian Ciliegiolo grape variety. Unfiltered. Ideal serving temperature: 16/18°C.
Natural wine with no added sulfites.

Auguste Red 2019,

Sous le Végétal

Auguste is the only dry red wine from the Sous le Végétal project. It takes its name from the indigenous Greek avgoustiatis grape variety, from which it is made entirely. It is a light wine that, through its Mediterranean nature, recalls something of the reds of the Jura: a characteristic earthy and mineral note, plenty of character—prune, clove, anise, vanilla, cherry jam, rich tannins, and, on the finish, a salinity due to the mineral-rich soils (particularly schist and limestone) of the island of Samos. The fruity notes remain taut and elegant. Decanting is recommended. The vines grow on the foothills of Mount Karvounis, not far from the village of Pagondas. The wine is a blend of four types of rock on two plots. The Avgoustiatis ('the august') grape variety is a rare variety, the first red grape variety harvested in Greece. It is cultivated organically in conversion to permaculture. The vines, pruned in the 'goblet' style, are harvested by hand on the morning of August 15th. The wine is first obtained by a forty-day maceration of whole bunches in stainless steel vats. Half of the vinification is done in 500-liter Stockinger barrels and the other half in ovoid concrete vats. The wine is completely additive-free, unfiltered, and bottled by gravity. The black bottle ensures the wine ages and the closure is made with a cork sealed with a mixture of paraffin and black beeswax.
To find out more
Under the plant lies the mineral: this is the meaning of this concept of natural vintages created in Greece, on the island of Samos, by a team of friends gathered around the winemakers Jason Ligas and Patrick Bouju. The successful enterprise marks a renaissance of the thousand-year-old vineyard of this island in the North Aegean Sea, which owes its dense and woody vegetation to various nicknames received in Antiquity, from Dryoussa (“covered with oaks”) to Kyparissia (“covered with cypresses”) and Melamphyllos (“With dark foliage”). This natural wealth covers a unique and varied subsoil: volcanic rocks and notably basalts, limestone, quartz, pink granites, schists, iron cast irons… The idea was born from Jason’s meeting with the Samos Wine Cooperative. Patrick Bouju soon joined the project. The five vintages of Sous le Végétal—Livia, Hüpnos, Octave, Palli & Genesia and Auguste—are produced on around sixty plots of Samos Muscat à petits grains (and Avgoustiatis for the red vintage), between 400 and 910 meters above sea level. Each plot is vinified separately. For vinification, four types of containers are used: amphorae, concrete eggs, stainless steel vats and 500-liter barrels. Each locality is vinified in at least two of the four containers and the aging takes place in black bottles sealed with wax. No added sulfur, no filtration: Samos' winemakers are rediscovering wine as it was made in their childhood. This is one of the wonders of natural wine: it allows, through the most innovative projects, to reconnect with forgotten traditions. Sous le Végétal also takes under its wing the A la Natural vintages by Patrick Bouju.

Rencontre Red 2020,

Domaine Bois Moisset

Rencontre's nose is subtle, laden with red fruits, with pronounced forest notes: mushroom, humus, a touch of leather, spices, and violet. On the palate, the fruit is very present, very pleasant, and decidedly peppery, and the beautiful, fine, precise tannins nestle gracefully into a very tactile, chewy finish. This is a wine of strong character that surprises with its beautiful structure. Its color is dense and full, like that of a Bordeaux. This wine from the Gaillac region is made from local grape varieties: 40% Syrah and 40% Braucol, supplemented by 20% Duras, all fermented in the same vat. The harvest is destemmed. Maceration lasts three weeks in a temperature-controlled concrete vat, with indigenous yeasts. The Braucol and Duras are co-fermented. Only a few pumpings are carried out. The press juice and free-run juice are blended with 20% Duras free-run juice to add a peppery touch. Aging is also done in vats. We recommend decanting this Encounter which, without any pun intended, is a true encounter that is definitely worth the detour.

To find out more

The name Gaillac, the region where the Bois-Moisset estate is located, owned by Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; It is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine brightness. Many estates, along with that of Bois-Moisset, showcase this uniquely rich wine-growing heritage. Along with an estate planted with vines, it is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours and grape juice. A herd of old local breed cows also thrives there and guest rooms are available in the summer. It is in this small rural paradise that natural wines typical of their origin and their terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the vintages of the Bois-Moisset estate, which consist particularly of red wines with a crisp fruitiness, concentrated but with smooth and delicate tannins.

Mensonge à Papa Red 2020,

Belly Wine Experiment

Here is a light, fresh, supple, and fruity red that proudly bears the banner of Gamay from two regions: Auvergne and Beaujolais. It is the result of a blend of equal parts of these two origins of the same grape variety, neither entirely identical nor entirely different. An ode to Gamay, in a way. These Gamays from Auvergne and Beaujolais are first slowly pressed, then their must is added to whole bunches for a fifteen-day carbonic maceration. Aging takes place in fiberglass vats. Classified as a Vin de France and with an alcohol content of 13.5%, it will be wonderful as an aperitif or with a meal, or just to have a good time.

To find out more
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 it in spades: Claire is the sister of Adrien 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 or Jura grape varieties, readily in the same bottle. Aimé is the son of Manu Duveau, a winemaker-poet from Auvergne, a former stonemason and a great winemaker of local Gamays at his Domaine de l'Égrappille. The uniqueness 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 semi-carbonic maceration, without the addition of chemical inputs or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.

Le Roi Maceration White 2019

Domaine de l'Octavin

Why the king? Because it's Riesling, the king of grape varieties, grown biodynamically in Alsace (Philippe Brand estate) on clay-limestone soils. Even better: it's a Riesling macerated for fifteen days in whole bunches to capture all the power of the grape. For fine dinners, refined dishes, and delicate gastronomy. And to drink on its own, as an aperitif or after dinner, to appreciate its thousand aristocratic nuances.
Natural wine with no added sulfites.

Rosado Cosecha Rosadito Rosé 2019

Bodegas Coruña del Conde
Natural wine without added sulphites.

Cerro las Monjas 1368 Red 2004,

Bodega Barranco Oscuro
Natural wine without added sulphites.

Magnum Variette Red 2018

Domaine Fond Cyprès

A blend of Carignan, Grenache, Syrah, and Cinsault: a full-bodied red with aromas of garrigue, blackcurrant, and blackberry. Pairs well with red wine stews: beef stew, gardianne, beef bourguignon, coq au vin, as well as roast red meats. Ideal with poached pears.
Natural wine with no added sulfites.