Syrah grape variety

Mérens Red 2019,

Domaine Bois Moisset

The Mérens 2019 cuvée from Domaine Bois Moisset is a magnificent expression of Southwestern grape varieties. A balanced blend of Duras and Syrah, this natural wine reveals a fresh and peppery profile, carried by aromas of crisp red fruits and a delicately spiced structure. A characterful red, ideal for enjoying convivial moments around a beautiful table or a barbecue with friends.

A meticulous terroir and vinification

Made from vines aged 30 years for the Duras and 16 years for the Syrah, Mérens draws its identity from rich and diverse soils: the Duras thrives on a north-facing gravelly slope, while the Syrah grows on boulbènes and silts dotted with rolled pebbles. The 2019 vintage was marked by a rainy spring followed by a hot summer, precipitating the harvests which began on September 7 for Duras and September 18 for Syrah. The vinification follows a natural approach: fermentation with indigenous yeasts, no added sulfites, and aging for several months in cement barrels, allowing for a beautiful expression of the fruit and terroir.

A vibrant and delicious wine

From the moment it is opened, Mérens 2019 reveals a expressive nose with accents of blackcurrant, morello cherry and black pepper. On the palate, freshness dominates, with a lively attack, followed by a beautiful fruity depth and a spicy structure that lengthens the wine into a persistent finish. Its balance between acidity, richness, and fine tannic structure makes this a red that is as accessible as it is captivating.

Food Pairings and Tasting Moments

After a light decanting, Mérens reveals itself in all its splendor. Served around 16°C, it will go wonderfully with grilled meats, red meats, charcuterie and artisanal cured meats. Perfect for a summer barbecue, a gourmet aperitif or a warm meal with friends, it is a wine for sharing and pleasure, to be enjoyed now or kept for a few years.

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.

Toile de Fond (cuvée exclusive) Rouge 2024

Fond Cyprès

La vivacité du sud, version nature

Au pied des Corbières, le domaine Fond Cyprès livre une cuvée rouge 2024 empreinte de liberté et d’énergie. Ce vin naturel, certifié AB, naît sur des sols argilo-calcaires baignés de soleil, dans le respect total du vivant : travail des sols sans produits de synthèse, vendanges manuelles, vinification en macération courte sans levures exogènes ni intrants œnologiques. Ici, le fruit s’exprime dans toute sa sincérité, sans maquillage.

Le trio méditerranéen – Carignan, Grenache, Syrah – donne une cuvée tout en fraîcheur, avec un profil légèrement plus épicé que le millésime précédent. La robe rubis limpide annonce un vin jeune et joyeux. Au nez, un bouquet immédiat de fruits rouges (cerise, framboise), mêlé à une touche herbacée et poivrée qui évoque les sentiers de garrigue après la pluie. La bouche, fluide et vive, séduit par sa buvabilité : tanins fondus, belle acidité, finale nette sur les épices douces. Un vin qui ne cherche pas l’effet mais la franchise du terroir.

Servi à 16-18°C, il accompagnera aussi bien une viande rouge grillée qu’un apéritif entre amis autour de charcuteries fines. Sans besoin de carafage, cette cuvée peut être dégustée dès maintenant, mais gagnera en complexité au fil des années, avec un potentiel de garde de 5 à 10 ans.

Vieille Vigne Red 2017,

Domaine Bois Moisset

With a few years under its belt, this beautiful organic and natural wine reveals even more complexity and depth: drink now! Vigne Vieille du Falgueyras is a fruity and indulgent red wine, rich in notes of red fruits (blackcurrant, blackberry, morello cherry) and beautifully peppery. Its profile is enhanced by sweet spices, prune on the nose, black olive, as well as more mineral accents (smoke, natural incense). It has character, oak without exaggeration, and a very beautiful body. Typical of the Gaillac terroirs, this is a red wine made 100% from old Syrah vines aged thirty and forty years, planted on boulbènes (gravelly, loamy sand) on the second terrace of the Tarn. The destemmed harvest macerates in cement vats with two punchings of the marc. The fermentation temperature did not exceed 21°C. Aging continues for nine months before bottling without filtration and, of course, without the addition of sulfites.

Find out more

The name Gaillac, the region where the Bois-Moisset estate is located, owned by Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; it is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine luminosity. Many estates, including that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with an estate planted with vines, it is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours, and grape juice. A herd of old local breed cows also thrives there, and guest rooms are available in the summer. It is in this small rural paradise that natural wines typical of their origin and terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of Gaillacois (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the vintages of the Bois-Moisset estate, which consist particularly of red wines with crisp fruitiness, concentrated but with smooth and delicate tannins.

Art Brut Red 2023,

La Tribu Alonso

A vibrant, hybrid, and bold red, born from the granite terroir of Beaujolais

The Art Brut 2023, produced by La Tribu Alonso, is an atypical and captivating cuvée. This red wine is distinguished by its exceptional ampelographic diversity, bringing together a mosaic of grape varieties, including Cabernet Sauvignon, Garnacha, and Syrah, enriched with a touch of white grapes. Produced on granite soils, it reflects an artisanal and innovative philosophy that celebrates biodiversity and the terroir.

Vinified with a short maceration to extract finesse and freshness, then aged for a year in vats, this wine reveals a natural and sincere approach, without artifice.

An intense and original tasting

On the nose, the Art Brut 2023 charms with its aromas of black cherry, kirsch and leather, with subtle nuances of pepper and spices. On the palate, it offers a frank and invigorating attack, supported by a supple texture and a beautiful freshness. The delicate and melted tannins highlight flavors of ripe red fruits and spicy notes that persist in a long and harmonious finish.

Rich and varied pairings

This versatile wine is ideal for accompanying convivial moments as well as gourmet meals. It pairs perfectly with grilled white meats, poultry stew or roasted red meats. Its freshness and spicy character also make it a perfect choice for stewed or lightly spiced dishes.

Serve between 14 and 16°C, without decanting necessary, the Art Brut 2023 can be enjoyed today for its freshness or kept for up to 5 years, where it will gain in complexity.

Syrah Jamais Malade Red 2021,

La Ferme de l'Arbre

That's what they often say about natural wines: the next day, never sick, no hat... Which doesn't prevent you from drinking in moderation, even if it's a magnificent gurgling like this one. The nose is floral, the palate is fresh and light, with a hint of spice on the finish. Jamais Malade is made from Syrah grapes grown on a plot of loess and granite, facing northeast, with hand-harvested grapes. Maceration is semi-carbonic, in wooden and stainless steel vats. Pressing takes place before the end of fermentation, after which the wine is aged in stainless steel vats. Bottling takes place in June.

Find out more

La Ferme de l’Arbre is a small four and a half hectare wine estate located on the right bank of the Rhône, on the Ardèche side, in Tournon-sur-Rhône (near Tain-l’Hermitage). Run for twenty-five years by Christian Lericq and Colette Barrier, it has had its current name since 2021, the year it was expanded. It is mainly located on granite soils with a loess plot. Entirely devoted to natural wine, obtained through organic and biodynamic farming, it currently produces Syrah red wines under the Saint-Joseph and Vin de France appellations. The estate also has a small apiary and produces honey. The vines are tended with herbal teas and nettle manure, and the soil is nourished with compost and manure. The wines are harvested entirely by hand, vatted in whole bunches. Vinification takes place at room temperature and the wines are neither filtered nor fined. The wines are authentic Syrahs from the Rhône Valley, simple and delicious, joyful, convivial and fruity.

Saint Joseph Cuvée Madloba Red 2020

Paul Estève

Rhône Valley - Saint-Joseph AOC AOP

The fruit is dense, clean, and precise, the tannins are fine, smooth, and full of freshness, and the minerality is subtle. Even the intensity of a Rhône Syrah reveals that "taste of water," that thirst-quenching fluidity that is the hallmark that Chrystelle Vareille and Paul Estève seek to give to their wines. With its floral and spicy notes, its mineral tension over a full texture and intense sapidity, this wine is reminiscent of Georgian qvevri wines aged in terracotta. Madloba ("thank you" in Georgian), in AOP Saint-Joseph, is a 100% Syrah. The vines, almost forty years old, are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The harvest ferments in tinajas, unburied terracotta jars, and after pressing the wine returns to the tinaja for a year of aging. This aging method enhances the wine's texture, softens the tannins, and develops the fruit. As versatile as it is for pairings, Madloba red can do anything.

Find out more

Paul Estève and Chrystelle Vareille are the creators of the Domaine des Miquettes, whose great specialty is the use of Georgian techniques. They are passionate about this Caucasian country, the cradle of wine, where eight-thousand-year-old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to explore this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.

The estate, located in Ardèche, is south of the Saint-Joseph appellation. Paul trained with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two ares of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep hillsides, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.

Saint Joseph Red 2019

Thierry Alexandre

A feast of violets, blackcurrants, black fruits, morello cherries, magnificent smoky and roasted notes, pepper, and spices; a crisp palate with a hint of astringency. This beautiful, dense, and mineral red from the Saint-Joseph appellation, produced biodynamically, is made from 100% old Syrah vines growing on well-exposed slopes in Saint-Jean-de-Muzols, on the right bank of the Rhône. The soils are complex: loess, decomposed granite, and gneiss. The harvest is entirely manual, and no additives are used in the vineyard or winery. The grapes are lightly crushed and macerated for three weeks in whole bunches, and aged for one year in old barrels. No filtration is carried out before bottling.

Find out more
Thierry Alexandre produces little (two hectares in Saint-Jean-de-Muzols, in Ardèche, and a few vines north of Crozes-Hermitage), but he produces well and carefully, entirely biodynamically and without additives in the vineyard or cellar. His bottles are in the Saint-Joseph, Crozes-Hermitage blanc and Vin de France appellations. The grape varieties are typical of this northern Rhône Valley: Marsanne, Roussanne, Syrah, Viognier. The estate lies on quite varied soils, mainly decomposed granite, as well as gneiss, sandy clay and loess. He practices semicarbonic fermentation in whole bunches for fairly long periods and aging, depending on the vintage, in stainless steel or old barrels. His wines are as rare and sought-after as the winemaker is humble and discreet, but there is nothing haughty or inaccessible about them: pleasant, warm, fluid and well balanced between fruit and mineral, they are wines of pleasure that should be reserved for the most friendly gatherings.

Saint Joseph Cuvée Madloba Rouge 2014,

Domaine des Miquettes


From the prestigious AOP Saint-Joseph, Domaine des Miquettes offers us a unique cuvée with its Saint-Joseph Cuvée Madloba 2014. Certified organic (Eurofeuille, All our organic wines), this wine is made from Syrah grown on steep terroirs in the northern Rhône, offering a pure and intense expression of the grape variety.

A Georgian-inspired vinification
This cuvée bears the name "Madloba," which means "thank you" in Georgian, a nod to an ancestral winemaking method. The wine is aged in qvevris (buried amphorae), which gives it a beautiful aromatic depth and a silky texture, while preserving its natural and authentic character.

An intense nose and a structured palate
Upon opening, this organic Saint-Joseph reveals a deep and complex nose, marked by notes of ripe black fruits (blackcurrant, blackberry), violet and spices. On the palate, the attack is ample and velvety, with a well-integrated tannic structure and a long finish with slightly smoky and mineral accents.

For what occasion?
Served at 16-18°C and decanted before tasting, this wine is the perfect accompaniment to grilled red meats, game in sauce or stewed dishes with mild spices. With an aging potential of 5 to 10 years, it will evolve towards even more complex aromas over time.

Coteau Libre Red 2016

Domaine Le Temps retrouvé

A beautiful macabeu with a strong personality, vinified by Michaël Georget in the Albères region. This grape variety has often been used as a blending ingredient; it deserves to shine on its own. The nose already announces the wine's structure and velvety texture, and the palate appreciates the clarity and tension, which doesn't prevent it from being very delicious.
A natural wine with no added sulfites.

Amoroso Rouge

Distillerie Sentema

Amoroso Rouge n’a rien à voir avec les vermouths sirupeux de tradition industrielle. Cette création audacieuse de la Distillerie Sentema, nichée dans les Alpes-Maritimes, bouscule les codes du vermouth rouge en proposant une version séche, complexe et végétale, totalement ancrée dans le terroir provençal.

La base est une Syrah du Domaine de Garbelle, gourmande et juteuse, cultivée dans le Var. Ce vin est fortifié avec une eau-de-vie de vin locale, puis infusé durant deux semaines avec un bouquet de plantes sauvages issues de la garrigue varoise : absinthe de Barjols, sarriette, romarin, origan, agastache, ainsi que des zestes de bigarade (orange amère) récoltés dans les Alpes-Maritimes.

Résultat ? Un vermouth sec, tendu, sans sucre ajouté, porté par des amers structurants, une bouche intense et une finale sapide qui appelle l’olive verte et le soleil. Au nez, on retrouve une trame aromatique profonde : romarin, herbes sèches, écorces d’agrume. En bouche, l’attaque est franche, l’équilibre parfait entre le fruit noir de la Syrah et la bitter touch des botaniques. La finale, longue, fraîche, subtilement anisée par l’absinthe, évoque un coin de garrigue chauffé par le soleil.

Idéal à l’apéritif, Amoroso Rouge peut aussi sublimer un Negroni méditerranéen ou être servi pur, sur glace, avec un zeste d’orange.

Un vermouth libre, sec, naturellement complexe, qui incarne l’esprit du sud, sans fard ni sucre ajouté.

Gigondas Rouge 2022

Les Grandes Serres

Terroir, parcellaire et encépagement

Niché au cœur des Dentelles de Montmirail, le terroir de Gigondas s’impose par sa force tranquille et sa beauté brute. Ici, dans cette enclave ardente de la Vallée du Rhône méridionale, les vignes trouvent refuge sur des coteaux caillouteux et escarpés, baignés de soleil et caressés par le mistral. Ce sol pauvre et exigeant, mêlé de marnes et de calcaires, donne naissance à des raisins d'une rare intensité.
 Dans ce millésime 2022, Les Grandes Serres signe une cuvée portée par un duo classique et redoutablement efficace : le Grenache, roi solaire du sud, majoritaire dans l’assemblage, et la Syrah, qui lui apporte tension et profondeur. Ensemble, ils traduisent l’âme sauvage et sensuelle de ce terroir emblématique.

Méthodes culturales

Fidèle à une approche respectueuse du vivant, Les Grandes Serres élaborent ce Gigondas selon une vinification naturelle, sans artifice, pour laisser le raisin s’exprimer librement. Les vignes sont cultivées dans le respect des équilibres naturels, sans produits de synthèse, avec un soin attentif porté à chaque pied. Les vendanges sont manuelles, choisies à parfaite maturité, garantissant une matière première saine et concentrée. En cave, l’élevage est maîtrisé avec sobriété, sans masquer la personnalité du vin, pour en préserver la fraîcheur et la gourmandise originelles.

Dégustation & accords

Le Gigondas 2022 des Grandes Serres est une véritable explosion de plaisir. Dès le premier nez, il séduit par ses parfums intenses de fruits rouges bien mûrs, fraise écrasée, cerise juteuse, auxquels viennent se mêler des notes de thym sauvage, de chocolat noir et une pointe légèrement fumée, presque carnée.
En bouche, c’est une vague de générosité : ample, velouté, mais jamais lourd. La fraîcheur naturelle équilibre la richesse du fruit, et la finale s’étire sur des tanins fondus, avec une touche saline qui appelle la gorgée suivante. Une "bombe de gourmandise", certes, mais aussi un vin de caractère, avec de la profondeur et une vraie élégance.

Idéal pour accompagner un barbecue d’été entre amis, une belle planche de charcuteries artisanales ou une pièce de viande rouge grillée, ce Gigondas se montre à la fois accessible et raffiné. Servi légèrement rafraîchi, il surprendra aussi par sa légèreté en dépit de ses 15°, preuve que puissance peut rimer avec buvabilité.

Un vin sincère, vivant, qui raconte son terroir avec chaleur et générosité.

La Familia Red 2010

Barranco Oscuro

A wine for laying down. High-altitude Merlot, high acidity.
La Familia is a blend of Cabernet Sauvignon, Cabernet Franc, and Syrah, one of the 800 vines planted by the Carmenet family between 1991 and 1998 by the winemakers at an altitude of 1,300 meters on schist and clay soils. The destemmed harvest macerates in stainless steel vats with manual punching. Aging in old barrels lasts approximately twenty-four months.
A natural wine with no added sulfites.

CL Clarete Red 2023,

Partida Creus

An all-terrain claret for lovers of light and juicy wines

The CL Clarete 2023, produced by Partida Creus, is a light, delicately macerated red wine made from a bold blend of Carignan, Grenache, Merlot, Syrah, and Tempranillo. This claret is a tribute to the freshness and conviviality of thirst-quenching wines, while remaining rooted in a natural vinification process that respects its clay-limestone terroir.

Tasting: between red fruits and spices

The nose opens with aromas of citrus, pomegranate and juicy red fruits, enhanced by a spicy touch that brings unexpected depth. On the palate, the CL Clarete is round and silky, with a beautiful acidity and minerality that give it a refreshing and savory finish. It charms with its balance and liveliness.

A versatile wine for all occasions

Thanks to its lightness and freshness, this claret is perfect for accompanying white meats, charcuterie dishes or even roasted meats. It also excels with simple Mediterranean dishes, such as grilled vegetables or mixed salads.

Serve between 12 and 14°C, without decanting, it can be enjoyed young for its liveliness or aged for up to 5 years to develop more complexity.

Hedyos Red 2023

Domaine de Bois-Moisset

Hedyos is a red wine from the Gaillac terroir (Occitanie), organic and natural, produced by Domaine Bois-Moisset and classified as a Vin de France. A classic Syrah from the South, remarkable for its lightness and drinkability.

Vinification

Hedyos is 100% Syrah, produced without any chemical additives and fermented with indigenous yeasts. The Syrah harvest macerates for two weeks in whole bunches.

Tasting

A spicy lightness characterizes Hedyos, a red wine from Domaine Bois Moisset. The Syrah is fluid, supple, and mineral, with a dominant sweet spice and notes of black olives. It pairs well with Mediterranean dishes, tapenade, bagna cauda or anchoïade, pizzas, and pissaladières.

Learn more about Domaine Bois-Moisset

In the heart of France's oldest vineyard—Gaillac, in the Tarn region—Sylvie Ledran, Philippe Maffre, and their son Hippolyte oversee their Bois-Moisset estate, a wine-growing property associated with mixed crop and livestock farming, all organic. Gaillac is famous for its many ancient indigenous grape varieties, and its wine-growing heritage is uniquely rich.

Cows and Vines

Domaine Bois-Moisset is also home to a herd of old local breed cows, and guest rooms are available during the summer months. It is in this small rural paradise that natural wines typical of their origin and their terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years.

Native grape varieties

The grape varieties are dominated by Syrah and Duras, but the wines of the Bois-Moisset estate reflect the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l’œil, mauzac, braucol, ondenc, etc.). The red wines are crisply fruity, concentrated but with smooth and delicate tannins, the whites have character and the pet’ nat’ are particularly tasty.

Vin de France Syrah Red 2022,

Domaine des Miquettes

This pure Syrah red wine from the Rhône Valley, organic and natural (Ecocert certified), is classified as a Vin de France. It asserts itself with a noble simplicity, typical of the wines of Domaine des Miquettes, produced on schist and granite soils. Its full name is: Biou une canou que té fara dé bé (“drink a cannon that will do you good”).

Vinification

Made from vines planted in Ardèche, on plots with light soils of black mica granite, schist and gneiss on a granite base, this natural Syrah ferments on the skins in terracotta containers and is aged for six months.

Tasting

Less dense and less full-bodied than the Saint-Joseph from Domaine des Miquettes, this This organic and natural Syrah is loaded with black fruits, blackcurrant, red fruits (wild strawberry), notes of tobacco and leather. The red fruits noticeable on the nose give way to a velvety, peppery and raspberry palate. Pair it with stews, red meats and game. It is also made for black truffle and we imagine it perfectly with a cassoulet.

Learn more about Domaine des Miquettes

Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, the kvevris being used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.

The Estate

Paul Estève learned his trade with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certified) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work or winemaking.

Ichigo Ichie Red 2022,

Domaine des Miquettes

Ichigo Ichie is an organic and natural red-rosé wine (a "blouge" we would say) from the Rhône Valley (Ardèche, Saint-Joseph terroir) certified organic by Écocert. It is produced by Paul Estève and Chrystelle Vareille of Domaine des Miquettes, and the name of the cuvée pays tribute to one of their Japanese collaborators who recently passed away. The expression ichigo ichie means "a unique moment in life."

Vinification

Made without additives or added sulfites, unfiltered, Ichigo Ichie is a blend of all the grape varieties grown on the estate: Gamay, Marsanne, Roussanne, Syrah and Viognier, on granite and loess soils. This organic and natural wine from the Rhône Valley is aged for one year in vats.

Tasting

Ichigo Ichie can be consumed as a light red or a full-bodied rosé; its exotic notes are very seductive. It is recommended to drink it chilled. This additive-free wine will accompany all products from the land and the sea. Other "blouges", if you appreciate this type of rosé which leans towards red (or the other way around), can be discovered on our site: Susucaru Rosato from Frank Cornelissen, a classic from Etna, or L’Arroseur by Vinilibre.

Learn more about Domaine des Miquettes

Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, while kvevris are used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.

The Estate

Paul Estève learned his trade from René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certification) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work and winemaking.