Last Chance

L'Enchanteresse Rouge 2019

La Grapperie
La Grapperie, in the Coteaux du Loir appellation, is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, 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 harvests, 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 poured into barrels by gravity. Fermentation takes place in barrels, on indigenous yeasts, with complete malolactic fermentation, for at least eighteen months and sometimes up to thirty-six months.
The terroir of this aptly named Enchantress is made up of flint clay on limestone. The Pineau d'Aunis, which constitutes the entire cuvée, is harvested at full maturity, sorted, then macerated for four weeks in truncated vats with punching down by foot. Fermentation takes place naturally using indigenous yeasts, without any oenological additives in order to preserve the purity of the grapes and the expression of the vintage and the soil. The wine is aged for between twelve and twenty-four months on lees in demi-muids in cellars dug into the tuffeau. A cuvée of old vines, L'Enchanteresse is a 100% Pineau d'Aunis that has seen many things and has excellent aging potential. A very intense nose of black fruits continues with a beautiful volume on the palate, and the length leaves one thinking.

Vosne Romanée les Champs Perdrix rouge 2019,

Frédéric Cossard
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
This Pinot Noir in AOC Vosne-Romanée comes from the plot that gave its name to the vintage. The terroir, facing east, is based on limestone soils mixed with clayey marl at a depth that varies between a few dozen centimeters and one meter. The grapes macerate in whole bunches. The aging is approximately one year in barrels. Very distinctive, complex and powerful, this wine also presents a beautiful finesse with melted and velvety tannins.
Natural wine without added sulfites.

Magnum Sous La Velle Rouge 2018,

Domaine de Chassorney
This Pinot Noir comes from a plot with a steep, south-southeast exposure, located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are mainly marl, limestone, and clay. The grapes macerate in whole bunches. Aging is approximately one year in barrels.

Natural wine with no added sulfites.

Munjebel CS Red 2015

Frank Cornelissen
This pure Nerello Mascalese comes from an ungrafted vine in the Zottorinoto contrada, growing on the Chiusa Spagnola plot, surrounded by lava rocks, somewhat hidden in an amphitheater-like landscape and at an altitude of 620 meters. This plot was planted in 1925 and produces a deep, tannic wine, somewhat reminiscent of Nebbiolo, with a slightly less intense color than the estate's other reds.
A natural wine with no added sulfites.
The perfect product pairing: Oven-roasted Coucou de Rennes

Kapitel 1 Red 2017

Christian Tschida
Deep, dark, and earthy, this wine pioneered the practice of dense, full-bodied reds at Christian's estate, hence its name "Chapter One." Made from Cabernet Franc as the main grape variety and destemmed and foot-crushed Zweigelt, it is aged for two years in foudres and bottled without sulfur or filtration. Incredible finesse, spicy and peppery notes, for an unconventional but dazzling take on Cabernet Franc.
Natural wine with no added sulfites.

MUZ Vermouth 2024,

Partida Creus

A unique artisanal vermouth, blending tradition and creativity
The MUZ Ver 2024, created by Partida Creus, is much more than just a vermouth. A meticulous blend of natural red wine, oxidative white wine, and young wine, it is enriched with a maceration of herbs based on a family recipe dating back to 1870. This sweet and spicy spirit is a vibrant tribute to the winemakers' Italian roots and their passion for natural wines.

Tasting: Between sweetness and complexity
The nose reveals a unique aromatic richness, blending notes of citrus, dried flowers, medicinal herbs, and sweet spices. On the palate, the initial sweetness is balanced by a subtle bitterness and a long, complex finish. MUZ Ver is a sensory experience in itself, with a perfect balance between tradition and modernity.

A refined aperitif or cocktail ally
Served chilled, between 6 and 8°C, this vermouth is ideal as an aperitif, neat or over ice, accompanied by a twist of orange. It can also be used to create refined and original cocktails. At the table, it goes wonderfully with strong cheeses, seafood, or grilled vegetable dishes.

Cyprès de Toi Rosé 2022

Fond Cyprès
If you serve this wine very chilled on a very hot day, you'll be thanked, because that's its purpose. Lively, tangy yet velvety, full of character, it can be drunk on any occasion and at any time of day. Cyprès de Toi Rosé offers a lovely color of soft salmon pink and wild strawberry, but make no mistake: it won't sing you a lullaby. Powerful and assertive, perfectly dry, beautifully balanced between fruit and acidity, it hasn't forgotten its Malbec of origin, whose grapes were purchased from a certified organic winemaker. Malbec, in fact, benefits from rosé vinification, as it is one of the varieties that produces very vinous rosés with substance. The grapes undergo direct pressing and traditional vinification, using indigenous yeasts and without additives. Settling is done in the cold and fermentation, as well as aging, are carried out in stainless steel vats. A light filtration is done before bottling.

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 had 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.

VNRA Vinel lo Rouge 2018

Partida Creus
VN, Vinel·lo Ancestral Red, is a natural sparkling wine resulting from a blend of indigenous grape varieties: Samsó (Cinsault), Garrut (Mourvèdre), Trepat, Ull de Perdiu, Queixal de Llop, Sumoll, and Grenache Noir, harvested from predominantly limestone soils. After crushing, the musts from the different grape varieties ferment one after the other and are gradually added, thus extending fermentation with indigenous yeasts. Fermentation completes in the bottle, for ten months, on fine lees. No filtration, no additives, and no added sulfites. A fruity, very fresh sparkling wine with floral and yeasty notes. Very long finish.
Natural wine with no added sulfites.

Bianco Blanc 2012, Le Coste
This simple Italian white is made from a blend of Procanico and Malvasia grown on the volcanic soils of Lazio, on the borders of Tuscany and Umbria. The grapes are lightly crushed and then immediately pressed. The first must settles for a few days before being transferred to the bottom of the cellar, in a natural cave, where it ferments slowly in French oak barrels for about a year. A delicate amber color, for a wine with an elegant and lively nose that lingers on the palate with notes of yellow fruits, enhanced in the magnum format.
Natural wine with no added sulfites.

L'Opéra des Vins Lumière des sens Rouge 2020,

Jean-Pierre Robinot
This 100% Pineau d'Aunis red wine, of great elegance, boasts a fresh and fruity palate, a beautiful straw-yellow color, refined aromas of red and black fruits—blackcurrant, redcurrant, blueberry—and notes of licorice, spice, and white pepper. Slightly sparkling, it is characterized by silky tannins and great intensity. It is produced from hand-harvested vines of forty years old and is vinified naturally through spontaneous fermentation with indigenous yeasts and slow whole-bunch maceration. No filtration, no clarification, and no addition of sulfites. Aged for twenty-four months in oak barrels previously used for several wines. Decanting for one hour is recommended.

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

Fond 1er Jus Rouge 2021,

Fond Cyprès
Premier Jus is the very image of a delicious gurgle: a juicy bomb that oscillates between light red and dark rosé. Fresh, fruity, delicious, and addictive, it awakens the mind dulled by the summer heat. It is the result of a blend of Carignan and Grenache grown on marl-limestone soils. The two harvests are processed separately: the Carignan is macerated for two days in whole bunches, then added to the Grenache must in a direct press during fermentation. Everything is pressed directly. Aged for six months in barrels, it is then bottled without added sulfites.

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 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 heart of the old Corbières massif, they took over an old heart of an estate already planted with abandoned Carignan and Grenache, which had seen neither fertilizer nor 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. 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. 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.

Cuvée YARD II (exclusive cuvée) Red 2021

Aubert & Mathieu
We are pleased to present the YARD II cuvée, designed and produced using organic and natural viticulture (AB, Eurofeuille, B-Corp labels, etc.) by the Carcassonne-based wine merchant Aubert et Mathieu. This is a red wine from Languedoc-Roussillon in the IGP Pays d’Oc appellation, resulting from an exclusive partnership between Aubert and Mathieu and YARD-Culinaries.

Vinification
The blend is composed of Grenache (60%) and Syrah (40%) growing on clay-limestone soils. Vinification lasts approximately three weeks and aging is done in concrete vats for six months. No sulfites are added during vinification or bottling.

Tasting
A true wine from the South, from the Pays d’Oc, with the fullness of Grenache and the depth of Syrah. Beautiful ruby ​​color, lots of red fruits (cherry, strawberry), a little violet and sweet spices, a fresh structure, beautiful body and a nice length on the palate. With these crisp and peppery tannins, you will enjoy roast pork, charcuterie, cured meats and Mediterranean cuisine such as pizza, pasta with tomato sauce or elaborate tapas.

Learn more about Aubert et Mathieu
Aubert et Mathieu is a trading brand located in Carcassonne, in the hands of Anthony and Jean-Charles. Innovating in forms as far as possible - this is reflected in the graphics of the eco-designed labels and a certain mix of genres -, they offer true terroir wines (with or without appellation) made with respect for the environment, using organic and sometimes natural viticulture. Nature is notably represented by the YARD cuvée, produced in partnership with YARD-Culinaries.

Methodology
Aubert and Mathieu buy organic grapes from around thirty winegrowers in Languedoc and Roussillon: local grape varieties (syrah, mourvèdre, grenache, carignan, etc.), chardonnay, sauvignon, etc. The house observes great vigilance over the process, chooses the degree of maturity of the grapes (not too ripe), and produces the wines in the winegrowers' own cellars. They include in their collection of organic and eco-responsible labels that of B-Corporation, one of the most demanding in the world.

A sustainable and innovative wine
Anthony and Jean-Charles are committed to offering "sustainable" and superior quality ("premium") wines, affirming their dedication to protecting the planet. Even if one of their vintages was produced with the help of ChatGPT, the Languedoc winemaking traditions are not lost sight of (it should be noted that the name of this vintage, The End, alludes to the limits that they themselves found in the approach).

Boujulais Nouveau Rouge 2021,

Patrick Bouju
At Culinaries, we're celebrating Boujulais Nouveau! A primeur wine produced by Patrick Bouju himself from 100% Gamay. A young yet successful red wine, fresh, easy-drinking, and festive.

Want to taste the Boujulais Nouveau and meet Patrick Bouju?
Meet us at YARD Mont-Louis in Paris on Thursday, November 18th, starting at 6 p.m.!
At the bar (no reservation required), you can taste the precious juice and chat with its creator. At the restaurant, a special unique menu has been created for the occasion: 100% Patrick Bouju food and wine pairings throughout the meal, to celebrate as it should be!
To find out more about YARD Mont-Louis news

Paradoxe Rouge 2017

Sébastien Morin
A pure Gamay that, as its name suggests, takes Beaujolais slightly out of its comfort zone by adding a few harsh nuances to its natural pleasantness. Both fruity and powerful, it is also delicious, easy-drinking, and indulgent. It offers finesse, balance, depth, and excellent drinkability. At the table, it is less paradoxical and pairs well with all kinds of food, especially red meats.

A natural wine with no added sulfites.

In a Gadda da Vida Blanc 2020,

La Senda
La Bodega La Senda is the creation of Diego Losada, a native of El Bierzo, a region in the northwest of the province of León, bordered to the north by Asturias and to the west by Galicia. Pilgrims traveling to Santiago de Compostela via the Camino Francés or the Camino de Invierno can admire its magnificent landscapes, where ancient vineyards cover the hilltops. Viticulture dates back to Roman times, but the region was so traumatized by the phylloxera crisis that vines were not replanted until the mid-20th century, without massive uprooting, giving these vines an average age of forty to seventy years. Born in Ponferrada, in the northern Bierzo region, Diego has never been one for compromise. A resolutely radical, with a passion for freedom and rigor, he first applied this disposition to music in the heavy metal band he formed with his high school classmates. He would later devote this same passion to wine, studying organic chemistry at university and learning the scientific aspects of viticulture. But the scientific rigidity and conventional methods he discovered on some of the estates where he worked did not satisfy him. Drawn to a viticulture closer to the land, Diego reclaimed a few plots to showcase the Bierzo terroir as naturally as possible. In 2012, he created the La Senda estate, whose name means "the path," on the outskirts of his hometown. His wines would be like him: honest, frank, natural, and expressive. Not awarded the designation of origin, they are the pure reflection of their soils and climate, of the personality and energy of their creator.
This wine, the only white from this estate, is composed of half Godello grapes, the rest being Doña Blanca, Palomino and Malvasia (Malvasia), all coming from several old plots whose vines are seventy to ninety years old. Added to all this is a small proportion of a mystery grape variety currently being identified by Diego. The vineyard is located in the north of Bierzo, on quartz-clayey limestone soils, at an altitude of 550 meters. The grapes macerate for ten days in old open oak and chestnut barrels, then the wine is aged in French oak barrels for five months. No filtration is done, no sulfites are added. This is a beautiful, thirst-quenching white with character, a golden color and notes of yellow fruits, very dry with a certain fatness and an oxidative note due to aging in open barrels. Its length in the mouth and its "fourth dimension" character justify the name of the cuvée: that of a song by the Californian group Iron Butterfly (1968) which, seventeen minutes long, launched the fashion for endless psychedelic pieces in the 70s. Serve well chilled as an aperitif, for example.
Natural wine with no added sulfites.