AB Label

Muscana White 2022

Domaine Einhart

Muscana is an organic (Ecocert and AB labels) and natural dry white wine from Alsace from Domaine Einhart. Classified as AOC Alsace, this beautifully complex dry white is Domaine Einhart's homage to the Muscat grape variety.

Vinification

Muscana is a 100% Alsace Muscat, hand-harvested when overripe. The vines are approximately twenty-five years old and grow on the splendid oolitic limestone (muschelkalk) terroirs in the Fleckenstein, Westerberg, and Meyen localities. The harvest is destemmed, maceration in vats lasts one week, and fermentation is carried out using indigenous yeasts. The wine is aged in stainless steel vats on fine lees and is not filtered at bottling.

Tasting

Muscana offers a beautiful orange-amber color with superb brightness. The first nose offers rich, slightly smoky aromas typical of overripe Muscat berries. A second, very fine nose brings a hint of citrus fruit that encourages tasting. On the palate, the attack is straightforward and ample, accompanied by a melted acidity expressed through notes of candied quince. The finish is invigorating, with melted tannins linked to the maceration. We recommend decanting Muscana to help it develop its splendid aromas and serving it with choice dishes: fresh or smoked fish, vegetables including asparagus, white meats and foie gras.

Learn more about Domaine Einhart

In the northern part of the Alsatian vineyard, Domaine Einhart is a ten-hectare family estate whose vines grow on the foothills of the Vosges Mountains. The soil is clay-limestone and rich in fossils (muschelkalk, or shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone).

A family estate

Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without inputs, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic (Ecocert and AB) since 2011. The estate produces white wines from maceration or direct pressing and a Pinot Noir red.

The best of Alsatian terroirs

Entirely manual harvests, destemming of the bunches, 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 grapes, lively, powerful, invigorating, and transcribe the minerality of these very beautiful terroirs in the Vosges foothills.

Pinot Noir Red 2021

Domaine Einhart
The deep, purplish color of this Pinot Noir from Domaine Einhart evokes black cherry: this is a velvety, ripe red, 100% Pinot Noir from the estate, with an intense, fragrant, and gently fruity aroma. The first nose is enhanced by aromas of black fruits (blackberry, blackcurrant, black cherry) with a hint of freshness blended into a light vanilla woodiness. The second nose is more open, with aromas of blood orange, bitter almond, and kirsch. On the palate, the small fruits are still present, supported by present but well-melted tannins, and lead to a velvety finish resting on a lovely freshness. Plenty of persistence and length. The Pinot Noirs from which it is made, aged around thirty years, grow on the muschelkalk (shell limestone) terroirs of Dittelsberg-Albermohn and are harvested by hand, then destemmed. Maceration, on indigenous yeasts, takes between ten and twelve days. Aging for one year on fine lees, in demi-muids, precedes bottling without filtration. From the vineyard to the cellar, this wine was made without any chemical additives or added sulfites. Decanting is recommended so that it fully expresses all its finesse and grace. The magnum format is only good for it, accentuating its velvety texture and depth.

To find out more
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. True to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking to protecting the land and biodiversity, making wine without inputs, refusing harmful phytosanitary products, and maintaining ecological refuge areas. 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 grapes, lively, powerful, and tonic, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Organic Cognac VSOP Pass’Ange, Alain Chadutaud

Alain Chadutaud

Aged for five to seven years in Limousin oak barrels, this cognac is made exclusively from the Ugni Blanc grape variety. Its amber color and roundness on the palate reflect its long aging process. The fine and elegant nose offers subtle notes of vanilla; caramel and dried fruits delicately assert themselves on the palate. Serve it neat or as an aperitif, with ice cubes.

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.

Westerberg White 2021

Domaine Einhart

Westerberg is a dry white wine full of character, elegance, and spice, offering the best of the estate's Riesling and Gewurztraminer: 90% Riesling and 10% Gewurztraminer grown on the great limestone terroirs of the Rosheim hillsides: soils of shell limestone with ceratites (fossilized limestone) and lettenkohl (muschelkalk carbonate) plates. A depth of one meter and eighty of soil with a grain size of 70% limestone and a layer of loess at one and a half meters, this is a superb minerality that benefits the wine. One hundred percent of the grapes come from the property. The average age of the vines is forty-five years, on plots facing south on a 30% slope. The grapes are entirely hand-harvested and destemmed. The Riesling is directly pressed, while the Gewurztraminer undergoes a forty-eight-day maceration before pressing. Everything is fermented with indigenous yeasts. The wine is aged for one year on fine lees and is bottled without filtration. No sulfites or any other inputs are added to the vineyard or the cellar. We recommend decanting this Westerberg.

To find out more

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. True to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without additives, refusing harmful phytosanitary products and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, 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.

Les Cadets Rouge 2019

Château Les Graves de Viaud
A typical Bordeaux blend, the Côtes-de-Bourg of the Les Cadets cuvée is composed of Cabernet (Sauvignon and Franc, 70%) and Merlot (30%) grown on iron-rich silty gravel and clayey gravel, and co-fermented in stainless steel vats for better synergy between the grape varieties. Vinification begins with a cold prefermentative maceration and continues with a gentle, slow extraction. Fermentation is carried out using indigenous yeasts; no sulfites are added. The wine is aged in sandstone amphorae for at least ten months on fine lees to refine the tannins. The geological conditions give the Cabernets a refreshing tannic base and accentuate the roundness and fruitiness of the Merlot, while giving it a very seductive floral aromatic palette. The bouquet of blackcurrant and blackberry that appears on the nose is confirmed on the palate. 2019 is still young as we write these lines: this wine will wait a few years, and it will only get better for it.

Finisterra White 2019,

Jean-Marc Dreyer

Aromatic and floral, full of citrus peel and tropical fruits, Finisterra is a sort of quintessential Alsace wine, a rare and refined vintage of captivating complexity. Lychee, passion fruit, white flowers, ginger, and yellow rose, on an aromatic background of beeswax. This wine has balsamic accents of waxed old wood and yellow fruits (peach), spices, on a delicate mineral framework of tannins reminiscent of Chinese oolong tea. The secret? Jean-Marc Dreyer blended five grape varieties—Riesling, Muscat, Pinot Gris, Auxerrois, and Gewurztraminer—to create this skin-macerated cuvée with structure, oxidative notes, and a deep amber color. It will pair very well with roast poultry, game, and anything related to duck or goose: duck breasts, duck with blood, roast duckling, confit, and foie gras. We also imagine it with well-simmered wild mushrooms. A wine to enjoy after an autumn walk. Biodynamic method, fermentation using indigenous yeasts, unfiltered, unclarified, with no sulfites added in the vineyard or cellar.

Find out more
"Maceration is a tradition in Alsace!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, people worked by hand and let the grapes macerate before sending the marc to the press. » Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the remainder consisting of direct-pressed whites, often aged using controlled oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at first, his wines were more oaky, aged in new barrels with stirring. Then came the sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he asserts his style around skin maceration, quite advanced, chiseled, always surprising on Alsatian grape varieties, of which it brings out the structure without sacrificing the delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.

Cuvée O Red 2014

Château Les Graves de Viaud

With this 2014 vintage, Domaine Les Graves de Viaud offers us a still red wine that perfectly embodies the natural elegance of the Côtes de Bourg. Made from biodynamically grown Cabernet Franc, this wine benefits from the Demeter and AB labels, guaranteeing practices that respect the land and the vines, without chemical additives or winemaking artifices. Here, nature expresses itself freely, revealing the authenticity of the Bordeaux terroir.

This exclusive cuvée (1,200 bottles) of Côtes-de-Bourg is composed of 60% Cabernet Franc. The vines grow on gently sloping hillsides with clayey gravel soils. Harvesting is done by hand, destemmed, and not crushed. Carried out in egg-shaped vats, the skin maceration is long: up to three months at a controlled temperature. Fermentation is done using indigenous yeasts, and no sulfur is added at bottling. This wine, as delicate as it is profound, has the distinction of being vegan (no animal products, therefore no egg-based fining). The nose, fresh and spontaneous, offers notes of plum, violet, and peony. The palate is pulpy, crisp, and fresh, seductive: mainly blackcurrant and blackberry. The tannins are silky and melted, yet powerful.

To the eye, this 2014 reveals a deep red color with garnet highlights, a sign of beautiful development. The nose opens generously after decanting, revealing aromas of ripe red fruits, morello cherry and raspberry, subtly enhanced by spicy notes and a vegetal touch typical of Cabernet Franc. On the palate, the attack is supple, giving way to fine and elegant tannins. The balance between freshness and structure is remarkable, with a persistent finish that reveals slightly peppery and mineral nuances.

This wine will pair wonderfully with dishes of character such as duck breast with figs, a gratin of root vegetables or even a platter of mature cheeses. Served between 16 and 18°C, it will reveal all its complexity after decanting.

With its 13.5% alcohol and its aging potential of 5 to 10 years, this 2014 vintage can be enjoyed now for its freshness or waited in the cellar for a deeper expression of its terroir.

Variette Rouge 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, bourguignon, coq au vin, as well as roast red meats. Ideal with poached pears.
Natural wine with no added sulfites.

Orange, Rosé 2020

Domaine Bélicard

Un nom intrigant, une robe rosée, une structure inattendue : « Orange » du Domaine Bélicard est un vin qui brouille les pistes et élargit les horizons du rosé. Vin nature issu à 100 % de Gamay cultivé en bio dans le Beaujolais, ce millésime 2020 est une proposition audacieuse, presque méditative, loin des clichés fruités et acidulés.

Un rosé libre à l’esprit oxydatif

La macération courte de quelques heures révèle une robe soutenue, aux reflets légèrement orangés, tandis que l’élevage de trois mois en cuve béton et une approche volontairement peu interventionniste laissent place à une micro-oxydation maîtrisée. Aucun intrant œnologique, levures indigènes, et un jus qui s’exprime sans retenue. Le résultat : un rosé atypique, complexe, avec du fond et une belle capacité à évoluer.

Un profil aromatique à part

Au nez, ce sont les fleurs séchées qui dominent, suivies de notes de fruits noirs, de fruits jaunes très mûrs, et une touche zestée rappelant l’écorce d’agrumes. En bouche, la matière est ample, presque tannique, avec une sensation saline en finale. La légère oxydation apporte du relief et une personnalité marquée, sans déséquilibre.

À déguster autrement

Orange 2020 est un rosé d’auteur, à servir entre 10 et 12 °C, sans carafage, sur des moments d’apéritif contemplatifs ou des plats simples mais savoureux. Il peut aussi vieillir quelques années en cave (jusqu’à 10 ans), pour explorer ses nuances plus profondes. Un vin pour curieux éclairés et palais aventureux.

The White Widow White 2024,

Les Grandes Serres

Located between Vaison-la-Romaine and Séguret, the Grandes Serres vineyard, certified organic, promotes an innovative agroforestry approach, including the planting of pistachio trees along the edges of the plots. This cuvée, The White Widow 2024, made from a blend of Clairette, Grenache Blanc, and Marsanne, elegantly expresses the richness of the Rhône's sandy soils.

A pure and delicious white

Harvested in the cool of the morning on a fruity day, the grapes are pressed directly, thus preserving their brightness and freshness. Fermentation takes place spontaneously with indigenous yeasts, in a subtle balance between new Stockinger barrels (for Clairette and Marsanne, 50%) and stainless steel vats (for Grenache Blanc, 50%). Careful aging with light stirring gives the wine a full texture, without filtration, allowing natural sedimentation of the lees in the cold.

An expressive nose and a generous palate

From the moment you open it, The White Widow seduces with an intense bouquet of yellow fruits and jasmine. The palate is full-bodied and rich, supported by a beautiful mineral tension, which brings balance and length. A fresh finish, with slightly saline notes, prolongs the pleasure.

What to enjoy with this bottle?

This gastronomic white is ideally enjoyed at 10-12°C and pairs wonderfully with fish and white meats in sauce, spicy dishes and blue cheeses. With an aging potential of 5 years, it will gain in complexity over time.

Muscana Blanc 2020,

Domaine Einhart
Beautiful orange color with amber highlights, the initial nose displays typical aromas of overripe, slightly smoky Muscat berries. The second, very refined nose is accompanied by a hint of citrus, inviting further tasting. The attack, straightforward and very full, is marked by acidity blended into beautiful aromas of candied quince. The finish is invigorating, still with the melted tannins produced by maceration. Muscana, as its name suggests, is a Vin de France made from 100% Muscat grapes grown on the estate on oolitic limestone terroirs of the Muschelkalk type (plots located in Fleckenstein, Westerberg, and Meyen). The average age of the vines is 25 years. The harvest is manual and the grapes are destemmed. Maceration lasts four to six days with indigenous yeasts and aging takes place in stainless steel vats on fine lees, without filtration.

To find out more
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. True to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking to protecting the land and biodiversity, making wine without additives, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, 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 made from pure grapes, lively, powerful, invigorating, and reflect the minerality of the beautiful terroirs of the Vosges foothills.

Tannat Rouge 2020,

Domaine Capmartin
Tannat, as its name suggests, is made entirely from the emblematic grape variety of the Madiran appellation. With no additives or sulfites, it is the natural counterpart to the estate's fine Madirans. The Tannats from which it is made, with an average age of fifteen years and harvested when fully ripe, grow on clay-gravel soils on north-facing plots. The use of cover crops helps loosen the soil and provides nutritional support, alternating with natural grass cover. The harvest is destemmed. Maceration is entirely semicarbonic, followed by pressing in the first third of fermentation. Alcoholic fermentation ends in the liquid phase. Aging is six months in stainless steel vats. This Tannat is already a classic. Simon Capmartin's goal was to create a pure fruit cuvée, to capture the intensity of the grape variety: it is Tannat, picked and bottled. "As little extraction as possible is used; we try to capture the fruit." The profile is quite fresh, but the wine remains quite fleshy and even easy to drink. It is a wine of character, for the table, for eating. A gastronomic wine.

Find out more
Guy Capmartin settled in 1985 in the former convent of Maumusson-Laguian, in the Gers, to exploit the magnificent surrounding soils, from which he would soon produce highly acclaimed wines in the Madiran and Pacherenc-du-Vic-Bilh appellations. In 1987, Tradition, his first cuvée, was born. Since the 2000s, he has decided to work exclusively in organic and biodynamic agriculture, a decision reinforced and rooted by his son Simon, who took over. The wines have been noted and have received numerous awards. Certification was obtained in 2013, and the Demeter label is in progress. Taking advantage of his most specific plots of the estate, Simon also undertakes to produce natural cuvées, without inputs and according to the principle of minimal interventionism. Labeled Vin de France or Côtes-de-Gascogne, these are the cuvées that we offer you at Culinaries.
The estate's grape varieties are organized around Tannat, the king of Madiran, surrounded by a palette as rich and diverse as the estate's soils: Cabernet Sauvignon, Cabernet Franc, a little Syrah and Grenache Noir, plus a few old red vines currently being identified. A plot of tannat, located on a very fine and very supple clay-marl soil with gravel, is pre-phylloxera. For the white, Petit Manseng, Gros Manseng and Petit Courbu, as well as, for the Côtes-de-Gascogne, Sauvignon Blanc, Sauvignon Gris and Viognier.
The main objective of the Capmartin estate is to make frank, fruity, authentic and honest wines, perfectly reflecting their terroir, which explains the parcel-based nature of the wines under the appellation: one parcel corresponds to one vintage, and vice versa. This also explains the number and variety of vintages.

Organic Pass’Ange Old Reserve Cognac, Alain Chadutaud

Alain Chadutaud
Aging for eighteen years in oak barrels has given this cognac a powerful yet delicate character, with powerful notes of cinnamon, hazelnut, rancio, and exotic wood. Round and delicate, it deserves to be enjoyed as a digestif.

Magnum Charpenay White 2017

Domaine de La Gapette

One of those pure (and all too rare) Beaujolais whites! A 100% Chardonnay from vines planted on the granite and sandy soils around Mont Brouilly. On both the nose and palate, the Charpenay cuvée captivates with beautiful notes of freshly picked white fruits and a slightly honeyed finish.
A natural wine with no added sulfites.

Eveil Blanc 2023

Domaine Einhart

A dry and vibrant white, combining freshness and conviviality

The Domaine Einhart, a rising star in natural wine in Alsace, offers us here an exclusive cuvée full of character: Éveil 2023. This dry and balanced white, labeled organic, is a tribute to the limestone terroirs and emblematic Alsatian grape varieties. Composed of 35% Riesling, 35% Auxerrois, and 30% Gewurztraminer, this wine expresses all the richness of its loamy, clayey, and limestone soil, grown on plots located on cool, windswept hillsides.

A Tasting Experience in Elegance

With a luminous pale gold color, Éveil 2023 opens with a delicate nose blending subtle aromas of bergamot and white flowers. On the palate, the freshness is pronounced, with a lovely mineral tension and a slight salinity. Its ample texture and slightly spicy aromatic profile make this a white wine that is both lively and generous, supported by beautiful acidity and a lingering finish.

Authentic winemaking

The grapes, hand-harvested in 20kg crates, undergo meticulous treatment in the cellar. After a short 24-hour maceration to initiate fermentation, they are pressed directly. Fermentation is carried out by indigenous yeasts, guaranteeing a pure expression of the fruit and terroir. It is then aged for 8 months in Pinot Noir barrels, on fine lees, to give the wine its balance and depth.