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Hip Hip Chardonnay Savagnin Blanc 2018

Domaine de l’Octavin
Vibrant acidity and freshness balanced by beautiful aromatic notes, exotic fruits, and a lovely touch of tannins and spices—this is the Hip Hip cuvée, dedicated to the two white grape varieties typical of the Arbois region. Alice Bouvot vinifies various local white and red grape varieties under this name. This Chardonnay-Savagnin version is the result of a two-month whole-bunch maceration. Pressing is followed by a year of aging in vats. The long maceration gives Alice Bouvot the opportunity to highlight the most aromatic aspects of these two grape varieties: exotic fruits, vibrant acidity, a lovely touch of tannins and spices. A magnificent balance between dryness and suppleness. Truly made for all pairings.

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“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that feels good in its skin.” Everything is said in favor of natural wine; it’s a perfect description. Created in 2005, Domaine d’Alice is located in Arbois, in the wine-growing Jura region, often described as the most organic vineyard in France. The practice of making – among other things – oxidative wines is a good preparation for natural wine, as this type of wine does not allow any chemical additives and especially no sulfites. It’s a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares.

An accomplished musician and passionate music lover, Alice intends to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she will faithfully follow this path. The sometimes whimsical titles of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura - Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

Syrah Rouge 2017

Domaine des Miquettes

Syrah of course, bursting with fruit and flavor, from an isolated one-hectare plot on granite and black mica soils, at an altitude of 350 meters.
Natural wine with no added sulfites.

Alberto López Calvo - Vino Tinto (Red) 2011

Bodegas Coruña del Conde
Alberto López Calvo, the estate's historic Bordeaux-style vintages are made from Tempranillo (75%), followed by Cabernet Sauvignon (20%) and Merlot (5%). These are beautiful, age-worthy wines with an intense garnet red color, elegant, complex, deep, and silky, with well-integrated tannins.

Natural wine with no added sulfites.

Es d’aqui CFCR Red 2011

Jean-Louis Pinto

A blend of Cabernet Franc and Carignan, fiery, powerful, and deep, balanced by a touch of freshness. Lovely notes of black olive.
Natural wine with no added sulfites.

XL Ancestral Sparkling White 2021

Partida Creus
"With its delicious, straightforward, saline acidity and fine, festive bubbles, 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 that frame yeasty touches reminiscent of buttery pastries and fresh bread. Very elegant, XL Xarel·lo Ancestral is a highly drinkable and enjoyable Vino de Mesa (table wine). Made from the indigenous Catalan Xarel·lo grape variety, harvested by hand and directly pressed, it is fermented in stainless steel vats using indigenous yeasts and finishes fermenting in bottles on fine lees for a minimum of ten months, without the slightest addition of sulfites.

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Partida Creus is an important estate, both from a winemaking and 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-known – first pursued careers as architects in Barcelona. But the wine bug tickled them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity 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 saving heritage, no: it's a matter of taste and nature. Of wines nature, which they will continue to do 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. There is also moscatel, grenache, merlot and cabernet (among others). Few wineries can boast of cultivating so many different grape varieties. The wines reflect this diversity, with winemakers striving to convey the signature of the soil and the grape variety as best as possible: single-variety wines are common among them, alongside very rich 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 indicate 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 cries of satisfaction.

GT Garrut Red 2017

Partida Creus

With GT Garrut, a lovely and unusual single-varietal wine, the surprise knows no bounds and thirst is quickly quenched. The purplish color alone is a testament to its originality. It is made entirely from Garrut, a Catalan grape variety related to Mourvèdre, also called Monastrell. GT Garrut displays beautiful, earthy and intense qualities, with a strong black fruit character, particularly blackberry (blackberry or tree blackberry). Beautiful notes of red fruit as well, and a delicious acidity. This brilliant wine, perfect for the summer months, is harvested by hand. Fully destemmed, the grapes macerate for three days with a punch-down every three hours, and the alcoholic fermentation on indigenous yeasts takes place for four months in stainless steel vats, followed by twenty months in oak barrels. Unfiltered, unfined, no sulfites added. GT Garrut smells of family vines, artisanal, wine without limits.

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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 wines – first pursued careers as architects in Barcelona. But the wine bug tickles them, and soon they abandon 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, which they passionately revive 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. 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 produce their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural 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.

Magnum Munjebel White 2020,

Frank Cornelissen

The white version of the Munjebel cuvée combines beautiful concentration, freshness, and oriental aromas: orange blossom, jasmine, and dried apricot. Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, in the Calderara, Borriglione, Crasà, and Picciolo plots, this white wine is extremely mature. The vines are over forty years old; the grapes are destemmed, lightly crushed, and macerated for about four days. No fining, no sulfiting, and lightly filtered before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.

To find out more

A great must-have and universally respected figure in natural wine, 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 highlighted 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 go "natural". They are good initiation wines.

His Sicilian azienda is located in Passopisciaro, in the northern Etna valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (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 polyculture: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The age of the vines ranges from forty years to over one hundred years. The plots, nineteen in number, on 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. In general, seven or eight vintages are made in addition to the generic wines (rosé, basic red and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for the production of concentrated and fine 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 growing 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…

Charme Blanc 2023

Jean-Pierre Robinot

Maître du Chenin libre et vivant

Jean-Pierre Robinot poursuit sa quête du Chenin parfait, en laissant parler les terroirs et le raisin sans jamais les contraindre. Dans la pure tradition du vin naturel, il vinifie sans aucun intrant ni levure exogène, avec patience et écoute. Chaque cuvée est un reflet fidèle de son lieu, de son millésime… et de son humeur poétique.

Charme, entre craie, herbes et agrumes

Issue d’un terroir probablement crayeux (non précisé mais ressenti à la dégustation), cette cuvée de Chenin blanc dévoile un profil d’une grande fraîcheur, tendu par la minéralité et ponctué de notes végétales fines. Le pressurage direct permet de préserver l’intégrité du fruit, puis le vin est élevé pendant un an en barriques ayant contenu plusieurs vins, pour une oxygénation douce et sans apport boisé.

Un blanc sec et salin, au nez herbacé

Le nez est précis et expressif, entre agrumes mûrs, fleurs blanches et touches herbacées évoquant les feuilles froissées ou les tisanes sèches. En bouche, la trame est droite, vive, marquée par une minéralité crayeuse et une belle salinité. La pêche blanche s’y mêle en finesse. Un vin vibrant, long et sans concession.

Accords & service : vivacité en cuisine

Idéal sur une cuisine marine ou végétale : poissons grillés, ceviche, volaille au citron, risotto aux herbes. À servir frais, entre 10 et 12°C, sans carafage. Ce vin nature a l’énergie pour vieillir dix ans ou plus, gagnant en profondeur minérale sans perdre sa vivacité.

Le paché Red 2022

Jean-Yves Péron

Le Paché is an organic and natural wine produced in Savoie by Jean-Yves Péron with the help of his collaborator Marc Payan. In Vin de France, it is made from Pinot Noir and hybrid grape varieties.

Vinification

The Le Paché plot is planted with old vines (60 to 120 years old) on limestone and schist soils. The vines are harvested by hand. The grapes undergo a two-week carbonic maceration before being fermented with two weeks of punching down the cap. The wine is aged for one year in 225-liter barrels.

Tasting

Floral, spicy, mineral, and delicately fruity—red berries, dried or jammy strawberries, pomegranate—, earthy notes, and a lovely aroma of roots and bark, Le Paché ticks all the boxes for a balanced, medium-bodied red wine. It pays a beautiful tribute to Pinot Noir from the mountainous region. Beautiful velvety mouthfeel, sweet spices.

Learn more about Jean-Yves Péron

Jean-Yves Péron is a talented embodiment of 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 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 slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italo-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.

Vers la Maison Rouge Red 2022

Jean-Yves Péron

Produced in Savoie by Jean-Yves Péron, Vers la Maison rouge is an organic, biodynamic, and natural red wine classified as a Vin de France, made from the Mondeuse grape variety. Its name is that of its main plot.

Vinification

Produced on mica-schist soils near Albertville and limestone scree in Fréterive, Vers la Maison rouge is vinified on the skins using carbonic maceration and produced according to the "repasse" principle: after blending, one or more refermentations take place on grape marc from various grape varieties. This operation produces reds with characteristics of macerated white wine (orange wine), particularly in terms of structure and structure. No filtration, fining, or addition of sulfites.

Tasting

Clear, limpid, almost pink color; beautiful aromatic richness, nicely tannic mouthfeel. Vers la Maison rouge is a beautiful, lively, energetic, mineral red wine, offering notes of redcurrant and small red fruits on the palate; but due to its production, it has a more solid structure than that of a rosé.

Learn more about Jean-Yves Péron

Jean-Yves Péron is a talented embodiment of 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 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 slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italo-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.

Skin Contact Zizifredo White 2022

Frédéric Cossard

Skin Contact Zizifredo is an organic and natural wine, a blend of southern grape varieties: Grenache Gris, Bourboulenc, and Muscat d'Alexandrie, grown on clay-limestone soils and macerated for a long time on the skins. Beyond the pun included in the name, it also alludes to Zibibbo, the Sicilian name for Muscat d'Alexandrie. To discover other maceration wines made from southern grape varieties, also check out Jean-Louis Pinto or the La Sorga estate.

Vinification

The organic grapes, harvested by hand in the south of France, are vinified in Burgundy by Frédéric Cossard. The grapes macerate for nine months in whole bunches before being slowly pressed. The wine is aged in concrete eggs. Skin Contact Zizifrédo is bottled without the addition of sulfites, fining, or filtration.

Tasting

Rare and sophisticated with plenty of presence and character, Skin Contact Zizifrédo expresses notes of tropical fruits (pineapple) and various citrus fruits: mandarin, grapefruit, orange, in addition to iodine notes. On the palate, it is fresh and appetizing, with very fine tannins and plenty of fruit alongside the tension of a long-macerated wine. This wine is made for all pairings.

Learn more about Frédéric Cossard and the domaine de Chassorney

Frédéric Cossard and the domaine de Chassorney give 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 winemaker and merchant. Wherever the grapes come from, its wines bear the Cossard brand, both classic and creative.

Between viticulture and trade

Frédéric Cossard created the domaine de Chassorney 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 trading house and buys organic grapes from the greatest climates of Burgundy, but also from 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 sought-after, wines that are always highly anticipated but which sometimes require waiting.

Gewurztraminer Origin White 2022,

Jean-Marc Dreyer

Jean-Marc Dreyer's Gewurztraminer Origin is an organic (AB label), biodynamic, and natural dry white wine from Alsace, made with maceration (orange wine), with no added sulfites. Jean-Marc Dreyer's Origin range consists of single-varietal cuvées based on six Alsatian grape varieties (Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling and Muscat), macerated on the skins with a touch of controlled oxidation, which gives a multidimensional nature to the Gewurztraminer grape variety, thus proving that it has never had its last word.

Vinification

The organically and biodynamically grown Gewurztraminer is harvested by hand and macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in the Alsatian style, in foudres and demi-muids, without topping up. Biodynamic method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.

Tasting

Fragrant, powerful, sumptuous, disconcerting, addictive, structured in layers and of a surprising complexity, Gewurztraminer Origin is the gewurztraminer that you no longer expected, with an overpowering aromatic, without the sugar commonly associated with this grape variety. All the sugars have been eaten, what remains is an extraordinary richness of aromas, naked and unvarnished. Notes of mango, lychee, ylang-ylang, the bouquet of flowers and exotic fruits is there, sublimated by a dry and straight frame. This wine screams for foie gras, with or without truffle, but it can be drunk with everything from seafood to land.

Learn more about Jean-Marc Dreyer

Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), 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. In 2009, upon returning from a pilgrimage to Compostela, he decided to never again add sulfur to any wine. Having made this decision, he affirmed his style around skin maceration, accentuated and chiseled, bringing out the soul of the Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.

Maceration and Direct Press

Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Gentle oxidation is also a particular characteristic of his wines, generally vinified without topping up. Jean-Marc is best known for his “Origin” series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.

Bain de Bulles - Guy Wurtz White 2022

Fréderic Cossard

He's a Vin de France, but this pet'nat' doesn't lack distinction. Bain de bulles Guy Wurtz is an organic and natural wine produced in Burgundy by Frédéric Cossard from Gewurztraminer grapes harvested in Alsace. Guy Würtz, Gewurztraminer, you get it? All that's left is to pop the cork and enjoy: it's a truly delicious wine.

Vinification

Frédéric Cossard has vinified a biodynamically produced Alsace Gewurztraminer into a natural sparkling wine. The maceration of the grapes produces a light pinkish tint: we could call it a sparkling orange wine.

Tasting

Bath of Bubbles Guy Wurtz by Frédéric Cossard is pure pleasure: effervescence, sweetness, flavor, complexity, and a lot of euphoria. A wine for the holidays and for celebration. Drink chilled. Its pairing with seafood, especially oysters, is heavenly. To discover Gewurztraminer in a very different form, try it in skin maceration at Domaine Einhart.

Learn more about Frédéric Cossard and the Domaine de Chassorney

Frédéric Cossard and the Domaine de Chassorney give organic and natural voice to the terroirs and wines of Burgundy and elsewhere, undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever his grapes come from, his wines bear the Cossard brand, both classic and innovative.

Between viticulture and trade

Frédéric Cossard created the domaine de Chassorney 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 trading house and buys organic grapes from the greatest climates of Burgundy, but also from 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, no chemical fertilizers or weedkillers. The vines are tended biodynamically, the harvest is manual, carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after wines, always highly anticipated but which sometimes require waiting.

La Chassornade Sparkling White 2021

Fréderic Cossard

This beautiful golden yellow color catches the eye; you pour yourself a small glass and suddenly you wake up. It sparkles, it's fresh, it's full of flavor and joie de vivre, and you could consider La Chassornade a festive wine if you didn't have a furious desire to drink it on any occasion, especially without an excuse or a word from your parents. It is, in short, a magnificent expression of the Aligoté grape variety in sparkling mode: floral, citrusy, taut, fresh, and mineral. It's also a natural sparkling wine that demonstrates the creativity of its winemaker. Aligoté was the first white grape variety in Burgundy—well before Chardonnay—and it deserves to regain its former glory. Vinifying it as a natural sparkling wine isn't a bad idea, quite the opposite: the grape's rounded, pleasant, and fruity notes (lemon and white grapefruit) stand out elegantly. Absolutely delicious. The grapes were harvested near Puligny-Montrachet, from vines that are around forty years old. The harvest is directly pressed, and bottling is done in the clear, without disgorging. Fermentation and aging take place in the bottle for around ten months. Native yeasts, no added sulfites, no additives. Remember to keep the bottle chilled in an upright position for twenty-four hours before tasting so that the lees remain at the bottom.

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 wine-growing 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 for some time as a wine broker before creating the  domaine de Chassorney 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, Languedoc, or 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.

Lou Dilun Red 2021,

Clos des B

Lou Dilun ("Monday" in Provençal) is an organic and natural wine from the Côtes-de-Provence appellation and under the Écocert organic label, with no added sulfites. In the Grimaud vineyards, the Grenache and Cinsault grapes are selected on the vine. Everything is done, in the vineyard and in the cellar, to ensure the harvest is in perfect health and to avoid the use of sulfur in the vineyard or sulfites in the cellar. Fresh on the palate, Lou Dilun is lively and fruity, silky and velvety, with beautiful body. Light notes of fruit pit emerge from the framework of melted tannins. The secret to its incomparable roundness and fruitiness? Six months of aging in Atelier Centre France oak barrels. This is a wine that will be a pleasure to pair with a beautiful roast poultry.

Learn more about Clos des B

Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the proud producers of the very first natural cuvées from this geographical area. Before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they say, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schistose sands crossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate is under the Ecocert label, applied for in 2020), biodynamics, and natural. The wines are without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink, beautiful natural wines from the terroir of Provence.

Tannat Rouge 2020,

Domaine Capmartin
Tannat, as its name suggests, is made entirely from the emblematic grape variety of the Madiran appellation. With no additives or sulfites, it is the natural counterpart to the estate's fine Madirans. The Tannats from which it is made, with an average age of fifteen years and harvested when fully ripe, grow on clay-gravel soils on north-facing plots. The use of cover crops helps loosen the soil and provides nutritional support, alternating with natural grass cover. The harvest is destemmed. Maceration is entirely semicarbonic, followed by pressing in the first third of fermentation. Alcoholic fermentation ends in the liquid phase. Aging is six months in stainless steel vats. This Tannat is already a classic. Simon Capmartin's goal was to create a pure fruit cuvée, to capture the intensity of the grape variety: it is Tannat, picked and bottled. "As little extraction as possible is used; we try to capture the fruit." The profile is quite fresh, but the wine remains quite fleshy and even easy to drink. It is a wine of character, for the table, for eating. A gastronomic wine.

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Guy Capmartin settled in 1985 in the former convent of Maumusson-Laguian, in the Gers, to exploit the magnificent surrounding soils, from which he would soon produce highly acclaimed wines in the Madiran and Pacherenc-du-Vic-Bilh appellations. In 1987, Tradition, his first cuvée, was born. Since the 2000s, he has decided to work exclusively in organic and biodynamic agriculture, a decision reinforced and rooted by his son Simon, who took over. The wines have been noted and have received numerous awards. Certification was obtained in 2013, and the Demeter label is in progress. Taking advantage of his most specific plots of the estate, Simon also undertakes to produce natural cuvées, without inputs and according to the principle of minimal interventionism. Labeled Vin de France or Côtes-de-Gascogne, these are the cuvées that we offer you at Culinaries.
The estate's grape varieties are organized around Tannat, the king of Madiran, surrounded by a palette as rich and diverse as the estate's soils: Cabernet Sauvignon, Cabernet Franc, a little Syrah and Grenache Noir, plus a few old red vines currently being identified. A plot of tannat, located on a very fine and very supple clay-marl soil with gravel, is pre-phylloxera. For the white, Petit Manseng, Gros Manseng and Petit Courbu, as well as, for the Côtes-de-Gascogne, Sauvignon Blanc, Sauvignon Gris and Viognier.
The main objective of the Capmartin estate is to make frank, fruity, authentic and honest wines, perfectly reflecting their terroir, which explains the parcel-based nature of the wines under the appellation: one parcel corresponds to one vintage, and vice versa. This also explains the number and variety of vintages.

Guy Sweet Wine 2011

La Sorga

Antony 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 area of activity 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 filled with favorites, and each of these favorites 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 list such a variety of grape varieties on their list: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.

The Guy cuvée is obtained from a blend of two southern grape varieties growing on the hard Urgonian limestone of Puéchabon (Hérault): vermentino (called rolle in France), at eighty percent, from twenty-five-year-old vines, and viognier, twenty percent, from twenty-five-year-old vines. These two grape varieties macerate together in whole bunches for two weeks. Then, only the heart of the press is selected before aging in old barrels, without topping up, for more than nine years. A wine with a strong personality and finely oxidative notes, presenting a nose of bergamot, candied melon, and fresh walnut. The palate is ample, devoid of any residual sugar or woody sensation, powerful and of great complexity. The finish is lively. This wine holds up very well to air (more than six months) and offers a rock-solid structure.

Natural wine with no added sulfites.

Chat Zen White 2015

Domaine La Sorga

This wine is a blend of 40% Sauvignon Blanc (from twenty-seven-year-old vines) and 60% Chasan (a cross of Listan and Chardonnay; from forty-two-year-old vines) from sandy limestone soils near Carcassonne. The Sauvignon Blanc is directly pressed, and the Chasan macerates in the whole-bunch must for seventy days. It is aged for two years in vats. Notes of exotic fruits, dried banana, and curry: a rich aromatic palette perfect for blue cheeses, aged Comté, and Southeast Asian cuisine. Aging potential: twenty years.

Goes with: Asian cuisine, Cheeses

Regard Rouge 2022

Jean-Pierre Robinot

Avec "Regard" 2022, Jean-Pierre Robinot poursuit son œuvre exigeante de vigneron-poète, livrant une interprétation pleine d’énergie du Pineau d’Aunis, cépage emblématique de la Loire encore trop méconnu. Ce vin naturel, sans label mais fidèle à une éthique rigoureuse (zéro intrant chimique à la vigne, vinification naturelle sans levures exogènes ni intrants œnologiques), est une ode au terroir et à la pureté.

Issu de vignes plantées sur des sols de silex, le vin bénéficie d’un terroir singulier qui lui confère tension et éclat. La macération courte d’une semaine permet de préserver la finesse du cépage, tout en révélant ses traits les plus expressifs : fruits rouges juteux, poivre noir, fines herbes, et une touche fumée, comme une brume légère au-dessus d’un sous-bois. En bouche, "Regard" impressionne par sa structure à la fois délicate et affirmée, avec un élevage long d’un an en barriques de plusieurs vins, apportant complexité et profondeur sans jamais dominer le fruit.

La bouche est vibrante, intense, presque explosive. Une belle trame tannique accompagne une finale fraîche et persistante. Le vin se prête à une gastronomie affirmée : viandes rouges grillées ou mijotées, plats aux épices douces, ou même des légumes rôtis avec des herbes sauvages. Il est conseillé de le servir autour de 14 à 16°C, avec un éventuel passage en carafe pour l’aérer.

Jean-Pierre Robinot signe ici un vin d’auteur, vivant, qui vieillira avec élégance pendant une décennie ou plus. Un regard franc et sans fard sur ce que peut être le Pineau d’Aunis quand il est traité avec respect et intuition.

Albermohn Red 2023

Einhart Estate

The intensity of a great Pinot Noir from Alsace, distinguished and delicious

With Albermohn 2023, Domaine Einhart offers us a more ambitious, deeper vision of Alsatian Pinot Noir. Coming from a remarkable plot, cultivated organically on a clay-limestone terroir, this red wine is vinified with extreme care, with a short but precise maceration, then aged slowly in tuns to preserve the purity of the fruit while gaining structure.

This 2023 already displays beautiful aromatic density and impressive length on the palate, while maintaining the fresh and elegant structure typical of the estate's reds. Albermohn is aimed at lovers of structured Pinots, but without excess oak or extraction: here, it's all about balance and harmony.

Elegance, substance and aromatic complexity

The intense ruby color suggests a wine of character. The nose is subtle yet profound, with aromas of ripe strawberry, stewed raspberry, a hint of pepper, and a lovely note of fresh almond that adds complexity. On the palate, the body is ample and velvety, with fine, melted tannins, supported by a beautiful acidity that lengthens the finish.

Albermohn is best enjoyed at 16-18°C, without the need for decanting, now or within the next 5 to 10 years. It will be at home with grilled meats, mushroom dishes, and characterful cuisine, but can also enhance an autumn barbecue or a beautiful piece of aged beef.

A great red wine from Alsace, sincere, precise, and promising a beautiful development.