Gift Ideas for Rookies

Foresta Blanc 2021

La Vinicola di Antonio Gismondi
From the outset, the palette is admired: a beautiful, intense amber color, and notes of bitter orange marmalade, spices, and fresh sage on both the nose and palate. Foresta is a powerful and robust wine, yet nuanced and sensitive. Marked by maceration, this orange wine offers a veritable explosion of tropical notes and warm spices on the nose, followed by a vibrant, mineral finish and a strong, dense body. Notes of orange peel, dried apricot, and ripeness are evident: this is more of an autumnal wine than a springtime one. Within the Azienda Gismondi repertoire, it represents the robust and structured side of the winery, while exhibiting the purity and freshness that characterize the estate. It comes from a site a little away from the azienda, at a lower altitude, where the Trebbiano Rosa grape variety grows on heavily clayey soils. This terroir, slightly heavier than that of the estate itself, gives the wine a denser, more intensely flavorful nuance that distinguishes it from wines produced at higher altitudes. Trebbiano Rosa makes up 50% of the blend, with Malvasia di Candia making up the remaining half. The manually harvested grapes macerate on the skins for two weeks in open-topped fiberglass vats, then, after pressing, the wine is transferred to stainless steel vats for aging for six to eight months. Bottled without filtration, sulfite, or additives.

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Antonio and Anabel Gismondi's azienda is located in Cerreto Sanita, in the Benevento region of Campania. A microclimate gives this area an almost continental feel: humid winds from the Tyrrhenian Sea collide with the first ramparts of the Apennine chain, causing condensation in the air and lowering temperatures, which are significantly cooler and more humid than on the coast. If we add a thermal inversion phenomenon between day and night, common in the Apennine climate, the freshness of the wines from the Antonio Gismondi estate is nothing mysterious in this southern Italy, which is nevertheless known for its very hot climate. The estate is family-run: for generations, the Gismondi family has cultivated vines and made wine using the most traditional and natural methods, to which are added biodynamic techniques. For a long time, of the fifteen tons of grapes produced each year, one ton was reserved for vinification on site for family consumption, the rest going to the local wine cooperative. It was the meeting with Massimo Marchiori and Antonella of Partida Creus [link] that led Antonio and his wife Anabel to decide to start producing their own natural wines from the entire harvest. The two-hectare vineyard is located between 350 and 380 meters above sea level, on clay, loam, and stony soils, with two-thirds facing south, planted with vines around six years old. The rest faces southwest and corresponds to the Pietre and Cerreto cuvées, with vines thirty years old. The grape varieties are Merlot, Freisa, and Sangiovese for the reds, and Falanghina and Malvasia di Candia for the whites.

Cerreto Blanc 2021

La Vinicola di Antonio Gismondi
The nose is marked by citrus (lemon zest), as is the palate: the citrus lingers, the minerality asserts itself. Cerreto, named in homage to the town where it was born, will be a good companion to seafood, shellfish, and raw fish. It is a lively and fresh white wine with a pale yellow color and an acidic, lemony nose with notes of white flowers: gardenia, jasmine, and orange blossom. Cerreto is made entirely from Malvasia di Candia vines, a grape variety also known as Uva di Cerreto. It is a very old local grape variety, even said to be indigenous, a clone of Malvasia di Candia. The vines grow on clay-limestone plots facing southwest. The harvest, carried out manually, undergoes a skin maceration of four or five days in stainless steel vats, followed by pressing and aging for six to ten months, also in stainless steel vats to preserve the purity of the fruit. No sulfites are added, no filtration.

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Antonio and Anabel Gismondi's azienda is located in Cerreto Sanita, in the Benevento region of Campania. A microclimate gives this area an almost continental feel: humid winds from the Tyrrhenian Sea collide with the first ramparts of the Apennine mountain range, causing condensation in the air and lowering temperatures, which are significantly cooler and more humid than on the coast. If we add a phenomenon of thermal inversion between day and night, common in the Apennine climate, the freshness of the wines from the Antonio Gismondi estate is nothing mysterious in this southern Italy, which is nevertheless known for its very hot climate. The estate is family-run: for generations, the Gismondi family has cultivated vines and made wine using the most traditional and natural methods, to which biodynamic techniques are added. For a long time, of the fifteen tons of grapes produced each year, one ton was reserved for on-site vinification for family consumption, the rest going to the local wine cooperative. It was the meeting with Massimo Marchiori and Antonella de Partida Creus [link] that decided Antonio and his wife Anabel to start producing natural wines at home from the entire harvest. The two-hectare vineyard is located between 350 and 380 meters above sea level, on clay, loam, and stony soils, with two-thirds facing south, planted with vines around six years old. The rest faces southwest and corresponds to the Pietre and Cerreto cuvées, with vines thirty years old. The grape varieties are Merlot, Freisa and Sangiovese for the reds, and Falanghina and Malvasia di Candia for the whites.

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.

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.

Cyprès de Toi Rosé 2021,

Cyprès Base
A pretty, soft salmon pink color, reminiscent of wild strawberries, but make no mistake: this rosé won't sing you a lullaby. Powerful and assertive, perfectly dry, beautifully balanced between fruit and acidity, it hasn't forgotten its original Malbec, from which it is produced using direct pressing. If you serve it very chilled on a very hot day, you'll be grateful, because that's its purpose. Lively, tangy, and full of character, it can be drunk on any occasion and at any time of day.

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This Corbières estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect us, wines with character, attached to our soils, with freshness and refined tannins." They wanted to obtain entirely natural wines, concentrates of terroir. In the heart of the old Corbières massif, they took over an old heart of an estate already planted with abandoned Carignan and Grenache, which had seen neither fertilizer nor pesticides for years: these clean and living soils were an ideal condition for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. Vinification is carried out without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. The wines of Fond Cyprès poetically evoke the estate's ecosystem and the vegetation that protects the plots: the pine forests, the shady springs, the beauty of the natural environment that brings freshness to the wines and leaves the signature of the soil. Deliciously balanced between mineral imprint, plant environment, and fruit expression, the wines of Fond Cyprès reflect the South of France: the caress of its sun, but also the freshness of its shadows.

P'tit Grobis Rouge 2020,

Nicolas Chemarin
Fruity, mineral, and taut, P'tit Grobis rouge is a wine of incredible vitality, capable of converting even the most reluctant to Beaujolais. This is Nicolas's most personal cuvée, which he named after his local nickname. One hundred percent Gamay in the Beaujolais-Villages appellation, a gurgling, elegant wine, it represents the Gamay Noir with white juice at its most enjoyable.

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Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and in 2006 he produced his first vintages. In 2008, he acquired other vines 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 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 vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). The aging is done partially in thermoregulated concrete vats for a third, the remaining two thirds passing into barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already very well known in the natural world for his sweet and fruity vintages, wines of pleasure, and for vintages from difficult and magnificent terroirs, provided with admirable and complex mineral, aromatic and spicy notes.

VNR Red 2019,

Partida Creus
The Partida Creus estate is as important from a winemaking perspective as it is from a historical perspective—we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-versed—first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There, they found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: it is a true conservatory of native Catalan grape varieties that Partida Creus cares for. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single-varietal wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy.
VN, Vinel·lo, is a particularly successful blend of native grape varieties: it is composed of Samsó (Cinsault), Garrut (Mourvèdre), Trepat, Ull de Perdiu, Queixal de Llop, Sumoll and Grenache Noir, harvested on predominantly limestone soils. Vinification is done individually according to the varieties. No filtration, no additives, no added sulfites. A supple and hyperfruity classic "à la Jura", an everyday wine, easy to drink, with a beautiful fresh expression and notes of pomegranate.

Cyprès de Toi Rosé 2020,

Fond Cyprès
This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to make southern wines that reflect us, wines with character, rooted in our soils, with freshness and refined tannins." They want to create entirely natural wines, concentrated expressions of terroir. In the heart of the ancient Corbières massif, they are taking over an old estate already planted with abandoned Carignan and Grenache grapes, which have seen neither fertilizer nor pesticides for years: these clean, vibrant soils are ideal conditions for launching into natural winemaking. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. The vinification is done without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. The wines of Fond Cyprès poetically evoke the estate's ecosystem and the vegetation that protects the plots: the pine forests, the shady springs, the beauty of the natural environment that brings freshness to the wines and leaves the soil's signature. Deliciously balanced between mineral imprint, vegetal environment and expression of fruit, the wines of Fond Cyprès reflect the South: the caress of its sun, but also the freshness of its shadows.
A pretty dress of a soft salmon pink, wild strawberry, but make no mistake: this rosé will not sing you a lullaby. Powerful and assertive, perfectly dry, nicely balanced between fruit and acidity, it has not forgotten its original Malbec, from which it is produced by direct pressing. If you serve it very cold on a very hot day, we will thank you, because that is its vocation. Lively, tangy, full of character, it is to be drunk on any occasion and at any time of the day.
Natural wine without added sulfites.

Eternel Retour Blanc 2019,

La Sorga
Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of ​​activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a viticultural technician and oenologist in various vineyards in the south of France, he founded La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a stunning mosaic of natural, lively, and spirited wines, reinvented each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties on their menu: the whole of southern France is included, with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
Frédéric Nietzsche, on the label, savors a glass of wine, and we wish him all the best. Does this mean that we are tempted to keep returning to this macerated white? Only tasting will tell you... The grape variety is unique, a yellow mauzac harvested on pudding soil in Castelreng, in the upper Limoux valley. The harvest is done in two selections and the vinification is done in soaking (maceration of berries or whole bunches in must obtained by direct pressing) for forty-five days. The aging, on lees, continues for eight months in vats. This is a wine that will not leave you indifferent with its nose of baked apple confirmed by a sensation of tarte Tatin in the mouth! Also on the nose, sweet spices, saffron, roast juice, we already taste the complexity. On the palate too, complexity, florality, salted butter, and yet freshness. This wine will literally go with everything.
Natural wine with no added sulfites.

Sorga Blanc 2019,

La Sorga
Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of ​​activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a viticultural technician and oenologist in various vineyards in the south of France, he founded La Sorga in 2008. His enthusiasm leads him on a path filled with love at first sight, and each of these loves is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, reinvented each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties: the entire south of France is included, with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l'el, and all the rest.
Simply called "white," because it's white. Is that all? The reality is much more complex. This wine comes from a terroir of puddings located in Castelreng, in the Limoux valley. It is composed entirely of yellow mauzac (thirty-year-old vines). The harvest is carried out in two selections, then goes through direct pressing without settling. The aging, on lees, continues for eight months in vats. Pudding is agglomerated pebbles, a soil of fluvial origin: this pebbles is beautifully reflected in the nose of this wine, all white flowers, with notes of lemon and green apple. The palate is extremely refreshing and remarkably mineral (still the pebbles), with a complex and floral finish on white fruits. This white is wonderfully pure, it's rock water, it can accompany a declaration of love if you want to illustrate the purity of your feelings. In other circumstances, serve it with anything fish. It can be kept for about ten years.
Natural wine with no added sulfites.

Beets '20 Beer 2020, Cyclic Beer Farm

Cyclic Beer Farm
Packaged in 75 cl bottles so that everyone can satisfy their thirst, the beers from the Barcelona-based brewery Cyclic Beer Farm play between classicism and flights of inspiration, in a contrasting and creative way, in the Catalan style. Based on classic principles and a Belgian fermentation model, the two brewer-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, including cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of an unidentified drinkable object (OBNI). Whether they assert themselves through balance or a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential in the summer heat, served well chilled.
Here is Beets, a saison (5.5% alcohol) that will surprise more than one and will certainly enchant a wider audience than its apparent oddity might suggest. First, its beautiful, vibrant fuchsia color is not a common sight in the world of beers. This fascinating color is explained by the main ingredient of the maceration, organic red beets grown on the farm of the two Catalan brewers, who carry it out once a year. The 2020 vintage is their fourth experiment in this field and achieves a balance they have been looking for since the first attempt. This time, they decided to macerate the roots twice as long but without peeling or grating them, just cut them into pieces. The extraction is therefore carried out as precisely as possible, without excess or deficiency. The "funky" brew (according to the brewers) intervenes to correct any excesses of the vegetable, bringing it freshness, acidity, and moderating its earthy power. The natural flavor of the beetroot is thus sublimated, without heaviness or sweetness. A beautiful balance of vegetal, fruity and bitter flavors, and always that magnificent color... A favorite of the Culinaries tasting team.

Fresita '20 Beer 2020,

Cyclic Beer Farm
Packaged in 75 cl bottles so everyone can satisfy their thirst, the beers from the Barcelona-based brewery Cyclic Beer Farm play between classicism and flights of inspiration, in a contrasting and creative way, Catalan style. Based on classic principles and a Belgian fermentation model, the two brewer-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, including cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of an unidentified drinkable object (OBNI). Whether they assert themselves through balance or a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential in the summer heat, served well chilled.
Here is a beer (5.5% alcohol) that you will return to after the first glass: it seduces, it intrigues. Its complexity will escape no one. Those who have not seen the label (Fresita is self-explanatory) will quickly discover the can of worms, or rather the strawberries, since it is strawberries that are in question. Precisely whole organic strawberries from El Maresme, a mountainous micro-region of Catalonia including the municipalities of Sant Pol de Mar and Sant Cebrià de Vallalta and benefiting from a microclimate conducive to the cultivation of the gaviota and pajaro varieties, renowned for their intense aroma. This is the aroma that the Cyclic Boys wanted to convey in their beer. The pale pink color sets the tone, the nose confirms in (a little) Tagada strawberry mode: the fruit manifests itself in retro-olfaction, in the background. The acidity is pronounced, a touch of brett on the nose and palate contribute to the flavor of this very original beer with a layered aromatic structure. With the required freshness, it will be a hit on summer terraces.

Bergecrac blanc 2020,

Château Barouillet
30% Sauvignon Blanc, 30% Sauvignon Gris, 20% Sémillon, 20% Chenin on clay-limestone soils, a four-quarter of white grape varieties that thrive in the region. The harvest is directly pressed before cold settling. Fermentation using indigenous yeasts preserves the typicity and originality of the terroirs; there is no malolactic fermentation. The wine is aged in vats on fine lees for a short period, protected from air. Neither fined nor filtered, it is lively and will evolve in the bottle. Its rather atypical nose is not marked by Sauvignon aromas but offers buttery, slightly grilled, and toasted notes, indicative of its aging on lees. Secondary notes include floral and fruity notes: peach and citrus. On the palate, grapefruit and a retro-olfaction of musky flowers such as honeysuckle or wisteria. Freshness, richness and aromas are shared throughout. Serve at 9-11°C.

Pairs with: Oysters and Shellfish, Raw Fish, Cooked Fish, Grilled Fish

Macabeu Blanc 2015, Domaine le Temps Retrouvé
The macabeus grapes that make up this vintage are forty years old and grow in a complex mixture of clay, silica, mica-rich schist, quartz, and gneiss. Michaël Georget pollinates the vineyard by introducing bees. The grapes are pressed directly, and aged for one year in old 400-liter barrels.
Natural wine with no added sulfites.

Beaujolais Blanc 2023

Jean Foillard

Le Beaujolais Blanc 2023 est la seule cuvée blanche de Jean Foillard, élaborée à partir de 100 % Chardonnay. Issue de sols granitiques, elle propose une lecture ample et profonde du cépage, avec un style plus structuré et gastronomique que celui d’un blanc simplement porté sur la fraîcheur.

La cuvée est vinifiée en presse directe, puis élevée pendant un an en barriques de plusieurs vins. Cet élevage apporte de la matière, de la rondeur et une légère empreinte boisée, tout en laissant s’exprimer le fruit et la minéralité du terroir.

Le nez développe des notes de fleurs blanches, de fruits exotiques et d’herbes fraîches. En bouche, le vin est rond, puissant et complexe, avec une belle longueur et une matière généreuse. C’est un blanc de table, pensé pour accompagner aussi bien des poissons et fruits de mer que des viandes blanches ou des fromages.

À servir autour de 10 à 12°C. Il peut être apprécié dès aujourd’hui, mais possède également un potentiel de garde de 5 à 10 ans.

Back to Blaye Rouge 2025

Château Frédignac

Ce rouge 2025 du Château Frédignac est un assemblage de Cabernet Sauvignon, Malbec et Merlot, cultivés sur des sols argilo-calcaires en agriculture biologique. La vinification repose sur une macération d’une semaine, afin d’extraire le fruit, la couleur et la structure sans durcir le vin.

Le nez s’exprime sur les fruits noirs, avec des notes poivrées et herbacées qui apportent de la fraîcheur. En bouche, le vin est ample, rond et structuré, avec des tanins présents mais équilibrés. Son profil reste frais malgré sa matière, ce qui lui permet de garder une belle buvabilité.

À servir autour de 16 à 18°C, il accompagnera très bien une planche de charcuterie, des viandes rouges ou une cuisine de terroir. Il peut se boire dès maintenant, tout en disposant d’un potentiel de garde d’environ 5 ans.

We are Young Rouge Beaujolais Nouveau 2026,

Domaine de la Sorbiere