Last Chance

Calcarius Nero di Troia Red 2017, Valentina Passalacqua
Natural wine with no added sulfites.

CC Blanc 2022,

Patrick Bouju

Auvergne Chardonnay in its finest expression
With the CC 2022 vintage, Patrick Bouju offers a natural Chardonnay produced with respect for the volcanic terroir of the Auvergne region. Vinified using direct pressing and aged for 15 months in stainless steel vats, this wine captures the purity and energy of the region's clay-limestone and basalt soils.

Tasting: Defined elegance
The CC 2022 seduces with its delicate aromas of white fruits, citrus fruits, and vine flowers. On the palate, a beautiful liveliness is balanced by a subtle roundness. The finish, saline and mineral, reflects the unique character of the Auvergne terroir.

Food and wine pairing: subtlety and finesse
This Chardonnay will pair perfectly with grilled fish, seafood or creamy dishes like a parmesan risotto. It can also enhance soft cheese or roast poultry.

Aging potential
Enjoy it now, but it can also be kept for up to 5 years, to gain depth and complexity.

Cailloux Rouge 2021,

Patrick Bouju
A true seducer, and one of the jewels among the highly sought-after red cuvées from the Auvergne winemaker. Cailloux lives up to its name: it's a wild, smoky, long, and persistent red wine, marked by intensely mineral notes: stone, earth, metal, gravel, combined with the smoky notes typical of basalt soils. However, the fruit is present and juicy. The overall impression is dense and concentrated; the wine can be drunk now but will still be able to age for a few years. This cuvée is made from old Pinot Noir vines on basalt, marl-limestone, and sandy soils, with, in some vintages, a proportion of Chardonnay growing on the same type of soil. Three-quarters of the harvest is destemmed, and the rest is left in whole bunches; the whole macerates for one month in barrels. Serving temperature: 14-16°C. Open twenty minutes before tasting or decant.

Find out more
Near Billom, the Limagne clermontoise rises towards the east to form a hilly area with a mild climate, dominated by volcanic hills. This is the Auvergne Tuscany, so named because of its resemblance to the Italian province. This land of mixed subsistence farming was once covered with vines and was the preferred domain of Gamay d'Auvergne, a robust ancient strain, the origin of dense, deep and fruity wines. This is where Patrick Bouju cultivates and vinifies, on these high-quality volcanic soils and mainly on old vines. The soils vary between basalt, limestone, clay-limestone and pozzolan. Patrick collects and cares for the best terroirs of Puy-de-Dôme, often abandoned, and gives them new life. He also preserves native grape varieties, of which he cultivates a good fifty, and also works as a wine merchant using purchased organic grapes. 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 winegrower friends in France and elsewhere only confirms his image as a model, a leader. His partnerships are famous: with Action Bronson for the A la Natural series, with Jason Ligas in Greece for Sous le Végétal… Patrick practices long macerations, and the wines rest for up to six months after bottling. Very sensitive to sulfites in wines, Patrick has found that his own wines do very well without them. He has also observed that if the grapes are healthy and concentrated, the balance is achieved on its own, regardless of the successive phases a vintage goes through. His noble, chiseled, distinguished, never bland wines are immediately recognizable in the glass. They are straight, clean, precise, often marked by floral notes and a spicy minerality. They also constitute a formidable anthology of the terroirs and ancient vines of Basse-Auvergne and its volcanic soils.

Jéroboam GT Garrut Red 2016

Partida Creus

Delivery possible in the Île-de-France region only>
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this wine with its intensely purplish color, a journey to the depths of black fruits, particularly blackberry or bramble: intense, bright, earthy, and completely atypical. It evokes the family vine, artisanal and free wine, the garrigue, and fig leaves. It pairs well with bellota ham, the finest cured meats and terrines, spicy dishes, and Chinese cuisine. Should be served fairly chilled (15°C).
• Grape variety: Garrut
• Region: Catalonia
• Vintage: 2015
• Aging potential: 10 years
• Ideal serving temperature: 15°
• Open 20 minutes before tasting

Natural wine with no added sulfites

Beaujolais Village P'tit Grobis Blanc 2021,

Nicolas Chemarin
The sensations offered by this organic and natural white Beaujolais-Villages are complex and difficult to summarize: first, on the nose and palate, the lactic, buttery, and yeasty notes are very present. The fresh acidity is accompanied by flint, notes of white flowers, and a youthful expressiveness. The minerality of this wine is remarkable. Drinking young, it expresses its youth well, and a little age reveals white fruits, a slight richness, and sweet notes. Vinified entirely from granitic Chardonnay as it should be, this white counterpart to the red cuvée P’tit Grobis offers a pale opalescent yellow color. The harvest is directly pressed, followed by settling that does not rob the wine of all its fine lees, hence a slightly cloudy color. It will pair with many dishes; it is also one of the rare wines that can be recommended with vegetarian cuisine.

To find out more
Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winemakers on his family vineyard in the Beaujolais-Villages appellation, on a land full of stones where he crafts wines of surprising depth and sincerity. It was in 2005 that he took over two hectares of vines from his father and in 2006 that he signed his first vintages. In 2008, he acquired other vineyards and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for vintages from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes.

XL Xarel lo Ancestral Sparkling White 2019,

Partida Creus


This smoky, deep, full-bodied, mineral, and explosive sparkling wine is a true invitation to celebrate. The nose offers aromas of ripe white fruits—apple, pear, white peach—followed by mineral notes on the palate, forming a framework for yeasty touches reminiscent of buttery pastries and fresh bread. Beautiful, straightforward, saline acidity. Very elegant, XL Xarel lo Ancestral is highly drinkable and enjoyable. Made from the native Catalan grape variety xarel lo, harvested by hand and pressed directly, it is fermented in stainless steel vats using indigenous yeasts and finished fermenting in bottles on fine lees for a minimum of ten months, without the slightest addition of sulfites.

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 wine – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned 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 that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is 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 give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: 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.

P'tit Grobis Rouge 2020,

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

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 his father's vines and in 2006 he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). The aging is done partially in thermoregulated concrete vats for a third, the remaining two thirds passing into barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already very well known in the natural world for his sweet and fruity vintages, wines of pleasure, and for vintages from difficult and magnificent terroirs, provided with admirable and complex mineral, aromatic and spicy notes.

On the Rock Again 2019,

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), with 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, well-integrated 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. The vatting lasts fifteen days at a controlled temperature (from 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 vineyard in the Beaujolais-Villages appellation, on a stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and in 2006, he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for vintages from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes.

VNR Red 2019,

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

Terra Alta - NV White 2011

Laureano Serres Montagut

Natural wine with no added sulfites.

Réhoboam GT Garrut Rouge 2015

Partida Creus
Natural wine without added sulphites.

Magnum XL Xarel Lo Blanc 2017, Partida Creus
Made from the native Xarel Lo grape variety, this smoky, mineral, and explosive white wine is perfect for seafood, fish, and white meats. Drinkable and enjoyable beyond description, yet complex, deep, and persistent.
Natural wine with no added sulfites.

Magnum VN Vinel.lo Ancestral Blanc 2016, Partida Creus
This lively and easy-drinking white sparkling wine (10% alcohol) is a blend of native Catalan grape varieties: Garnatxa Blanca, Macabeu, Moscatell, Vinyater, Xarel.lo, Parsé, and Parellada. The harvest is pressed directly, and the must ferments in temperature-controlled stainless steel vats with indigenous yeasts. A second fermentation takes place in the bottle, where it ages for 10 months on its fine lees. Dry, light, and fruity, it will easily replace a champagne with a sunnier nuance. The nose offers aromas of ripe white fruits and yeasts reminiscent of pastries. On the palate, it is elegant, fresh and suitable for all occasions, but we recommend it as an aperitif or to accompany desserts (galette des Rois, pithiviers, millefeuille and all puff pastries).

Natural wine without added sulfites.

Pause Rouge 2020

Les Chais du Port de la Lune
Pause is an organic and natural red wine vinified in Bordeaux by the Chais du Port de la Lune, a merchant winery. Like all of this estate's vintages, it is a blend whose name refers to a musical theme. Pause is classified as a Vin de France. A relatively old vintage, this is a rare cuvée, as it comes from a small yield.

Vinification
Pause, from the Chais du Port de la Lune, is a blend of Carignan from Limoux, Gamay from Beaujolais (Côtes-de-Brouilly) and Syrah from the Hautes Corbières.

Tasting
Freshness and liveliness characterize this natural red wine. It is balanced, digestible, fruity, powerful and intense. Robust and concentrated, it will keep for several years. It will go well with red meats, charcuterie, cured meats, and will be admirable as an aperitif.

Learn more about the Chais du Port de la Lune
Under this poetic name hides a wine merchant house run by two oenologist partners, Laurent and Annica. The winemaking and aging cellars are located in the same place, in Bacalan, a northern district of Bordeaux that has undergone massive renovation in recent years, including the construction of the Cité internationale du Vin.

All the terroirs of France
Bordeaux, of course, but also Frontonnais, Anjou, Beaujolais… The grapes come from everywhere, harvested from partner winegrowers working organically. They are transported to Bordeaux to be vinified and aged. This gives rise to atypical blends and varied vintages, each of which is a discovery.

Organic, artisanal and urban wine
All the grapes are organic, the winemaking methods are gentle and natural (adding inputs in small quantities and as a last resort), often natural (no addition of sulfites). Crushing is done by foot and pressing in a vertical press. Fine craftsmanship for pure and honest wines, as representative of their winegrowers and their terroirs as of an innovative approach in the ancient city of wine.

Vervain by Vincent Spiritueux

Liqueurs Granier

The Granier liqueur house offers its first Vervain liqueur, the one that launched the house's beginnings. Entirely organic, artisanal, and sourced locally, it is Vincent's Vervain, Vincent Granier's, who lovingly created its recipe.

The Plant

Lemon verbena (Aloysia citriodora) is a favorite in cottage gardens. A member of the Verbenaceae family, it is cultivated for its fragrant leaves, with a slight hint of lemon peel. It is tonic, calming, fever-reducing, antispasmodic, and digestive. The one infused for this liqueur was grown organically and harvested by hand in the Alps.

Production

To the Vervain are added organic lemon zest (from Menton), organic coriander seeds and lemongrass grown biodynamically in Egypt (the closest and most eco-friendly place to find 100% natural lemongrass). The plants and spices are infused in the natural water of the Boubioz spring, near Lake Annecy, and the alcohol is made from 100% organic wheat. The organic sugar is produced in the Palatine Forest.

Tasting

This organic and artisanal Vervain is sweet and caressing, very fresh, and is not heavy in alcohol or sugar. Easy to drink, it can be enjoyed as an aperitif, in a shot, in mixology and as a digestif. We love pairing it with fine charcuterie, for example terrines or hams from the Ferme de Mayrinhac.

Learn more about Granier liqueurs

The Granier liqueur factory — two brothers, Vincent and Stéphane Granier — produces artisanal liqueurs from the Haute-Savoie region. Flavor, smoothness, and balance are their great qualities, resulting from a meticulous and measured infusion technique to minimize extraction.

Wild or organically grown

Plants grown organically, or picked in the mountains surrounding Annecy, are obtained through short supply chains and for this reason reflect the flora of the steep meadows or gardens of Haute-Savoie. Everything is organic and without additives, from the initial infusion to bottling.

Intact flavors

During the tasting, we were amazed by the Granier liqueurs, one after the other. Never have such fresh plant flavors been restored to us by liqueurs. We have the sensation of tasting the plant itself, infused in all its singularity, supported by just the right amount of organic sugar (that is to say, little) produced in the Palatine Forest and just the right amount of alcohol. An organic beer alcohol that allows the plant to convey its message without interference. Not only is it delicious, but it's also an excellent digestif. Vervain, genepi, gentian, mint, or meadowsweet—we guarantee you'll have a great time.