All Our Wines

Susucaru Blanc 2024

Description

With Susucaru Bianco 2024, Frank Cornelissen offers an approachable white wine while maintaining the identity that has made his wines famous. Primarily made from Catarratto, complemented by Carricante and Grecanico Dorato, this wine offers a fresh and saline interpretation of Sicily. The nose reveals notes of citrus, crisp apple, pear, and white flowers, enhanced by a delicate mineral touch. On the palate, it is vibrant, precise, and particularly refreshing, with a taut finish that immediately calls for a second sip.

Winemaking

A blend of 40% Catarratto Extra Lucido, 30% Carricante, and 30% Grecanico Dorato. Destemmed, lightly crushed, then fermented with a pied de cuve using only indigenous yeasts. Approximately 3 hours of skin maceration, followed by 10 months aging in neutral tanks (epoxy). Unfined, lightly filtered before bottling.

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.

Le Grenache du Bois Saint Jaume Rouge 2020,

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

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

Terre Mère Rouge 2020,

Clos des B Provence - Côtes de Provence AOC AOP



Red and especially black fruits (blackcurrant, blackberry, blueberry) abound on the nose and palate. The wine is structured, the tannins are supple and well-blended, and the bitter almond note on the finish is somewhat reminiscent of an Amarone from Valpolicella. One clearly perceives through tasting Terre Mère, which is not named so by chance, the producer's desire to stick to the terroir, to extract its quintessence. This mature and evolved character (15% alcohol) results from particular winemaking methods: Terre Mère, a red in AOP Côtes-de-Provence, is composed of 50% Grenache, 20% Cinsault and 30% Mourvèdre harvested overripe in the second half of September (September 19 in 2020). As biodynamicist Jean-Michel Deiss says, "when the maturity is good, the grape variety disappears and the terroir appears." Vinification is done 90% in temperature-controlled stainless steel vats and 10% in open barrels. Foot punching is carried out, as well as some small pumping over. Malolactic fermentation is complete. The wine is aged in 600-liter barrels and in barrels of several 228-liter wines. No sulfites are added, neither in the vineyard, nor during winemaking, nor bottling.

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Clos des B (initials of the two owners, Gwendolyn Berger and Jean-Jacques Branger) is located in Grimaud, in the Gulf of Saint-Tropez. They are therefore the proud producers of the very first natural cuvées from this geographical area. Those who know that this region is home to some interesting viticulture will avoid thinking of the celebrity seaside resort and poolside rosé: before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they say, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard and soon produced reds, rosés and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schistose sands crossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate has been in conversion since 2020), biodynamics, and natural methods. The wines are sulfite-free, unfined, and unfiltered. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink.

Juliette Blanc 2015,

Jean-Pierre Robinot
One hundred percent Chenin, Juliette (named after Juliette Robinot, the winemaker's daughter) is dry and beautifully fresh. It is a remarkable expression of the grape variety, produced from vines that are over a hundred years old. The harvest is late, marked by botrytis (noble rot). After direct pressing into barrels, the wine ferments and ages for over six years in the same container. A rare wine to cherish.

To find out more
Anyone interested in natural wine in France has inevitably come across Jean-Pierre Robinot at some point and has never forgotten this smiling, bouncy figure. It is clear that while it has not yet been proven that all wines resemble their winemaker (a study to be undertaken), the vintages produced by Jean-Pierre, warm, friendly, and luminous, are in the image of their creator. After running the wine bar L’Ange Vin on rue Richard-Lenoir in the 11th arrondissement of Paris for nearly fifteen years, Jean-Pierre returned to his native Chahaignes, a small village in the south of Sarthe, on the borders of Anjou and Touraine. His dream is to acquire his own vineyard and make sulfur-free wines. He reclaims uncultivated hillside land on great terroirs, as well as troglodyte cellars dug into the tuffeau. 2002 will be his first vintage. At the same time, under the brand L’Opéra du vin, he vinifies grapes purchased from local winegrowers. Jean-Pierre Robinot practices demanding organic viticulture, without chemical weed control. The soil is worked and amended using natural composts. All harvests, carried out at maturity on healthy grapes, are done by hand. The location and climate favor noble rot.

Cuvée Carignan Red 2023,

Frédéric Cossard

A true homage to the Carignan grape variety, this cuvée seduces with its complexity and indulgence. Made from organic grapes harvested at the foot of Mont Ventoux, this cuvée offers a dark color, a nose of black fruits, spices, and pepper, and a full, sunny palate. The tannins are melted, giving way to flavors of undergrowth, violet, and spices.

Aged for 9 months in stainless steel vats, this is a fresh and balanced red, perfect for casual meals with charcuterie, grilled meats, or spicy dishes. Serve at 16-18°C, it can be stored for 5 to 10 years.

Skin Contact Feel Good White 2023

YARD x Bois Moisset Cuvée (exclusive cuvée) Red 2024

Domaine Bois Moisset

Terroir, plot size and grape varieties

Born in the vibrant Gaillac region, the YARD x Bois Moisset Rouge 2024 is an ode to the diversity of the ancestral grape varieties of Southwest France. In this free-spirited cuvée, classified as a Vin de France, Domaine Bois Moisset skillfully blends three emblematic varieties: Braucol, with its rustic and wild character; Duras, vibrant and spicy; and a touch of Gamay, which rounds out the whole with its fruity freshness. This bold combination, conceived as a nod to local roots as much as to contemporary tastes, expresses a sun-drenched clay-limestone terroir, which gives the wine its power and purity.

Cultivation methods

At Domaine Bois Moisset, the vine is first and foremost a living ally, respected in its rhythm and needs. Certified organic, the vineyard management excludes all artifice: here, the soils breathe, nourished by natural compost, carefully worked, and the vines are observed, listened to, and supported rather than constrained. The harvest is done by hand, guaranteeing meticulous sorting and intact bunches. In the cellar, the winemaking follows the same philosophy: minimal intervention, indigenous yeasts, gentle extraction to preserve the fruit and reveal the texture, without masking the soul of the grape. The result is a sincere, deeply rooted wine that speaks of humanity as much as of nature.

Tasting & pairings

The YARD x Bois Moisset Rouge Cuvée reveals itself in an intense, luminous, and deep ruby robe. The nose opens with a frank and charming bouquet of ripe red fruits—cherry, strawberry, redcurrant—enhanced by peppery notes and a slightly smoky touch, a signature of the Duras and Braucol grape varieties. On the palate, the attack is lively and juicy, then the structure takes hold: present but integrated tannins give the wine its character and poise. The long finish leaves a spicy and luscious impression, full of vitality.

It's the perfect companion for convivial moments: a barbecue with friends, grilled lamb chops, a ribeye steak cooked over a wood fire, or even oriental-inspired cuisine with mild spices. Structured and generous, this vintage invites sharing and warmth, while allowing the fruit and terroir to fully express themselves.

The YARD Rouge 2024 Cuvée by Bois Moisset is not just a wine: it is an outstretched hand, an invitation to rediscover Gaillac in a free and vibrant light.

Les Larmes des Roses Red 2023

La Tribu Alonso

Les Larmes des roses is an organic and natural red wine made from 100% Pinot (several varieties), with no added sulfites, produced by Cyril Alonso in Marchampt, in the Beaujolais Vert terroir. Classified as a Vin de France, it was previously called "Les Larmes des Damas" in homage to Henry Frédéric Roch, of the Prieuré-Roch estate in Côte-d'Or, who vinified the ancient Pinot de Damas variety. From Damascus to roses, there is only one step.

Vinification

The vines grow on a 2-are plot, on gray granite soils with wild grass. They are Pinot of various varieties (Pinot Noir, Pinot Gris, Plant Fin or Pinot Fin, Pinot Modri from Slovenia) pruned in goblet form, aged from four to thirty years and cultivated without plowing, in organic farming and agroforestry. Fermentation is done by indigenous yeasts without starter culture. Alcoholic and malolactic fermentation takes place in barrels of several wines (seven for this vintage) for 36 months. Two barrels (600 bottles) were produced. No chemical inputs were added to the vineyard or the cellar.

Tasting

This wine, which inaugurates its first vintage, is more full-bodied, less clear than Le Retour des Hirondelles, from the same estate. Beautiful ruby, red-pink color. Having aged for a long time in barrels, it is complex, patinated, polished. Notes of leather, amber, vanilla orchid. This haute couture wine will pair well with select foods: high-end grilled or roast beef, charcuterie and cured meats, Iberian bellota ham, comforting stews, for example a good cassoulet.

Learn more about Tribu Alonso

This tribal name refers to Cyril Alonso, winemaker, his wife, a naturopath, and their family. They take care, using organic farming, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of Beaujolais Vert. This two-and-a-half-hectare ampelothèque, which existed since 1952, then had forty grape varieties. It currently contains one hundred and forty. This unique location gives Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.

A biotope classified in 2008

The estate enjoys a unique ecological location: the house and the vineyard are surrounded by intact forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, in the vineyard as well as in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the vinification.

The wines

Complantation cuvées (and for good reason), the wines of Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The fermentation periods are short to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

Jour de Fête Sparkling Rosé 2019

Marie and Vincent Tricot

You pour it, pour it, pour it again, and you're amazed to have emptied the bottle. This organic, natural sparkling rosé wine doesn't bear this name for nothing. Made using the ancestral method (bottling during fermentation, which completes in the container), Jour de Fête is a seductive natural sparkling wine made from Gamay d'Auvergne that doesn't lend itself to melancholy. It displays a deep, slightly cloudy strawberry-raspberry color that already invites indulgence. On the nose, cherry, raspberry, and the promise of a vinous and concentrated sparkling wine, not just a gurgling experience. It can be described as both gurgling and complex.

The cherry, raspberry, redcurrant and strawberry are confirmed on the palate with a great deal of sweetness and indulgence, a little sugar reminiscent of the raspberry fruit paste from Auvergne, and the slight bitterness of the volcanic soil Gamay in the background. The effervescence is moderate, we also perceive citrus notes (orange, mandarin) and the floral notes are then revealed with a touch of violet. The roundness is pleasant, the freshness is exceptional. Made from Gamays grown on hillsides on volcanic and clay-limestone soils, Jour de fête is truly exceptional and as joyful and festive as its label promises.

To find out more

Among the generation of Auvergne winemakers who, at the dawn of the 21st century, are reviving the vineyards of this beautiful volcanic province of the Massif Central from the ashes using organic and natural methods, Marie and Vincent Tricot are pioneers, and their name is well known to those who have long loved natural wine. After a colorful winemaking journey that took them from Beaujolais to Chile and from Chile to Costières-de-Nîmes, they landed in Auvergne, at the foot of the Puy de Dôme, in the commune of Orcet where they took over Claude Prugnard's vineyard, a land that has not seen the slightest chemical input for thirty years. The estate is located on a hillside on the left bank of the Allier River, in a volcanic clay-limestone area near the vineyards of Châteaugay, Chanturgue, and Corent. They acquired it in 2003 and have since been making wines from Auvergne Gamay, Chardonnay, and Pinot Noir, with a little Sauvignon Blanc and Muscat. These rare and sought-after wines are mainly sold directly. They have a straightforward, flamboyant profile and express themselves with as much character as simplicity.

Skin-Contact Zizifredo White 2021

Fréderic Cossard

Skin Contact Zizifredo is a surprising wine, a blend of Grenache Gris, Bourboulenc, and Muscat d'Alexandrie, macerated on the skins for a long time. Rare, appetizing, and sophisticated, with plenty of presence and character, it expresses notes of tropical fruits (pineapple) and various citrus fruits: mandarin, grapefruit, orange, in addition to iodine notes. On the palate, it is fresh and appetizing, with very fine tannins and plenty of fruit alongside the tension inherent in a long-macerated wine. Beyond the pun that its name constitutes (do we need to draw you a picture?), it also alludes to zibibbo, as Muscat of Alexandria is called in Sicily, the distinctive grape variety of this vintage. The grapes are purchased in the south of France by a winemaker friend of Frédéric Cossard. The vines are organic and harvested by hand, the harvest is vinified in whole bunches for nine months (it's really skin contact!) before being slowly pressed. The wine is aged in concrete eggs and bottled without the addition of sulfites, fining or filtration.

To 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 domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine 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.

Syrah Rouge 2017

Domaine des Miquettes

Syrah of course, bursting with fruit and flavor, from an isolated one-hectare plot on granite and black mica soils, at an altitude of 350 meters.
Natural wine with no added sulfites.

Chat Zen White 2015

Domaine La Sorga

This wine is a blend of 40% Sauvignon Blanc (from twenty-seven-year-old vines) and 60% Chasan (a cross of Listan and Chardonnay; from forty-two-year-old vines) from sandy limestone soils near Carcassonne. The Sauvignon Blanc is directly pressed, and the Chasan macerates in the whole-bunch must for seventy days. It is aged for two years in vats. Notes of exotic fruits, dried banana, and curry: a rich aromatic palette perfect for blue cheeses, aged Comté, and Southeast Asian cuisine. Aging potential: twenty years.

Goes with: Asian cuisine, Cheeses

Es d'aqui Cinsauriel Red 2017

Jean Louis Pinto

This 100% Cinsault, grown on schist soils near Saint-Chinian, is produced by fermentation with indigenous yeasts during twenty-eight days of whole-bunch maceration. Part of the wine is aged in steel vats. With a beautiful, vibrant ruby color, it offers a nose of pepper, rose, and strawberry, as well as notes of garrigue, candied black olive, and prune. Lively and powerful.

Madloba White 2016

Domaine des Miquettes

Madloba Blanc ("thank you" in Georgian, referring to the birthplace of the vine and its terracotta aging) is a blend of 50% Marsanne and 50% Viognier. The vines are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The wine is aged for one year in qvevri, amphorae buried in the cellar in the Georgian style.
Natural wine with no added sulfites.

Aubunite Sparkling Red 2016

La Sorga
A blend of 80% Aubunite and about 20% Aramon, with a little Auvergne Gamay and Carignan, grape varieties sourced mostly from the limestone sands around Carcassonne and the rest from the basalt soils of Auvergne. The Aubunite macerates in whole bunches; the other grape varieties are destemmed. The wine is bottled by hand, and disgorgement is performed by Antony himself. Its notes of red fruits and spices will complement an aperitif and will not disappoint a chocolate mousse. Aging potential: five years.
Natural wine with no added sulfites.

Goes with: Desserts, Aperitif

Bistrologie White 2022

Jean-Pierre Robinot

Bistrologie is a dry white wine from Jean-Pierre Robinot, organic and natural, from his Sarthe terroirs (Jasnières and Coteaux-du-Loir). One hundred percent Chenin, as always, you don't change a winning grape variety. Its name will remind some that Jean-Pierre once ran a wine bistro in Paris.

Vinification

Bistrologie is made from forty-year-old Chenin vines growing on soils of red clay, limestone, and flint. The harvest is pressed directly into barrels, where the must ferments and rests on its lees for fifteen months until bottling. Without any chemical additives, filtration or addition of sulfites.

Tasting

Superb juice, intense, lively and saline, fresh and earthy minerality, acidic and salivating structure. Bistrologie is a full-bodied and powerful white wine, with a formidable minerality and seductive notes of roasted pears and apples. Honey and acidity coexist without contradicting each other, with a little herbaceousness in the taste structure. This wine is alive, constantly evolving, it can display slightly different profiles depending on its aging. It will be a pleasure to pair with oysters and seafood, smoked salmon, fine poultry and roasted white meats: it is made for gastronomy.

Learn more about Jean-Pierre Robinot

Anyone interested in natural wine in France has met Jean-Pierre Robinot one day and has never forgotten this smiling and bouncy figure. If we have not yet succeeded in proving that all wines resemble their winemaker (a study to be undertaken), the organic and natural wines made by Jean-Pierre, warm, friendly and luminous, are in the image of their author. After having run the wine bar L’Ange Vin, rue Richard-Lenoir, in Paris for nearly fifteen years, Jean-Pierre returned to his native Chahaignes, a small village in the south of Sarthe. His dream is to acquire his vineyard and make natural wines, without added sulfites.

Great terroirs of the Loir and tuffeau cellars

Jean-Pierre therefore reclaims hillside wasteland, on great terroirs, as well as troglodyte cellars dug into the tuffeau. 2002 will be his first vintage. At the same time, under the L’Opéra des vins brand, he vinifies organic grapes purchased from local winegrowers. A member of the natural viticulture association S.A.I.N.S., Jean-Pierre Robinot practices demanding organic viticulture, without chemical weeding or added sulfites. The soil is worked and amended with natural composts. All harvests, carried out at maturity on healthy grapes, are done by hand. The location and climate favor noble rot.

Je t'ai dans la peau White 2017,

Nicolas Chemarin

Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winegrowers on his family estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. He took over two hectares of his father's vines in 2005 and produced his first vintages in 2006. In 2008, he acquired other vineyards 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 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 wines from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes. As its name suggests, Je t’ai dans la peau is a matter of epidermis. Grape skin, of course, since it is a maceration white, an experiment carried out by Nicolas with various nuances since 2009 to obtain wines with a strong personality. The goal isn't to produce 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 produced using pure maceration. This maceration is short: five to seven days. Aging is three years in barrels. This orange offers a beautiful old-gold color and delicately oxidative notes of walnut and hazelnut, leading to an exotic fruity palette. A superb balance to savor.

Le Litre Arbitre White 2019

Château Lafitte

Pairs with: Oysters and Shellfish, Raw Fish, Cooked Fish, Grilled Fish