Still Wines

On the Rock Again 2020,

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), carrying 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, melted 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. Vatting lasts fifteen days at a controlled temperature (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.

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Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of vines from his father 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 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 vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). The aging is done partially in thermoregulated concrete vats for a third, the remaining two thirds passing into barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already very well known in the natural world for his sweet and fruity vintages, wines of pleasure, and for vintages from difficult and magnificent terroirs, provided with admirable and complex mineral, aromatic and spicy notes.

Je t'ai dans la peau White, 2018

Nicolas Chemarin

Deep, earthy, and extremely complex, this orange wine has a beautiful old gold color and delicately oxidative notes of walnut and hazelnut, leading to an exotic fruity palette. Plenty of character and considerable promise for its evolution. As its name suggests, Je t'ai dans la peau is all about the skin. Grape skin, of course, since it's a macerated white, an experiment Nicolas has carried out with various nuances since 2009 to create wines with a strong personality. The goal is not to obtain exuberant orange wines like those from Italy or the South, but rather controlled macerations with fruit and depth. The harvest comes from the same plot as P’tit Grobis blanc: all Chardonnay of course, on stony granite soils. The 2017 vintage is made using pure maceration. This is short: five to seven days. Aging is three years in barrels. A superb balance to savor, to be classified without hesitation in the category of crazy Beaujolais.

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 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.

Volnay 1er Cru Les Roncerets Rouge 2020,

Domaine de Chassorney


On the nose, strawberry, candied fruit, and spices. On the palate, blackberry, blackcurrant, and cherry. This robust, great wine for laying down, which can be left for a while before drinking and will age magnificently, comes from vines around forty years old. The twelve-month aging process is carried out mainly in barrels, a third of which are new oak.

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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted 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 which are among the most sought-after in Burgundy. Frédéric worked for a time as a wine broker before creating the Chassorney estate 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 merchant company and purchased 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 vintages. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc and elsewhere. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: 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.

Magnum Pinot Noir 2020

Domaine Einhart
A velvety, ripe red, 100% Pinot Noir, with an intense, fragrant, and gently fruity aroma. The deep, purplish color evokes black cherry. The initial nose is enhanced by aromas of black fruits (blackberry, blackcurrant, black cherry) with a hint of freshness blended into a light vanilla woodiness. The second nose is more open, with aromas of blood orange, bitter almond, and kirsch. On the palate, the berries are still present, supported by present but well-melted tannins, leading to a velvety finish resting on a lovely freshness. Plenty of persistence and length. The Pinot Noirs from which it is made, aged around thirty years, grow on the muschelkalk (shell limestone) terroirs of Dittelsberg-Albermohn and are harvested by hand, then destemmed. Maceration, using indigenous yeasts, takes between ten and twelve days. Aging for one year on fine lees, in demi-muids, precedes bottling without filtration. From the vine to the cellar, this wine was made without any additives. Decanting is recommended so that it can fully express its finesse and grace.

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Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, winemaking without inputs, refusing harmful phytosanitary products and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvesting, destemming of the bunches, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

White Riesling 2020

Domaine Einhart
Riesling, the lord of Eastern grape varieties, finds here an expression worthy of its nobility. The color is a beautiful orange-yellow. The initial nose is very refined, slightly musky, with notes of grapefruit and dandelion. The second nose is fresher and mineral, with aromas of thyme, aromatic herbs, and flint. The palate begins with liveliness and beautiful verticality; the minerality is typical of limestone. Dried herbs return before a persistent finish with a remarkable salinity. Light skin maceration is successful in Riesling, and this one is no exception. The twenty-five-year-old vines grow on the muschelkalk (oolitic limestone) terroirs of Westerberg, Molsheimgass, and Fleckstein. The grapes are harvested by hand and then destemmed. Maceration, using indigenous yeasts, takes between four and eight days. Aging on fine lees is ten months in tuns, followed by bottling without filtration. From the vine to the cellar, this wine was made without any additives. Decanting is recommended so that it can spread its wings and express its mineral notes.

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Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvesting, destemming of the bunches, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Hip Hip Chardonnay Savagnin Blanc 2018

Domaine de l’Octavin
Vibrant acidity and freshness balanced by beautiful aromatic notes, exotic fruits, and a lovely touch of tannins and spices—this is the Hip Hip cuvée, dedicated to the two white grape varieties typical of the Arbois region. Alice Bouvot vinifies various local white and red grape varieties under this name. This Chardonnay-Savagnin version is the result of a two-month whole-bunch maceration. Pressing is followed by a year of aging in vats. The long maceration gives Alice Bouvot the opportunity to highlight the most aromatic aspects of these two grape varieties: exotic fruits, vibrant acidity, a lovely touch of tannins and spices. A magnificent balance between dryness and suppleness. Truly made for all pairings.

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“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that feels good in its skin.” Everything is said in favor of natural wine; it’s a perfect description. Created in 2005, Domaine d’Alice is located in Arbois, in the wine-growing Jura region, often described as the most organic vineyard in France. The practice of making – among other things – oxidative wines is a good preparation for natural wine, as this type of wine does not allow any chemical additives and especially no sulfites. It’s 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 intends 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 will faithfully follow this path. The sometimes whimsical titles 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 of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

Magnum Pamina Blanc 2018

Domaine de l'Octavin
A wonderful freshness characterizes this Pamina, a lovely crisp and aromatic white, 100% Chardonnay, produced biodynamically from white and gray marl soils typical of the Arbois region. Well balanced between lightness and power, supported by superb acidity and enhanced by a yeasty and herbaceous touch, it will accompany grilled white meats or fish, or any savory dish containing puff or shortcrust pastry: vol-au-vent, quiches, croustades…

To find out more
“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that feels good in its skin.” Everything is said in favor of natural wine, it’s a perfect description. Created in 2005, Domaine d’Alice is located in Arbois, in this wine-growing Jura often described as the most organic vineyard in France. The habit of making – among other things – oxidative wines is a good preparation for natural wine, this type of wine does not allow any chemical additives and especially no sulfites. It’s 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 intends 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 will faithfully follow this path. The sometimes whimsical titles 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 of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

La Désirée Blanc 2018,

La Grapperie
In the Coteaux du Loir appellation, La Grapperie is the name of Renaud Guettier's estate, which can be described as a master of Chenin, but also of Pineau d'Aunis, one of the oldest grape varieties in the Loire Valley. His principle, he explains, is "to produce complex, rich wines with good aging potential and imbued with the minerality of their terroir." The vines are located on hillsides between 60 and 120 meters above sea level, protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are dominated by clay (at the bottom of the slope), flint (mid-slope), or sand (at the top). The 60-hectare vineyard comprises around fifteen plots. The grape varieties are the two traditionally permitted in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the remainder consisting of a few acres of Côt, Gamay, and Grolleau. The average age of the vines is seventy years, including almost two hectares of century-old vines and one and a half hectares of vines aged between sixty and eighty years. Convinced of the enormous potential that these old vines can bring to his vintages, Renaud has been meticulous in restoring the vineyard. The entire estate is farmed organically. The soils are worked, and all viticultural interventions are manual, including the harvest, which is carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then poured into barrels by gravity. Fermentation takes place in barrels, using indigenous yeasts, with complete malolactic fermentation, for at least eighteen months and sometimes up to thirty-six months.
Désirée is an all-Chenin obtained from flint clay on a limestone base at an altitude of 100 meters. The vines are between fifty and one hundred and fifteen years old. The grapes are processed by direct pressing and all the work on the juices and wines is done by gravity. Aging is twenty-four months on lees in barrels in cellars dug into the tuffeau. It is a wine that one undresses with the eye, which seduces with its nose of bitter almond, prolonged in the mouth by tenderly buttery notes, touches of white fruits and nuts, counterbalanced by a very clear acidity.

Magnum Susucaru Rosato Rosé 2020

Frank Cornelissen
This organic rosé produced under the IGP Terre Siciliane label is made from Nerello Mascalese, Malvasia, Moscadella, and Insolia grapes grown on basalt soils in the biodiverse plots of Frank Cornelissen's vineyard. Its beautiful, bright strawberry color already makes it very seductive; the freshness that emerges on the nose and palate confirms this. Plenty of fruit and a slight bitterness make for this highly sought-after, enjoyable wine.
A natural wine with no added sulfites.

Vindemiatrix Red 2020,

La Senda
La Bodega La Senda is the creation of Diego Losada, a native of Bierzo, a region in the northwest of the province of León, bordered to the north by Asturias and to the west by Galicia. Pilgrims traveling to Compostela via the Camino Francés or the Camino de Invierno can admire its magnificent landscapes, where ancient vineyards cover the hilltops. Viticulture dates back to Roman times, but the region was so traumatized by the phylloxera crisis that vines were not replanted until the mid-20th century, without massive uprooting, giving these vines an average age of forty to seventy years. Born in Ponferrada, in the northern Bierzo, Diego has never been one for compromise. Resolutely radical, with a passion for freedom and rigor, he first applied this disposition to music in the heavy metal band he formed with his high school friends. It was later to wine that he would devote this same passion, studying organic chemistry at university and learning the scientific aspects of viticulture. But the scientific rigidity and conventional methods he discovered on some of the estates where he worked did not satisfy him. Attracted to a viticulture closer to the land, Diego reclaimed a few plots to showcase the Bierzo terroir as naturally as possible. In 2012, he created the La Senda estate, whose name means "the path," on the outskirts of his hometown. His wines would be like him: honest, frank, natural, and expressive. Not awarded the designation of origin, they are the pure reflection of their soils and their climate, of the personality and energy of their creator.
This very pretty, dense, homogeneous and balanced red, with a beautiful dark color, is composed of Mencia (90%), a grape variety from the Trousseau, and 10% Doña Blanca and Palomino. Unfiltered and unsulfured, it comes from seventy to ninety-year-old vines grown in the north of Bierzo on a homogeneous plot with clay-limestone soils very rich in quartz, at an altitude of 550 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. This is a magnificent red typical of the earthy style of Bierzo: both dense and fresh, powerful and fruity (red and black fruits), crossed by a breath of smoke, violets and spices. Velvety and fleshy on the palate. For stews and black truffles... This is also an excellent bottle to introduce you to the La Senda style; it will be even more eloquent in a carafe.
Natural wine with no added sulfites.

Auxey Duresses Les Crais Blanc 2019,

Domaine de Chassorney
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample 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 Chassorney estate 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 exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: 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.
This white Auxey-Duresses produced on the Crais plot is remarkably pure in expression. The maturity of the grapes is exceptional and is felt in the form of a pleasant roundness and generous fruit. Lots of straightness, elegance, complexity and tension.
Natural wine with no added sulfites.

Sans Ordonnance Rouge 2019,

Les Vignes du Domaine du Temps
This estate is located in Cabardès, a small region of Languedoc that was once a subdivision of Cathar Country. Stretching from the southern slope of the Montagne Noire to the city of Carcassonne, it is bordered to the west by the Lauragais and to the east by the Minervois. Hilly, wild, and rich in Mediterranean flora, it is a preserved ecosystem, especially since the Domaine du Temps, in the Font Juvénal area, is a magical place: around a former 18th-century priory, sixty hectares of forests and scrubland protect thirteen hectares of vineyards on stony clay-limestone soils. The balance between dryness and coolness is a boon for viticulture, with a wide range of grape varieties. In addition to the Languedoc grape varieties (Syrah, Grenache, Roussanne, Viognier, Muscat), Cabernet Sauvignon, Cabernet Franc, Merlot, Sémillon, and Chenin are grown. The estate has been Ecocert certified since 1998, is entirely managed biodynamically, and has been dedicated to natural wine since 2015. The work in the vineyard and cellar is methodical, rigorous, and attentive: only the best grapes are kept, resulting in small yields, and destemming is decided based on the ripeness of the bunch. The reds are vinified using carbonic maceration of individual grape varieties, with the blending taking place before the year's aging. The whites are slowly and gently pressed to extract only the best from the grapes. These precautions produce smooth, controlled wines of great integrity, with very supple tannins. They are fresh, delicious, and expressive.
Made of equal parts Cabernet Sauvignon and Merlot, it evokes a Bordeaux blend. Yes, but... both varieties grew under the Cathar sun and, in addition to the freshness and seriousness of the Gironde model, offer very different, sunny, and generous notes. Vinification is done in concrete vats after destemming, before aging for twelve months in old barrels. This wine confirms the straightforwardness that is the style of the estate, and the melting tannins are remarkable: no astringency, but fruit, maturity, minerality, a note of plum and salinity on the finish. Fresh, ripe, and balanced, it is a solid barrel that will lend itself to all occasions and all meals.
Natural wine with no added sulfites.

Bigotes Blanc 2019,

Frédéric Cossard
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time before creating the Chassorney estate 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 since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: 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 coveted wines, which sometimes need to be waited for.
The Bigotes white is made from a small plot of Chardonnay in the Burgundy regional appellation. It is, in a way, the white counterpart of the Bedeau red. The aromatic attack is distinctly lemony and continues with yellow fruits. On the palate, tension, fullness, indulgence, a little fat and a lot of persistence. For a generic, it soars at a beautiful height.
Natural wine with no added sulfites.

Beaune Les Bressandes Blanc 2019,

Fréderic Cossard
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time before creating the Chassorney estate 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 since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: 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. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes need to be waited for.
This Chardonnay in AOC Beaune comes from the plot that gave its name to the cuvée, located between 220 and 300 meters above sea level. The terroir, exposed from east to south, rests on soils dominated by limestone formations at the top, marl in the center and clay at the foot of the hill. The grapes macerate in whole bunches. Aged for about a year in barrels. Deep and mineral, this wine is perfect for romantic occasions, fish, and seafood.
Natural wine with no added sulfites.

Chatzen Blanc 2017

La Sorga
Anthony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose scope extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their list: the whole of southern France is covered with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
This wine is a blend of seventy percent sauvignon blanc (twenty-eight-year-old vines) and thirty percent chasan (a cross between listan and chardonnay; forty-three-year-old vines) from sandy limestone soils near Carcassonne. The chasan is processed by direct pressing and the sauvignon macerates in the must in whole bunches for four months. The aging is three years in old barrels, without topping up. This explains the controlled oxidative character of this wine, with a nose of veil (walnut husk) and stewed tropical fruits, dried banana, curry... and the aromatic, straight, long and complex palate, well tannic. The aging potential is enormous but the wine already stands out for gastronomy and the most refined dishes on the most joyful tables.
Natural wine without added sulfites.

Magnum Feu III Blanc 2019,

La Sorga
Anthony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose scope extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a viticultural technician and oenologist in various vineyards in the south of France, he founded La Sorga in 2008. His enthusiasm leads him on a path filled with love at first sight, and each of these loves is a vineyard. The result is a stunning mosaic of natural, lively, and spirited wines, reinvented each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties: the entire south of France is included, with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest. Two terroirs contributed to this very southern white wine: the Villafranchian limestone of Pézenas, in the Hérault valley, and the clay-limestone soils of Marseillan, on the Languedoc coast. The blend is composed of eighty percent Grenache Blanc (vines aged sixty years) and the rest Grenache Gris (vines aged twenty years). The two Grenaches are vinified separately in "dip" (maceration of berries or whole bunches in the must obtained by direct pressing), twenty days for the white Grenache and fifteen days for the gray Grenache. Aging is seven months in vats. With a nose of pear, slightly fennel, a hint of camphor, with the delicious notes of the infusion, we feel that this wine is made for grilled fish and seafood dishes from the Languedoc coast. The palate is full, round, very energetic, aromatic, also carried on white fruits.
Natural wine without added sulfites.

Trachéo 2012

Jean-Louis Pinto
This pure Grenache comes from the schist soils of Faugères. It is a superb wine, fine and fresh, beautifully fruity. It has aging potential for six or seven years, but can be enjoyed now. Nose of raspberry, rose, licorice, and Languedoc garrigue. On the palate, very well-integrated tannins. Beautiful energy, sunshine, and plenty of structure.

Natural wine with no added sulfites.

Lulu Rouge 2019,

Patrick Bouju
In Corent, a basalt plot planted with Gamay d'Auvergne grapes over seventy years old has produced this delicious and velvety Lulu cuvée, with animal and spicy notes, and where the red fruits are generously displayed. The destemmed harvest macerates for five months in amphorae. Aged for twelve months in oak barrels. Decanting recommended.
Natural wine with no added sulfites.