Last Chance

We Are Young Rouge Beaujolais Nouveau 2024,

Domaine de la Sorbiere
We Are Young is an organic and natural red wine from the Beaujolais terroir produced by Cyril Alonso (winemaker) and Jacques Juillard (winemaker) exclusively for Culinaries and in the Beaujolais-Villages appellation. This is indeed a Beaujolais Nouveau — our Beaujolais Nouveau! — vinified without sulfites or any additives. A pure, natural Gamay juice bursting with youth!

Vinification
The organic Gamay grapes that produced this We Are Young cuvée are grown in Saint-Lager (Rhône) on the granite soils of the Domaine de la Sorbière, owned by winemaker Jacques Juillard, and vinified by Cyril Alonso at the same estate. The two winemakers are used to collaborating together on certain vintages. This 100% Gamay Beaujolais Nouveau is the result of hand-harvesting, a short semi-carbonic maceration (five days) followed by an equally short aging (four days) in stainless steel vats. It is a new wine with all the clarity and indulgence that this implies. No inputs, no chemicals in the vineyard or cellar.

Tasting
We Are Young by Cyril Alonso and Jacques Juillard is an exquisite, delicate and indulgent wine, with a beautiful balance of acidity, fruitiness and sweetness. Its clear and bright light coral color already whets the appetite, and the nose evokes white flowers, a cottage garden in bloom, fresh grapes, raspberries and strawberries. On the palate, we savor Montmorency cherries, Gariguette strawberries, and fresh orange or mandarin peel. It's surprisingly easy to drink, and since its season is short, make the most of it!

Learn more about Tribu Alonso
This tribal name refers to Cyril Alonso, a winemaker, his wife, a naturopath, and their family. They maintain, using organic farming methods, a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of the Beaujolais Vert region. This two-and-a-half-hectare vineyard, which existed since 1952, contained forty grape varieties. It currently contains one hundred and forty. This unique location gives Tribu Alonso wines their distinctive style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.

A biotope classified in 2008
The estate enjoys a unique ecological location: the house and the vineyard are surrounded by intact forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, in the vineyard as well as in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the vinification.

The wines
Complantation cuvées (and for good reason), the wines of Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The vatting periods are short, to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

Mérens Red 2019,

Domaine Bois Moisset

The Mérens 2019 cuvée from Domaine Bois Moisset is a magnificent expression of Southwestern grape varieties. A balanced blend of Duras and Syrah, this natural wine reveals a fresh and peppery profile, carried by aromas of crisp red fruits and a delicately spiced structure. A characterful red, ideal for enjoying convivial moments around a beautiful table or a barbecue with friends.

A meticulous terroir and vinification

Made from vines aged 30 years for the Duras and 16 years for the Syrah, Mérens draws its identity from rich and diverse soils: the Duras thrives on a north-facing gravelly slope, while the Syrah grows on boulbènes and silts dotted with rolled pebbles. The 2019 vintage was marked by a rainy spring followed by a hot summer, precipitating the harvests which began on September 7 for Duras and September 18 for Syrah. The vinification follows a natural approach: fermentation with indigenous yeasts, no added sulfites, and aging for several months in cement barrels, allowing for a beautiful expression of the fruit and terroir.

A vibrant and delicious wine

From the moment it is opened, Mérens 2019 reveals a expressive nose with accents of blackcurrant, morello cherry and black pepper. On the palate, freshness dominates, with a lively attack, followed by a beautiful fruity depth and a spicy structure that lengthens the wine into a persistent finish. Its balance between acidity, richness, and fine tannic structure makes this a red that is as accessible as it is captivating.

Food Pairings and Tasting Moments

After a light decanting, Mérens reveals itself in all its splendor. Served around 16°C, it will go wonderfully with grilled meats, red meats, charcuterie and artisanal cured meats. Perfect for a summer barbecue, a gourmet aperitif or a warm meal with friends, it is a wine for sharing and pleasure, to be enjoyed now or kept for a few years.

Cachaça “traditional” Magnifica de Faria

This exceptional still cachaça (40°), made from pure cane juice, will captivate you from the moment you open the bottle with its surprisingly sweet, aromatic, and floral aroma, and on the palate with its voluptuous notes of exotic fruits (banana, guava).
It is distilled from local sugarcane by João Luiz de Faria on his fazenda do Anil, near from Rio de Janeiro, since 1985. The cane fields and the factory are located in a natural park, with a pure water source within easy reach. The entire process, from field to bottle, takes place on site. The cane is pressed the same day it is harvested to preserve its freshness and original properties. Fermentation, in stainless steel vats, uses local natural yeasts and lasts eighteen hours. Distillation is done in a triple Alegria still, unique in Brazil, in limited production.
With this, you will make the most beautiful caipirinhas in the world (we recommend being light on the sugar to highlight the finesse of this cachaça). A big favorite of the Culinaries team.

Rhum Symphonie Bach 50.9°, Longueteau Distillery
A blend of very old agricultural rums aged over three years in cognac barrels and new oak barrels, Symphonie asserts itself with boldness and complexity. An old rum with notes of caramel and spices, aged and matured to perfection. The symphony is made of the different tones of the old vintages that make up this fine and intense rum. A meditation rum, made for Havana cigars and great dark chocolates.

BB Bobal Ancestral Sparkling Red 2019

Partida Creus
Fresh and tangy, a perfect aperitif and table wine, all this makes a beautiful identity card for BB Bobal Ancestral, a natural sparkling wine from Partida Creus. Its very pretty bouquet of red fruits with a hint of citrus peel and a creamy mouthfeel combines with a solid structure and intense flavor. While it has a special affinity with raw or cooked oily fish (sardines, mackerel, horse mackerel, tuna, or anchovies, the pairings are for guidance only), BB Bobal Ancestral is perfect with all kinds of dishes, from fish and seafood to grilled or roasted meats. As its name suggests, it is 100% bobal, a common grape variety in Spain but whose expression here is very original. Serve well chilled.

Find out more
Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where they know a lot about wines – first pursued a career as architects in Barcelona. But the wine bug tickles them, and soon they abandon the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revive 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. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural 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: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety 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 vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

WOW WOW Red 2018

Clos Lentiscus
Clos Lentiscus is a winery located in Sitges, Catalonia, in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over this family estate, which Manel renamed Clos Lentiscus. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is complete: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, and the mastic tree, which gave the estate its name, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from native varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Elegance, purity and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting and the wines are never deviant. Cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white and rosé.

Wow Wow (literally "wow wow"), illustrated with a dog on the label, is a red Syrah wine full of sap and fruit. The skin maceration is twenty days. Packaged in one-liter bottles, it will go with any aperitif, lunch or dinner table. It offers notes of black fruits and a nicely mineral and earthy character, with nerve and energy. Easy to drink and even gurgle.

Cadé Meu Carnaval Sparkling White 2019

Les Valseuses
50% Chardonnay, 40% Ugni, and 10% Sauvignon. Inspiration: Geraldo Azevedo. But where has my carnival gone? asks this vintage, and it won't take long to find the answer: the party will begin as soon as the bottle is opened, because this undisgorged pet' nat' exudes good humor.
Natural wine with no added sulfites.

L'Opéra des Vins Lumière de Silex Blanc 2021

Jean-Pierre Robinot
Here is a wine whose qualities can be discerned from its name: its liveliness and expressiveness owe everything to the calcareous-siliceous soils of its native plots, in the Loir hills, on which fifty-year-old vines are grown, harvested by hand. One hundred percent Chenin, it is a subtle and complex wine, full of flowers and fruits: acacia, quince, roasted apple, mandarin zest, with a hint of spice and a sumptuous minerality. The harvest is processed directly, fermentation is carried out using indigenous yeasts, and no sulfites or any other additives are added in the cellar or at bottling. Aging is carried out for one year in barrels previously used for several wines. We recommend decanting this wine for one hour to allow it to develop all its aromas.

Find out more
Anyone interested in natural wine in France has certainly come across Jean-Pierre Robinot at some point and has never forgotten this smiling, bouncy figure. It is clear that while it has not yet been proven that all wines resemble their winemaker (a study to be undertaken), the wines produced by Jean-Pierre, warm, friendly and luminous, are in the image of their creator. After running the wine bar L’Ange Vin on rue Richard-Lenoir, in the 11th arrondissement of Paris, for nearly fifteen years, Jean-Pierre returned to his native Chahaignes, a small village in the south of Sarthe, on the borders of Anjou and Touraine. His dream is to acquire his vineyard and make wines without sulfur. He reclaims hillside wasteland on great terroirs, as well as troglodyte cellars dug into the tuffeau stone. 2002 will be his first vintage. At the same time, under the L’Opéra du vin brand, he vinifies grapes purchased from local winegrowers. Jean-Pierre Robinot practices demanding organic viticulture, without chemical weed control. 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.

La Petite Robe Blanc 2020,

Jean-Yves Péron


There are actually two different vintages of La Petite Robe in one: the character will vary depending on the container chosen, magnum or bottle. Jean-Yves likes to talk about a stylistic exercise in this case. Let's focus here on the 75 cl bottle. The Jacquère offers its most opulent side here: rich, fruity, and fleshy, with volume on the palate. The wine offers notes of charcoal and white fruits, a beautiful balance and great intensity, combined with a hint of controlled oxidation. La Petite Robe is an ideal maceration white wine for raw or cooked seafood, which it will highlight with its mineral purity. Wonderfully sweet and crisp, this is yet another great success from Jean-Yves Péron, who crafts this typically Savoyard white grape variety with the precision afforded by limestone soils. The grapes come from Adrien Dacquin's plots, on calcareous-granite soil near Chambéry. The vines are around fifty years old. The harvest undergoes ten days of carbonic maceration, after which La Petite Robe is refined for a year in 34-hectoliter tuns. No filtration, fining, or addition of sulfites.

Find out more
Jean-Yves Péron embodies the natural renaissance of the beautiful Savoyard vineyard, which has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures are produced by its varied soils and its many ancient grape varieties! Near Conflans, in Albertville (Savoie), Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both under the banner of nature and high-altitude organic vines. Initially destined for a career in biochemistry, he quickly became drawn to the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. Jean-Yves' current vineyard, one and a half hectares of biodynamic farming from the start, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère valley. Composed of micro-plots of vines, it is spread out between 350 m and 550 m above sea level and is entirely worked by hand. His trading activity, which began in 2011, allows him to buy the harvest from organic winegrowers close to his home (such as Raphaël Marin and Adrien Dacquin). Also, the construction of a new winery in 2017 allows him to increase production and collaborate with winegrowers from Northern Italy: Paolo Angelino in Casale Monferrato (Turin), Giorgio Barbero in Asti. This is a new dimension given to his work as a winemaker, allowing him to diversify the terroirs and deepen his experiences in winemaking and aging.
Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration which allows the extraction of fresh fruit aromas. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the woody sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Champ Levat Rouge 2020,

Jean-Yves Péron


Champ Levat is a tender and balanced red wine, taut and straightforward, with a peppery note and plenty of spice. On the palate, it offers a profusion of fresh and intense fruit, with balsamic notes. The freshness lends a pleasant and dense mouthfeel. The tannins are well-integrated and polished, and the finish is long. This 100% Mondeuse, a blend of two plots: Le Pas de l'Ours and Côte Pelée, can be aged for a long time. Two terroirs are highlighted: mica schist soils in Albertville, giving a mineral and floral accent, and limestone soils in Fréterive, favoring a rustic and fruity side. The two terroirs balance each other. The harvest, entirely manual, is vatted in whole bunches and undergoes two weeks of carbonic maceration before devatting, pressing, then aging for one year in barrels of several wines (between three and ten years old) whose wood does not impose itself on the fruitiness of the wine. No filtration, fining or addition of sulfites. Champ Levat will pair very well with cured meats and all mountain cuisines.

To find out more
Jean-Yves Péron embodies the natural renaissance of the beautiful Savoyard vineyard, which has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures are produced by its varied soils and its many ancient grape varieties! Near Conflans, in Albertville (Savoie), Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both under the banner of nature and high-altitude organic vines. Initially destined for a career in biochemistry, he quickly became drawn to the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. Jean-Yves' current vineyard, one and a half hectares of biodynamic farming from the start, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère valley. Composed of micro-plots of vines, it is staggered between 350 m and 550 m above sea level and is entirely worked by hand. His trading activity, which began in 2011, allows him to buy the harvest from organic winegrowers close to his home (such as Raphaël Marin and Adrien Dacquin). Also, the construction of a new winery in 2017 allows him to increase production and collaborate with winegrowers from Northern Italy: Paolo Angelino in Casale Monferrato (Turin), Giorgio Barbero in Asti. This is a new dimension given to his work as a winemaker, allowing him to diversify the terroirs and deepen his experiences in winemaking and aging.
Jean-Yves Péron's winemaking work follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration which allows the extraction of fresh fruit aromas. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the woody sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Vers la Maison Rouge 2019,

Jean-Yves Péron


Light color, beautiful aromatic richness with slight muscatel notes, tannic mouthfeel nicely rounded by barrel aging of several wines (which rounds out the tannins without oaking the wine). Vers la Maison rouge 2019 (the name comes from the main plot) retains the characteristics of the cuvée—a beautiful, lively, and energetic red wine, with great minerality, a clear and limpid appearance, almost rosé, offering notes of redcurrant and small red fruits on the palate—but due to its production, it has a more solid structure. Indeed, this is a special vintage of Vers la Maison rouge, a Mondeuse red wine vinified on skins in carbonic maceration but this time produced according to the principle of "repasse": after blending, a refermentation (or several successive refermentations) is carried out on grape marcs from various grape varieties. This operation produces reds with characteristics of macerated white wine (orange wine), particularly in terms of structure and structure. Here, the 2019 vintage, to avoid a volatile that risked appearing in this vintage, was put to referment on Mondeuse marcs, then Jacquère, and finally Muscat. This produces a clear, structured wine, closer to the desired color. To further melt the tannins, after refermentation on the marc, the wine is returned to barrels for aging for eight to ten months, which explains why this 2019 is being marketed in 2020. No filtration, fining, or addition of sulfites.

To find out more
Jean-Yves Péron embodies the natural renaissance of the beautiful Savoyard vineyard, which has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce!
Near Conflans, in Albertville (Savoie), Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both under the banner of nature and high-altitude organic vines. Initially destined for a career in biochemistry, he quickly became drawn to the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. Jean-Yves' current vineyard, one and a half hectares biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further down in the Isère Valley. Made up of micro-plots of vines, it is staggered between 350 m and 550 m above sea level and is worked entirely by hand. His trading activity, which he began in 2011, allows him to buy the harvest from organic winemakers close to his home (such as Raphaël Marin and Adrien Dacquin). Also, the construction of a new winery in 2017 allows him to increase production and collaborate with winemakers from Northern Italy: Paolo Angelino in Casale Monferrato (Turin), Giorgio Barbero in Asti. This is a new dimension given to his work as a winemaker, allowing him to diversify the terroirs and deepen his experiences in winemaking and aging. Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration which allows the extraction of fresh fruit aromas. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the oaky sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Es d'aqui Nino Rouge 2019

Jean Louis Pinto
The attack is rustic and earthy, the finish fruity and complex. On the palate, this wine, which may seem austere in its early years, eventually develops a vegetal side, notes of candied fruit, and beautiful tannins. It is a 100% Braucol from the Gaillac region! The harvest comes from Permian clay-limestone and gravel soils located on the Grésigne dome. It macerates for two weeks in whole bunches in sandstone jars.

To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a town near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn’t just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies it at home using natural methods, practicing long macerations with whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. "I make wines from the South," he says. I especially look for terroirs that give freshness, even if the wines are 14 degrees. " The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control the extraction and give his wines, he says, "a very crystalline side." The soil, the place, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.

Moulin à Vent Rouge "Les Michelons" 2020

Frédéric Cossard

The color of this single-plot cuvée is intense ruby, the nose elegant—flowers, blueberry, wild strawberry; the palate is voluptuous and round with a deep, rich, nuanced, and intense bouquet. Characteristic of the Moulin-à-Vent terroir, said to be the most Burgundian of Beaujolais reds, the Michelons climate is located on the heights of the appellation and faces south. The Gamay vines grow on crumbly pink granite soil rich in manganese.

Learn more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful winegrowing practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, or elsewhere. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for 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, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Volnay Rouge 2019,

Domaine de Chassorney
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the work of the soil and vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for 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, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
The AOC Volnay is perched on the heights of the Côte de Beaune. This wine comes from the Lurets plot, a steep terroir, facing west-southeast and located between 230 and 280 meters above sea level. The soils are mainly limestone, stony, ferruginous and reddish, and nourish magnificent vines of around fifty years old. The grapes macerate in whole bunches. The aging is about a year in barrels. The nose of black cherry delights, followed by candied fruits and peppery and sweet spices. On the palate, this wine is fresh, elegant, always full of Cossard-style fruit and silky tannins.
Natural wine without added sulfites.

Gevrey Chambertin les Genevrières Qvevris Rouge 2020,

Frédéric Cossard
Black fruits, blackcurrant, blackberry, peony, dark red rose… This Gevrey-Chambertin comes from vines growing in the beautiful Genevrières vineyard, which rests on a limestone base. Vinification in qvevri (buried jars) begins with two weeks of whole-bunch maceration, followed by gentle pressing to preserve the fruit. The terracotta gives even more velvety texture, sensuality, and complexity to a wine that already offered so much.

Learn more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine merchant house and purchased organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais vintages. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for 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, at the end of October. red or white, classic Burgundies or more atypical or less “regional” bottles, Frédéric’s vintages are rare and sought-after wines, which sometimes require waiting.