Still Wines

La Barbacana Red 2019,

La Senda
La Bodega La Senda is the creation of Diego Losada, a native of Bierzo, a region northwest of the province of León, bordered to the north by Asturias and to the west by Galicia. Pilgrims traveling to Santiago de 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 was never one for compromise. Resolutely radical, with a love of freedom and rigor, he first applied this disposition to music in the heavy metal band he formed with his high school friends. It was to wine, later, 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, discovered on some of the estates where he worked, did not satisfy him. Attracted by a viticulture closer to the land, Diego recovered a few plots to showcase, as naturally as possible, the terroir of Bierzo. In 2012, he created the La Senda estate on the outskirts of his hometown, whose name means "the path." His wines will be like him: honest, frank, natural and expressive. Without the appellation of origin, they are the pure reflection of their soils and climate, of the personality and energy of their creator. La Barbacana is named after the plot that produced the grapes, a vineyard more than a century old planted on schist, ferrous and quartz soils at an altitude of 650 meters. The grape varieties are mainly Garnacha Tintorera (90%), with ten percent Mencia. The harvest is macerated in chestnut barrels and pressed before the end of fermentation, after which the must rests for eleven months in 650-liter chestnut barrels. Pure, deep, complex, this wine has a beautiful acidity and an equally beautiful length. It is a fruity and juicy red that will accompany the most rustic specialties of the Spanish terroir.
Natural wine without added sulfites.

Bigotes Qvevris 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 produced on a small plot of Chardonnay in the Burgundy regional appellation. It is, in a way, the white counterpart of the Bedeau red. The vinification benefits from the velvety, depth and sweetness of the fermentation and aging in qvevri, buried terracotta jars. The aromatic attack is distinctly lemony and continues with yellow fruits. On the palate, it's full-bodied, full-bodied, and delicious, with a touch of fat and plenty of persistence. For a generic wine, it's a lovely height.
Natural wine with no added sulfites.

Beaujolais Villages Smack (exclusive cuvée) Red 2023,

Nicolas Chemarin

A vibrant tribute to the freshness and distinctive character of Gamay
The Beaujolais Villages Smack 2023, produced by Nicolas Chemarin, is an exclusive cuvée that captures the essence of the granite terroir of Beaujolais. Made from 100% Gamay, this AOC Beaujolais Villages red wine is distinguished by its liveliness, elegance, and modern take on tradition. It is vinified using ancestral methods, with a 15-day semi-carbonic maceration carried out with whole bunches, followed by careful aging for 11 months in concrete vats.

A fresh and expressive tasting
The Smack 2023 seduces from the moment it opens with its bright aromas of strawberry, raspberry and crisp red fruits, enhanced by subtle floral and vegetal notes. On the palate, it offers a supple and silky texture, supported by a lively acidity that gives it an irresistible freshness. The delicate and persistent finish perfectly reflects the characteristics of Gamay and the mineral nuances of the granite soils.

An ideal companion for conviviality and gastronomy
This versatile cuvée pairs perfectly with a wide range of dishes. It will enhance fine charcuterie, white meats such as roast chicken, or more rustic dishes such as poultry stew. Its freshness and fruitiness also make it an ideal choice for an aperitif with friends or casual meals.

Served between 12 and 14°C, without the need for decanting, Beaujolais Villages Smack is ready to be enjoyed today. Its aging potential of 5 years will also allow you to appreciate its evolution, with deeper and more complex aromas.

Fleurie Red 2022

Frédéric Cossard

Vinified by Frédéric Cossard, this vintage is an organic and natural red wine from Beaujolais, in the AOC Fleurie, one of the ten Beaujolais appellations located in the northern part of the country. It combines the typical characteristics of the granite soils and the Gamay grape variety of Beaujolais with the Frédéric Cossard touch, with fullness and respect for the terroir.

Vinification

100% Gamay from Beaujolais growing on granite soils, harvested by hand, it first undergoes a carbonic maceration of fifteen days in whole bunches. After pressing, it is aged for a year in concrete eggs, which rounds it out and highlights the fruit.

Tasting

A superb Cossard in Beaujolais version: this Fleurie is fruity, tangy, delicious, fine and elegant, typical of its appellation. Lovely bright color, raspberry, cherry, a touch of violet. It is made to accompany the best charcuterie, but you can also accompany any kind of cooked dish, red meats, white meats or roast poultry.

Learn more about Frédéric Cossard and the domaine de Chassorney

Frédéric Cossard and the domaine de Chassorney give the floor in organic and natural mode to the wines of Burgundy (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, its 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.

BB Bobal Red 2020

Partida Creus

With BB Bobal, Partida Creus delivers a vibrant and unique interpretation of this little-known Spanish grape variety. This natural red, from old vines cultivated in Catalonia, seduces with its vibrant freshness, intense fruit, and wild finesse.

A natural wine at heart

Massimo Marchiori and Antonella Gerosa, founders of Partida Creus, are artisans of natural wine. Based in Bonastre, in the Baix Penedès, they are revitalizing ancient vineyards using a completely biodynamic, manual approach, and without oenological inputs. Here, the Bobal expresses all the typical characteristics of Catalan soils, thanks to a respectful vinification process that magnifies its original character.

An aromatic explosion and beautiful tension on the palate

To the eye, BB Bobal 2020 reveals a dark cherry red color with deep highlights. On the nose, it charms with its captivating floral bouquet, evoking English candy, violet and thyme, on a background of fresh red fruits. On the palate, the attack is juicy and dynamic. We find morello cherry and ripe plum, enhanced by a fine touch of black pepper and a saline finish that brings freshness and length. The balance between intense fruitiness, straightforward acidity, and elegant tannic structure makes this a wine as distinguished as it is accessible.

Food and wine pairings and tasting moments

Served well chilled, between 14 and 16°C, BB Bobal is perfect with Iberian tapas and delicatessen meats or a mature cheese. Its silky structure and aromatic brightness also make it an ideal companion to a lamb grill, a mildly spiced tagine, or roast poultry. A vibrant and festive wine, to drink now or let evolve for a few years.

SM Sumoll Red 2019,

Partida Creus

This red Sumoll, a very old Catalan red grape variety long neglected, is a favorite of Partida Creus. A low-yielding wine, Sumoll thrives on poor soils, giving it great concentration, beautiful balance, juicy, dense and generous black fruit, notes of Mediterranean spices and plants, and finally an earthy, animal, and smoky character. The short maceration preserves freshness and acidity. It will be excellent with red meats, roasts, and duck, but the range of pairings is actually very wide.

Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective—we're 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-versed—first pursued careers as architects in Barcelona. But the wine bug tickled them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a number of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of saving their heritage, no: it's 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 produce their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture 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, ceciat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside very rich 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 indicate the cuvée. 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.

Super B Rouge 2020,

Patrick Bouju
Its aromas of red berries and hazelnut bring a sensation of freshness to the palate and make it a very pleasant thirst-quenching wine. Super B is a beautiful blend of Beaujolais Gamays and Brouilly Gamays grown on granite and bluestone soils. Aging is done partly in vats, the rest in barrels. This wine can age for seven years.

Find out more
Near Billom, the Limagne clermontoise rises eastward to form a hilly area with a mild climate, dominated by volcanic hills. This is the Auvergne Tuscany, so named because of its resemblance to the Italian province. This land of mixed subsistence farming was once covered in vines and was the preferred domain of Gamay d'Auvergne, a robust ancient strain, the origin of dense, deep, and fruity wines. This is where Patrick Bouju cultivates and vinifies, on these high-quality volcanic soils and mainly on old vines. The soils vary between basalt, limestone, clay-limestone, and pozzolan. Patrick collects and cares for the best terroirs of Puy-de-Dôme, often abandoned, and gives them new life. He also preserves the indigenous grape varieties, of which he cultivates a good fifty, and simultaneously works as a wine merchant using purchased organic grapes. The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes much to Patrick. The fact that he enjoys lending a helping hand to his winegrowing friends from France and elsewhere only confirms his image as a model, a leader. His partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal… Patrick practices long macerations, and the wines rest for up to six months after bottling. Very sensitive to sulfites in wines, Patrick has found that his own do very well without them. He has also found that if the grapes are healthy and concentrated, the balance is achieved by itself, whatever the successive phases a vintage goes through. His noble, chiseled, distinguished, never bland wines are immediately recognizable in the glass. They are straight, clean, precise, often marked by floral notes and a spicy minerality. They also constitute a formidable anthology of the terroirs and ancient vines of Basse-Auvergne and its volcanic soils.

Skin Contact Zizifredo Blanc 2020,

Frédéric Cossard
Rare, appetizing, and sophisticated, this blend of Grenache Blanc and Muscat d'Alexandrie macerates on the skins before being placed in barrels. It expresses notes of tropical fruits (pineapple) and various citrus fruits: mandarin, grapefruit, orange.



Find out more
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.

L’Intrépide blanc 2020

Domaine Einhart
A Pinot Gris maceration wine exists, and it can reach incredible heights when vinified with care. The twenty-five-year-old vines are harvested by hand; the grapes are destemmed. Maceration, using indigenous yeasts, takes between four and eight days. Aging in foudres on fine lees precedes bottling without filtration. From the vineyard to the cellar, this wine was made without any additives. Decanting is recommended so that it can spread its wings and express its powerful and complex notes.

To find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property 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 oolitic 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 a co-founder, Nicolas devotes his winemaking to protecting the land and biodiversity, making wine without additives, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is firmly focused on 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 made from pure grapes, lively, powerful, invigorating, and reflect the minerality of the beautiful terroirs of the Vosges foothills.

Cabernat Red 2019,

Domaine Capmartin

Cabernat is a red wine with no additives or added sulfur, made from Cabernet Sauvignon grown on east-facing plots on clay-gravel soils. The grape variety has the particularity, for this cuvée, of being harvested slightly overripe. The average age of the vines is fifteen years. The planting of cover crops allows for soil decompaction and provides nutritional support, alternating with natural grass cover. The harvest is destemmed and macerated carbonically with pressing in the first third of fermentation. Alcoholic fermentation ends in the liquid phase. Aging is six months on lees in stainless steel vats. Drink this first natural cuvée from Simon Capmartin within the year: it may surprise you upon opening with the presence of carbon dioxide and appear quite closed. The winemaker strongly recommends careful decanting, which will allow beautiful notes of ripe fruit to emerge that are "quite stunning" (we quote).

To find out more

Guy Capmartin settled in 1985 in the former convent of Maumusson-Laguian, in the Gers, to exploit the magnificent surrounding soils, from which he would soon produce highly acclaimed wines in the Madiran and Pacherenc-du-Vic-Bilh appellations. In 1987, Tradition, his first cuvée, was born. In the 2000s, he decided to work exclusively in organic and biodynamic agriculture, a decision reinforced and entrenched by his son Simon, who took over. The wines were noted and received numerous awards. Certification was obtained in 2013, the Demeter label is in progress. Taking advantage of his most specific plots of the estate, Simon also undertakes to produce natural cuvées, without input and according to the principle of minimal interventionism. Labeled Vin de France or Côtes-de-Gascogne, these are the cuvées that we offer you at Culinaries.
The estate's grape varieties are organized around Tannat, the king of Madiran, surrounded by a palette as rich and diverse as the estate's soils: Cabernet Sauvignon, Cabernet Franc, a little Syrah and Grenache Noir, plus a few old red vines currently being identified. A plot of Tannat, located on a very fine and very supple clay-marl soil with gravel, is pre-phylloxera. For the white, Petit Manseng, Gros Manseng and Petit Courbu, as well as, for the Côtes-de-Gascogne, Sauvignon Blanc, Sauvignon Gris and Viognier.
The main objective of the Capmartin estate is to make frank, fruity, authentic and honest wines, perfectly reflecting their terroir, which explains the parcel-based nature of the wines under the appellation: one parcel corresponds to one vintage, and vice versa. This also explains the number and variety of vintages.

Brutal is Dead, Long Live Brutal! Red 2019,

La Sorga
Antony 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 winemaker, 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, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties on their menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.
This wine is a blend of three Languedoc terroirs: Vieussan and Cabrerolles in Hérault, both with schist soils, and Lagrasse, clay-limestone, in Aude. The grape varieties are 60% Cinsault (65-year-old vines), 35% Grenache (45-year-old vines), and 5% Muscat of Alexandria (40-year-old vines). Vinification is carried out using separate grape varieties: 60 days in whole bunches and in near-infusion for the Cinsaults, a 53-day soak (in direct-press must) for the Grenaches, and a maceration for the Muscats with manual destemming. The blend is made before winter for aging for nine months in vats. The nose is superb, floral, strawberry, and cherry... and the palate is a delight, drinkability is at its peak. Fine and easy-drinking but never overly simplistic. Beautiful balance.
Natural wine with no added sulfites.

Kuku Yodel Blanc 2019

La Sorga
Antony 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 area of ​​activity 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 there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
Natural wine with no added sulfites.
This dry white wine comes from Marseillan (Hérault), a wine-growing commune on the Languedoc coast made famous by Noilly-Prat and the picpoul grape variety. Here, it is a question of other varieties, growing on clay-limestone soil: eighty percent terret bourret (eight-year-old vines), fifteen percent muscat d’Alexandrie (forty-year-old vines) and five percent grenache gris (twenty-year-old vines). The Terret Bourret is directly pressed, the Muscat is manually destemmed and then macerated in vats for thirty days, and the Grenache macerates for fifteen days in the Terret Bourret must. The blend of the three grape varieties is followed by an eight-month aging in vats on lees. The nose evokes white peach, citron, and sweet spices. The palate, full of freshness, reveals itself to be extremely mineral, strongly marked by the Terret Bourret (a sand wine grape variety) with an electric finish. An original and seductive wine that will lend itself to all your desires. It will keep for around ten years.

Mus'cat Blanc 2019, Domaine de l'Octavin
Made from muscats from the Pyrénées-Orientales (50% Muscat à petits grains, 50% Muscat d'Alexandrie) grown biodynamically on clay-limestone soils, this wine is full of fruit and freshness. The grapes macerate for two weeks in whole bunches to promote the extraction of their lovely aromas. It will lend itself to all pairings, including desserts (not too sweet, please).
Natural wine with no added sulfites.

VY Vinyater Vlanc 2017, Partida Creus
Made from old vines (sixty years old) of the Catalan vinyater grape variety on clay-limestone soil, aged in 50-liter demijohns, this is a fresh and seductive white wine that excels with seafood, grilled white meats and sweetbreads, but it can also seduce without any accompaniment or pretext. Rounded, buttery, expressive and mineral. The nose is all white fruits and white flowers. Lemon zest, a little beeswax. On the palate, volume, body, a very long finish.
Natural wine without added sulfites.

Magnum A La Natural Rouge 2017,

Culinaries' exclusive cuvée
This is a blend: 80% Beaujolais Gamay, 20% Chardonnay. The Gamay grapes come from Patrick Bouju's vineyards in southern Beaujolais near Bully, on granite and bluestone soil. Vinification is carried out using whole grapes for 7 days, while the whites macerate, also using whole grapes, for 6 days.