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865 products
Les Bonnes Quilles White 2022,
Les Bonnes Quilles is an organic and natural white wine from the Gaillac terroir, produced by the Bois-Moisset estate. This new vintage, Les Bonnes Quilles, is aptly named. This white maceration wine, classified as Vin de France, is a marvel of balance and will seduce you with its personality.
Vinification
Les Bonnes Quilles blanc is a blend of three white grape varieties: Sauvignon and Muscadelle (the majority) and Len-de-l’el (Loin-de-l’œil), a Gaillac grape variety named for the length of its stalk, at 10%. The vines grow on the clay-limestone molasse soils of the first slopes of Gaillac and the grapes are harvested by hand. The Sauvignon and Muscadelle are directly pressed and rest in vats, while Loin-de-l’œil, destemmed, macerates for eight weeks on the skins. The two vats are blended for bottling.
Tasting
Les Bonnes Quilles, the aptly named. An engaging white wine, opulent yet dry, where the macerated far-of-the-eye plays the role of spice. At once fresh, robust and pleasant, Les Bonnes Quilles is superbly aromatic on the nose and in the mouth. A wine for friends and good food, with a sunny and convivial profile. It will accept solid pairings, nothing scares it: roasted white meats, fine poultry, grilled fish or fish in sauce, or country cuisine (cassoulet, stews, carbonades, etc.).
Learn more about the Bois-Moisset estate
In the heart of the oldest vineyard in France — that of Gaillac, in the Tarn — Sylvie Ledran, Philippe Maffre and their son Hippolyte watch over their Bois-Moisset estate, a wine-growing property associated with a mixed crop-livestock activity, all in organic farming. Gaillac is famous for its many ancient indigenous grape varieties, and its wine-growing heritage is uniquely rich.
Cows and Vines
The Bois-Moisset estate is also home to a herd of old local breed cows, and guest rooms are available during the summer months. It is in this small rural paradise that natural wines typical of their origin and terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years.
Indigenous Grape Varieties
The grape varieties are dominated by Syrah and Duras, but the wines of the Bois-Moisset estate reflect the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l’œil, mauzac, braucol, ondenc, etc.). The red wines are crisply fruity, concentrated but with smooth and delicate tannins, the whites have character and the pet’nat’s are particularly tasty.
Cep Bragelogne Blanc Champagne Brut
Eric Collinet
This Cep cuvée is an organic, biodynamic, and natural white brut champagne (Ecocert, AB, and Eurofeuille certifications) made from 100% Pinot Noir, from the vines of the Éric Collinet estate in Côte des Bar, the southernmost region of Champagne. Since 2014, this estate has been fully certified organic.
Terroir and Vinification
The Pinot Noir vines grow on Kimmeridgian clay-limestone soils, bringing minerality and tension to the wines. Harvesting is done by hand. The wines are from the 2018 harvest. Dosage: 3.8 g/l.
An all-terrain champagne
Lively, fresh, and flavorful, this champagne, balanced between minerality and fruitiness, is a complete wine, ready for all combinations and pairings. The nose offers fresh white fruits, apple, and lychee, confirmed on the palate with a superb integration of all the sensations. Great evolving complexity. Pair it with a good meal or fine tapas. We also imagine a marriage of love with raw fish, smoked scallops, smoked salmon, caviar … Enjoy it between 10 and 12 °C.
Learn more about Éric Collinet champagnes
Limousin established in Southern Champagne “for the love of the land and the king of wines”, Éric Collinet devotes himself to viticulture on his land in Les Riceys, in Côte des Bar, combining it with a truffle cultivation activity (Burgundy truffle, Tuber uncinatum). Whether it's vines or mycorrhizal trees, Éric and his wife Martine share the same love of nature and biodiversity in their estate.
Champagne Agroforestry
On sloping land, planting trees in the vines helps to anchor them and compensate for water loss during increasingly hot summers. The dominant grape variety is Pinot Noir, a regional tradition, with Chardonnay making up 20% of the total. The entire estate (2.5 hectares of vines) has been managed organically (AB, Eurofeuille, Ecocert) and biodynamically since 2014.
The charm of the Côte des Bar
A remarkable freshness and salinity, a well-known signature of the Kimmeridgian limestone of the Côte des Bar, the "emerging" region of Champagne. Domaine Collinet's champagnes are unanimously described as lively and fruity. These wines are tangy but not lacking in roundness, with a lively bubble. Perfect for pairing with any dish, a great opportunity to enjoy Champagne meals without having to worry too much about pairing them.
Les Bonnes Quilles Blanc 2021
Domaine Bois Moisset
The Bois-Moisset estate presents this new cuvée, the aptly named Les Bonnes Quilles. A rich yet dry white wine, as the Southwest, and particularly the Gaillac region, knows how to make. At once fresh, robust, and pleasant, this white wine, classified as a Vin de France, offers superb aromas on both the nose and the palate. A wine for friends and good food, with a sunny and convivial profile. It is a blend of three white grape varieties, the two main ones—Sauvignon and Muscadelle—of which are common in the Southwest of France. The third, at 10%, is the indigenous Gaillac grape variety Len-de-l’el (far-from-the-eye), so named because of the length of its stalk. The vines grow on the clay-limestone molasse soils of the first slopes of Gaillac and the grapes are harvested by hand. The Sauvignon and Muscadelle are directly pressed and rest in vats, while the Loin-de-l'Oeil is destemmed and macerated on the skins for eight weeks. The two vats are blended at bottling, with the macerated Loin-de-l'Oeil acting as a spice.
Find out more
The name Gaillac, the region where the Bois-Moisset estate is located, owned by Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; it is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine luminosity. Many estates, including that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with an estate planted with vines, it is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours, and grape juice. A herd of old local breed cows also thrives there, and guest rooms are available in the summer. It is in this small rural paradise that natural wines typical of their origin and terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of Gaillacois (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the vintages of the Bois-Moisset estate, which consist particularly of red wines with crisp fruitiness, concentrated but with smooth and delicate tannins.
Westerberg White 2021
Westerberg is a dry white wine full of character, elegance, and spice, offering the best of the estate's Riesling and Gewurztraminer: 90% Riesling and 10% Gewurztraminer grown on the great limestone terroirs of the Rosheim hillsides: soils of shell limestone with ceratites (fossilized limestone) and lettenkohl (muschelkalk carbonate) plates. A depth of one meter and eighty of soil with a grain size of 70% limestone and a layer of loess at one and a half meters, this is a superb minerality that benefits the wine. One hundred percent of the grapes come from the property. The average age of the vines is forty-five years, on plots facing south on a 30% slope. The grapes are entirely hand-harvested and destemmed. The Riesling is directly pressed, while the Gewurztraminer undergoes a forty-eight-day maceration before pressing. Everything is fermented with indigenous yeasts. The wine is aged for one year on fine lees and is bottled without filtration. No sulfites or any other inputs are added to the vineyard or the cellar. We recommend decanting this Westerberg.
To find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without additives, refusing harmful phytosanitary products and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.
Les Orgues Rouge 2019,
Frédéric Gounan
Fruit, minerality, straightforwardness, clean and flavorful red fruits: the volcanic and mineral expression of basalt soils through Pinot Noir, unique to Auvergne, is incomparable. Les Orgues is a pure Auvergne Pinot Noir produced biodynamically on clay-limestone soils rich in granite and basalt. The harvest is crushed and vinified in whole bunches. Aging in barrels is thirty months. This wine calls for traditional hearty dishes, stews, soups with Fourme d'Ambert, pountis or sausages in brioche.
To find out more
Coming from a family of farmers established in the commune of Saint-Sandoux (Puy-de-Dôme) for at least two centuries, Frédéric Gounan was in his first life a mechanic and prototype creator for the French motorcycle brand Voxan, whose headquarters were in Issoire. He turned away from the industrial world to devote himself to wine with his partner Caroline. He intends to take advantage of the magnificent terroirs of his native village, far from "pissing the vines", as was done in the past: he notes that everything that comes from this land has exceptional taste qualities. He took over plots of Gamay from Auvergne, planted other grape varieties, and ended up producing vintages that are among the tastiest and most sought-after in Auvergne. On this land of the Chaîne des Puys, Pinot Noirs grow on black basalt soils, while Sauvignons and Pinot Gris grow on white clay-limestone soils with basalt pebbles. A fan of organic and biodynamic farming, Frédéric also applies methods that he considers appropriate to the climate and terroir: to facilitate photosynthesis in this harsh and contrasting climate, he practices lyre trellising, which allows the vines' foliage to be aerated and exposed to the sun, guaranteeing ripe fruit at harvest. Always a mechanic at heart, he makes his tools and tinkers with his tractors according to his needs. Its wines are rare and distinguished, highly sought after by connoisseurs: small estate (less than two hectares), small production (by volume, not by spirit).
Senzaniente Montepulciano Red 2021
Azienda Agricola Marina Palusci
Terroir, plot size and grape varieties
Grown in the clay-limestone soils of Montepulciano d'Abruzzo, this 100% Montepulciano reveals all the lusciousness and suppleness of this great Abruzzo grape variety. Cultivated on sun-drenched slopes, it draws from its terroir a beautiful balance of fruit and finesse, offering an approachable yet well-structured red wine, true to its origins.
Cultivation methods
The Senzaniente Montepulciano 2021 is a free-spirited wine, made without any additives or added sulfites. The Marina Palusci estate cultivates its vines in complete harmony with nature, using artisanal methods that respect all living things. Here, everything is done by hand, with patience and exacting standards. The winemaking follows the same philosophy: natural fermentation, no intervention, just the fruit and time.
Tasting & pairings
From the first whiff, the wine opens with a beautiful intensity of red and black fruits: juicy cherry, blackberry, and a few candied notes reminiscent of the Abruzzo sun. Touches of sweet spices—black pepper and subtle cinnamon—add depth. On the palate, the texture is supple and light, with melted tannins and a flavorful, almost caressing finish. This is a naturally elegant red wine, perfectly balanced, ideal as an aperitif, with a charcuterie board, sautéed mushrooms, or roast meat. It also pairs beautifully with fine Italian cuisine, without ever overpowering the dish. Best enjoyed slightly chilled to fully appreciate its fruity freshness.
Divin Poison White 2021
De Vini
Divin Poison is a dry, organic, biodynamic, and natural white wine made by Christophe Bosque of Domaine De Vini from Melon de Bourgogne grapes grown in the Nantes region. Classified as a Vin de France and harvested from gabbro soils characteristic of the area, it has all the qualities of a (very good) Muscadet, except for the appellation.
Saint-Joseph 2 years old Red Amphore 2016,
Domaine des Miquettes
This beautiful Syrah in AOP Saint-Joseph is aged for two years in terracotta amphorae. Fresh, balanced, and structured, yet displaying a beautiful fusion of tannins, it can be drunk now or kept for another ten years.
Ploussard Red 2022,
Fréderic Cossard
With this 2022 Ploussard cuvée, Frédéric Cossard, Burgundy's iconic winemaker, offers us a delicate and pure interpretation of this iconic Jura grape variety. Carefully produced and respecting natural principles, this wine seduces with its finesse and freshness.
A Ploussard of elegance
Produced using a viticulture method without additives and gentle vinification, this Ploussard fully expresses the lightness and liveliness of the grape variety. The low extraction and controlled aging allow for a fine and airy structure, where the fruit expresses itself brilliantly.
A subtle nose and a silky palate
The nose reveals delicate notes of fresh red fruits (redcurrant, raspberry), accompanied by a floral and slightly spicy touch. On the palate, the body is supple and elegant, carried by a lively acidity and melted tannins. The persistent finish leaves a beautiful sensation of purity and freshness.
What to taste with this Ploussard?
Served at 16-18°C, this Ploussard will perfectly accompany roast poultry, beef carpaccio or a platter of mature cheeses. With an aging potential of 5 to 10 years, it will evolve towards even more complex aromas.
La barrique du chat botté Red 2017
Lindenlaub
Bright, savory, fresh, and deep, this wine goes down fast. This Cuvée du Chat is a still red wine made from Alsace Pinot Noir, cultivated and vinified by Christophe Lindenlaub. The grapes are hand-harvested from the Sempel and Thomen plots, facing south on the Stierkopf terroir. These plots contain the oldest Pinot Noir vines on the Lindenlaub estate. The clay-limestone soil on a sandstone substrate refines and accentuates the wine's clarity, giving it a straightforward personality and plenty of character. The grapes spend two weeks in maceration tanks to extract their color, then age in stainless steel tanks. This vintage comes from the Lindenlaub estate via the Parisian-Burgundian wine merchant Le Chat botté & Co, which selects beautiful bottles each year for its “La Barrique du Chat botté” series, illustrated with a collector’s label.
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Christophe Lindenlaub succeeds his father Jacques at the head of their twelve-hectare wine estate, cultivated by their family for almost three centuries. Viticulture there dates back two centuries, the activity previously being mixed. The Lindenlaub estate is located in the village of Dorlisheim, near Molsheim and Mutzig, on splendid clay-limestone terroirs on sandstone bedrock. All the classic Alsatian grape varieties are cultivated, and all types of Alsace wines are produced, from still red or white wines to oxidative wines, pet' nat', sweet late harvest wines, crémant, and maceration wines. Christophe's commitment to making wines as close to nature as possible, with complete respect for the terroir, gradually led him to convert the estate—certified organic since 2012—to natural viticulture and vinification. A testament to this goal is the Ensö range, six natural single-varietal cuvées, under the sign of the Chinese ink circle specific to Zen mysticism. This series, Christophe explains, was born from a quest for personal fulfillment and the desire to impart an extra touch of soul to his wines.
Les Œillets Amphore White 2022
Les Œillets Amphore is a dry macerated white wine produced in Savoie by Jean-Yves Péron. Organic, biodynamic, and natural, it is a 100% Jacquère white, with no additives or added sulfites, classified as a Vin de France.
Vinification
Les Œillets comes from the same terroir as La Petite Robe (the clay-limestone soils of the lieu-dit Les Marches, at the foot of Mont Granier), but it is harvested later to achieve greater phenolic maturity and a higher tannin concentration. Carbonic maceration for four or five days is followed by a month of punching down in vats. At least one year of aging in terracotta amphorae.
Tasting
With a beautiful minerality and a tension polished by the time spent in terracotta, Les Œillets Amphore by Jean-Yves Péron is an atypical white, with powerful aromatic notes without any trace of wood. Lots of fruit and candied citrus. Les Œillets has chewiness, texture, a tannic mouthfeel and a note of controlled oxidation. The tension is strong, balanced by a note of apricot. You will pair him with all your best dishes.
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 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. 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.
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 in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.
Divin Poison White 2020,
Divin Poison is an organic, biodynamic, and natural dry white wine made by Christophe Bosque of the De Vini estate using melon de Bourgogne grapes from the Nantes region. Classified as a Vin de France and harvested on gabbro soils characteristic of the region, it has all the hallmarks of a (very good) Muscadet, except for the appellation.
i Vicini Cortese White 2021
This is a dry white wine from Jean-Yves Péron, organic, biodynamic, and natural, vinified in Savoie from organic Cortese grapes harvested in Piedmont. It is a merchant cuvée from the I Vicini series. The grapes come from Asti, in a cool microclimate that allows for relatively late ripening.
Vinification
Cortese is an ancient grape variety often associated with Trebbiano or Garganega. It produces a quality wine, fresh and tangy, with a straw-yellow color with greenish highlights. Here it undergoes two weeks of carbonic maceration and spends a year aging in 34 hectoliter tuns. No fining, no filtration, no addition of sulfites.
Tasting
I Vicini Cortese is a light and fresh wine, very digestible, with an alcohol content between 10 and 11 degrees, making it easy to drink. It has a minerality due to the terroir and notes of citrus, especially lemon zest. A perfect companion for tapas and the most refined starters, shellfish and caviars.
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. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred 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.
SK Muskat Alejandria White 2022
Partida Creus
SK Muskat Alejandria is a deliciously fresh, fragrant, and aromatic white wine with a hint of orange. The nose receives a hint of marzipan, and the palate confirms this sensation by adding complex notes: lychee, pear, flowering meadow, plenty of freshness and crispness. A long, satiny finish. This splendid wine, made from Muscat of Alexandria (Moscatel), classified as Vino de Mesa (table wine), is vinified dry by Partida Creus. It goes very well with raw, grilled or sauced fish, spicy dishes such as fish or poultry curries, Middle Eastern, Indian and Sichuan cuisines.
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The Catalan winery Partida Creus is the creation of two Piedmontese 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 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 that they passionately revived 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 continue to make 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 perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia. 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, bobal, cartoixà vermell and 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 exclamations of joy.
Frédéric Cossard - Domaine de Chassorney
Vosne Romanée les Champs Perdrix Red 2021
18500
€185,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Vosne Romanée les Champs Perdrix Red 2021
18500
€185,00
Unit price perVosne Romanée les Champs Perdrix Red 2021
A deep, bright, ruddy color; lots of ripe, generous fruit, paired with red and black berries. Blended, satiny aromas. This Vosne-Romanée, a prestigious vintage from the Côte de Nuits, comes from the Les Champs-Perdrix vineyard. Very distinctive, voluptuous, complex, and powerful, this wine also displays beautiful finesse with soft, velvety tannins. This Pinot Noir in the Vosne-Romanée AOC comes from the plot that gave its name to the cuvée. 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. Aging is approximately one year in barrels. A great wine for laying down.
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 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 practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: 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.
Frédéric Cossard - Domaine de Chassorney
Morey Saint Denis les Champs de la Vigne Qvevris Red 2021
13800
€138,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Morey Saint Denis les Champs de la Vigne Qvevris Red 2021
13800
€138,00
Unit price perMorey Saint Denis les Champs de la Vigne Qvevris Red 2021
Great elegance and finesse characterize this magnificent Morey-Saint-Denis, silky and satiny with a lovely earthy nuance. Aging in qvevri (buried terracotta jars) gives it a velvety patina and allows its red fruit aromas to flourish: depth, generosity, fruit, and minerality characterize this wine. The vines growing on the clay-limestone plot known as Les Champs de la Vigne are around sixty years old. They are made from Pinot Fin grapes, an ancient strain of Pinot Noir that is increasingly rare in Burgundy. The harvest macerates in whole bunches and is aged for one year in qvevri.
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 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 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.
Château Bonnet Eden Red 2021
Les Vignobles Andre Lurton
We first discover a beautiful, deep, vermillion color, a lovely cherry red with some purple highlights that will fade as the wine ages. The nose of this Eden cuvée offers notes of peony and crisp red fruit (cherry, morello cherry) enhanced with a touch of pepper. On the palate, the wine attacks frankly, with plenty of fruit and freshness. The tannic structure is medium, and the tannins are well-integrated. There is a very nice volume on the mid-palate. The olfactory sensation of crisp, juicy cherry is confirmed on the palate. This is a very indulgent, digestible, and very easy-drinking wine, where the fruity notes express themselves freely, with the fullness of the unsulfured wine. It will be appreciated as an aperitif and on any other occasion, but we see it especially at the table, with dishes that are not too sophisticated, dishes of good humor - beautiful grilled red meats, golden duck breasts, country salads: with confit duck gizzards, lentils... The digestibility of wines is a concept that is increasingly close to our hearts; red Bordeaux have long held the torch and we invite you to experience it with this lovely red Entre-Deux-Mers. Château Bonnet cuvée Eden is produced, for the cultivation and vinification, in biocontrol (set of plant protection methods based on the use of natural mechanisms). It is vinified in concrete eggs and classified as Vin de France. No sulfite has been added, either in the vineyard or in the cellar.
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Lurton is a name that resonates strongly throughout the Bordeaux region: this dynasty of winegrowers, currently represented in France by around ten owners of wine châteaux and a company (Les Vignobles André Lurton) bringing together several estates, has distinguished itself at the head of prestigious properties including several classified growths, from Château-Cheval-Blanc to Château-d'Yquem via Château-Climens... Château Bonnet is the cradle of the Lurton dynasty, planted at the end of the 19th century by the liqueur maker Léonce Récapet, a visionary of viticulture who passed on the virus to most of his descendants. This beautiful estate in the Entre-Deux-Mers has one hundred and twenty hectares of vines. It is traditionally planted with Cabernet Sauvignon, Merlot, Sauvignon Blanc and Sémillon, and produces white, rosé and red wines. Under the leadership of its new director Mathilde Bazin de Caix and on selected plots, it has recently taken over the management of biocontrol viticulture and vinification, as well as natural wine without chemical or exogenous inputs added to the vineyard or the cellar. For the moment, this is the only Eden vintage, but we hope to produce others in the near future.
La Pinya White 2021
The color is a very pale blond, like a linden infusion, slightly cloudy; La Pinya is a fresh, mineral, and aromatic dry white wine, lively and delicate, with a possible sparkle upon opening. In Belly Wine Experiment, there is Experiment, or experimentation. It's a principle that this small organic and natural wine merchant estate strives to demonstrate vintage after vintage. La Pinya, labeled with a pine cone, is a blend of equal parts of two indigenous Catalan grape varieties: Xarel lo and Macabeu from Pla del Penedès, harvested on clay-limestone soils. This blend is quite common in Catalonia, Claire Sage's native country. For this vintage, the Macabeu is worked directly from the press, then blended with crushed Xarel·lo. The whole thing is macerated for a week. This wine is organically grown and has received no chemical additives or sulfites, in the vineyard or in the cellar. Note that the natural formation of tartar may cause a slight foam when the bottle is opened. La Pinya should be stored upright and drunk chilled.
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Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as a winemaking business. The creative duo has a lot to offer: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. The uniqueness of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, being able to sit alongside Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semicarbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.
