Last Chance

Côte Pelée Rouge 2016, Jean-Yves Péron
This splendid cuvée is obtained from century-old Mondeuse vines on schist soil. Only the finest grapes are selected for its production; maceration takes place between two and six months and aging is two years in barrels. A bloody, powerful, and deep wine, with notes of leather, black fruits, cherry, raspberry, and blackberry. A rare and precious bottle.
Natural wine with no added sulfites.

Champ Levat 2017 Red, Jean-Yves Péron
This 100% Mondeuse is the result of a blend of two plots: Le Pas de l’Ours and Côte Pelée. Tender and balanced with a peppery note, it is the result of two weeks of carbonic maceration before a year of barrel aging. It pairs very well with cured meats and mountain cuisine.
Natural wine with no added sulfites.

Magnum L'Opéra des Vins Fêtembulles Sparkling White 2014, Jean-Pierre Robinot
Natural wine with no added sulfites.

Les Voisins Rouge 2016

Jean-Yves Peron

This red from Jean-Yves Péron is a blend of Carignan and Cabernet Sauvignon from neighboring vineyards: a beautiful wine in a spirit of solidarity! It has a strong personality while having a clearer, fruitier profile than the average red from this winemaker. Maceration is ten to twenty days.
Natural wine with no added sulfites.

Chambolle Musigny Les Herbues Rouge 2021

Fréderic Cossard
Exquisitely refined and elegant, yet also dense and straightforward, this Chambolle-Musigny "Les Herbues" opens with a beautiful garnet color. It is a complex and delicate red wine with aromas of raspberry, candied strawberry, and violet, with a hint of undergrowth, licorice, and cocoa. A floral finish reminiscent of red rose. Supple and deep, with very fine tannins, this is an all-Pinot Noir from the Chambolle-Musigny Appellation d'Origine Contrôlée. The plot called Les Herbues is located between 250 and 300 meters above sea level. The clayey terroir, facing east, rests on hard, fissured limestone formations that allow the roots to plunge into the subsoil. The grapes macerate in whole bunches. Aging is approximately one year in barrels. This clear and silky wine will be enjoyed with a gourmet meal as well as with regional dishes.

To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example 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 as a wine broker for some time 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 practice is not limited to Burgundy since 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 ploughing 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes require waiting.

Sylvaner Origin Blanc 2021

Jean-Marc Dreyer
Citrus notes, orange peel, and a fine, clean structure: this Sylvaner Origin from Jean-Marc Dreyer is refined and elegant. It offers depth, opulence, and aroma, with superb structure on the palate. The grapes are macerated in whole bunches, after which the wine is aged for eleven months in foudres. You can try it with a seafood platter, but we enjoy it with everything: it's perfect for aperitifs as well as the most distinguished dinners—dry sausage or a financial vol-au-vent. Biodynamic method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar. Jean-Marc Dreyer's Origin range is dedicated to single-varietal wines based on Alsatian varieties, and all the wines are worth the detour: each grape variety is enhanced by skin maceration, sometimes with a touch of controlled oxidation, and discovering these wines is always a surprise and a delight.

To 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 marc 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.