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173 products
173 products
Magnum Elios Red 2022,
Jean Marc Dreyer
In the heart of Alsace, Jean-Marc Dreyer, a winemaker committed to organic and biodynamic agriculture (AB, Eurofeuille), creates an exceptional vintage with his magnum Elios 2022. Made from naturally vinified Pinot Noir, this wine embodies the purity and finesse of the Alsatian terroir.
A vibrant and delicate Pinot Noir
Produced through maceration and spontaneous fermentation, this wine benefits from careful aging, which enhances the precision of Pinot Noir while respecting its fruit. Its airy structure and balance make it a delicious and accessible red, ideal for a convivial tasting.
An expressive nose and an elegant palate
The nose reveals subtle notes of cherry, raspberry and sweet spices, with a floral touch that brings freshness. On the palate, the attack is supple and fruity, with silky tannins and a beautiful mineral length.
How to pair it?
Served at 16-18°C, this magnum of Alsace AOP will perfectly accompany roast poultry, a veal fillet or a platter of fine charcuterie. Its aging potential of 5 to 10 years will allow it to gain complexity over time.
Magnum Munjebel VA White 2017
From the Vigne Alte, the highest plots on the estate, this white is harvested between 900 and 1,000 meters above sea level on ungrafted vines. It is composed of Grecanico Dorato (60%), Carricante (10%), and Coda di Volpe (30%). Depth, density, acidity, minerality, and texture: a supremely elegant white wine, to be paired with the finest seafood.
Natural wine with no added sulfites.
Rosé 2015
Domaine Le Temps retrouvé
The Grenache Noir and Carignan grapes that make up this cuvée are forty and one hundred and thirty years old, respectively. They grow in a complex mixture of clay, silica, mica-rich schist, quartz, and gneiss. Michaël Georget pollinates the vineyard by introducing bees. The grapes are pressed directly, and aged for ten months in old 400-liter barrels.
A natural wine with no added sulfites.
Paradoxe 2021 White 2021,
A vibrant and unique Alsatian Chardonnay, reflecting an exceptional vintage
The Paradoxe 2021, a unique cuvée from Domaine Einhart, embodies a bold and elegant approach to Chardonnay in Alsace. Produced from a rich clay terroir, this organic AOP Alsace white wine is the result of careful vinification using direct pressing. The cuvée was aged for three years on fine lees in stainless steel vats, a rare method that gives the wine aromatic depth and remarkable texture.
An intense and structured tasting
On the nose, Paradoxe 2021 seduces with its complex and refined bouquet. Aromas of candied citrus and lemon zest intertwine with floral notes and a slightly mineral hint. On the palate, this wine reveals a full and vibrant texture, supported by a beautiful acid tension that gives it a persistent freshness. The salivation is broad, testifying to the richness of the clay soils, and the finish, of great length, is marked by a chalky minerality and nuances of ripe fruit.
A gastronomic wine with great ageing potential
The Paradoxe 2021 is an ideal cuvée to accompany sophisticated and bold dishes. It will enhance shellfish, cooked fish or roasted vegetables, but will also pair perfectly with Asian cuisine or truffle-based dishes. Its aromatic complexity also makes it an ideal companion for mature cheeses and citrus desserts.
Serve between 8 and 10°C after decanting, this Alsace Chardonnay can be enjoyed now for its freshness and liveliness, but its aging potential exceeds 5 years, promising remarkable development in the bottle.
Albermohn White 2023,
A rich and precise blend, driven by the power of limestone
The Albermohn White 2023, by Domaine Einhart, is a remarkable cuvée that brilliantly combines Gewurztraminer and Riesling. Produced from vines rooted in clay-limestone soils, this organic AOP Alsace white wine highlights the contrast between the aromatic richness of Gewurztraminer and the vibrant freshness of Riesling. Carefully vinified, each grape variety underwent a cold pre-fermentation maceration before aging for 11 months in sandstone eggs. This unique container reveals all the finesse and complexity of this blend of grape varieties.
A tasting full of intensity and finesse
From the first nose, the Albermohn White seduces with its deep aromas of apricot, peach, candied citrus and fresh almond, enhanced by a mineral touch that reflects the power of the shelled limestone. On the palate, this wine offers a full and silky structure, balanced by vibrant acidity. A dense salivation and a long finish highlight a superb minerality and an almost chalky texture, which encourage you to dive back into the glass.
A gastronomic wine of great versatility
Thanks to its richness and freshness, the Albermohn White 2023 is the ideal companion to oysters, shellfish or cooked fish. Its aromatic structure also allows it to enhance more daring dishes, such as poultry in creamy sauce or mature cheeses. This wine can be served at 8-10°C after decanting, to reveal all its subtleties.
With an aging potential of 5 years, this cuvée will evolve magnificently, gaining in complexity over time.
BS Ancestral Sparkling White 2015
BS Blanc de Sumoll is an organic and natural sparkling white wine (method ancestral) produced by Partida Creus in Catalonia, and bottled in magnum format. This sunny white, made from 100% white sumoll (a grape variety that has become extremely rare in Catalonia), is a historic cuvée, the first produced by Massimo and Antonella. Categorized as Vino de Mesa (table wine), this is a very rare vintage that should not be missed when a few bottles appear.
Vinification
The Sumoll grapes (a native Catalan variety) are hand-harvested, directly pressed, and a fine maceration completes their delicacy. Packaged in magnums (guaranteeing breadth and depth) and an old vintage, what more could you ask for?
Tasting
With a superb golden tone tending towards orange, BS Ancestral is made for the table and refined dishes. Vibrant and aromatic, it offers notes of citrus (grapefruit, orange, lemon), rose, peach, apple, quince, garrigue (thyme, rosemary), and quince, with a rather saline finish. It is also mineral with notes of honey, leather, and stone. It’s an all-terrain wine that will go well with any dish and in a festive atmosphere. Celebrate its opening with bellota ham, oysters, and smoked seafood.
Learn more about Partida Creus
Partida Creus is an organic, biodynamic, and natural winery in southern Catalonia (Bonastre, Baix-Penedés) cultivated by Massimo Marchiori and Antonella Gerosa, former architects in Barcelona. By recovering abandoned vineyards, they have saved a stunning diversity of traditional Catalan grape varieties from oblivion. On these sandy, clay-limestone or clay-gravelly soils, they produce natural wines without added sulphites.
A Catalan ampelothèque
Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo (among others): it is a true conservatory of native Catalan grape varieties that Partida Creus takes care of in natural mode. The wines reflect this diversity, with the winegrowers striving to best convey the signature of the soil and the grape variety. The wines, fresh, vibrant, lush, and straightforward, breathe life.
The Partida Creus look
Single varietals are common at Partida Creus, alongside blends, all in the styles dear to Catalonia: still wine, sparkling wine (cava), or even vermouth. The bottles are instantly recognizable: plain glass or covered with ivory labels, the vintage being indicated by two large stenciled initials.
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.
Magnum Alburostre White 2022
Alburostre is an organic, biodynamic, and natural white wine made by Christophe Bosque (De Vini) in the Nantes region from the Folle-Blanche grape variety. It comes from vines growing in Gorges (Loire-Atlantique), on the winemaker's estate, on gabbro soils. Classified as a Vin de France. Folle-Blanche or Gros-Plant is a typical grape variety of the Nantes region, where it has been known since the 16th century and thrives on gabbro soils. Very suitable for distillation, it is also a grape variety used in Armagnac and Cognac. It typically produces low-alcohol, pale-colored wines: Alburostre is all of these things.
Vinification
The organic folle-blanches harvested for Alburostre are pressed directly, fermented with indigenous yeasts, and then the wine is aged for nine months on lees in stoneware jars. No fining, sulfiting, or filtration.
Tasting
Alburostre means "white-beak" in old French. Aside from the paleness of its color—typical of folle-blanche—there is nothing inexperienced about it. It is a very beautiful, easy-drinking white wine (10 degrees alcohol), supple, pleasant, chiseled, and pure. A beautiful yeasty fermentation note rises above its simple description to envelop the palate and further accentuate the wine's length. Very gourmet: reserve it for the finest smoked salmon, seafood, and even caviar. The winemaker recommends salmon tartare with coriander, pollack steak with beurre blanc, or steamed barnacles.
Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the multifaceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in buried vats in the Nantes style - a true reinvention of Muscadet (outside the appellation) in natural mode.
Gabbro Fondu
After spending years as a merchant, importer, then wine merchant, this former cameraman with a BTS in oenology-viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson in 2017. The soils there are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.
Muscadet for the better
Christophe's vintages may come from grapes purchased from the best French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them.
Magnum MC Macabeu Sparkling White 2019
Partida Creus
Warning, this is a rarity, so enjoy it: 2019 is apparently the only vintage of this sparkling wine, presented here in magnum. A veritable explosion of stone fruit (peach, apricot) and floral notes, with a magnificent texture, MC Macabeu is both a curiosity and a delectable and entirely serious wine: it comes from an old plot of Macabeu vines—well-known in Languedoc, Catalonia, and northeastern Spain—returned to a wild state and virtually abandoned before being reclaimed by Massimo and Antonella. The vines grow as vines, at an elevated position, with a limited production of small bunches. It’s a unique, concentrated, and fruity wine that grabs your soul and is a must-try. MC Macabeu, macerated on the skins for ten days, is a wine full of personality; it doesn’t mince its words.
Find out more
Partida Creus is an important estate, both in terms of winemaking and history – we’re talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
VY Ancestral Sparkling White 2015
Partida Creus
Finely sparkling, lively and fresh, creamy and full-bodied on the palate, this is a superb natural sparkling wine made from Vinyater (a traditional Catalan grape variety) that should be enjoyed, especially now that this magnum has aged a little and gained depth, having had time to develop the full richness of its fresh notes – white flowers, almonds, white fruits – and its magnificent length. This festive vintage, classified as a Vino de Mesa (table wine), will shine as an aperitif, for any celebration, and at the table with seafood, grilled white meats, sweetbreads, or a beautiful vol-au-vent financier. The vinyater harvest is manual; alcoholic fermentation takes place on the skins and with indigenous yeasts in stainless steel vats. The wine completes its fermentation for ten months in bottles on fine lees.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Magnum XL Ancestral Sparkling White 2015
Partida Creus
This beautiful magnum elegantly bears its eight years of age: that's called age, and the notes of evolution that can be discerned add to its charm. These few years further strengthen its character while polishing the edges. Xarel·lo Ancestral, a smoky, deep, full-bodied, mineral, and explosive sparkling wine, is a true invitation to celebrate. The nose offers aromas of ripe white fruits—apple, pear, white peach—followed by mineral notes on the palate that form a framework for yeasty touches reminiscent of buttery pastries and fresh bread. Beautiful, straightforward, saline acidity. Very elegant, XL Xarel·lo Ancestral is a Vino de Mesa (table wine) that is highly drinkable and enjoyable. Made entirely from the native Catalan grape variety Xarel·lo, it is the result of hand-picking and direct pressing. The must is fermented in stainless steel vats using indigenous yeasts and finishes fermenting in bottles on fine lees for a minimum of ten months, without the slightest addition of sulfites.
Find out more
Partida Creus is an important estate, both in terms of winemaking and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction."
Vin de France Cuvée Madloba White 2020
Madloba blanc is an orange wine that asserts itself from the first intensely floral nose, full of character and depth. The floral nature is confirmed on the palate with an abundance of tea rose, accompanied by a surprising, exotic expression of lychee and mango. With a rather rich and dense body, the freshness acts as a balance, and lovely bitter touches mark the finish. This white Madloba ("thank you" in Georgian) is produced in the Saint-Joseph AOP. It is a blend of 50% Marsanne and 50% Viognier. 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 two grape varieties are fermented together for six months in tinajas, unburied terracotta jars, and after pressing the wine returns to the tinaja for six months of aging. This aging method promotes the wine's texture and develops the fruit. Decant one hour before serving. Perfect for oriental, Asian, and exotic cuisines in general.
Find out more
Paul Estève and Chrystelle Vareille are the creators of the Domaine des Miquettes, whose great specificity 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.
Xarab Silver White 2006
On south-facing schist hillsides at an altitude of 1,300 meters, Manuel Valenzuela has created this astonishing sweet white wine from the Xarab series, made from Pedro Ximenez and Xarel·lo grapes, raisined on the vine and harvested in December. Golden-amber in color, with a nose of candied grapes and buttery caramel, the palate is rich and taut, avoiding the pitfalls of excessive richness and syrupiness. The finish lingers on dried fruits and caramel, and the cellaring is very long.
Natural wine without added sulfites.
