Tous nos Vins

Saint Romain Combe Bazin White 2021

Domaine de Chassorney

The nose is floral and beautifully mineral. White flowers, yellow fruits (Mirabelle plum, peach), and a hint of toasted brioche. On the palate, this white Saint-Romain, made from Chardonnays grown in the Combe Bazin area, is intense, long, and flavorful; it bears the imprint of its beautiful terroir. This pure Chardonnay comes from a steep, east-facing plot between 280 and 400 meters above sea level. The soils are primarily marl, limestone, and clay. After skin maceration, aging is about a year in barrels. The Combe Bazin climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness. If you give this wine a few years, it will develop a rich, honeyed, mellow, and distinguished note, but it is good to drink immediately.

To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed 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 that are among the most sought-after in Burgundy. Frédéric worked for some 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 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, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: 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.

UL Red 2019

Partida Creus

Partida Creus is a winery located in Catalonia, founded by two Piedmontese natives from the Langhe (where wine is well-known), Antonella Gerosa and Massimo Marchiori. They initially pursued careers as architects in Barcelona, but the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There, they found a wealth 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 heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy. This new red from Partida Creus is based on the ancient and indigenous grape variety called ull de llebre, which, you guessed it, means “hare’s eye.” What you might not guess is that this is the Catalan name for Tempranillo. It’s actually an old local version of this very Iberian grape, which Massimo and Antonella have nurtured in their own way. The wine is highly original: behind the minerality, the (black) fruit, the blueberry, and the freshness, we notice very fine tannins and aromatic herbs. A serious wine, a little grave, but did you know that serious wines make you joyful? Its length on the palate is astonishing. Decanting is highly recommended so that this wine can play its own unique music, down to the finest notes.

Mercurey Les Vignes Blanches Qvevris Red 2020,

Frédéric Cossard

Fresh, wild, and intense, this Mercurey is definitely a pleasure to drink with abandon. Morello cherries, black fruits, cherry, raspberry, and complexity on the nose give way to floral, then mineral and roasted notes. On the palate, there is plenty of sap, fullness, and density, with silky, melted tannins of great finesse, completely devoid of harshness. The finish is long, fruity, and distinguished. Les Vignes Blanches is a Mercurey vineyard where Frédéric Cossard is producing his third vintage. For the occasion, the winemaker vinified and aged it in qvevri (a Georgian-style buried jar), which rounds it out and accentuates its velvety texture and depth. Perfect for entrecôte, filet of beef en croûte, and roast duck.

Find out more

Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed 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 that are among the most sought-after in Burgundy. Frédéric worked for some 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 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, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: 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.

I Vicini Moscato Blanc 2020

Jean-Yves Péron


I Vicini Moscato is a Muscat d'Asti vinified dry; it therefore offers the aromatic and musky nose specific to the grape variety, but without the syrupy side that is sometimes associated with it, as a very present tannic structure balances the whole. On the palate, it is rich and powerful; we find the charming aroma of Muscat in the retro-olfaction, but with the tension and freshness that the winemaker favors for his dry whites. It is a table wine, with power and presence: not really for an aperitif, but for gastronomy, no limits.
Jean-Yves Péron's "I Vicini" series is made from grapes harvested in Piedmont; for I Vicini Moscato, we are dealing with the famous muscats of the terroirs of Asti. They grow on very fine limestone soils, calcareous-magnesian, and the Asti site benefits from a cold air current that brings increased freshness compared to the rest of the region. The harvest, manual, is carried out on grapes at a fairly advanced phenolic maturity. Maceration is long, with three months of punching down, after which everything is racked in January, pressed and sent directly into 300-liter barrels (new barrels, one-wine barrels and two-wine barrels) for a year of aging. No filtration, no addition of sulfites. Straightness, tension, and freshness: a very fine mountain Muscat.

To find out more
Jean-Yves Péron embodies the natural renaissance of the beautiful Savoyard vineyard, which has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce!
Near Conflans, in Albertville (Savoie), Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both under the banner of nature and organic high-altitude vines. Initially destined for a career in biochemistry, he quickly became drawn to the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. Jean-Yves's current vineyard, one and a half hectares of which have been biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further down in the Isère Valley. Composed of micro-plots of vines, it is staggered between 350 m and 550 m above sea level and is worked entirely by hand. His trading activity, which he began in 2011, allows him to buy the harvest from organic winegrowers close to him (such as Raphaël Marin and Adrien Dacquin). Also, the construction of a new winery in 2017 allows him to increase production and collaborate with winegrowers from Northern Italy: Paolo Angelino in Casale Monferrato (Turin), Giorgio Barbero in Asti. This is a new dimension given to his work as a winemaker, allowing him to diversify the terroirs and deepen his experiences in winemaking and aging. Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration which allows the extraction of fresh fruit aromas. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the oaky sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Himmel auf Erden Rosé 2018

Christian Tschida

An exceptional Austrian rosé

Forget everything you thought you knew about rosé. Himmel auf Erden 2018, a natural wine from Burgenland, challenges the rules with boldness and elegance. Made from Cabernet Franc, this Austrian rosé reveals a vibrant profile, far from the expected standards.

A unique and unadorned rosé

Made without filtration or added sulfur, this wine is the pure expression of the fruit and terroir. After careful destemming and crushing, it benefits from a year of aging in large barrels, giving it depth and complexity. The inspiration behind its name comes from a work by the iconoclastic artist Alfred Hrdlicka, adding an artistic dimension to this atypical cuvée.

An explosive nose, a palate full of life

Upon opening, Himmel auf Erden 2018 reveals an explosion of aromas: wild raspberry, wild berries, tomato leaf and a hint of aromatic herbs. On the palate, the energy is striking: a beautiful mineral tension, a light natural effervescence, and an irresistible sapidity that prolongs the pleasure.

Pairings and service

Ideal at 10-12°C, it will pair well with Mediterranean cuisine, plant-based dishes, and fine charcuterie. With no added sulfites, this rosé can be enjoyed in its purest form and promises a unique sensory experience.

With Himmel auf Erden 2018, rediscover rosé in a new light. A lively, bold wine.

XLC Xarel Lo Culinaries White 2022

Partida Creus
Culinaries Exclusive! This fruit of our collaboration with our favorite Catalan-Piedmontese, Antonella and Massimo, is a superb dry white from Catalonia, a unique and rare cuvée, and we are proud to present its first vintage. Classified as Vino de Mesa (table wine) and composed entirely of the indigenous Catalan Xarel·lo grape variety, this Culinaries cuvée is modeled on the estate's XL Xarel·lo, with notable differences. The wine is aged for a longer period and is done in demi-muids (large 500-650 liter barrels), which provides micro-oxygenation that enhances its complexity and fullness. It is therefore an "augmented" version of the XL, and it already tastes admirably, with a promise of great stability. Smoky, mineral, this Vino de Mesa (table wine) is already a classic, offering a pure and typical expression of xarel·lo. You can pair XL Xarel·lo Culinaries with the best of seafood, fish, white meats, roasted, grilled or cooked poultry in sauce...

Find out more

Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even coming from the Langhe region, where they know a lot about wines – first pursued a career as architects in Barcelona. But the wine bug tickles them, and soon they abandon the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revive to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, 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 viticulture, entirely manual and natural to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

Kuku Yodel White 2018

La Sorga

A dry white wine, Kuku Yodel reveals great finesse, freshness, and fruit on the nose. On the palate, the attack reminds some of an unfiltered white beer, others of a tropical lemonade. This wine is pleasant, fruity, floral, refreshing, and very fragrant. It evokes fruits such as peach, apricot, mandarin, lemon, lychee, passion fruit, and rhubarb, with a milky, yeasty finish, with the rich aroma of a summer meadow. It is made from Muscat of Alexandria, either as a single varietal or with a small proportion of Terret Bourret and Grenache Gris depending on the vintage. Kuku Yodel is a macerated white wine made from Muscat of Alexandria vines growing on the schist and clay-limestone soils of the high slopes of Hérault. The destemmed grapes macerate for forty-five days in vats, then the wine is aged for one year. Before bottling, it is neither filtered nor clarified, and no sulfites are added during the vinification process. Kuku Yodel should be drunk very chilled and can be kept for around ten years.

Find out more

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 winemaker, 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 include such a variety of grape varieties: the entire south of France is represented, with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l'el, and tutti quanti.

Crucella Red 2020,

La Vinicola di Antonio Gismondi

Crucella is known for its undergrowth, mineral, and earthy nose, a lively and acidic attack on the palate, red fruits, cherry on the retro-olfaction, and tannins less present than the deep color would suggest. Certainly a good wine for laying down that will blossom with time. The only red from the estate, it is a beautiful blend of Merlot (33%), Sangiovese (34%), and the ancient local grape variety Freisa (33%), which imparts a slight hint of musky red fruit, but the overall wine is well balanced. The harvest macerates for five or six days in stainless steel vats, then the wine is aged for seven to ten months in the same type of vat.

Find out more
Antonio Gismondi's azienda is located in Cerreto Sanita, in the Benevento region of Campania. A microclimate gives this area an almost continental feel: humid winds from the Tyrrhenian Sea collide with the first ramparts of the Apennine mountain range, causing condensation in the air and lowering temperatures, which are significantly cooler and more humid than on the coast. If we add a temperature inversion phenomenon between day and night, which is common in the Apennine climate, the freshness of the wines from the Antonio Gismondi estate is nothing mysterious in this southern Italy, which is nevertheless known for its very hot climate. The estate is family-run: for generations, the Gismondi family has cultivated vines and made wine using the most traditional and natural methods, to which biodynamic techniques are added. For a long time, of the fifteen tons of grapes produced each year, one ton was reserved for on-site winemaking for family consumption, with the rest going to the local wine cooperative. It was their meeting with Massimo Marchiori and Antonella of Partida Creus that led Antonio and his wife Anabel to start producing natural wines at home from the entire harvest. The two-hectare vineyard is located between 350 and 380 meters above sea level, on clay and stony soils, with two-thirds facing south. The grape varieties are Merlot, Freisa and Sangiovese for the reds, and Falanghina and Malvasia di Candia for the whites.x

Cade Meu Carnaval Sparkling Rosé 2019,

Les Valseuses

Chardonnay (50%), Grenache Gris (40%), and Trousseau (10%). But where has my carnival gone? asks this vintage, and it won't take long to find the answer: the party will begin as soon as the bottle is opened, because this undisgorged pet' nat' exudes good humor.
Natural wine with no added sulfites.

All In Wine 2018

Es d'aqui Jean Louis Pinto
A blend of two vintages and five grape varieties, four reds and one white – Carignan, Mourvèdre, Grenache, Cabernet Franc, and Muscat. Each grape variety is vinified separately, aged in old barrels, and blended before bottling. A beautiful, elegant, and spirited red, with a lovely bouquet of light flowers and red and black berries.
A natural wine with no added sulfites.

Kikiriki Black Red 2018

Clos Lentiscus

Elegance, purity, and a crisp minerality due to the limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when present, does not dominate the tasting, and the wines are never deviant. The cavas are renowned for their exuberance, but those from Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé.

Learn more

This Cocorico (in Catalan) is a red made from a blend of Tempranillo and Cariñena (Carignan). Aromatic and light, it comes in a one-liter bottle and is not a luxury: this distinguished gurgle, at the table and as an aperitif, will go well with everything. A very good wine for tapas and al fresco dining.

It is in Sitges, Catalonia, in the heart of the Garraf Natural Park, that Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Manel quickly earned a nickname: The Bubbleman, a tribute to his talent for making cavas, the sparkling white wines characteristic of the northeast of the Iberian Peninsula, from native varieties that only Catalonia has the secret to: sumoll, ull de llebre, xarel·lo, malvasia from Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat from Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

La Bueilloise White 2013

La Grapperie

A blend of young Chenin Blanc and Pinot d'Aunis vines growing on a flint-clay terroir. Harvested by hand at full maturity. Aged for twelve months on slats, without additives. Bottling is done by gravity without filtration, and disgorgement is done on the fly without the addition of preservatives. The Pineau d'Aunis brings a slight bitterness to the Chenin. Lively and intense bubbles, very well balanced.
A natural wine with no added sulfites.

Esprit Attila Red 2016

La Sorga

This blend is composed of 60% Syrah (from thirty-five-year-old vines), with the remainder consisting of Carignan, Grenache, Merlot, and Alicante Bouschet. The grapes macerate in whole bunches for ninety days in a near-infusion and are aged in concrete vats and amphorae for one year. Its aromas of violet and red fruits will pair well with red meats, especially lamb. Aging potential: twenty years.

Pairs with: Red Meats, Roasted Meats, Grilled Meats

Es d’aqui Trachéo Red 2016

Jean-Louis Pinto

This pure Grenache comes from the schist soils of Faugères. It is a superb wine, refined 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.

Adonis Red 2022,

La Grapperie

Adonis is the red counterpart of Aphrodite and a superb organic (Ecocert) and natural dry white wine from the Coteaux du Loir, vinified by Renaud Guettier of La Grapperie, without additives, sulfites, or chemical additives.

Vinification

Adonis is made from Pineau d'Aunis, one of the oldest grape varieties in the Loire Valley Western. The vines, pruned in goblet form, are on average seventy-five years old and grow on black silt and limestone (tuffeau) soils. The harvest is manual, transported on horseback. Aging is twelve months in barrels.

Tasting

Draped in a beautiful garnet color, Adonis offers a complex nose of red fruits: strawberry, cherry, smoked blackberry, sweet herbs… On the palate, a beautiful structure between black pepper and raspberry. Spicy, fruity and peppery, with a lovely sweet and yeasty note on the attack that adds to its deliciousness, it is a gastronomic wine. You can pair it with oily fish (tuna, mackerel, sardines), sea or freshwater fish stews with red wine, but also roasts or grilled beef, charcuterie and traditional stews.

Learn more about Renaud Guettier and La Grapperie

In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.

The estate

Renaud's 60 hectares of vines, on the hillside, are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint or sand. The grape varieties are the two traditionally authorized in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay and Grolleau. Some vines are more than a hundred years old.

In the vineyard and the winery

The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineau d'Aunis is 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 then put into barrels with complete malolactic fermentation, for at least eighteen months, malolactic included, and sometimes up to thirty-six months.

Colline des anciens White 2021

Domaine Einhart

The aptly named Colline des Anciens is minerality personified: full of freshness and salinity, it is a dry white from Alsace with an alcohol content of 13.6% and a great aromatic depth. This minerality and aromatic depth reflect the great limestone terroir of the Rosheim hillsides: a clay-rich soil on a substrate of muschelkalk and pink limestone. The plots face south on a 20% slope, and the vines have an average age of thirty years. The blend of three Alsatian grape varieties is carried out as follows: the Riesling (40%) is directly pressed, while the Gewurztraminer (20%) and Pinot Gris (40%) are macerated for forty-eight hours. All the grapes come from the estate and are harvested by hand; both the viticulture and the work in the cellar are 100% free of additives and sulfites, and the wine is not filtered. Colline des Anciens is aged exclusively in Alsatian foudres (wooden vats of around a thousand liters).

To find out more
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 [link], he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a red Pinot Noir. 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.

Combe du Temps Red 2018,

Les Vignes du Domaine du Temps

A wine that stands the test of time, a preserved terroir, and natural vinification: Combe du Temps 2018 is a straightforward and vibrant red, made from a balanced blend of Syrah and Grenache. In the majestic setting of Cabardès, on the outskirts of Carcassonne, the Domaine du Temps has produced an intense, mineral, and expressive cuvée, where nature expresses itself without artifice.

An exceptional terroir and pure vinification

Located on stony clay-limestone soils, the vineyard benefits from a rare balance between freshness and dryness, perfect for revealing the finesse of Grenache and the depth of Syrah. Certified biodynamic since 1998 and dedicated to natural wine since 2015, the estate practices demanding viticulture: low yields, careful grape selection, and additive-free vinification. Carbonic maceration for each grape variety, fermentation with indigenous yeasts, no fining or filtration, and less than 2g of sulfur added before bottling. Aging takes place for nine months, including 20% in barrels, adding a subtle oaky touch without masking the fruit.

An intense and racy red

Combe du Temps boasts a deep garnet color that heralds beautiful concentration. The nose is a captivating blend of vibrant red fruits, sweet spices and mineral notes reminiscent of the earth and surrounding scrubland. On the palate, the freshness perfectly balances the tannic structure, offering a silky touch and a lingering, slightly salty and peppery finish.

Food and wine pairings and tasting moments

With its straight and fresh profile, this wine will pair equally well with a barbecue with friends or a refined meal. It pairs wonderfully with grilled meats, Mediterranean tapas, artisanal charcuterie, and smoky dishes. Served around 16°C, it will gain in expression after a short airing.

Ull de Llebre Sumoll Red 2019,

Cyclic Beer Farm

Cyclic Beer Farm is a duo of friends from Barcelona, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, are available in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second part is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua themselves harvest by hand from organic wineries throughout Catalonia and bring the harvest to their winery-brewery workshop in La Sagrera (Barcelona). There they sort the grapes, tread them under foot and vat the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for the whites and between six and fifteen days for the reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
At the time we tasted this red wine, it was still searching a little, but at the time of writing, it must have found its place and be resting comfortably on its balanced tannins and fruity complexity. It is a well-balanced wine between body presence and lightness, round and aromatic. It is a blend of Catalan grape varieties Ull de Llebre (70%) and Sumoll (30%) harvested by hand in Torrelavit (Upper Penedès) and Mas Llorenç (Lower Penedès) on limestone and clay soils. The Ull de Llebre vines are young (fifteen years old) and the Sumoll vines are very old (up to one hundred years old). The altitude of the plots is between 230 and 260 meters. The harvest, entirely manual, is sorted, and then ten percent is trodden by foot. A semi-carbonic maceration follows for twenty-seven days, after which the wine completes its fermentation in stainless steel vats.