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Discover our selection of the best red wines
Our cellar team's selection allows you to discover the best bottles from French and European appellations, with no added sulfites.
Over the vintages, we offer a wide choice of quality organic and natural wines.
Our appellations (AOP/AOC or IGP; Vin de France and its European equivalents) are located in France, Spain and Catalonia, Portugal, Italy, Greece and Austria.
They concern classic regions — Bordeaux, Burgundy and Côtes du Rhône — or lesser-known ones such as Auvergne, Provence, Languedoc, Sud-Ouest or Savoie.
In Italy, appellations include Sicily (Etna DOP), Lazio and Campania.
In Spain, Bierzo, Andalusia and Catalonia.
All the emblematic grape varieties are in our cellar: Pinot Noir (Burgundy, Alsace, Loire), Cabernet Sauvignon and Merlot (Bordeaux), Malbec (Cahors), Gamay (Auvergne, Loire), Grenache, Syrah, Mourvèdre or Carignan (Rhône and South).
We can also mention Touriga Nacional in Portugal, Nerello Mascalese in Sicily, Tempranillo in Spain and Avgoustiatis in Greece.
Moreover, the creativity of "natural" wines tends to open up grape varieties and experiment with their cultivation in new regions, to make non-classic blends, or to highlight forgotten grape varieties in their traditional regions.
Which red wine to drink with fish?
It is possible to serve a red wine with fish in the case of a rather spicy recipe (for example, with tomato and no cream) or with a red wine sauce, or with grilled or roasted fish.
We recommend a rather fluid and light cuvée or a "blouge," which is a wine halfway between rosé and red.
Which red wine to drink with cheese?
In principle, none, apart from sweet, dessert or fortified wines such as port, banyuls, fortified grenache, maury or vermouth.
Dry tannins clash with the dairy components of cheese, creating a bitterness and acridity in the mouth that some may find unpleasant.
If you insist, you can pair a light cuvée with a very dry pressed cheese (old Gouda, old Mimolette) or a black brie.
Which red wine to drink with a barbecue?
A priori, they can all be served with a barbecue.
However, we will favor easy-drinking, fruity, supple and quaffable wines that will go with all grilled meats.
Therefore, prefer cuvées from the South of France, Spain and Italy with little extraction and maceration, or medium-bodied ones.
Trust their color, which should be clear and brilliant.
How to choose a good red wine?
It all depends on what you like and how you want to serve it.
For an all-purpose wine, pleasant at the table, with friends and as an aperitif, choose a Gamay grape (Beaujolais, Auvergne), a Grolleau, a Pineau d'Aunis or a wine from the South of France or Italy.
To accompany meats and regional dishes, opt for a full-bodied wine with substance (Syrah, Carignan, Mourvèdre).
For an exceptional moment, turn to our grand crus from Burgundy, Jura or Andalusia.
At what temperature should red wine be drunk?
The more body, substance and age the bottle has, the higher its serving temperature.
The closer we get to a "thirst-quenching" wine, a quaffable wine, a young wine or a "blouge" (rosé tending towards red or vice-versa), the cooler it is served.
The ideal temperature is between 15 and 18 °C, and can go up to 20 °C for an older, tannic and more evolved bottle.
What are the most famous red wines?
In France, the Bordeaux - Burgundy - Beaujolais trilogy comes first (Beaujolais is now part of Burgundy), closely followed by the Côtes-du-Rhône.
In Spain, it's Rioja, and in Italy, Chianti and Barolo.
In second position: those from Languedoc.
Worth knowing: cuvées from the Loire Valley, Auvergne, South-West, Provence and Alsace.
This list is not exhaustive.
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Mensonge à Papa Red 2021
Fresh, supple, fruity, light, and easy-drinking, Mensonge à Papa is a delicious wine for aperitifs, sharing, thirst quenching, meals, and good company. It proudly carries the banner of Gamay from two regions: Auvergne (from Châteaugay, near Riom, on calcareous-volcanic soils) and Beaujolais (from Rivolet, on blue granite). It is the result of a blend of equal parts of these two origins of the same grape variety, with a shared family resemblance, but also a marked difference: the Gamay from Auvergne has more acidity. Lie to Dad is therefore, in a way, an ode to Gamay. The grapes are first slowly pressed, then their must is added to whole bunches (of Gamay, surprise!) for a fifteen-day carbonic maceration. The aging takes place for a year in fiberglass vats. No chemical inputs are added during the cultivation and vinification, and in particular no sulfites. Classified as a Vin de France and with an alcohol content of 13.5%, it will be wonderful as an aperitif or with food, or just to have a good time.
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 a lot to live up to: 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.
Magnum Munjebel MC Red 2013,
The color is superbly intense, a deep, saturated red. Notes of red rose and wild red berries are very pronounced and powerful. A rich texture, body, and depth, with a rich and aromatic palate supported by fresh acidity. This is an already venerable vintage of this pure Nerello Mascalese, which comes from the Contrada Monte Colla (the meaning of the initials MC), a very steep, terraced plot with magnificent sun and wind exposure, directly opposite Mount Etna. The soil is sandy-clay. The vines, planted in 1946, produce a rich, powerful, and elegant wine. It's a bit like the hermitage of Etna. The harvest is destemmed and lightly crushed, then macerated for sixty days. No fining, light filtration before bottling.
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A key figure in natural wine, a universally respected figure in this category of wines, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil could 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 introductory 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…
Saint Joseph Cuvée Madloba Red 2020
Rhône Valley - Saint-Joseph AOC AOP
The fruit is dense, clean, and precise, the tannins are fine, smooth, and full of freshness, and the minerality is subtle. Even the intensity of a Rhône Syrah reveals that "taste of water," that thirst-quenching fluidity that is the hallmark that Chrystelle Vareille and Paul Estève seek to give to their wines. With its floral and spicy notes, its mineral tension over a full texture and intense sapidity, this wine is reminiscent of Georgian qvevri wines aged in terracotta. Madloba ("thank you" in Georgian), in AOP Saint-Joseph, is a 100% Syrah. The vines, almost forty years old, are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The harvest ferments in tinajas, unburied terracotta jars, and after pressing the wine returns to the tinaja for a year of aging. This aging method enhances the wine's texture, softens the tannins, and develops the fruit. As versatile as it is for pairings, Madloba red can do anything.
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Paul Estève and Chrystelle Vareille are the creators of the Domaine des Miquettes, whose great specialty is the use of Georgian techniques. They are passionate about this Caucasian country, the cradle of wine, where eight-thousand-year-old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to explore this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.
The estate, located in Ardèche, is south of the Saint-Joseph appellation. Paul trained with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two ares of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep hillsides, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.
i Vicini Pinot Nero Red 2018,
Jean-Yves Peron
Jean-Yves Péron, an iconic figure in Savoie's natural wine scene, is expanding his horizons with his I Vicini range, made from organic grapes carefully selected in Northern Italy and expertly vinified in Savoie. This cuvée Pinot Nero Rouge 2018, 100% Pinot Noir, captures the essence of the Burgundy grape variety while adding a surprising and characterful Alpine touch.
A Pinot Noir between Piedmont and Savoie
Made from organic grapes harvested by hand in the heart of Piedmont, Italy, this wine is then vinified with the same rigor as the estate's other cuvées. A semi-carbonic maceration of whole bunches extracts finesse and freshness, while aging on lees for twelve months in old barrels refines its texture. Unfined or filtered, with minimal intervention, this Pinot Noir expresses exceptional purity.
Tasting: finesse and drinkability
The color is light and bright, heralding an airy wine. On the nose, aromas of small red fruits—cherry, raspberry, redcurrant—intertwine with floral and slightly spicy touches. On the palate, the attack is delicate, with fine tannins and a refreshing acidity that draws the wine towards a savory and persistent finish. A perfect balance between elegance and indulgence.
Food Pairings and Service
Ideal around 16-18°C, it pairs well with white meats, roast poultry, or mushroom risotto. Its remarkable drinkability also makes it an excellent companion for aperitifs with friends. With an aging potential of 5 to 10 years, this natural wine will evolve gracefully while retaining its liveliness.
Frédéric Cossard - Domaine de Chassorney
Saint-Romain Sous Roche Qvevris Red 2018
7400
€74,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Saint-Romain Sous Roche Qvevris Red 2018
7400
€74,00
Unit price perSaint-Romain Sous Roche Qvevris Red 2018
Frederic Cossard
This Pinot Noir from the Qvevris series (aged in Georgian-style terracotta jars) comes from a plot whose sloping terroir, facing south-southeast, is located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are mainly marl, limestone and clay. The grapes macerate in whole bunches. Plenty of fruit and roundness supported by a sumptuous minerality. The Pinot Noir benefits greatly from the velvety texture brought by aging in qvevri.
Natural wine with no added sulfites.
Magnum Rosso Red 2011
This generous Italian red is made from a blend composed primarily of Grechetto (a local variety related to Sangiovese), with the secondary grape varieties being Cannaiolo, Colorino, Ciliegiolo, and Vaiano, indigenous varieties planted in the vineyards on the volcanic soils of the Le Coste estate. Fermentation lasts about a month in French oak and chestnut vats. Rosso is then aged in Slovenian oak barrels. At first glance, a beautiful ruby color, a crisp and juicy palate, with notes of red and black fruits.
Natural wine with no added sulfites.
Xarab Garnacha Red 2009
On south-facing schist hillsides at an altitude of 1,300 meters, Manuel Valenzuela has created this astonishing sweet red wine from the Xarab series, made from Grenache and Cabernet Sauvignon grapes, raisined on the vine and harvested in December. The wine is rich, intense, and generous, loaded with candied red fruits.
A natural wine with no added sulfites.
Carignan Red 2014,
Made from 130-year-old Carignan vines growing in a complex blend of clay, silica, mica-rich schist, quartz, and gneiss, this wine undergoes extended aging.
A natural wine with no added sulfites.
Magnum Régnié La Haute Ronze Red 2017
La Haute Ronze is one of two plots cultivated by Nicolas in the Régnié appellation; it is considered of very high quality, with deep clay soils that produce full-bodied wines. This 100% Gamay is obtained through semi-carbonic maceration and aged for approximately twenty months. It offers notes of leather, earth, and Mediterranean herbs (oregano, rosemary), through its red fruits.
Natural wine with no added sulfites.
Maquis Red 2015
Lledo what? Here's a deep red produced from Lledoner Pelut, a little-known Catalan grape variety. The Maquis cuvée reflects the quintessence of the clay-limestone soil, with the added bounty of Roussillon. The grapes are vinified in whole bunches, crushed by foot, then placed in cement vats. A captivating nose with notes of raspberry, confirmed on the palate, with a fairly pronounced tannic texture.
Natural wine with no added sulfites.
Vino Rosso Red 2015
Corvagialla's red is a Sangiovese from vines planted at an altitude of 450 meters on a west-facing plot with volcanic soil. The grapes are destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is twenty-four months in chestnut barrels. The wine is bottled for six months before being released.
A natural wine with no added sulfites.
Vino Rosso Poggio Pastene Red 2014
Corvagialla
The vines for this single-variety Sangiovese are planted at an altitude of 450 meters on a west-facing plot with volcanic soils. The harvest is destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is twenty-four months in chestnut barrels. The wine is bottled for six months before being released.
A natural wine with no added sulfites.
Art Brut Red 2023,
La Tribu Alonso
A vibrant, hybrid, and bold red, born from the granite terroir of Beaujolais
The Art Brut 2023, produced by La Tribu Alonso, is an atypical and captivating cuvée. This red wine is distinguished by its exceptional ampelographic diversity, bringing together a mosaic of grape varieties, including Cabernet Sauvignon, Garnacha, and Syrah, enriched with a touch of white grapes. Produced on granite soils, it reflects an artisanal and innovative philosophy that celebrates biodiversity and the terroir.
Vinified with a short maceration to extract finesse and freshness, then aged for a year in vats, this wine reveals a natural and sincere approach, without artifice.
An intense and original tasting
On the nose, the Art Brut 2023 charms with its aromas of black cherry, kirsch and leather, with subtle nuances of pepper and spices. On the palate, it offers a frank and invigorating attack, supported by a supple texture and a beautiful freshness. The delicate and melted tannins highlight flavors of ripe red fruits and spicy notes that persist in a long and harmonious finish.
Rich and varied pairings
This versatile wine is ideal for accompanying convivial moments as well as gourmet meals. It pairs perfectly with grilled white meats, poultry stew or roasted red meats. Its freshness and spicy character also make it a perfect choice for stewed or lightly spiced dishes.
Serve between 14 and 16°C, without decanting necessary, the Art Brut 2023 can be enjoyed today for its freshness or kept for up to 5 years, where it will gain in complexity.
Champ Levat Red 022
Champ Levat is an organic, biodynamic, and natural red wine from Savoie produced by Jean-Yves Péron using Mondeuse grapes. This vintage, vinified without additives, is classified as a Vin de France.
Vinification
Champ Levat comes from two plots: mica schist in Albertville (the Pas de l'Ours plot) and limestone scree in Fréterive (the Côté pelée plot). The former gives a mineral and floral accent, and the latter favors a rustic side. The harvest, entirely manual, is vatted in whole bunches and undergoes two weeks of carbonic maceration. Aged for one year in barrels used for several wines (between three and ten years old), the wood of which does not overpower the fruitiness of the wine. No filtration, fining, or addition of sulfites.
Tasting
In Champ Lervat, two terroirs balance each other. This is a tender and balanced red wine, taut and straightforward, with a peppery note and plenty of spice. On the palate, it offers a profusion of fresh and intense fruit and balsamic notes. Pleasant, fresh, and dense on the palate. The tannins are well-integrated and the finish is long. This 100% Mondeuse can be kept for a long time, and will pair very well with cured meats and all mountain cuisine.
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 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.
Paoudou Red 2022,
Paoudou is a 100% Cahors Malbec red wine, organic and natural, produced in Vin de France by Danis Bessières of Danis dans la vigne. It is part of the winemaker's "Esprit du lieu" series of single-plot cuvées.
Vinification
Danis dans la vigne's single-plot cuvées are vinified with a certain neutrality to respect the grape variety (in this case, Malbec), the soil, and the vintage. In this case, the 2022 vintage was hot and the wine comes from the finest plot, a place called Paoudou.
Tasting
Paoudou is a sunny, dense and fruity wine, with substance. It requires decanting to fully express its character. Typically Cahors Malbec: Paoudou is full of presence, energy, with a little austerity. It is a wine for red meats, roasts and stews.
Learn more about Danis dans la vigne
Under the name Danis dans la vigne, Danis Bessières vinifies organic grapes from the family estate, the Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1980s.
Organic and natural since 1983
Danis respects the principles established in the vineyard and cellar by his grandfather and then his father: making wines without additives, organic and natural, from the grape varieties of the terroir while respecting the environment. It was in 1983 that his grandfather obtained the organic label Lemaire-Boucher, followed by Nature & Progrès and then the organic labels AB and Eurofeuille. Danis Bessières continues in this vein.
Malbec, but not only
Malbec reigns supreme in the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot, and recently created grape varieties, as well as Cabernet Sauvignon, Cabernet Franc, and Colombard as single-varietals. These experiments allow him to moderate the density and opacity of the main grape variety.
Syrah Jamais Malade Red 2021,
That's what they often say about natural wines: the next day, never sick, no hat... Which doesn't prevent you from drinking in moderation, even if it's a magnificent gurgling like this one. The nose is floral, the palate is fresh and light, with a hint of spice on the finish. Jamais Malade is made from Syrah grapes grown on a plot of loess and granite, facing northeast, with hand-harvested grapes. Maceration is semi-carbonic, in wooden and stainless steel vats. Pressing takes place before the end of fermentation, after which the wine is aged in stainless steel vats. Bottling takes place in June.
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La Ferme de l’Arbre is a small four and a half hectare wine estate located on the right bank of the Rhône, on the Ardèche side, in Tournon-sur-Rhône (near Tain-l’Hermitage). Run for twenty-five years by Christian Lericq and Colette Barrier, it has had its current name since 2021, the year it was expanded. It is mainly located on granite soils with a loess plot. Entirely devoted to natural wine, obtained through organic and biodynamic farming, it currently produces Syrah red wines under the Saint-Joseph and Vin de France appellations. The estate also has a small apiary and produces honey. The vines are tended with herbal teas and nettle manure, and the soil is nourished with compost and manure. The wines are harvested entirely by hand, vatted in whole bunches. Vinification takes place at room temperature and the wines are neither filtered nor fined. The wines are authentic Syrahs from the Rhône Valley, simple and delicious, joyful, convivial and fruity.
On the Rock Again 2019,
Nicolas Chemarin
Deep, mineral, and hyper-complex yet highly drinkable, On The Rock Again presents a purple color with violet highlights. Its nose is floral (violet), with notes of wet rock and spices. The attack evokes ripe red fruits (raspberry, cherry). The aftertaste is long and lively with great salinity. The tannins, well-integrated and elegant, give the wine a very pleasant roundness. This Gamay Noir à jus blanc cuvée directly alludes, through its title, to the omnipresent, outcropping rock of the Marchampts terroir, directly transmitting its earthy notes to the Gamay. The minerality of this superb hillside Beaujolais red, classified as a Vin de France, should come as no surprise. We recommend tasting at 12°C and uncorking, or even decanting, half an hour to an hour before serving this wine. The harvest is vatted by gravity, in whole bunches. The vatting lasts fifteen days at a controlled temperature (from 5 to 18°C), without pumping over. After pressing, the cuvée is aged in vats on fine lees for ten months. Bottled in the waning moon, in August following the harvest, without filtration or the addition of sulfites.
To find out more
Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family vineyard in the Beaujolais-Villages appellation, on a stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and in 2006, he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for vintages from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes.
Produite à partir des plus anciennes vignes du domaine, la Cuvée du Chaos est le vin le plus ambitieux de Yann Bertrand. Malgré sa concentration, elle conserve toute la délicatesse propre à Fleurie, avec des arômes de framboise, de cerise, de violette et d'épices douces. Un Gamay aérien, complexe et vibrant, qui privilégie l'élégance à la puissance.
Vinification
Vendanges manuelles, macération carbonique à froid durant 20 à 22 jours, fermentation avec levures indigènes, sans soufre ni levurage. Élevage de 8 mois en demi-muids et anciens fûts, puis mise en bouteille sans filtration et sans soufre ajouté.
Le Pas de l'Ours Rouge 2018,
Jean-Yves Peron
Based on nature and minimal intervention, Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both based on nature. He lives in Chevaline, in Savoie, near Lake Annecy. His current vineyard, three hectares biodynamic since its inception, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère Valley. His Mondeuse reds are magnificent, as are his whites made from old local grape varieties—Jacquère, Altesse, Bergeron, and Persan.
Initially destined for a career in biochemistry, Jean-Yves quickly fell in love with the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. His trading business, which he began in 2011, allows him to buy the harvest from organic winemakers close to home, but also in Northern Italy: for him, it is a new dimension given to his work as a winemaker, allowing him to multiply the terroirs and to deepen his experiences in winemaking and aging. Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration that allows fresh fruit aromas to be extracted. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the oaky sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are neither fined nor filtered. Savoyard wine has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its soils with their varied pedology and its many ancient grape varieties produce! Jean-Yves Péron embodies the rebirth of this beautiful vineyard.
The plot known as "Le Pas de l'Ours" is planted with forty-six-year-old vines on limestone. Jean-Yves uses the finest grapes to create this vintage. The harvest macerates for two to six months, and this vintage is generally aged for twenty-four months. On the nose, citrus fruits are clearly discernible. On the palate, it is more the acidity of the red fruits that is felt. The wine is persistent, with some herbaceous notes in the mid-palate.
Cerro las Monjas 1368 Red 2005,
Barranco Oscuro
Blend of Sauvignon, Cabernet Franc, Merlot, and Grenache from high-altitude vines (1,368 m).
Extremely fresh wine, rich aromas, notes of Morello cherries and cherries.
Natural wine with no added sulfites.
