Last Chance

Munjebel FM Rouge 2016

Frank Cornelissen
The Feudo di Mezzo plot, from which this Munjebel red comes, is very large. It is divided into two parts: the sottana, the lower part, and the soprana, or Porcaria, which is the upper part. Although relatively lower than the estate's other plots, it produces wines of remarkable elegance. The soil is quite deep, which can pose ripening problems in wet years, but the plot benefits from good ventilation, which compensates for this drawback. This wine is all Burgundian elegance and roundness, even in hot years: it is characterized by its finesse and adapts to the most varied dishes.
Natural wine without added sulfites.

Munjebel MC Rouge 2016, Frank Cornelissen
This pure Nerello Mascalese comes from the Contrada Monte Colla, a very steep, terraced plot with magnificent sun and wind exposure, just opposite Mount Etna. The soil is sandy clay. The vines, planted in 1946, produce a rich, powerful, and elegant wine. It's a bit like Etna's hermitage. The harvest is destemmed and lightly crushed, then macerated for sixty days. No fining, filtration before bottling.
Natural wine with no added sulfites.

Le Carignan de la Source Rouge 2020,

Fond Cyprès
Languedoc to the tips of its nails, delicate, dense, and fresh, fruity and generous, all freshness and delicacy: a beautiful, lively and spicy bottle, with lovely notes of leather and undergrowth, and well-integrated tannins that don't attack the palate. Coming from a sixty-year-old limestone-marl Carignan plot, this wine, after hand-harvesting and destemming, is fermented for four weeks in concrete vats. The wine is then aged for twelve months in old demi-muids (barrels of 500 to 650 liters) which have the quality of not oaking the wine but ensuring a comfortable, gentle aging. With its ripe and evolved tannins, it offers great aging potential, but we can already start drinking it. A lively bottle, to be paired with everything that the western Mediterranean coast (Languedoc, Roussillon, Catalonia, Valencia region, etc.) has to offer. We obviously don't forget the region east of the Rhône: Provençal, Italian, Greek cuisines, etc. Keep for around ten years.

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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 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 old Corbières massif, they took over an old heart of the estate already planted with abandoned Carignan and Grenache, which had not seen any fertilizer or 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. 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 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.

Fond 1er Jus Rouge 2022

Fond Cyprès
Halfway between red and rosé—because its vinification involves both—the very drinkable Premier Jus is the very image of a delightful gurgling: a juicy bomb that oscillates between light red and dark rosé. Fresh, fruity, delicious, addictive, it awakens the mind dulled by the summer heat. It is the result of a blend of Carignan and Grenache purchased from a certified organic winemaker. The vines grow on marl-limestone soils. The harvests of the two grape varieties are processed separately: the Carignan is macerated for two days in whole bunches in a Grenache must in full fermentation, obtained by bleeding. Two days after the blending of the two varieties, everything is pressed directly. Thus, the beginning of vinification is for rosé and the end of vinification is for red. A six-month aging in stainless steel vats precedes bottling with an infinitesimal addition of sulfite to stabilize this fiery nectar.

To find out more
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 have a clear objective: "to produce southern wines that reflect us, wines with character attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the heart of the old Corbières massif, they took over an old estate already planted with abandoned Carignan and Grenache vines, which had not seen any fertilizer or pesticides for years: these clean and vibrant soils were ideal conditions 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. Fond Cyprès wines poetically evoke the estate's ecosystem and the vegetation that protects the plots: pine forests, shaded 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, Fond Cyprès wines reflect the South: the caress of its sun, but also the freshness of its shadows.

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.

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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. 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.

Saint Joseph Rouge 2019,

Domaine des Miquettes
With creativity and passion, Domaine des Miquettes combines the terroir and winemaking traditions of the Rhône with those of Georgia, whose viticulture is a model for Paul Estève and Chrystelle Vareille, the estate's founders. Located in Ardèche, south of the Saint-Joseph appellation, Paul learned his trade from René-Jean Dard and François Ribo, two leading figures in natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two acres of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, while the red grape varieties are planted on steep slopes, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist, and gneiss. Everything is grown organically (Ecocert) using biodynamic practices. The vines are cared for and fortified with plant and clay decoctions. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.
The great specificity of the Domaine des Miquettes remains the use of Georgian techniques, inspired by their passion for this Caucasian country, the cradle of wine, where eight-thousand-year-old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to discover this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a supple and fruity substance.
This beautiful Syrah from old vines in AOP Saint-Joseph is aged in terracotta amphorae. Fresh, balanced, structured but showing a beautiful fusion of tannins and an opulent aromatic palette, this fruity and spicy Saint-Joseph is to be drunk now or kept for a few more years. A beautiful signature of the Saint-Joseph terroir.

Magnum ET Emilie Tom 2019 Red

Emilie Mutombo
Light as a feather, Émilie Mutombo's ET cuvée is a blend of the ancient Cartoixa Vermeil, Ull de Llebre, and Parellada grape varieties grown on clay-limestone plots. Part of the harvest is directly pressed, while the rest is macerated for two weeks in whole bunches. Aging in stainless steel vats lasts approximately six months. On the palate, an explosion of red fruits and plenty of freshness.
Natural wine with no added sulfites

Tomato liqueur 2021,

Distillerie Cazottes
This organic and natural tomato liqueur (Eurofeuille and Nature & Progrès labels), from the Gaillac terroir of the Laurent Cazottes distillery, truly deserves its plural name. Indeed, no fewer than 208 varieties of tomatoes are grown organically in the property's garden. All can be used in the recipe for this spirit, which has an alcohol content of 18%.

Production
To obtain this tomato liqueur, the organic tomatoes are picked every day at full maturity in the Gaillac garden. They are sorted, cut and macerated in the house organic wine brandy. Then, time does its work...

Tasting
Surprising with its saline, herbaceous and slightly sweet accents, this organic tomato liqueur from the Gaillac region is perfect as an aperitif, but its sweet and salty power makes it suitable for all dishes. It will go well with tapas of all kinds, cheeses, smoked fish and marinated preserves.

Learn more about the Cazottes distillery
Laurent Cazottes, winemaker, distiller and natural liqueur maker, is a revealer of quintessences. In Villeneuve-sur-Vère, near Gaillac (Tarn), he cultivates a veritable Eden of biodiversity. On limestone soil, he cares for fruit trees, vines, shrubs, and vegetable plants, which he transforms into wines, eaux-de-vie, and liqueurs.

Production secrets
First of all, the integrity of the fruit and the vine, cultivated in certified organic (Eurofeuille and Nature & Progrès labels) and biodynamically, then careful care given to their maceration at perfect maturity in the estate's organic eau-de-vie, and finally a precise and light dosage of sugar.

The Cazottes touch
"Liqueur does not mean sweet," Laurent likes to say. The particularity of Cazottes liqueurs and eaux-de-vie is their fidelity to the raw material: it is the whole fruit that we have in our mouths, with all its nuances and its deliciousness. They are low in alcohol and low in sugar: they are exceptional nectars.

Bon Papa Blanc 2021,

Domaine Bois Moisset


The color is light gold, slightly cloudy. Bon Pâpâ is a white wine that offers a decided but light minerality and a nose, initially a little closed, with fermented and milky accents with a slight smoky touch and a hint of fresh hay. On the palate, the wine is round, ample, and fresh with a juicy, fleshy texture. The texture is savory and fruity: warm apple, nectarine, tangy pear, and a herbaceous, invigorating finish, with a fine acidity and a noble bitterness (apricot kernel). The wine is characterized by a delicious freshness. Plenty of crunch and very pronounced fruit. Some notes of lemony citrus, grapefruit, and a beautiful coexistence of roundness (without sweetness) and acidity. Produced in the Vin de France category, Bon Pâpâ is one of the rare whites from the Bois-Moisset estate. Its composition: 10% Muscadelle, 45% Sauvignon and 45% len-de-l’el (far from the eye). The vines are not treated with any synthetic chemicals, and the amendments are composted manure from the estate’s small cattle farm. Weeding is done mechanically, and sometimes even manually. The grapes are pressed immediately after harvest and blended into fresh juice. Fermentation takes place at 19°C, before malolactic fermentation. The wine was bottled with a minimal sulfite content of 1g per 100 liters.

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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.

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.

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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.

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.

Guignes et Guins Liqueur 2015, Laurent Cazottes

Cazottes Distillery A sensual and surprising liqueur made from guignes et guins, black cherries and wild cherries picked in the hedgerows of the Gaillac region. The production process—fourteen months of open-air maceration in a slightly sweetened eau-de-vie; filtering and distillation of the marc; reintroducing the marc into the liqueur—produces complex flavors, with notes of red rose and cedarwood. A dense and rich liqueur, fresh and fruity, wild and tannic, tangy and bitter. Alcohol content: 18%.

Magnum P'tit Poussot Blanc 2018,

Domaine de l'Octavin
Mineral and dry yet fruity, joyful and pleasant, this P'tit Poussot (En Poussot is the name of the plot) offers a nose of pear and opulent notes of apple, citrus, and pineapple on the palate, as well as plenty of freshness and acidity. Fresh and pleasant, perfect as an aperitif or with food. It is made from 100% Chardonnay, grown biodynamically on red marl soils and processed using direct pressing with vat fermentation. Bottled in September 2019, it is perfect for excellent charcuterie: even pata negra or Iberian chorizo. An excellent aperitif or table wine.

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“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s happy in its skin.” Everything is said in favor of natural wine; it’s a perfect description. Created in 2005, Domaine d’Alice is located in Arbois, in this wine-growing Jura region, often described as the most organic vineyard in France. The practice of making – among other things – oxidative wines is a good preparation for natural wine, this type of wine allowing no chemical additives and especially no sulfites. It’s a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares.
An accomplished musician and passionate music lover, Alice intends to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines, which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she will faithfully follow this path. The sometimes whimsical titles of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura - Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

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.

Pommeau "Premium"

Domaine de la Flaguerie
The Pommeau Premium from Domaine de la Flaguerie seduces with its brilliant mahogany color and aromatic elegance. Aged for two years, it offers a suave nose blending candied notes of gingerbread, prune, and cooked fruit. On the palate, its mellow roundness reveals complex and balanced flavors.
As an aperitif, with mature cheeses, or with dessert, this organic Pommeau stands out for its finesse and deliciousness. Best enjoyed between 8 and 10°C.