Red Wines

Cuvée Mourvèdre Red 2022

Fréderic Cossard

Frédéric Cossard's Cuvée M Mourvèdre is an organic and natural red wine made from Mourvèdre from the Mont Ventoux region in the lower Rhône Valley, and vinified in Burgundy. This is an excellent wine for laying down, with presence and personality.

Vinification

One hundred percent organic Mourvèdre from the southern Rhône Valley, harvested by hand, M Mourvèdre is macerated in whole bunches in a prefermentative manner, then fermented for a long time using indigenous yeasts and aged for one year in concrete eggs. No sulfites are added.

Tasting

Nicely structured, M Mourvèdre offers very fresh fruit (blackberry, raspberry) and ripe, fine tannins. Secondary notes of Mediterranean plants. Elegant and dense, yet fluid, this very tasty natural wine will be perfect for all your dinner parties, barbecues, and gourmet celebrations. He likes grilled Red Meats, black truffles, cold meats and cured meats, but you can make a (high-end) all-terrain table wine with it.

Learn more about Frédéric Cossard and the Domaine de Chassorney

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

Between viticulture and trade

Frédéric Cossard created the Chassorney estate in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.

A solid commitment to nature

At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, no chemical fertilizers or weedkillers. The vines are tended biodynamically, the harvest is manual, carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after wines, always highly anticipated but which sometimes require waiting.

Fleurie Grand Pré, Red 2018

Domaine Bélicard

With this Fleurie Grand-Pré cuvée, Domaine Bélicard explores the richness of Gamay in its most accomplished form. This Beaujolais cru, vintage 2018, combines the typical floral elegance of Fleurie with a serious and gourmet structure, resulting from a long maceration and controlled aging in barrels. A certified AOC wine, uncompromising, both natural, refined and generous.

Patient aging for a mature material

The grapes, harvested at full maturity on granitic soils, benefited from a long two-week maceration, followed by eight months of aging in multi-vintage barrels. This process, far from making the wine heavy, adds complexity and a beautiful woody patina, without distorting the fruit.

A deep nose, a distinguished palate

The bouquet opens with notes of blackcurrant, blackberry, pomegranate, enriched by floral touches of peony and violet, and a subtle woodiness. On the palate, the wine is crisp and structured, with a beautiful length, a silky feel and remarkable aromatic intensity. The balance between tension, dark fruit and floral delicacy gives this cuvée a rare charm.

To be enjoyed with subtle pairings

Served between 14 and 16 °C, Fleurie Grand-Pré will accompany grilled fish, roasted poultry or elegant vegetarian cuisine. It is ready to drink but can still age for 2 to 3 years to reveal other nuances.

Burgundy Bedeau Qvevris Red 2022

Frédéric Cossard

Bedeau Qvevris is an organic and natural red wine from Frédéric Cossard in AOC/AOP Bourgogne, vinified in qvevri (Georgian-style terracotta jars). While a "generic" red Burgundy, it perfectly evokes the character of its appellation and is suitable for all occasions. This is the red counterpart to the Bigotes cuvée.

Vinification

Bedeau comes from Pinot Noir vines grown on clay-limestone soils, on forty-year-old plots in Volnay and the surrounding area, as well as a plot of fifty-year-old vines in Nuits-Saint-Georges. The harvest is macerated in whole bunches and the aging is done in qvevri; the use of terracotta for aging produces a fusion and a particular velvety tannins.

Tasting

The nose is fresh, natural, evocative of tangy red fruits (morello cherry, plum, redcurrant). This Pinot Noir is delicious, velvety and very fine, bursting with fresh fruit, with beautifully melted tannins, the result of aging in qvevri. Lively and voluminous mouth, satiny, spicy. Pair it with Red Meats, charcuterie, game in salmis or prepared with red wine, or beef simmered in sauce.

Learn more about Frédéric Cossard and the domaine de Chassorney

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

Between viticulture and trade

Frédéric Cossard created the domaine de Chassorney in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.

A solid commitment to nature

At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after, wines that are always highly anticipated but which sometimes require waiting.

Vosne Romanée les Champs Perdrix Red 2021

Fréderic Cossard

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.

Es d'aqui Paloma Red 2020,

Jean-Louis Pinto

Notes of strawberry, plenty of acidity, and a delicious flavor. Paloma is a light, thirst-quenching red, claret, almost a rosé. The grapes all come from Adissan, in the Hérault region: Clairette, Colombard on a strip of basalt soil, and Grenache on lacustrine limestone. The harvest macerates whole bunches for two weeks in stainless steel vats. Half of the wine is aged in 500-liter barrels and the other half in resin vats.

To find out more

A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a town near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn’t just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies it at home using natural methods, practicing long macerations with whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. "I make wines from the South," he says. I especially look for terroirs that give freshness, even if the wines are 14 degrees. " The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control the extraction and give his wines, he says, "a very crystalline side." The soil, the place, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.

Es d'aqui Cinsauriel Red 2019

Jean Louis Pinto

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. This 100% Cinsault, grown on the schist soils of Berlou, near Saint-Chinian, is produced by fermentation with indigenous yeasts over twenty-eight days of whole-bunch maceration in sandstone jars, where the wine is also aged.

Find out more

A native of Ariège, Jean-Louis Pinto chose to stay in the region and make wines that reflect their terroir, hence the name Es d’Aqui (“It’s from here”), which he gave to his winemaking business, located in Moulin-Neuf, a commune near the Aude department, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, whom he trusts completely. He doesn't just buy the product; he monitors the fruit set and ripening, and makes regular visits until August to get to know the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. “I make wines from the South,” he says. “I mainly look for terroirs that give freshness, even if the wines have an alcohol content of 14 degrees.” The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, "a very crystalline side." The soil, the location, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.

Magnum Tonton Grolleau Red 2019

Vincent Wallard

As its name suggests, this is a 100% Grolleau from old vines (eighty years old) growing on schist soils. The plots once belonged to the Domaine des Sablonnettes (Rablay-sur-Layon). The harvest macerates for three weeks in whole bunches. Beautifully fruity, with the characteristic plum nuance of the grape variety, spicy, and with a supple and light texture.
Natural wine with no added sulfites.

Cuvée O Red 2014

Château Les Graves de Viaud

With this 2014 vintage, Domaine Les Graves de Viaud offers us a still red wine that perfectly embodies the natural elegance of the Côtes de Bourg. Made from biodynamically grown Cabernet Franc, this wine benefits from the Demeter and AB labels, guaranteeing practices that respect the land and the vines, without chemical additives or winemaking artifices. Here, nature expresses itself freely, revealing the authenticity of the Bordeaux terroir.

This exclusive cuvée (1,200 bottles) of Côtes-de-Bourg is composed of 60% Cabernet Franc. The vines grow on gently sloping hillsides with clayey gravel soils. Harvesting is done by hand, destemmed, and not crushed. Carried out in egg-shaped vats, the skin maceration is long: up to three months at a controlled temperature. Fermentation is done using indigenous yeasts, and no sulfur is added at bottling. This wine, as delicate as it is profound, has the distinction of being vegan (no animal products, therefore no egg-based fining). The nose, fresh and spontaneous, offers notes of plum, violet, and peony. The palate is pulpy, crisp, and fresh, seductive: mainly blackcurrant and blackberry. The tannins are silky and melted, yet powerful.

To the eye, this 2014 reveals a deep red color with garnet highlights, a sign of beautiful development. The nose opens generously after decanting, revealing aromas of ripe red fruits, morello cherry and raspberry, subtly enhanced by spicy notes and a vegetal touch typical of Cabernet Franc. On the palate, the attack is supple, giving way to fine and elegant tannins. The balance between freshness and structure is remarkable, with a persistent finish that reveals slightly peppery and mineral nuances.

This wine will pair wonderfully with dishes of character such as duck breast with figs, a gratin of root vegetables or even a platter of mature cheeses. Served between 16 and 18°C, it will reveal all its complexity after decanting.

With its 13.5% alcohol and its aging potential of 5 to 10 years, this 2014 vintage can be enjoyed now for its freshness or waited in the cellar for a deeper expression of its terroir.

El Aqueronte Red 2019

La Senda

El Aqueronte refers to Acheron, the river of the underworld in Greek mythology. We therefore expect base notes firmly rooted in the soil and black fruits, and they are there: a beautiful dark garnet color, a smoky and fruity nose (black cherry), peony, and cocoa, and a velvety, cherry-peppery texture on the palate, a harmony between minerality and fruit. Made from 100% Mencia grapes (from the Trousseau), unfiltered and unsulfured, this wine comes from seventy to ninety-year-old vines grown in the north of Bierzo on a homogeneous plot with clay-limestone soils rich in quartz, at an altitude of 555 meters. The grapes macerate for three to four days in old, unsealed chestnut vats; the wines are aged in French oak barrels for eleven months. Decanting is recommended.
Natural wine with no added sulfites.

Alberto Lopez Calvo Tinto Cosecha Red 1998

Coruna del Conde
Named after the man who planted the vines in 1970, this great aging cuvée is composed of Tempranillo as the dominant grape variety, followed by Cabernet Sauvignon and a small amount of Merlot. The destemmed harvest ferments in vats before aging in barrels for up to four years. After bottling, the wine undergoes a final aging of two to three years. These methods, as well as the exclusive use of grapes without any additives, are those of the estate's founder, and have been perpetuated by his grandson. Vinified using the Bordeaux method but with a distinctly Iberian character, this wine has a silky, velvety texture, a hallmark of perfectly blended tannins. A delicacy with mature fruit notes, a sublime, accomplished wine for life's finest moments. Drink now.
Natural wine with no added sulfites.

Volnay Qvevris Red 2018

Frederic Cossard

This Pinot Noir from the Qvevris series (aged for ten months in Georgian-style terracotta jars), from the Les Lurets plot, offers great freshness and elegance on the palate. The fruit is enhanced, as the olfactory notes suggest: black cherry, candied fruit, spices, pepper... The clay aging gives a particular silkiness to this superb Volnay.
A natural wine with no added sulfites.

I'm Natural Don't Panic #7 Red 2018

Bodegas Coruña del Conde
Julien López's I'm Natural, Don't Panic range consists of macerated wines. This 100% Tempranillo red is powerful, dense, and generous, but not lacking in freshness, the result of a high-altitude climate that subjects the vines to significant temperature variations. A lovely bouquet of red and black fruits. Decanting will allow it to express its full opulence. For grilled meats, roast lamb, grilled octopus, stews, cocido.
Ideally a wine to be decanted.
A natural wine with no added sulfites.

En Rouge et Noir Red 2015

La Sorga

En Rouge et Noir, a red wine from the Faugères AOC, is a blend of black, white, and gray Grenache grapes grown on schist soils in Cabrerolles. The grapes macerate in whole bunches for twenty-nine days in a near-infusion, then are aged in vats on total lees for nine months. Its sweet notes of citrus, rose, and pepper make it the perfect accompaniment to grilled meats, charcuterie, or peppery terrines. Its aging potential is ten years.
Natural wine with no added sulfites.

Goes with: Charcuterie, Terrines and pâtés, Grilled meats

La Syrah de la Pinède Red 2022

Fond Cyprès

La Syrah de la Pinède 2022 from Fond Cyprès is a true ode to nature and the terroir of Languedoc-Roussillon. Produced on a north-facing plot surrounded by a pine forest, this cuvée embodies a perfect balance between freshness and concentration. The rich, fresh clay-limestone soils allow the 15-year-old Syrah vines to develop a beautiful maturity until the end of September, giving the wine an elegant structure and expressive aromas.

Vinification and Aging: Respect for the Terroir

The grapes are harvested by hand, then carefully destemmed before a gentle three-week maceration. Traditional vinification respects the grapes, using indigenous yeasts and without the addition of additives or filtration, thus highlighting the authenticity of this natural wine. The wine is aged in 42 hl wooden vats for 10 months, preserving the wine's memory and allowing it to develop a subtle depth and complexity.

Tasting: An Elegant and Expressive Syrah

On the nose, La Syrah de la Pinède reveals captivating aromas of red fruits and black olives, distinctive signs of its Mediterranean terroir. On the palate, we find this same freshness, due to the northern exposure of the vine, combined with a beautiful concentration reminiscent of the generosity of the southern sun. Its silky texture and fine tannins offer a persistent and balanced length on the palate.

Food and Wine Pairing: Ideal Companion to Roast Meats

This red wine pairs wonderfully with roast meats, revealing all its aromatic richness and delicate structure. Serve it between 14 and 16 degrees, and don't hesitate to decant it to release all its aromatic complexity. With an aging potential of more than 10 years, this wine will evolve magnificently in the cellar.

Respect for the Environment: An Organic Commitment

Certified organic farming (Eurofeuille), La Syrah de la Pinède 2022 embodies Fond Cyprès' commitment to environmentally friendly viticulture. Without synthetic products or industrial yeasts, this wine is the pure expression of its terroir.

Susucaru Rosso Red 2024

Frank Cornelissen

Frank Cornelissen's Susucaru Rosso, now a cult wine, takes us to the heart of Etna's black lands for a unique expression of natural Sicilian red wine. Produced as IGP Terre Siciliane, this 2024 vintage is a blend of Nerello Mascalese, Nerello Capuccio, Minnella, Alicante Bouschet, and Uva Francesa, organically grown on high-altitude volcanic soils.

A natural wine, precise and profound

The grapes are destemmed then macerated for a month, before fermentation with indigenous yeasts without the addition of oenological inputs. Aging takes place for one year in epoxy tanks, a neutral material that preserves the integrity of the fruit and the finesse of the terroir. Here, everything is done to translate the minerality and tension of Etna's slopes, while maintaining remarkable drinkability.

Between finesse and structure

The nose is intensely floral and fruity, blending violet, dark fruits, sweet spices, and a slightly smoky touch. On the palate, the texture is tannic but fluid, with a lively attack, a generous core, and a peppery, saline, energetic finish. The style is both rustic and modern, elegant but unadorned.

Decant and share

Serve decanted for 30 minutes, between 16 and 18 °C. Susucaru Rosso pairs well with spicy dishes, red meats, grilled foods, charcuterie, or simply as an aperitif for those who appreciate natural red wines with strong personalities. Aging potential: up to 5 years.

Magnum Saint Romain Sous La Velle Rouge 2017,

Domaine de Chassorney
This Pinot Noir comes from a plot with a steep, south-southeast-facing terroir located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are primarily marl, limestone, and clay. The grapes macerate in whole bunches. Aging takes place for approximately one year in barrels.
A natural wine with no added sulfites.

Le Grenache du Bois Saint Jaume Rouge 2020,

Fond Cyprès
Fresh, delicious, supple, intense, balanced, and with a surprising length on the palate, this beautiful red Grenache is perfect for drinking or keeping. Delicate and velvety, it offers beautifully blended tannins and a magnificent balance with notes of undergrowth and garrigue plants. It has the generous and caressing character of its grape variety. This is a good example of Fond Cyprès' "forest" wines, marked not only by their grape varieties but also by the wooded and windy environment that refreshed the grapes' growth. After hand-harvesting, destemming, and four weeks of fermentation in concrete vats, the wine spends ten months aging in old barrels. It comes from a sandy plot of Grenache vines surrounded by a forest and a biodynamic olive grove. It is aged for nine to twelve months in old 228-liter demi-muids, which have the advantage of not oaking the wine but ensuring a comfortable, gentle aging process.

Find out more
This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect us, wines with character, attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the old Corbières massif, they are taking over an old heart of the estate already planted with abandoned Carignan and Grenache, which have seen neither fertilizer nor pesticides for years: these clean, living soils are an ideal condition for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. The vinification is done without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. The wines of Fond Cyprès poetically evoke the estate's ecosystem and the vegetation that protects the plots: the pine forests, the shady springs, the beauty of the natural environment that brings freshness to the wines and leaves the soil's signature. Deliciously balanced between mineral imprint, vegetal environment and expression of fruit, the wines of Fond Cyprès reflect the South: the caress of its sun, but also the freshness of its shadows.