Last Chance

Liqueur 44 from the Flaguerie,

Domaine de la Flaguerie

Liqueur 44 is a unique traditional Norman creation, obtained by artisanally macerating coffee beans, orange, and cloves in organic cider brandy. After 44 days of maceration, it reveals intense aromas of coffee, blood orange, and vanilla, with a beautiful complexity.
Served between 10 and 12°C, this original liqueur can be enjoyed as an aperitif, over ice, or with gourmet desserts.

Syrah 3 coups Red 2021,

La Ferme de l'Arbre

The nose of this Trois Coups is expressive, laden with red fruits. This fruity sensation continues on the palate: the wine is rich and very balanced. Since it was a rainy year, the tannins are still a little green, but they will polish after two or three years of aging. Trois Coups' aging potential is also very great. It is made from Syrah grown on a plot of loess and granite, with manual harvesting. The grapes are macerated in stainless steel vats, whole bunches, for a good ten days. Punching down the cap is carried out morning and evening during fermentation. Pressing is done in a manual ratchet press. Half of the wine is aged in 220-liter barrels and the other half in stainless steel vats. Bottling takes place in early July, shortly before the following harvest.

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La Ferme de l’Arbre is a small four-and-a-half-hectare wine estate located on the right bank of the Rhône, on the Ardèche side, in Tournon-sur-Rhône (near Tain-l’Hermitage). Run for twenty-five years by Christian Lericq and Colette Barrier, it has had its current name since 2021, the year it was expanded. It is mainly located on granite soils with a loess plot. Entirely devoted to natural wine, obtained through organic and biodynamic farming, it currently produces Syrah red wines under the Saint-Joseph and Vin de France appellations. The estate also has a small apiary and produces honey. The vines are tended with herbal teas and nettle manure, and the soil is nourished with compost and manure. The wines are harvested entirely by hand, vatted in whole bunches. Vinification takes place at room temperature and the wines are neither filtered nor fined. The wines are authentic Syrahs from the Rhône Valley, simple and delicious, joyful, convivial and fruity.

Senzaniente Cerasuolo Rosé 2023

Azienda Agricola Marina Palusci

Terroir, parcellaire et encépagement

Le Senzaniente Cerasuolo 2023 vient des coteaux généreux des Abruzzes, où le Montepulciano s’exprime ici dans sa version rosée, dite Cerasuolo. Sur des sols argilo-calcaires bien drainés, ce cépage emblématique donne naissance à un vin fruité et vibrant, enraciné dans la tradition paysanne italienne. Le nom “Cerasuolo” – littéralement “cerise” – annonce déjà la couleur, entre gourmandise et fraîcheur.

Méthodes culturales

Au domaine Marina Palusci, la vigne est cultivée en agriculture naturelle, avec un engagement total : pas d’intrants chimiques, pas de sulfites ajoutés. Le vin naît de fermentations spontanées, sans intervention technique, dans une démarche artisanale pure. C’est un vin libre, issu du vivant, où rien n’est masqué, rien n’est forcé.

Dégustation & accords

Avec sa robe rose intense, presque rubis clair, le Senzaniente Cerasuolo 2023 séduit d’emblée. Le nez évoque les fruits rouges croquants – cerise, fraise, griotte – avec une touche légère et joyeuse de bonbon acidulé. En bouche, c’est un vin ultra-digeste, juteux, léger, d’une buvabilité remarquable. Son profil direct et frais en fait une merveille à l’apéritif, mais aussi un compagnon naturel pour les antipasti, une pizza napolitaine, ou des poissons crus à la japonaise. Un rosé nature irrésistible, accessible et joyeux, qui plaira à tous, même aux non-initiés. À servir frais, pour un pur moment de plaisir estival.

Alsace 2023 White 2023,

Domaine Einhart

A tribute to traditional Alsace in a modern and refined cuvée
Théo Einhart's Alsace 2023 celebrates the original spirit of Alsace wines with a contemporary interpretation. A blend of Auxerrois, Muscat, Pinot Blanc, and Riesling, this organic AOP Alsace white wine is the result of carefully controlled pre-fermentation maceration and 8 months of aging in stainless steel vats on fine lees. Each grape variety is vinified separately, recalling traditional practices while adding a touch of modern precision.

On the nose, this cuvée reveals a delicate and seductive aromatic palette. Floral notes of white flowers and acacia harmoniously intertwine with fruity aromas of pear and peach. On the palate, the balance is perfect: a round and creamy texture supported by a saline liveliness, with a long and elegant finish that highlights the typicality of the clay-limestone soils.

A wine for sharing and conviviality
With its great drinkability and balance, the Alsace 2023 is a versatile wine that will delight all palates. It lends itself equally well to a convivial aperitif as to more refined meals. It pairs perfectly with fresh cheeses, raw fish, seafood, and even crunchy or roasted vegetables. Its roundness and freshness make it an ideal ally for Alsatian or Mediterranean dishes.

Served between 8 and 10°C and decanted before tasting, this wine will reveal all its nuances. With a 5-year aging potential, it can be enjoyed now or waited to gain complexity.

Cardonohay Blanc 2012

Bodega Barranco Oscuro
This Chardonnay comes from a plot planted at an altitude of 1,300 meters, on schist and clay soils. The harvest ferments in stainless steel vats and is aged for ten months in old barrels.
A natural wine with no added sulfites.

XL Xarel·lo White 2020

Partida Creus
XL Xarel·lo is a smoky, explosive, lively, and mineral white wine that is also characterized by excellent drinkability and conviviality combined with uncommon depth and persistence. Classified as a Vino de Mesa (table wine), this is a classic white from the Partida Creus estate that offers a pure and typical expression of the native Catalan grape variety Xarel·lo. It is a good introduction to this winery's many vintages, as it is so representative of their style. Pair XL Blanco with seafood, fish, white meats, and roasted or grilled poultry.

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Partida Creus is an important estate, both from a winemaking and historical perspective—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 wine is well-versed—first pursued careers as architects in Barcelona. But the wine bug tickled 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 number 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 saving their heritage, 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, entirely manual and natural viticulture 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, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of 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 varietals are common among them, alongside very rich 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 indicate 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 cries of satisfaction.

Entre Les Vignes #3 Jura - Book

VS-Fine Calvados, Domaine de la Flaguerie

Vintage Spirit Garage

The Domaine de La Flaguerie and the Ducy orchards are located between Caen and Bayeux, in the Bessin region. The Calvados produced there has an aromatic profile linked to this rolling plain region, more lively, more dynamic, and less well-known to the general public than the rounded, sweet style of the Pays d'Auge. Made from the estate's apples, this organic Calvados (40% alcohol) is a perfect example of the local style: the color is amber, with a nose reminiscent of tobacco, pepper, and cinnamon. On the palate, this spicy liveliness is confirmed before rounding out into vanilla apple. A complex Calvados, long in the mouth, full of elegance.

Les Ponts Rouge 2013, Yann Durieux
100% Pinot Noir. Aromas of wild strawberries.
Natural wine with no added sulfites.

Cul Sec Blanc 2020

Thierry Alexandre
A splendid wine, sumptuously fine and fresh—and it's a Vin de France. The texture is silky and rich, with notes of fresh apple and white peach. Great elegance and purity, a magnificent balance between fruity, floral, and mineral notes. Produced biodynamically and under the Vin de France appellation, Cul sec blanc is the faithful expression of its terroir in the northern Rhône Valley: it is made from Viognier and Marsanne grown biodynamically on granite and gneiss soils in Saint-Jean-de-Muzols, on the banks of the Ardèche near its mouth. The harvest is entirely manual, in small containers, and no inputs are used in the vineyard or the winery. The grapes stay in a cold room while awaiting direct pressing, which is done slowly and gently to extract the best from the fruit. This step is followed by settling, after which the must goes into stainless steel vats to ferment with natural yeasts. The aging is one year, also in stainless steel vats.

To find out more
Thierry Alexandre produces little (two hectares in Saint-Jean-de-Muzols, in Ardèche, and a few vines north of Crozes-Hermitage), but he produces well and carefully, all biodynamically and without additives in the vineyard or cellar. His bottles are in the Saint-Joseph, Crozes-Hermitage blanc and Vin de France appellations. The grape varieties are typical of this northern Rhône Valley: Marsanne, Roussanne, Syrah, Viognier. The estate rests on quite varied soils, mainly decomposed granite, as well as gneiss, sandy clay and loess. He practices semicarbonic fermentation in whole bunches for fairly long periods and aging, depending on the vintage, in stainless steel or old barrels. His wines are as rare and sought-after as the winemaker is humble and discreet, but there is nothing haughty or inaccessible about them: pleasant, warm, fluid and well balanced between fruit and mineral, they are wines of pleasure that should be reserved for the most friendly gatherings.

Lulu Rouge 2019,

Patrick Bouju
In Corent, a basalt plot planted with Gamay d'Auvergne grapes over seventy years old has produced this delicious and velvety Lulu cuvée, with animal and spicy notes, and where the red fruits are generously displayed. The destemmed harvest macerates for five months in amphorae. Aged for twelve months in oak barrels. Decanting recommended.
Natural wine with no added sulfites.

Magnum Tonton Red 2015

Vincent Wallard

This 100% Cabernet Franc comes from Vincent Wallard's Loire winery. Produced from clay-limestone soils, the grapes are vinified using a mille-feuille process (skin-on maceration using layers of destemmed grapes and whole bunches to control the astringency of the tannins) before aging for twenty months. Excellent with red meats and wild mushrooms (porcini mushrooms, for example), it can be kept for twenty years.
A natural wine with no added sulfites.

Saint-Joseph Les Hauts Rouge 2016, Domaine des Miquettes
This beautiful Syrah in AOP Saint-Joseph is aged for one year in terracotta amphorae. Fresh, balanced, structured but showing a beautiful fusion of tannins, this Saint-Joseph is to be drunk now or kept for a few more years.
Natural wine with no added sulfites.

Lulu Red 2022 Magnum

Patrick Bouju

Lulu, here in magnum format, is a highly sought-after cuvée from Patrick Bouju, an Auvergne winemaker deeply attached to his terroir and his old Gamay d'Auvergne vines. An organic, natural red wine with no added sulfites, it is one of its creator's most iconic and sought-after vintages. Classified as a Vin de France. The magnum amplifies and deepens its character.

Vinification

Lulu comes from a basalt plot in Corent, planted with very old Gamay d'Auvergne vines over seventy years old. The soil is worked biodynamically and with animal traction on a basalt terroir. The destemmed harvest macerates for five months in whole bunches. It is aged for one year in sandstone amphorae.

Tasting

Lulu is at once distinguished, complex, charming and easy to drink. The fruit, round, opulent and slightly candied (blackberry, morello cherry), gives way on the palate to a lively, slightly saline minerality, with just the right touch of astringency and spice. It is a delicious and velvety cuvée, with animal and spicy notes, where the red fruits are generously expressed. Decanting recommended. Pairing: anything good goes with a good wine. Grilled meats, pounti, Auvergne cuisine, Red meats, charcuterie…

Learn more about Patrick Bouju and the La Bohème estate

Near Billom, the Tuscany of Auvergne, once covered in vines, is the privileged domain of Gamay d'Auvergne, an ancient strain of the grape variety. It is here, on these volcanic soils, that Patrick Bouju works, mainly with old vines.

Viticulture and trade

Patrick breathes new life into the often abandoned terroirs of Puy-de-Dôme and its indigenous grape varieties. Under the La Bohème estate, he operates as a wine merchant using purchased organic grapes. His exclusive Culinaries partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal…

A winemaker who lends a helping hand

The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes a lot to Patrick. The fact that he likes to lend a hand to his winemaker friends in France and elsewhere only confirms his image as a role model, a leader. Its noble, chiseled, distinguished, never trivial wines are immediately recognizable in the glass.

Beaujolais Village P'tit Grobis Rouge 2021

Nicolas Chemarin
Nicolas Chemarin's P'tit Grobis Rouge is an incredibly vibrant, fruity, mineral, and taut Beaujolais red, 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 from the Beaujolais-Villages appellation, with a light ruby ​​color and elegant gurgling, it represents Gamay Noir à jus blanc at its most enjoyable. Light yet full-bodied, beautifully balanced between fruit and minerality, it offers notes of cherry, morello cherry, and raspberry, while perfectly reflecting the granite mineral substrate so important to Beaujolais wines. Nicely acidic and adaptable to all situations: it is both an aperitif and a tasting wine.

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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 wine estate in the Beaujolais-Villages appellation, on a land full of stones where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of vines from his father and in 2006 he signed his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose terroir, very steep, consists of rocky and poor soils on a gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the soil configuration, 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). Aging is partially done in temperature-controlled concrete vats for a third, the remaining two-thirds being spent in barrels of four to ten wines to provide oxygenation but little or no oaky sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, pleasure wines, and for vintages from difficult and magnificent terroirs, with admirable and complex mineral, aromatic and spicy notes.

On the Rock Again 2020,

Nicolas Chemarin
Deep, mineral, and hyper-complex yet highly drinkable, On The Rock Again presents a purple color with violet highlights. Its nose is floral (violet), carrying notes of wet rock and spices. The attack evokes ripe red fruits (raspberry, cherry). The aftertaste is long and lively with great salinity. The tannins, melted and elegant, give the wine a very pleasant roundness. This Gamay Noir à jus blanc cuvée directly alludes, through its title, to the omnipresent, outcropping rock of the Marchampts terroir, directly transmitting its earthy notes to the Gamay. The minerality of this superb hillside Beaujolais red, classified as a Vin de France, should come as no surprise. We recommend tasting at 12°C and uncorking, or even decanting, half an hour to an hour before serving this wine. The harvest is vatted by gravity, in whole bunches. Vatting lasts fifteen days at a controlled temperature (5 to 18°C), without pumping over. After pressing, the cuvée is aged in vats on fine lees for ten months. Bottled in the waning moon, in August following the harvest, without filtration or the addition of sulfites.

To find out more
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 vines from his father 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.