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Tireur des Litres Red 2018

Domaine La Sorga

Natural wine with no added sulfites.

Cuvée 0.72+ (exclusive cuvée) Red 2019 Magnum

De Vini
Exclusive to Culinaries, 0.72+ red is a merchant cuvée produced by Christophe Bosque of the De Vini estate, located in the Nantes region. The vines from which it is produced, 80% Grenache Noir, 10% Syrah, and 10% Viognier, are located in the Côtes du Rhône region, in Rochefort-du-Gard, and grow on a pebble-rich soil similar to that of nearby Châteauneuf-du-Pape. Classified as a Vin de France, it has its counterpart in white.

Vinification
The vines are managed biodynamically and the grapes are macerated for two weeks on the skins and fermented on indigenous yeasts: no pumping over, no crushing, as little intervention as possible. Just a little punching down. No filtration, no fining, no sulfites.

Tasting
0.72+ red has a slightly dark ruby ​​color, with faded rose tones. This floral note is found on the nose and palate. The presence of white Viognier in this red blend gives this wine a floral side, a rather rare note of white flowers. A little prune, a complex yet light aromatic structure, a pleasant salivating side. This is a beautiful wine that still has good years ahead of it, especially in the magnum format which polishes all its qualities. Great length, great structure on the palate. 0.72+ is a robust wine that will pair well with solid dishes and anything containing truffles. Let's pair it without further ado with a nice grilled meat (a rib of beef from Maison Aitana) and let's heat up for the occasion a good truffle sauce from Maison Pébeyre.

Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the multifaceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine. We are particularly interested in his local creations, produced from his two-hectare vineyard and fermented in underground vats in the Nantes style—a true reinvention of Muscadet (outside the appellation) in natural form.

Gabbro Fondu
After spending years as a wine merchant, importer, and then wine merchant, this former cameraman, who holds a BTS in oenology and viticulture, acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, Loire-Atlantique, near Clisson, in 2017. The soils there consist of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.

Muscadet for the better
Christophe's vintages may come from grapes purchased from the best French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them.

BB "Las Hoces" Red 2019

Partida Creus
Partida Creus is the creation of two Piedmontese natives from the Langhe (where wine is well-known), Antonella Gerosa and Massimo Marchiori, who 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 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. This is why their estate is as important from a winemaking point of view as from a historical point of view - we are talking here about the history of the vine in Catalonia.

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, 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 but always straight and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy.

This 100% Bobal is a racy and finely wild red from the Las Hoces plot, built on a grape variety common in Spain but whose expression here is very original. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.

Skin Contact Zizifredo Blanc 2020,

Frédéric Cossard
Rare, appetizing, and sophisticated, this blend of Grenache Blanc and Muscat d'Alexandrie macerates on the skins before being placed in barrels. It expresses notes of tropical fruits (pineapple) and various citrus fruits: mandarin, grapefruit, orange.



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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a 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 merchant company and purchased 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 vintages. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc and elsewhere. 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Munjebel White 2018,

Frank Cornelissen

Originally, this was an orange skin-macerated wine, but since the 2015 vintage, Frank Cornelissen has sought the precision and finesse of classic Loire Valley white wines and has adapted the winemaking technique accordingly: a shorter maceration period, extended aging in the coolest part of the cellar. Elegance, purity, and density characterize this fresh and straightforward dry white wine, which will prove suitable for all occasions. Munjebel Blanc is produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, on the Calderara, Borriglione, Crasà and Picciolo plots. Remarkable for its great maturity, it combines beautiful concentration, freshness and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed and macerated for about four days. No fining, no sulfiting, light filtration before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.

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A must-have in natural wine, a universally respected figure in this category of wines, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be enhanced by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to "natural". They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the north of the Etna valley. It is, he says, the "côte de Nuits" of Etna for the great diversity of its wines spread over many localities (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean mixed crop: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The vines range in age from forty to over one hundred years. The nineteen plots, covering twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. Generally, seven or eight vintages are made in addition to the generic wines (rosé, basic red, and white). The soils are made of different types of basalt, between powder and rock, with perfect drainage that allows for concentrated and refined wines. Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growth cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…

La Barbacana Red 2019,

La Senda
La Bodega La Senda is the creation of Diego Losada, a native of Bierzo, a region 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, Diego was never one for compromise. Resolutely radical, with a love of freedom and rigor, he first applied this disposition to music in the heavy metal band he formed with his high school friends. It was to wine, later, that he would devote this same passion, studying organic chemistry at university and learning the scientific aspects of viticulture. But the scientific rigidity and conventional methods, discovered on some of the estates where he worked, did not satisfy him. Attracted by a viticulture closer to the land, Diego recovered a few plots to showcase, as naturally as possible, the terroir of Bierzo. In 2012, he created the La Senda estate on the outskirts of his hometown, whose name means "the path." His wines will be like him: honest, frank, natural and expressive. Without the appellation of origin, they are the pure reflection of their soils and climate, of the personality and energy of their creator. La Barbacana is named after the plot that produced the grapes, a vineyard more than a century old planted on schist, ferrous and quartz soils at an altitude of 650 meters. The grape varieties are mainly Garnacha Tintorera (90%), with ten percent Mencia. The harvest is macerated in chestnut barrels and pressed before the end of fermentation, after which the must rests for eleven months in 650-liter chestnut barrels. Pure, deep, complex, this wine has a beautiful acidity and an equally beautiful length. It is a fruity and juicy red that will accompany the most rustic specialties of the Spanish terroir.
Natural wine without added sulfites.

Es d’aqui Danslezetoiles Rouge 2015

Jean-Louis Pinto
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather are added to the fruity and herbaceous notes, to the delight of natural wine adventurers. Plenty of aromatic presence, character, and originality.
Natural wine with no added sulfites.
Serves with: Organic Cul Noir pork sausage

Farmhouse Cider 2017,

Florian Bourrienne

Florian Bourrienne makes ciders for aging, intended to evolve over the years, and this sets him apart from most other producers. His orchard is located in the heart of Calvados, in the Pays d'Auge, but outside the AOC (Protected Designation of Origin) in order to preserve the freedom and uniqueness of his ciders. We can, without hesitation, call it natural cider, because the cider maker goes beyond organic to respect the traditional production method, which is delicate, patient, and requires a tremendous amount of work. From his fifteen-hectare orchard planted with tall stems, he produces ciders for aging, excellent to drink in their youth but sumptuous after several years. The blend is carefully measured according to the characteristics of each vintage. The fruit production is entirely organic and the fermentation processes—there are two for traditional cider—are slow and patient, so that the cider is made the right way, using natural yeasts. These are preserved in the cider thanks to a light filtration that respects all the living elements capable of polishing the taste and aromas, but also facilitates the formation of foam, which must be just right: neither too strong nor too weak. It's difficult to manage, but the result is well worth it. These are mastered ciders, eminently delicious, marked by an extraordinary sweetness and roundness of apple. Over time, they acquire notes of acidity and astringency that gracefully reinforce their beautiful aromatic palette. These are ciders of taste and pleasure, as delicious at the table as they are as an aperitif.

Obviously more evolved than the 2018, this 2017 vintage has a more sustained acidity in an overall still very marked by sweetness. Round, full-bodied, slightly astringent, it is approaching adulthood and you can drink it now or keep it for three to five years. The apple flavor is enhanced with a remarkable freshness. A sunny cider that puts you in a good mood.

Esprit Attila Red 2018

La Sorga

Anthony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose scope extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path of love at first sight, and each of these loves is a vineyard. The result is a dizzying mosaic of natural, lively and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties: the whole of southern France is there with muscat, grenache, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.

Esprit Attila is made up of sixty percent carignan (one hundred and thirteen year old vines) and forty percent syrah. These two grape varieties are harvested on the ferruginous clay-limestone soils of Lagrasse, in the Corbières. Vinification, in whole bunches, is done in separate grape varieties for ninety days in quasi-infusion before blending, followed by aging in concrete vats for a year and a second aging of one year in bottles, like a great Spanish red. The nose is immediately very aromatic and we find in abundance the characters of the two grape varieties: blueberry, blackcurrant, black olive… The palate is full, delicious, extremely fresh and typical of its vintage, with notes of violet.
Natural wine without added sulfites.