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212 products
Lou Dilun Red 2021,
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.
Es d'aqui Cinsauriel Red 2017
This 100% Cinsault, grown on schist soils near Saint-Chinian, is produced by fermentation with indigenous yeasts during twenty-eight days of whole-bunch maceration. Part of the wine is aged in steel vats. With a beautiful, vibrant ruby color, it offers a nose of pepper, rose, and strawberry, as well as notes of garrigue, candied black olive, and prune. Lively and powerful.
Es d’aqui CFCR Red 2011
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.
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.
Regard Rouge 2022
Jean-Pierre Robinot
With "Regard" 2022, Jean-Pierre Robinot continues his demanding work as a winemaker-poet, delivering an energetic interpretation of Pineau d'Aunis, an emblematic Loire grape variety that is still too little known. This natural wine, without a label but adhering to a rigorous ethic (zero chemical inputs in the vineyard, natural vinification without exogenous yeasts or oenological inputs), is an ode to terroir and purity.
Made from vines planted on flint soils, the wine benefits from a unique terroir that gives it tension and brilliance. A short one-week maceration preserves the finesse of the grape variety, while revealing its most expressive characteristics: juicy red fruits, black pepper, herbs, and a smoky touch, like a light mist over an undergrowth. On the palate, "Regard" impresses with its delicate yet assertive structure, with a long year-long aging in multi-vintage barrels, bringing complexity and depth without ever dominating the fruit.
The palate is vibrant, intense, almost explosive. A beautiful tannic structure accompanies a fresh and persistent finish. The wine lends itself to assertive gastronomy: grilled or stewed red meats, dishes with mild spices, or even roasted vegetables with wild herbs. It is recommended to serve it around 14 to 16°C, with possible decanting to aerate it.
Jean-Pierre Robinot delivers a living, author's wine here, which will age elegantly for a decade or more. A frank and unvarnished look at what Pineau d'Aunis can be when treated with respect and intuition.
Magnum Munjebel Red 2015
This Munjebel is a bouquet of wild red fruits, pure classic Nerello Mascalese, rich and aromatic, carrying all the crunch of ripe fruit, with a Pinot Noir edge and a brilliant translucent color. It comes from several plots, including those from which the azienda's greatest vintages come (Zottorinoto, Feudo di Mezzo-Porcaria, Pontale Palino), and from vines specially dedicated to this vintage: Rampante, Piano Daini, and Crasà. Among Frank Cornelissen's vintages, it best represents the typicality of the northern valley of Etna.
Natural wine without added sulfites.
Yggdrasil Red 2015
Yggdrasil is a blend of Merlot grown organically on limestone sands in the Carcassonne region. The grapes are vinified in whole bunches and infused for ninety days; the wine is then aged in vats on its lees for eleven months. The result is a fresh and long wine with notes of black fruits, thyme, and cinnamon, perfect for pairing with red meats or game. Aging potential: ten years.
Natural wine with no added sulfites.
Côtillon des dames réserve White 2020
Côtillon des Dames Réserve is an organic, biodynamic, and natural dry white wine made in Savoie by Jean-Yves Péron from Jacquère, Altesse, and Roussanne grapes. Classified as a Vin de France, it is, as its name suggests, a reserve cuvée, particularly refined.
Vinification
Côtillon des Dames Réserve by Jean-Yves Péron is made from Jacquère, Altesse, and Roussanne grapes. The plots are located on mica-schist soils in Albertville, on limestone scree in Fréterive and on limestone in Chignin. The grapes are vinified separately and blended approximately two months before bottling. Maceration in vats with punching down is carried out for two months. The idea is to be able to control the evolution of the juice and balance the wine according to the behavior of each grape variety. The wine is aged for three years in 300-month barrels.
Tasting
Côtillon des Dames Réserve is a complex, elegant and fruity white wine that should be enjoyed, as it is rare. It displays lovely acidity and good aging potential. It will be perfectly at home alongside smoked fish (salmon or other) or anything from the sea. It will also pair well with cheeses, fondues and raclettes.
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 and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any 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 from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
Pink Pong Rosé 2022,
Jean-Marc Dreyer
Pink Pong by Jean-Marc Dreyer is an Alsatian rosé wine with organic maceration (AB label), biodynamic, and natural, without added sulfites, made from a blend of three grape varieties in equal parts: Pinot Noir, Pinot Gris, and Auxerrois. Until now, it only contained Pinot Noir and Pinot Gris, but this year, Pinot Noir was predominant, and Pinot Gris was added to restore the balance and drinkability of this rosé.
Vinification
The vinification of Pink Pong is modeled on this winemaker's Origin cuvées. In this blend of Pinot Noir, Pinot Gris, and Auxerrois grown biodynamically, the former gives it a bright red color. The grapes are macerated for around ten days in whole bunches. The wine is aged in foudres and demi-muids for eleven months. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.
Tasting
Sweet notes of cherry, a slight astringency of cranberry, rhubarb, wild strawberry, a herbaceous note, and a hint of white pepper. Jean-Marc Dreyer doesn't always blend grape varieties, but when he does, we take off our hats: through a fine and dense framework, beautiful notes of red fruits and spices emerge. A wine for a special occasion, a thirst-quenching wine too, Pink Pong has it all: dryness, acidity, freshness, structure... As for food and wine pairings, you are spoiled for choice, this wine with its strong character goes well with anything that is eaten: red meats, grilled meats, cured beef (cecina) and pata negra ham, Gascon black pork ham too, charcuterie... Serve it very cold.
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 estate, 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 never to add sulfur to any wine again. Having made this decision, he asserted his style around skin maceration, accentuated, chiseled, bringing out the soul of 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.
I Vicini Grignolino Red 2021
Jean Yves Peron
I Vicini Grignolino is an organic, biodynamic, and natural red wine vinified by Jean-Yves Péron from grapes harvested in Casale Monferrato (Piedmont). Jean-Yves Péron's "I Vicini" series is a red wine made from organic grapes harvested in Northern Italy. Here, the grape variety is Grignolino, known for producing relatively light-colored and very aromatic wines. This vintage is classified as a Wine of the European Community.
Vinification
Harvesting is done by hand. Maceration takes place for three months in vats with punching down, and aging is one year in terracotta amphorae.
Tasting
I Vicini Grignolino is an intense, powerful and structured wine, with a very pretty nose and a ruby red color. Great freshness, beautiful structure, lots of aroma. Try it with country charcuterie from the Ferme de Mayrinhac or with a rabbit fricassee with red wine and porcini mushrooms: the raw material is found at the Ferme du Bois de Boulle.
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.
Munjebel MC Red 2020
Cornelissen
Munjebel MC, an organic (Eurofeuille), biodynamic, and natural red wine from Sicily, is produced by Frank Cornelissen. It is classified DOP (PDO) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Contrada Monte Colla, a very steep terraced plot, beautifully exposed to the sun and wind, directly opposite Mount Etna. The Nerello Mascalese vines, planted in 1946, grow on sandy-clay soil.
Vinification
The harvest is destemmed and lightly crushed, then macerated for sixty days on the skins. The wine is aged for 18 months in vats and 18 months in bottles. No fining, light filtration.
Tasting
Rich and powerful, with elegance, Munjebel MC is a bit like the hermitage of Etna. Intense color of a deep and saturated red, notes of red rose and wild red fruits. Body, richness and thickness, aromatic palate supported by a fresh acidity. You will pair it with red meats and Mediterranean dishes. Try a Bigorre black ham or a grilled or roasted wagyu from Maison Aitana.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic, and biodynamic wine, Belgian Frank Cornelissen, a winemaker captivated by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Frédéric Cossard - Domaine de Chassorney
Mercurey - Les Vignes Blanches Qvevris Red 2021
7050
€70,50
Unit price perFrédéric Cossard - Domaine de Chassorney
Mercurey - Les Vignes Blanches Qvevris Red 2021
7050
€70,50
Unit price perMercurey - Les Vignes Blanches Qvevris Red 2021
Fresh, wild, and intense, this Mercurey is definitely a pleasure to drink with abandon. Morello cherries, black fruits, cherry, raspberry, and complexity on the nose give way to floral, then mineral and roasted notes. On the palate, there is plenty of fruit, sap, fullness, and density, with silky, melted tannins of great finesse, completely devoid of harshness. A long, fruity, and distinguished finish. Les Vignes Blanches is a Mercurey vineyard where Frédéric Cossard is producing his third vintage. For the occasion, the winemaker vinified and aged it in qvevri (a Georgian-style buried jar), which gives it a patina, rounds it out, and accentuates its velvety texture and depth. Perfect for entrecôte, filet of beef en croûte, and roast duck.
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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 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.
Ganache Red 2021,
A complex, innovative, and delicious wine, obtained after eight weeks of whole-bunch maceration. Bottling was done in June 2022. Ganache is not far from Grenache, that's it, you get the idea, and Gamay joins the fray. The famous southern grape variety, cultivated biodynamically and harvested in Carpentras (SCEA L’Authentique by Claude Ughetto), vinified in the Jura, doesn’t feel out of place at all: nothing prevents it from unleashing its brazenly fruity notes – cherry, fresh and candied strawberry, raspberry, blackberry, plum, dried fruit – enhanced with plum, black pepper, spices and chocolate. All that? Yes. Don’t be surprised by a slight reduction upon opening: aerate the wine, decant, or let it wait a little in the glass, it will disappear.
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“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s comfortable in its own skin.” Everything is said in favor of natural wine, it’s a perfect description. Established in 2005, Domaine d'Alice is located in Arbois, in the Jura wine region, often described as the most organic vineyard in France. The practice of producing – among other things – oxidative wines is a good preparation for nature, as this type of wine does not allow any chemical additives and especially no sulfites. It is 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 aims 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 faithfully followed this path. The sometimes whimsical names 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 selling "on the vine" grapes (Ecocert certified) with her winegrower friends in the region. Natural, committed, joyful and highly drinkable, Alice Bouvot's wines are all the more sought-after as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.
Saint Joseph Red 2019
A feast of violets, blackcurrants, black fruits, morello cherries, magnificent smoky and roasted notes, pepper, and spices; a crisp palate with a hint of astringency. This beautiful, dense, and mineral red from the Saint-Joseph appellation, produced biodynamically, is made from 100% old Syrah vines growing on well-exposed slopes in Saint-Jean-de-Muzols, on the right bank of the Rhône. The soils are complex: loess, decomposed granite, and gneiss. The harvest is entirely manual, and no additives are used in the vineyard or winery. The grapes are lightly crushed and macerated for three weeks in whole bunches, and aged for one year in old barrels. No filtration is carried out before bottling.
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Thierry Alexandre produces little (two hectares in Saint-Jean-de-Muzols, in Ardèche, and a few vines north of Crozes-Hermitage), but he produces well and carefully, entirely biodynamically and without additives in the vineyard or cellar. His bottles are in the Saint-Joseph, Crozes-Hermitage blanc and Vin de France appellations. The grape varieties are typical of this northern Rhône Valley: Marsanne, Roussanne, Syrah, Viognier. The estate lies on quite varied soils, mainly decomposed granite, as well as gneiss, sandy clay and loess. He practices semicarbonic fermentation in whole bunches for fairly long periods and aging, depending on the vintage, in stainless steel or old barrels. His wines are as rare and sought-after as the winemaker is humble and discreet, but there is nothing haughty or inaccessible about them: pleasant, warm, fluid and well balanced between fruit and mineral, they are wines of pleasure that should be reserved for the most friendly gatherings.
Rose Rosé 2017
Domaine Ruth Lewandowski
This simply named rosé comes from two exceptional plots: Matthew Rorick's vineyard in Calaveras, California, a very steep, high-altitude vineyard whose high-quality soils provide the Tinta Roriz (Tempranillo) used in this blend. The other, Fox Hill Vineyard, nurtured the Portuguese grape varieties (Souzão and Touriga Nacional) that make up the rest. These fleshy, sappy, and tannic grapes, combined with the Tinta Roriz, allowed Ruth to create a rosé wine that redefines the conventional image of this type of wine: deep, earthy, and structured.
A natural wine with no added sulfites.
Es d'aqui Nino Red 2016
A 100% Braucol from the Gaillac region! On the palate, this wine, which may seem austere in its early years, eventually develops a vegetal side, notes of candied fruit, and beautiful tannins. The attack is rustic and earthy, the finish fruity and complex.
Westerberg Blanc 2023,
The subtle and mouth-watering expression of a unique terroir
The Westerberg 2023, produced by Domaine Einhart, is a highly expressive cuvée that combines Gewurztraminer and Riesling, two emblematic grape varieties of Alsace. Produced from vines planted on a terroir of limestone silt, this cuvée draws its unique character from a meticulous 11-month maturation in foudres, which amplifies its complexity while preserving its freshness.
An intense and elegant tasting
On the nose, the Westerberg 2023 reveals a striking aromatic richness: notes of candied apricot, juicy pear and jasmine blend harmoniously with touches of mango and citrus. On the palate, this wine displays a supple and velvety texture, balanced by a marked mineral freshness. The vibrant acidity brings a beautiful salivation, while the long and persistent finish highlights brioche and slightly buttery nuances. This contrast between breadth and liveliness makes this wine a true sensory journey.
Refined pairings for a varied gastronomy
The richness and finesse of the Westerberg 2023 make it a perfect ally for the table. It enhances grilled fish dishes, seafood, or even roast poultry. It also pairs well with Mediterranean and Asian cuisines, where its exotic aromas and ample structure will find a beautiful echo. Finally, it pairs elegantly with mature cheeses and fruit desserts, such as an apricot tart or a citrus mousse.
Serve between 6 and 8°C after decanting, this wine is ready to be enjoyed now, but will also evolve magnificently in the cellar for at least 5 years.
Chateau Roulant Red 20/21
Benoit Camus
Château Roulant is a Beaujolais red wine, organic and natural (Ecocert certified), made from Gamay. Classified as a Vin de France, it is produced by Benoît Camus at his Pierre Dorées estate, in the south of the appellation. Its name evokes the itinerant life once led by the winemaker, a former seasonal agricultural worker.
Vinification
The Gamay vines of Beaujolais grow on clay-limestone soils. The very steep plots prohibit any mechanized work. The harvest, carried out by hand, undergoes a three-week semi-carbonic maceration. The wine is aged in concrete vats for fifteen months.
Tasting
The Beaujolais wines from Pierre Dorées are structured, long-lasting, and beautifully fruity. Here, after admiring a bright garnet color, we find strawberry, raspberry, red cherry, and cranberry, with a beautiful acidity in the mid-palate giving way to a rich and voluptuous finish. Freshness and acidity, leather, earth, and some animal notes. Wonderful richness in the mouth that we will enjoy accompanying with cold meats and cured meats, poultry such as pigeon or duck. Or even Red Meats .
Learn more about Benoît Camus
You might think he's itinerant, with his vintages called "Château roulant" or "Vagabond", but for Benoît Camus, it's a memory of his previous life, when he was a seasonal farmer in the Rhône Valley and as far as Roussillon. Since 2003, he has settled in Southern Beaujolais, in the Pierres Dorées terroir, to make organic (Ecocert) and natural wines.
Nature before, nature always
Before purchasing his seven-hectare estate from an old winemaker, the vines had not yet seen pesticides or chemical additives. Many in Beaujolais worked this way. He made his first vintage in 2006, "natural without knowing it," he says. A brief attempt at chemical spraying to treat grape worm definitively dissuaded him from adding anything to the vineyard or the cellar. He acquired Ecocert organic certification and continues to make natural wines.
The Pierre Dorées terroir
The southern Beaujolais, with its clay-limestone soils, produces wines that are more structured and powerful than those from the granite soils of the North. This is the profile presented by the reds of Benoît Camus, natural wines that are straight, dense and long-aging, with good acidity and well-integrated tannins, not forgetting abundant, rich and seductive fruit.
Lumière des sens Red 2022
Jean-Pierre Robinot
With "Lumière des Sens" 2022, Jean-Pierre Robinot continues to skillfully explore all the finesse and expressiveness of Pineau d'Aunis, a fascinating Loire grape variety, here presented in a natural, sincere, and luminous version. Grown on clay-limestone soils, this red wine, without official label but fully respecting natural wine principles (no chemical inputs, vinification without laboratory yeasts, zero superfluous intervention in the cellar) stands as a declaration of intent: to offer the true taste of the grape and its soil.
The cuvée results from approximately one week of maceration, followed by a year of aging in barrels that have previously held several wines. This aging choice allows the wine to breathe, gaining roundness and depth while respecting the fruit's momentum. The nose is immediately engaging: fresh red fruits, white pepper, humus, and that hint of undergrowth reminiscent of a forest walk after the rain.
The palate is both juicy and elegant, stretched by a well-balanced natural acidity and supported by supple tannins. This earthy wine reveals an almost tactile character, between vegetal freshness, a spicy frame, and a slightly earthy finish reminiscent of wild mushrooms.
"Lumière des Sens" perfectly complements characterful cuisine: red meats, spicy dishes, or roasted poultry with herbs. It can be enjoyed now after a slight decanting but will gain complexity with 10 years or more of aging. Serve between 14 and 16°C, in a large glass that will allow it to open up.
Once again, Jean-Pierre Robinot delivers a vibrant, lively, and deeply endearing wine.
Le Cordières des Andes, Red 2022
Fond Cyprès
With this evocatively named cuvée, Fond Cyprès delivers an exceptional red wine, structured and vibrant, celebrating the richness of the southern Languedoc. Made from old Carignan, Grenache, and Syrah vines, this natural and organic red wine reflects the complexity of the estate's clay-limestone terroirs and the finesse of aging in large oak foudres.
Respectful and precise winemaking
The grapes are vinified separately after a short one-week maceration, using indigenous yeasts, without the addition of sulfites or oenological inputs. Blending then takes place before 10 months of aging in foudres, which softens the wine without masking the identity of each grape variety. The result: a deep, natural wine, both sun-drenched and fresh.
Complexity, finesse, and length
Upon opening, the wine captivates with an expressive nose combining ripe red fruits, black fruit (blackcurrant, blackberry), sweet spices, and a hint of licorice. The palate is ample, structured yet supple, with fine tannins and a controlled freshness that balances the whole. The long and elegant finish reveals excellent aging potential.
A Mediterranean gastronomic red
Best served between 16 and 18 °C, Le Cordières des Andes will perfectly accompany roasted meats, grilled dishes, Mediterranean cuisine, or a refined barbecue. It can be enjoyed now but will reach its full maturity in 5 to 10 years or more. A serious, committed, yet always charming cuvée.
