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9 products
9 products
Colline des anciens White 2021
The aptly named Colline des Anciens is minerality personified: full of freshness and salinity, it is a dry white from Alsace with an alcohol content of 13.6% and a great aromatic depth. This minerality and aromatic depth reflect the great limestone terroir of the Rosheim hillsides: a clay-rich soil on a substrate of muschelkalk and pink limestone. The plots face south on a 20% slope, and the vines have an average age of thirty years. The blend of three Alsatian grape varieties is carried out as follows: the Riesling (40%) is directly pressed, while the Gewurztraminer (20%) and Pinot Gris (40%) are macerated for forty-eight hours. All the grapes come from the estate and are harvested by hand; both the viticulture and the work in the cellar are 100% free of additives and sulfites, and the wine is not filtered. Colline des Anciens is aged exclusively in Alsatian foudres (wooden vats of around a thousand liters).
To find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate 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 oolite 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 co-founder, Nicolas devotes his winemaking work to the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a red Pinot Noir. Entirely manual harvesting, destemming of the bunches, 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.
Pet Nat White 2021
We are proud to present the natural sparkling wine from Domaine Einhart, a true bouquet of Alsace grape varieties, floral and cheerful, yet based on a solid framework due to skin maceration: this gives a resolutely vinous, complex, and profound character to a type of wine (Pet Nat) better known for its light, fruity, and airy notes. This makes it a rather paradoxical vintage, a firmly planted orange wine, but with added bubbles—light and joyful bubbles that do nothing to diminish the paradox. This is a festive wine, yet very mineral, very earthy, which has many strings to its bow and is not reserved for festivities: it demands to be savored on its own and especially at the table. At 12.5% ABV, it is composed of Sylvaner, Gewurztraminer, Riesling and Pinot Gris, entirely from the estate, harvested by hand. The vines, averaging thirty years old, grow on the muschelkalk soils of the Weingarten and Oberer Altenberg sites. Vinification begins with destemming, followed by a four-day maceration with indigenous yeasts. The wine is aged in bottles, on slats, for ten months before disgorging. Serve chilled.
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 found on the hillsides rising 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.
Orange White 2022,
A complex and structured orange wine, an ode to Gewurztraminer
The Orange 2022, produced by Domaine Einhart, is a captivating cuvée that explores the full richness of Gewurztraminer and Pinot Gris. This orange wine, obtained through a week of destemmed maceration, fully expresses the aromatic potential and tannic structure of the grape variety. Fermented with indigenous yeasts and aged for a month in stainless steel vats, this wine reveals a perfect balance between power, freshness, and minerality.
A generous and captivating tasting
From the first nose, the Orange 2022 seduces with its complexity. Aromas of dried apricot, fig, and mandarin intertwine with exotic touches of pineapple and passion fruit. On the palate, the attack is full and structured, with a slightly tannic texture that adds depth. The basalt minerality unfolds elegantly, supported by a vibrant freshness. The finish is long and persistent, marked by notes of honey and orange blossom, offering a unique and intense sensory experience.
An exceptional gastronomic wine
L’Orange 2022 is ideal for accompanying bold and refined dishes. It pairs perfectly with game birds, roasted white meats, or root vegetables such as celeriac and cabbage. Its powerful aromas also allow it to enhance mature cheeses or dishes with mild spices. Served between 8 and 10°C after decanting, this wine will reveal all its nuances and richness.
With an aging potential of 5 years, this vintage will be able to evolve in the bottle, gaining even more complexity and finesse.
Finisterra White 2019,
Jean-Marc Dreyer
Aromatic and floral, full of citrus peel and tropical fruits, Finisterra is a sort of quintessential Alsace wine, a rare and refined vintage of captivating complexity. Lychee, passion fruit, white flowers, ginger, and yellow rose, on an aromatic background of beeswax. This wine has balsamic accents of waxed old wood and yellow fruits (peach), spices, on a delicate mineral framework of tannins reminiscent of Chinese oolong tea. The secret? Jean-Marc Dreyer blended five grape varieties—Riesling, Muscat, Pinot Gris, Auxerrois, and Gewurztraminer—to create this skin-macerated cuvée with structure, oxidative notes, and a deep amber color. It will pair very well with roast poultry, game, and anything related to duck or goose: duck breasts, duck with blood, roast duckling, confit, and foie gras. We also imagine it with well-simmered wild mushrooms. A wine to enjoy after an autumn walk. Biodynamic method, fermentation using indigenous yeasts, unfiltered, unclarified, with no sulfites added in the vineyard or cellar.
Find out more
"Maceration is a tradition in Alsace!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, people worked by hand and let the grapes macerate before sending the marc to the press. » Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the remainder consisting of direct-pressed whites, often aged using controlled oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at first, his wines were more oaky, aged in new barrels with stirring. Then came the sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he asserts his style around skin maceration, quite advanced, chiseled, always surprising on Alsatian grape varieties, of which it brings out the structure without sacrificing the delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.
Jean-Pierre Robinot - Les Vignes de l’Ange Vin
Fetembulles 2011 natural sparkling white
6990
€69,90
Unit price perJean-Pierre Robinot - Les Vignes de l’Ange Vin
Fetembulles 2011 natural sparkling white
6990
€69,90
Unit price perFetembulles 2011 (natural sparkling white)
A delicately sparkling Chenin Blanc produced on the slopes of the Loir. A lively attack, fine bubbles that allow notes of sourdough, butter, brioche, walnuts, and marzipan to melt in the mouth, flirting nicely with a flinty minerality and some citrus notes. A natural sparkling wine that would almost be a champagne party!
Alsace Blanc 2024
Domaine Einhart
Le Domaine Einhart, vigneron engagé de longue date en agriculture biologique, nous livre ici une cuvée blanche qui capture toute la fraîcheur et la gourmandise des grands blancs alsaciens, sans jamais trahir leur finesse. Ce millésime 2024, tout juste embouteillé, est le fruit d’un assemblage emblématique de la région : Auxerrois majoritaire, accompagné de Muscat, Pinot Gris et Riesling. Un quatuor alsacien vinifié en presse directe, sans fioriture ni sur-extraction, et élevé 7 mois en foudres sur lies fines pour conserver la pureté aromatique et la tension du vin.
Le sol argilo-calcaire, typique de la plaine alsacienne, confère à cette cuvée à la fois rondeur et verticalité. Aucun intrant œnologique, des levures indigènes exclusivement, et une vinification respectueuse des équilibres naturels : un blanc vivant, expressif, et absolument digeste.
Vivacité florale et gourmandise des fruits mûrs
Dès le service, la robe pâle et brillante annonce la fraîcheur du vin. Le nez est très aromatique, dominé par le citron jaune, des notes florales délicates (tilleul, jasmin) et une touche de fruit exotique bien mûr (litchi, mangue fraîche). En bouche, c’est une explosion de fraîcheur : attaque vive, milieu de bouche souple grâce à l’Auxerrois, et finale tendue portée par la patte du Riesling. L'équilibre est parfaitement maîtrisé.
À déguster dès maintenant, à 10-12°C, sur des crustacés, un poisson cuisiné aux agrumes, ou même des fromages à pâte pressée. Une cuvée de plaisir immédiat, à boire dans les deux prochaines années.
Crac Rosé 2021
Belly Wine Experiment
Fresh, fruity, and pleasant, Crac is a vin gris, a still rosé wine made entirely or partially from black grapes. It generally undergoes a very short maceration, hence its light color. This is obtained by slow direct pressing (forty-eight hours) of Auvergne Gamays "sur limagne," or on the dark-colored sedimentary and volcanic soils that make up the Auvergne plain. This slow pressing, replacing a short maceration, allows for a gentle extraction of the grape's constituents and gives the wine its color. To these Auvergne Gamays are added a proportion of Pinot Gris from Alsace. Categorized as Vin de France, free from any chemical or sulfite additives in the vineyard or in the cellar, Crac spends a year aging on lees before bottling. This wine is produced using organic farming methods and has received no chemical or sulfite additives, in the vineyard or in the cellar. It will go very well with charcuterie, cured meats, and tapas of all kinds.
To find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as it is 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 specificity of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia being able to rub shoulders, for example, with 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.
Tri-Aux White 2022,
Tri-Aux is an organic, biodynamic, and natural dry white wine from Alsace (AB label) produced by Jean-Marc Dreyer without added sulfites. Its name is a play on words based on its composition: three successive vintages of the Auxerrois grape variety.
Vinification
Auxerrois or Pinot Auxerrois is a typically Alsatian white grape variety. For all three vintages, the harvest is vinified using direct pressing, fermented, and then aged in barrels for one to three years. The resulting wines are blended to create this cuvée. Biodynamic viticulture method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.
Tasting
Tri-Aux is a lovely, seductive and fresh wine, aromatic and floral, delicious and dry at the same time. It offers spicy notes (cinnamon, dried fruits), a round and complex, saline body, and a finish of white fruits. Lots of energy and character. For all occasions, from the most relaxed to the most distinguished. Offer it roasted white meats, pata negra ham and other high-end cured meats. It will also be very comfortable with shellfish and oysters.
Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils, created 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 asserted his style around skin-to-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 feature 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.
Grisou Rosé 2021
Belly Wine Experiment
Complex, refreshing, unusual, and delicious… A rosé, obviously, but with a fairly solid structure. One might guess from its name that it's a vin gris, and its color gives us the final hint. Grisou is a vin gris (therefore) quite typical of Belly Wine's experimental passion, since it is made from Carignan from the South and Pinot Gris from Heiligenstein (Alsace) grown on clay-siliceous soils. Two very different terroirs are united in one wine. Let's remember that Grisou, like Rosé, is a still wine with a pale color made from black grapes in short maceration. Here, it's a little more complicated since two-thirds of the grapes are directly pressed, the remaining third being crushed in whole bunches and macerated for four days. Disgorging takes place two months later. This wine is organically grown and has received no chemical inputs or sulfites, in the vineyard or in the cellar. As it plays on several levels, both light and straightforward, Grisou can allow for very wide pairings.
To find out more
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 it in spades: 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.
Pinot Gris : un cépage aux mille visages
Le cépage Pinot Gris est une variété qui intrigue et séduit par sa polyvalence. Connu pour donner des cuvées tantôt gourmandes et fruitées, tantôt puissantes et profondes, il occupe une place particulière dans l’univers du naturel et de la viticulture traditionnelle. Cépage blanc de caractère, il s’adapte aux terroirs et sait offrir des expressions variées, allant de la fraîcheur désaltérante à la richesse aromatique. Lors d’une dégustation, il charme par son nez marqué par des arômes de fruits blancs ou mûrs, et par une bouche à la fois ample, équilibrée et parfois moelleuse.
Origines et histoire
Issu de la grande famille des Pinots, le Pinot Gris n’est autre qu’une mutation du Pinot Noir. Cette parenté explique sa proximité morphologique avec ce dernier, les deux variétés partageant des grappes compactes et des baies de petite taille. La mutation aurait été observée au Moyen ge dans les vignobles bourguignons.
Connu à l’origine sous le nom de Tokay gris en Alsace, il a longtemps été associé à des crus prestigieux. Au XIXe siècle, la réglementation européenne a imposé l’abandon de ce terme afin d’éviter toute confusion avec les productions hongroises de Tokaji. Aujourd’hui, il s’appelle officiellement Pinot Gris, mais il reste incontournable en AOC Alsace, notamment dans la catégorie Alsace Grand Cru, où il exprime des caractéristiques de grande noblesse.
Diffusion géographique
En France, le Pinot Gris est emblématique de l’Alsace, où il fait partie des cépages nobles aux côtés du Riesling et du Gewurztraminer. Il y produit des vins blancs secs à la belle acidité, mais aussi des cuvées plus riches, marquées par des notes fumées, une texture généreuse et une finesse remarquable. On le trouve également en Bourgogne, dans le Jura et en Loire.
En Italie, sous le nom de Pinot Grigio, il est surtout utilisé pour des vins blancs frais et faciles à boire, parfaits à découvrir dans leur jeunesse. Dans le Frioul ou l’Alto Adige, il peut toutefois donner un vin puissant, doté de profondeur et d’équilibre.
En Allemagne et en Autriche, le Grauburgunder s’exprime en vins blancs secs très précis, avec une tension marquée. Dans le Nouveau Monde, on le retrouve en Oregon, Californie, Nouvelle-Zélande ou Australie, où chaque millésime met en avant des styles différents, du plus léger au plus ample.
Portrait et caractéristiques du Pinot Gris
Le cépage blanc Pinot Gris se reconnaît à la couleur singulière de ses baies, oscillant entre le gris rosé et le cuivre. La vigne, de vigueur moyenne, préfère les sols tempérés. Récolté trop tôt, le raisin donne un vin sec maigre ; cueilli à parfaite maturité, il révèle une richesse aromatique exceptionnelle avec des saveurs de fruits blancs comme la poire, la pêche ou l’abricot, parfois relevées d’épices douces.
Ce type de vin peut être travaillé en sec, en demi-sec ou en moelleux. En Alsace, certaines cuvées affichent des sucres résiduels naturels, avec une grande intensité et une belle persistance.
Style et profil sensoriel
Le Pinot Gris est un véritable caméléon. En version légère, il séduit par sa fraîcheur et ses arômes de fruits blancs, idéal pour des vins blancs secs digestes. Dans des cuvées plus mûres, il exprime des fruits mûrs, du miel, du coing et des notes fumées, avec une bouche ample et soyeuse. Certains Pinots Gris d’Alsace Grand Cru offrent une matière généreuse et une saveur opulente, dignes des plus grands crus de France.
En style moelleux, il concentre le sucre et révèle des notes gourmandes de poire, d’abricot confit et de pêche. Ce registre illustre la capacité du Pinot Gris à produire des nectars de grande complexité, parfaits à découvrir lors d’une dégustation.
Le Pinot Gris et le vin naturel
Dans le monde du naturel, le Pinot Gris est apprécié pour son potentiel créatif. Sa peau cuivrée permet de l’utiliser en macération, donnant des cuvées dites orange wines, avec une robe profonde, une saveur singulière et une caractéristique structure tannique rare pour un vin blanc.
Accords mets et vins
La diversité des styles du Pinot Gris en fait un allié culinaire incontournable. Un vin blanc sec de style italien accompagne salades et poissons en sauce. Un Pinot Gris d’Alsace ample et généreux sublimera volailles, champignons ou fromages crémeux. Les cuvées moelleuses, elles, s’accordent à merveille avec le foie gras ou des desserts aux fruits blancs comme la poire et la pêche.
Ouvrir une bouteille de Pinot Gris, c’est toujours l’occasion de découvrir un type de vin unique, dont les caractéristiques allient élégance, richesse et équilibre. Chaque millésime révèle une nouvelle facette de ce cépage, ambassadeur des vins blancs de France.
