Last Chance

Bruce Blanc 2017, Domaine La Sorga
This white is a blend of 70% Grenache Blanc and Marsanne with 30% Muscat of Alexandria, all organic. The vines grow on Villafranchian limestone in Aspiran (Hérault Valley) and on schist in Vailhan. The Grenache is pressed directly without settling, the Marsanne undergoes a brief maceration while this is seventy days for the Muscat. Everything is aged in vats for eleven months. Lovely aromas of white peach and apricot make this an aperitif wine that will also pair well with Parmesan, enjoyed on its own or cooked, and lightly spiced dishes.
Natural wine with no added sulfites.

Pairs with: Italian cuisine, Middle Eastern cuisine, Hard cheeses

Pierre-Joseph Blanc 2017, La Sorga
This négociant wine, a blend of Grenache Blanc and Sauvignon Blanc, comes from vines grown on Villafranchian limestone soils in Pézenas, in the Hérault Valley. The Grenache Blanc is pressed directly, and the whole bunches of Sauvignon Blanc are left to macerate in the must for forty days. Aging in vats lasts eleven months, giving it notes of pear, boxwood, and yellow peach. Its aging potential is ten years.

Désirée Blanc 2007,

La Grapperie
La Désirée, classified as a Vin de France, is a dry white wine made from 100% organic and natural Chenin, cultivated and vinified by Renaud Guettier of the La Grapperie estate in the Coteaux du Loir region (Loire Valley).

Cultivation and Vinification
The Chenin grapes, aged between fifty and one hundred and fifteen years, grow on flint-clay soils on a limestone base at an altitude of 100 m. The grapes are pressed directly, and all the liquids are processed by gravity. The wine is aged for twenty-four months on lees in barrels in cellars dug out of the tuffeau stone.

Tasting and pairings
La Désirée is a wine that lives up to its name: you undress it with your eyes, it seduces with its nose of bitter almond, prolonged in the mouth by tenderly buttery notes, touches of white fruits and nuts, counterbalanced by a very clear acidity. This charming wine needs charming pairings: smoked fish, caviar, fresh or smoked scallops, or even fine oysters.

Learn more about Renaud Guettier and La Grapperie
In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.

The estate
Renaud's 60 hectares of vines, on the hillside, are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint, or sand. The grape varieties are the two traditionally authorized in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay and Grolleau. Some vines are more than a hundred years old.

Methods in the vineyard and in the winery
The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineau d'Aunis is partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure then put into barrels with complete malolactic fermentation, for at least eighteen months, malolactic included, and sometimes up to thirty-six months.

i Vicini Reserve Rouge 2018/19

Jean Yves Peron
I Vicini Réserve is an organic, biodynamic, and natural red wine. This is a new cuvée made by Jean-Yves Péron from organic grapes harvested in Piedmont. These are Pinot Nero (Pinot Noir) and Barbera grapes grown in Casale Monferrato. This vintage is classified as a Wine of the European Community.

Vinification
The harvest is manual. The Pinot Noir undergoes carbonic maceration for fifteen days, and the Barbera undergoes long maceration. Aging is three and four years, respectively, in 225-liter barrels. No filtration, no fining, no sulfiting.

Tasting
I Vicini Réserve carries within it the best of Piedmontese red wine. Both delicate and powerful, it is distinguished by a velvety palate and plenty of morello cherry on the nose and palate. It is a great charmer that will seduce on any occasion, alongside a beautiful piece of roast lamb or quality white meat, for example Black Bigorre Pork roasted in the oven (rack, loin, filet mignon, tenderloin tip, etc.). We also dare to recommend him with a first-class cassoulet.

Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then sent to barrels of two or three wines for aging for twelve months on lees, before blending and resting in the vat. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Adonis Rouge 2021

La Grapperie
Tuffeau, tuffeau, and always tuffeau! The porous mineral emblematic of the Loir hillsides contributes to producing refined and distinguished wines. This Adonis red is draped in a beautiful garnet color, giving way to a complex nose of red fruits: strawberry, cherry, smoked blackberry, sweet herbs... On the palate, a beautiful structure between black pepper and raspberry. Spicy and peppery, with a lovely sweet and yeasty note on the attack that adds to its deliciousness, Adonis is made from 100% Pineau d'Aunis, a fiery and light grape variety, one of the oldest in the Loire Valley. It is entirely made from old vines (seventy-five years old) planted in the Coteaux du Loir appellation, on soils dominated by tuffeau, clay and flint. The harvest is manual, transported by horse. The harvest is fermented for three weeks in whole bunches with light crushing, using indigenous yeasts. It is aged for six months in vats; no oak therefore seasons the purity of the Pineau d'Aunis. A marvel, to drink as an aperitif to warm up, or to serve on the table for varied and refined pairings.

To find out more
In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley. His principle, he confides, is "to produce complex, rich wines with good aging potential and imbued with the minerality of their terroir." The vines are located on hillsides, between 60 and 120 meters above sea level, protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are dominated by clay (at the bottom of the slope), flint (mid-slope) or sand (on the higher ground). The 60-hectare vineyard comprises around fifteen plots. The grape varieties are the two traditionally authorized varieties in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the remainder consisting of a few ares of Côt, Gamay and Grolleau. The average age of the vines is seventy years, including almost two hectares of century-old vines and one and a half hectares of vines aged sixty to eighty years. Convinced of the enormous potential that these old vines can bring to his vintages, Renaud is meticulous in restoring the vineyard. The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then barreled by gravity. Fermentation takes place in barrels, using indigenous yeasts, with complete malolactic fermentation, for at least eighteen months and sometimes up to thirty-six months.

Le Pas de l'Ours Rouge 2018,

Jean-Yves Peron
Based on nature and minimal intervention, Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both based on nature. He lives in Chevaline, in Savoie, near Lake Annecy. His current vineyard, three hectares biodynamic since its inception, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère Valley. His Mondeuse reds are magnificent, as are his whites made from old local grape varieties—Jacquère, Altesse, Bergeron, and Persan.
Initially destined for a career in biochemistry, Jean-Yves quickly fell in love with 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. His trading business, which he began in 2011, allows him to buy the harvest from organic winemakers close to home, but also in Northern Italy: for him, it is a new dimension given to his work as a winemaker, allowing him to multiply the terroirs and to 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 that allows fresh fruit aromas to be extracted. 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 neither fined nor filtered. Savoyard wine has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its soils with their varied pedology and its many ancient grape varieties produce! Jean-Yves Péron embodies the rebirth of this beautiful vineyard.
The plot known as "Le Pas de l'Ours" is planted with forty-six-year-old vines on limestone. Jean-Yves uses the finest grapes to create this vintage. The harvest macerates for two to six months, and this vintage is generally aged for twenty-four months. On the nose, citrus fruits are clearly discernible. On the palate, it is more the acidity of the red fruits that is felt. The wine is persistent, with some herbaceous notes in the mid-palate.

Vin de Lies Blanc 2018,

Jean-Yves Peron
Near Lake Annecy, Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both with a focus on nature. His Mondeuse reds are magnificent, as are his whites made from old local grape varieties—Jacquère, Altesse, Bergeron, and Persan. He lives in Chevaline, but his current vineyard, three hectares of which have been biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère Valley.
Initially destined for a career in biochemistry, Jean-Yves quickly fell in love with 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. His trading business, which he began in 2011, allows him to buy the harvest from organic winemakers close to home, but also in Northern Italy: for him, it is a new dimension given to his work as a winemaker, allowing him to multiply the terroirs and to 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 that allows fresh fruit aromas to be extracted. 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 neither fined nor filtered. Savoyard wine has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its soils with their varied pedology and its many ancient grape varieties produce! Jean-Yves Péron embodies the rebirth of this beautiful vineyard.
Vin de lie is a winemaking practice little known outside the profession: it consists, after racking the barrels or aging vats, of gathering all the lees in a single vat. These lees are suspended in a small quantity of wine and it is this wine that is decanted once or twice to be recovered. It is not normally sold but reserved for the cellar team. This is the true "house cuvée", generally very appreciated. Nourished by the lees, the red obtained in this way is smoother, softer, and the white is less tense, rounder. Jean-Yves Péron decided to release a vintage of this type by combining all the lees from his 2018 whites and some from 2019. The wines, made from grapes from Savoie and Piedmont, include a majority of Jacquère grapes with a little Muscat, Altesse, Roussanne, etc. “It’s a little less precise, in aromatic terms, than what I usually do, but it’s very pleasing; it’s a wine for pleasure that will be particularly delicious in six months. It can be drunk anytime, from 10 a.m. to 2 a.m.!” As we write these lines (end of July), we predict this moment of grace for next winter.

The Great White Day 2019, Jean-Yves Peron

Near Lake Annecy, in Chevaline, Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both with a focus on nature. Savoyard wine has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce! Jean-Yves embodies the renaissance of this beautiful vineyard. His Mondeuse reds are magnificent, as are his whites made from ancient local grape varieties—Jacquère, Altesse, Bergeron, and Persan—no less so.
Initially destined for a career in biochemistry, he quickly became drawn to the vine and trained as an oenologist in Bordeaux. His current vineyard, three hectares of which have been biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further down in the Isère Valley. 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. His trading business, which he began in 2011, allows him to buy the harvest from organic winemakers near his home, but also in Northern Italy: for him, it is a new dimension to his work as a winemaker, allowing him to multiply the terroirs and deepen his experiences in winemaking and aging.
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. Jean-Yves Péron's winemaking adheres to the principles of minimal intervention. On narrow, steep surfaces, his mountain vines are not treated with any synthetic products; Jean-Yves prefers horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps 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 process that extracts 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 transferred 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 the vat. No sulfites are added, or as little as possible, and the wines are not fined or filtered. This cuvée is produced entirely from Jean-Yves's Altesse plot, with three to four months of skin maceration. The wine is aged for one year in three hundred liter barrels. It is a magnificent macerated white, "polyphonic," a distinguished orange with a layered structure. It will be wonderful for any occasion.

Les Barrieux blanc 2019,

Jean-Yves Peron
In Savoie, near Lake Annecy, Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both with a focus on nature. His Mondeuse reds are magnificent, as are his whites made from ancient local grape varieties—Jacquère, Altesse, Bergeron, and Persan.
Initially destined for a career in biochemistry, he quickly fell in love with the vine and trained as an oenologist in Bordeaux. His current vineyard, three hectares biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère Valley. 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. His trading business, which he began in 2011, allows him to buy the harvest from organic winemakers close to home, but also in Northern Italy: for him, it is a new dimension given to his work as a winemaker, allowing him to multiply the terroirs and to deepen his experiences in winemaking and aging.
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. Jean-Yves Péron's winemaking adheres to the principles of minimal intervention. On narrow, steep slopes, his mountain vines are not treated with any synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is extremely rich: it protects the vines and helps 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 process that extracts 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. Savoyard wine has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce! Jean-Yves Péron embodies the renaissance of this beautiful vineyard. Les Barrieux is a rare and exceptional cuvée, a white without equal. Generally, it is made entirely from Roussanne, but sometimes it can also contain 30% Jacquère to balance the warmth of the vintage. The two grape varieties grow on schist soil and are blended just after the harvest: they are vinified together. Maceration time depends on the vintage: generally three to five months, but there is one vintage that has been macerating since 2019. Aging is one year in barrels. This wine offers extraordinary notes of leather, smoke, and candied quince. It's a gourmet all-rounder that can withstand anything.

Cotillon des dames Blanc 2019,

Jean-Yves Peron
In Savoie, in Chevaline, near Lake Annecy, Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both with a focus on nature. His Mondeuse reds are magnificent, as are his whites made from ancient local grape varieties—Jacquère, Altesse, Bergeron, and Persan.
Initially destined for a career in biochemistry, he quickly fell in love with the vine and trained as an oenologist in Bordeaux. His current vineyard, three hectares biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère Valley. 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. His trading business, which he began in 2011, allows him to buy the harvest from organic winemakers close to home, but also in Northern Italy: for him, it is a new dimension given to his work as a winemaker, allowing him to multiply the terroirs and to deepen his experiences in winemaking and aging.
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. Jean-Yves Péron's winemaking adheres to the principles of minimal intervention. On narrow, steep slopes, his mountain vines are not treated with any synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is extremely rich: it protects the vines and helps 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 process that extracts 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. Savoyard wine has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce! Jean-Yves Péron embodies the renaissance of this beautiful vineyard. This cuvée is built around the local Jacquère grape variety grown on limestone soils, with the addition of Altesse from schistose terrain. The winemaker sometimes adds Roussanne and Mondeuse through direct pressing. The grapes are vinified separately and blended approximately two months before bottling. The idea is to be able to precisely control the evolution of the juice and balance the wine according to the behavior of each grape variety. Maceration, depending on the variety, lasts from ten days to six months, always with punching down. Aging is one year in barrels. This is a complex, elegant, and fruity white, and one of the winemaker's flagship vintages.

Sassaia Blanc 2011, La Biancara di Angiolino Maule
This white is the story of a beautiful encounter between a Garganega and a touch of Trebbiano. Produced from vines growing on the volcanic slopes of Veneto, Sassaia is the result of spontaneous fermentation, without filtration, using indigenous yeasts, before aging in barrels. With a beautiful orange color, it stands out for its powerful and slightly smoky nose, which continues on the palate with notes of cider while retaining a beautiful acidic structure. Full-bodied and generous, it will perfectly replace a red wine with a grilled meat dish.
Natural wine with no added sulfites

i Vicini Moscato Blanc 2021 Magnum

Jean Yves Peron
I Vicini Moscato is an organic, biodynamic, and natural dry white wine from Jean-Yves Péron. Vinified in Savoie using Muscat d'Asti. It is part of the I Vicini cuvées series, vinified in Savoie using organic grapes from Northern Italy. The Muscats grow on very fine, calcaro-magnesian limestone soils, on a particularly cool site. The fullness of this beautiful wine is magnified by the magnum format.

Vinification
The Muscat d'Asti grapes, harvested manually at good phenolic maturity, macerate for three months in vats on the skins, with punching down. Racking off in January, aging for one year in 300-liter barrels. No filtration, fining, or addition of sulfites.

Tasting
Straightness, tension, and freshness: this very beautiful mountain Muscat offers the aromatic and musky nose specific to the grape variety, without any syrupy notes. A very present tannic structure balances the whole. On the palate, it is rich and powerful; we find the charming scent of Muscat in the retro-olfaction, but with the tension and freshness that Jean-Yves Péron favors for his dry whites. It’s a great table wine, not really for an aperitif, but for gastronomy, no limits.

Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics
Jean-Yves Péron’s work follows the principles of minimal intervention. On narrow, steep surfaces, his mountain vines in micro-plots, worked by hand, receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semicarbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then sent to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Gewurztraminer Origin Blanc 2020,

Jean-Marc Dreyer
Sumptuous, disconcerting, addictive, Gewurztraminer as you wouldn't expect, with a super-powerful aroma, without the sugar. Jean-Marc Dreyer's Origin range is dedicated to single-varietal cuvées based on Alsatian varieties. Decidedly orange, this macerated Gewurztraminer is the answer to those who find this grape variety heady and syrupy: all the sugars have been consumed, leaving an extraordinary richness of aromas, bare and unvarnished. The mango, ylang-ylang, and bouquet of flowers and exotic fruits are all there, enhanced by a dry, unsweetened structure. This wine calls for foie gras, but it can be drunk with anything. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, with no sulfites added in the vineyard or cellar.

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

Sylvaner Origin White 2020

Jean-Marc Dreyer

With Sylvaner Origin 2020, Jean-Marc Dreyer brilliantly reinterprets this often underestimated Alsatian grape variety. Thanks to whole-bunch maceration and eleven months of aging in foudres, he gives it remarkable depth and structure. A natural, vibrant, and refined wine, a cross between a dry white and an orange wine.

Natural vinification for a pure expression of the terroir

Grown biodynamically, this Sylvaner benefits from meticulous work in the vineyard and the winery: spontaneous fermentation with indigenous yeasts, no filtration or clarification, and no added sulfites throughout the process. Maceration extracts fine tannins, giving the wine body and a silky texture, while preserving a beautiful mineral tension.

An intense and structured Sylvaner

Behind its golden color with amber highlights, this wine reveals an expressive nose with notes of candied citrus, orange peel, and fine spices. On the palate, the attack is full-bodied, driven by perfectly balanced acidity and a straight, elegant structure. The subtle tannins provide a lingering length, marked by a saline and slightly tannic touch that invites tasting.

Food and wine pairings and tasting moments

Served between 12 and 14°C, this macerated Sylvaner shines as an accompaniment to seafood, fine fish, and shellfish. It also excels with more gourmet dishes such as financial vol-au-vent, porcini mushroom ravioli, or mature cheese. Its balance between freshness and opulence makes it a wine equally at home as an aperitif or on a fine dining table.

Find out more

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

Magnum Fêtembulles sparkling white 2011,

Jean-Pierre Robinot - L'ange Vin
A delicately sparkling Chenin blanc produced on the slopes of the Loir. A lively attack, fine bubbles that allow notes of sourdough, butter, brioche, walnuts, and marzipan to melt in the mouth, flirting beautifully with a flinty minerality and some citrus notes. A pet' nat' that would almost make a champagne party!
Natural wine with no added sulfites.

Les Voisins blanc 2016,

Jean-Yves Péron
This pure Riesling is vinified from the neighbors' grapes. A fine wine in a spirit of solidarity! The nobility of Riesling and the minerality of the Savoyard soil produce a beautiful balance with notes of exotic fruits.
A natural wine with no added sulfites.

Auxey Duresses Les Crais Rouge 2017

Domaine de Chassorney
Auxey-Duresses "Les Crais" by Frédéric Cossard is an organic and natural red Burgundy cru, from the Crais plot in the Auxey-Duresses AOP. This generously proportioned, well-aged double magnum has amplified and polished the excellence of this fine wine.

Vinification
The Pinot Noirs from the Crais plot are over forty years old. This wine dates back to the period when Frédéric Cossard was still cultivating the Chassorney estate; it therefore leaves nothing to be desired in terms of the absence of additives and sulfites.

Tasting
Fine, complex, straightforward and fruity, this beautiful red wine is a superb expression of Pinot Noir, typically Burgundian. Lots of freshness, crispness, and powerful aromas of red fruits. Can age for a few years. The pairings are expected: Red meats, poultry, charcuterie, cured meats.

Learn more about Frédéric Cossard and the Chassorney estate
Frédéric Cossard gives the floor in organic and natural mode to the wines of Burgundy (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, his wines bear the Cossard brand, both classic and creative.

Between viticulture and trading
Frédéric Cossard created the Chassorney estate in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, then ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. Since the recent sale of this estate, Frédéric continues to manage his trading house, created in 2006 in his own name. He vinifies grapes from the greatest climates of Burgundy, but also from the Jura, Languedoc and elsewhere.

A solid commitment to nature
At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and coveted, wines that are always highly anticipated but which sometimes require waiting.