Vente privée –10 %

Mensonge à Papa Red 2020,

Belly Wine Experiment

Here is a light, fresh, supple, and fruity red that proudly bears the banner of Gamay from two regions: Auvergne and Beaujolais. It is the result of a blend of equal parts of these two origins of the same grape variety, neither entirely identical nor entirely different. An ode to Gamay, in a way. These Gamays from Auvergne and Beaujolais are first slowly pressed, then their must is added to whole bunches for a fifteen-day carbonic maceration. Aging takes place in fiberglass vats. Classified as a Vin de France and with an alcohol content of 13.5%, it will be wonderful as an aperitif or with a meal, or just to have a good time.

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Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experience as a winemaking business. The creative duo has it in spades: Claire is the sister of Adrien Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne or Jura grape varieties, readily in the same bottle. Aimé is the son of Manu Duveau, a winemaker-poet from Auvergne, a former stonemason and a great winemaker of local Gamays at his Domaine de l'Égrappille. The uniqueness of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia being able to rub shoulders, for example, with Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semi-carbonic maceration, without the addition of chemical inputs or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.

Magnum Saint Romain Sous le Chateau clos du cerisier White 2018,

Domaine de Chassorney

This Chardonnay comes from a steep plot located between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After direct pressing, aging is approximately one year in barrels.
Natural wine with no added sulfites.

Susucaru Rosso Red 2024

Frank Cornelissen

Frank Cornelissen's Susucaru Rosso, now a cult wine, takes us to the heart of Etna's black lands for a unique expression of natural Sicilian red wine. Produced as IGP Terre Siciliane, this 2024 vintage is a blend of Nerello Mascalese, Nerello Capuccio, Minnella, Alicante Bouschet, and Uva Francesa, organically grown on high-altitude volcanic soils.

A natural wine, precise and profound

The grapes are destemmed then macerated for a month, before fermentation with indigenous yeasts without the addition of oenological inputs. Aging takes place for one year in epoxy tanks, a neutral material that preserves the integrity of the fruit and the finesse of the terroir. Here, everything is done to translate the minerality and tension of Etna's slopes, while maintaining remarkable drinkability.

Between finesse and structure

The nose is intensely floral and fruity, blending violet, dark fruits, sweet spices, and a slightly smoky touch. On the palate, the texture is tannic but fluid, with a lively attack, a generous core, and a peppery, saline, energetic finish. The style is both rustic and modern, elegant but unadorned.

Decant and share

Serve decanted for 30 minutes, between 16 and 18 °C. Susucaru Rosso pairs well with spicy dishes, red meats, grilled foods, charcuterie, or simply as an aperitif for those who appreciate natural red wines with strong personalities. Aging potential: up to 5 years.

YARD Rouge, Red 2023

Danis dans la vigne

With "YARD Rouge", Danis dans la vigne offers an uninhibited and lively version of Malbec, the emblematic grape variety of Cahors. Here, there's no excessive concentration or robust extraction: this 100% organic Malbec asserts its freedom and accessibility, in a natural version full of charm and personality.

A natural winemaking process, true to the fruit

From vines planted on clay-limestone soils in the Lot region, the grapes are cultivated without chemicals, respecting natural balances. The winemaking is artisanal: gentle maceration for two weeks, fermentation with indigenous yeasts, without oenological additives, followed by nine months of aging in stainless steel tanks. This choice preserves all the fruit's vibrancy, without masking the identity of the grape variety or the terroir.

A supple and tasty red

On tasting, YARD Rouge seduces with its open nose of ripe dark fruit aromas (plum, blackberry), accompanied by touches of dried fruit. On the palate, the texture is supple, the tannins are fine and well-integrated, with a lovely grain and a finish that retains freshness. The style is clean, pure, and invites indulgence without heaviness.

The natural wine for all occasions

Perfect at 14–16 °C, after a light decanting, YARD Rouge is perfect for an aperitif or at the table. It will pair wonderfully with slow-cooked dishes, grilled meats, or a nice charcuterie board. To be drunk within two years to fully enjoy its vibrant fruit.

Back to Blaye (exclusive cuvée), Red 2023

Château Frédignac

A retro nod for a wine firmly rooted in the present: "Back to Blaye" embodies a new generation of natural red Bordeaux, resulting from precise work in both the vineyard and the cellar. Château Frédignac, a pioneer of clean and committed viticulture in the Blaye – Côtes de Bordeaux appellation, has created an exclusive 2023 cuvée that is both expressive and digestible.

Valued terroir, committed expertise

Planted on the typical clay-limestone soils of the Blaye area, the Merlot (65%), Malbec (25%) and Cabernet Sauvignon (10%) grape varieties are cultivated according to organic farming principles (certified AB & Nature & Progrès). The winemaking remains true to the natural spirit: destemmed maceration for two weeks, without oenological intervention or exogenous yeasts, followed by aging in concrete tanks to preserve the fruit's brilliance.

A lively and generous red

On the nose, the wine releases aromas of ripe black fruits, fresh herbs and sweet spices. On the palate, the attack is supple, the tannins present but well integrated, supported by a beautiful freshness. The wine gains intensity throughout the tasting, with a rounded and balanced texture.

To share today or to let age a little...

Back to Blaye can be enjoyed now, slightly chilled (14-16°C), with a nice plate of charcuterie, a red meat dish or a family meal. No need for a decanter: open, breathe, savor! This wine can also age in the cellar for 5 years.

Munjebel Red 2022,

Frank Cornelissen

The traditional essence of Etna in an iconic cuvée
The Munjebel 2022, a pure Nerello Mascalese, is a true ode to the unique terroirs of the northern Etna valley. Made with grapes from the estate's best plots (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Sottana, Porcaria) and from vineyards selected for this cuvée (Rampante Sottana, Piano Daini, and Crasà), this wine reflects Frank Cornelissen's vision of a balanced, traditional, and rich wine. Vinified in destemmed maceration for one month and aged briefly in vats, it combines freshness and maturity.

A rich and spicy Nerello Mascalese
The Munjebel 2022 seduces with its bright and deep ruby ​​color. On the nose, it reveals captivating aromas of spices, ripe red fruits and a minerality typical of basalt soils. On the palate, it impresses with its elegant structure and fine tannins, perfectly balanced by a fruity sweetness and vibrant freshness. The finish, long and harmonious, leaves a spicy and slightly saline imprint, characteristic of the great wines of Etna. Best enjoyed between 14 and 16°C, after decanting to express all its richness.

A gastronomic wine par excellence
This generous and balanced red is the ideal companion to grilled or sauced red meats, Mediterranean-flavored stews and mature cheeses. It fits perfectly into a gourmet meal, enhancing each bite with its aromatic complexity.

With extended aging potential, the Munjebel 2022 stands out as a classic and masterful interpretation of Nerello Mascalese, rooted in tradition and enhanced by Cornelissen's expertise.

Château Bonnet Eden Red 2021

Les Vignobles Andre Lurton

We first discover a beautiful, deep, vermillion color, a lovely cherry red with some purple highlights that will fade as the wine ages. The nose of this Eden cuvée offers notes of peony and crisp red fruit (cherry, morello cherry) enhanced with a touch of pepper. On the palate, the wine attacks frankly, with plenty of fruit and freshness. The tannic structure is medium, and the tannins are well-integrated. There is a very nice volume on the mid-palate. The olfactory sensation of crisp, juicy cherry is confirmed on the palate. This is a very indulgent, digestible, and very easy-drinking wine, where the fruity notes express themselves freely, with the fullness of the unsulfured wine. It will be appreciated as an aperitif and on any other occasion, but we see it especially at the table, with dishes that are not too sophisticated, dishes of good humor - beautiful grilled red meats, golden duck breasts, country salads: with confit duck gizzards, lentils... The digestibility of wines is a concept that is increasingly close to our hearts; red Bordeaux have long held the torch and we invite you to experience it with this lovely red Entre-Deux-Mers. Château Bonnet cuvée Eden is produced, for the cultivation and vinification, in biocontrol (set of plant protection methods based on the use of natural mechanisms). It is vinified in concrete eggs and classified as Vin de France. No sulfite has been added, either in the vineyard or in the cellar.

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Lurton is a name that resonates strongly throughout the Bordeaux region: this dynasty of winegrowers, currently represented in France by around ten owners of wine châteaux and a company (Les Vignobles André Lurton) bringing together several estates, has distinguished itself at the head of prestigious properties including several classified growths, from Château-Cheval-Blanc to Château-d'Yquem via Château-Climens... Château Bonnet is the cradle of the Lurton dynasty, planted at the end of the 19th century by the liqueur maker Léonce Récapet, a visionary of viticulture who passed on the virus to most of his descendants. This beautiful estate in the Entre-Deux-Mers has one hundred and twenty hectares of vines. It is traditionally planted with Cabernet Sauvignon, Merlot, Sauvignon Blanc and Sémillon, and produces white, rosé and red wines. Under the leadership of its new director Mathilde Bazin de Caix and on selected plots, it has recently taken over the management of biocontrol viticulture and vinification, as well as natural wine without chemical or exogenous inputs added to the vineyard or the cellar. For the moment, this is the only Eden vintage, but we hope to produce others in the near future.

Coup de Foudre Rosé 2021,

Domaine Bois Moisset
A cloudy pink color that already makes you thirsty, a nose that expresses its fruit and fermentation discreetly, while the palate, on the contrary, blossoms with great opulence and roundness, making this Coup de foudre a very easy-drinking wine. The texture on the palate is soft, enveloping, silky, with a fruity and delicious substance. The bubbles are fine and lively, with a tonic and tense finish. From the beginning to the end of the tasting, notes of bitter orange and candied citrus peel, a lovely mineral astringency and a bitterness that further ennobles the whole, balancing the velvety fruitiness. A magnificent bottle, this Coup de foudre, which one might think is vinified in a tuns given its name, but this is not the case: here we have an entirely organic and natural wine, one hundred percent Cabernet Sauvignon, pressed at the harvest and fermented in fresh juice in a room where the temperature is maintained at 19 °C. This alcoholic fermentation is followed by malolactic fermentation and the wine is bottled without filtration. The secondary fermentation takes place in the bottle with indigenous yeasts and, of course, without sulfites added at any stage of the vinification. Disgorging in December. We recommend chilling this beautiful wine upright for a day before opening to avoid excessive overflow upon opening.

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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 brightness. Many estates, along with that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with a vineyard, this 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 during the summer months. 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 the Gaillac region (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the Bois-Moisset estate's vintages, which consist particularly of red wines with crisp fruit, concentrated but with smooth and delicate tannins.

Nuits-Saint-Georges Les Charmottes Red 2020,

Frédéric Cossard

This Nuits-Saint-Georges Les Charmottes 2020, by Frédéric Cossard, is a vibrant and natural expression of this prestigious appellation from the Côte de Nuits. Produced using unpretentious vinification, it reveals exceptional aromatic depth, combining floral finesse and fruity intensity.

The Nuits-Saint-Georges AOC, an exceptional terroir

Renowned for its structured and expressive wines, the Nuits-Saint-Georges AOC offers powerful and distinguished reds with long aging potential. The Charmottes plot, located on deep clay-limestone soils, gives this wine a beautiful concentration and a satiny feel. In the old Burgundian dialect, "charmottes" or "charmes" refers to formerly fallow lands, now enhanced by the meticulous work of Frédéric Cossard.

A natural and elegant Pinot Noir

This 2020 vintage, produced through a whole-bunch maceration, expresses a captivating floral nose, blending peony and violet, before giving way to an explosion of fruit black like blackberry and blackcurrant. On the palate, the body is silky and supple, with tannins of rare elegance and a lingering finish marked by a subtle minerality.

A wine of character, to enjoy now or to keep

With its balanced structure and its aging potential of 5 to 10 years, this Nuits-Saint-Georges can be enjoyed young, for the purity of its fruit, or after a few years, for a more complex and refined expression. Serve between 16 and 18°C, it will perfectly accompany a grilled prime rib, duck breast with red fruits or game in sauce. A great Burgundy wine, in a natural and masterful interpretation.

Charme Blanc 2020,

Jean-Pierre Robinot
This exquisite Loire Chenin offers beautiful notes of citrus and spices: white fruits, honey, lemon peel, and dried fruits on the back palate. Elegant, deep, refined, and full of vivacity, a touch exotic around the edges, it displays beautiful minerality and plenty of freshness. A truly seductive wine you won't be able to live without. The wine comes from forty-year-old vines on siliceous, clayey (red clay), and limestone soils. Vinification is carried out by spontaneous alcoholic fermentation with indigenous yeasts and whole-bunch maceration. Aging is twenty-four months in oak barrels previously used for several wines. Decanting for one hour is recommended.

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Anyone interested in natural wine in France has definitely 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.

Savigny les Beaune les Gollardes Rouge 2020,

Domaine de Chassorney
Superb fruit, concentrated, fresh, and full of finesse, for this Pinot Noir that will benefit from a few years in the cellar to express its full dimension and ample notes of licorice. Its aging potential is around ten years. The Gollardes climate is located in the northern part of the Savigny-les-Beaune valley. The soil is gravelly and the exposure is southern.

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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine merchant company and purchased organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais vintages. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc and elsewhere. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Puls’Art white 2020

Domaine Einhart
Don't confuse it with a Poulsard because of its name (Poulsard is from the region a little further south). This magical wine is called Puls’Art simply because it pulses, and Gewurztraminer macerated on the skins is a great art, we support it. The color of this splendid white macerated wine is bright orange. The first nose, very inviting, brings aromas of candied apricot and rose petals. The second nose, very fresh, evokes cardamom. The attack on the palate is full-bodied, balanced, with a velvety sensation. We find the apricot aromas of the first nose. The finish is powerful and spicy, vibrant, "a limestone lollipop" in the winemaker's words. The twenty-five-year-old Gewurztraminers are harvested by hand and then destemmed. Maceration, using indigenous yeasts, takes place between four and nine days. Aging on fine lees is ten months in barrels, before bottling without filtration. From the vine to the cellar, this wine was made without any additives. Decanting is recommended so that it can spread its wings and express its mineral and charming notes, both earthy and exotic.

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

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 to the 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.
This all-Sumoll red wine (a traditional Catalan grape variety) comes from almost century-old vines planted in Mas Llorenç, in the Lower Penedès, on limestone soils. The altitude of the plot is 260 meters. The harvest is sorted, 10% foot-crushed, then undergoes 27 days of semi-carbonic maceration. After a second, very moderate crushing, fermentation continues in stainless steel tanks. This wine truly reflects the grape variety's signature, with a very fresh attack, lovely acidity, fruity complexity, and moderate tannins. Its modest alcohol content makes it a good aperitif and get-together wine. It will be a hit at a summer barbecue.

Saint-Joseph Les Hauts Red 2017,

Domaine des Miquettes

A pure Syrah from the Saint-Joseph appellation, produced by an astonishing estate that chose to vinify in qvevri, Georgian-style terracotta jars. This cuvée, produced from forty-year-old vines, was bottled after two years in jars, offering magnificent notes of pepper and violet on the nose, a satiny palate, and fruity body typical of good terracotta aging. Drink now or keep for a few more years.
A natural wine with no added sulfites.

Le Grenache du Bois Saint Jaume Red 2022

Fond Cyprès

Le Grenache du Bois Saint Jaume 2022 from the Fond Cyprès estate is a true ode to the terroir of Languedoc-Roussillon. This 100% Grenache Noir red wine, grown according to organic farming principles (Eurofeuille label), elegantly expresses the richness of its natural environment. Located in the Occitanie region, this vineyard is surrounded by woods on three sides, creating a microclimate conducive to the maturation of the 80-year-old vines that thrive on sandy soils.

Vinification and Aging

The vinification of this natural wine is carried out with a three-week maceration, followed by ten months of aging in vats. No oenological inputs are used and the fermentation relies exclusively on indigenous yeasts, thus guaranteeing a pure and authentic expression of Grenache Noir. Without filtration, this wine retains all its complexity and depth.

Tasting Notes

On tasting, Le Grenache du Bois Saint Jaume reveals an intense nose dominated by aromas of red fruits and typical notes of the garrigue surrounding the vineyard. On the palate, the wine is velvety, with a beautiful length and a silky texture that testifies to the controlled aging. The structure is balanced, offering a freshness that enhances the fruity and spicy flavors of Grenache. This wine has the potential to age beautifully for over ten years.

Food and wine pairings

Ideal with grilled or sauced red meats, this wine also pairs perfectly with Mediterranean dishes. For optimal enjoyment, serve it at a temperature of 14 to 16 degrees after lightly decanting.

Les Œillets Amphore White 2022

Jean-Yves Péron

Les Œillets Amphore is a dry macerated white wine produced in Savoie by Jean-Yves Péron. Organic, biodynamic, and natural, it is a 100% Jacquère white, with no additives or added sulfites, classified as a Vin de France.

Vinification

Les Œillets comes from the same terroir as La Petite Robe (the clay-limestone soils of the lieu-dit Les Marches, at the foot of Mont Granier), but it is harvested later to achieve greater phenolic maturity and a higher tannin concentration. Carbonic maceration for four or five days is followed by a month of punching down in vats. At least one year of aging in terracotta amphorae.

Tasting

With a beautiful minerality and a tension polished by the time spent in terracotta, Les Œillets Amphore by Jean-Yves Péron is an atypical white, with powerful aromatic notes without any trace of wood. Lots of fruit and candied citrus. Les Œillets has chewiness, texture, a tannic mouthfeel and a note of controlled oxidation. The tension is strong, balanced by a note of apricot. You will pair him with all your best dishes.

Learn more about Jean-Yves Péron

Jean-Yves Péron is a talented embodiment of the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep surfaces, his mountain vines in micro-plots, worked by hand, receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italian-Savoyard trade

Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.

Les Bonnes Quilles White 2022,

Domaine Bois Moisset

Les Bonnes Quilles is an organic and natural white wine from the Gaillac terroir, produced by the Bois-Moisset estate. This new vintage, Les Bonnes Quilles, is aptly named. This white maceration wine, classified as Vin de France, is a marvel of balance and will seduce you with its personality.

Vinification

Les Bonnes Quilles blanc is a blend of three white grape varieties: Sauvignon and Muscadelle (the majority) and Len-de-l’el (Loin-de-l’œil), a Gaillac grape variety named for the length of its stalk, at 10%. The vines grow on the clay-limestone molasse soils of the first slopes of Gaillac and the grapes are harvested by hand. The Sauvignon and Muscadelle are directly pressed and rest in vats, while Loin-de-l’œil, destemmed, macerates for eight weeks on the skins. The two vats are blended for bottling.

Tasting

Les Bonnes Quilles, the aptly named. An engaging white wine, opulent yet dry, where the macerated far-of-the-eye plays the role of spice. At once fresh, robust and pleasant, Les Bonnes Quilles is superbly aromatic on the nose and in the mouth. A wine for friends and good food, with a sunny and convivial profile. It will accept solid pairings, nothing scares it: roasted white meats, fine poultry, grilled fish or fish in sauce, or country cuisine (cassoulet, stews, carbonades, etc.).

Learn more about the Bois-Moisset estate

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

Cows and Vines

The Bois-Moisset estate 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 terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years.

Indigenous 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’s are particularly tasty.

Vagabond Red 2022

Benoit Camus

Vagabond is an organic (Ecocert) and natural red wine from Beaujolais, made by Benoît Camus from Gamay. This Vin de France is produced in the south of the appellation, in the Pierre Dorées terroir. Its name evokes the winemaker's life as a seasonal farmer before purchasing his vineyards in Beaujolais.

Vinification

Growing on clay-limestone soils, the Gamay vines of Beaujolais are cultivated and harvested by hand, as the steep terrain prohibits any mechanized work. The harvest undergoes a semi-carbonic maceration process for fifteen days. The wine is aged in concrete vats for twelve months.

Tasting

Two vintages from Benoît Camus are currently available, this one being the "sweeter" of the two. It is an organic and natural Beaujolais with rich and vibrant fruit—strawberry, raspberry, cranberry, cherry, redcurrant—which we recommend drinking well chilled. The acidity and freshness are remarkable, and the wine offers notes of humus and wet stone. A touch of spice: nutmeg. It is a very aromatic wine, a charmer that will appreciate being paired with charcuterie, cured meats, Red Meats and roasted poultry.

Learn more about Benoît Camus

You might think he's itinerant, with his vintages called "Château roulant" or "Vagabond," but for Benoît Camus, it's a memory of his previous life, when he was a seasonal farmer in the Rhône Valley and as far as Roussillon. Since 2003, he has settled in Southern Beaujolais, in the Pierres Dorées terroir, to make organic (Ecocert) and natural wines.

Nature first, nature always

Before buying his seven-hectare estate from an old winemaker, the vines had not yet seen pesticides or chemical additives. Many in Beaujolais worked like this. He made his first vintage in 2006, "natural without knowing it," he says. A brief attempt at chemical spraying to treat grape worms definitively dissuaded him from adding anything to the vineyard or the winery. He acquired Ecocert organic certification and continued to produce natural products.

The terroir of Pierre Dorées

The southern Beaujolais region, with its clay and limestone, produces wines that are more structured and powerful than those from the granite soils of the north. This is the profile presented by Benoît Camus's reds: natural, straight, dense wines with long aging potential, with good acidity and well-integrated tannins, not to mention abundant, rich, and seductive fruit.

Pinot Noir Red 2021

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

To find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking to protecting the land and biodiversity, making wine without inputs, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, 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 grapes, lively, powerful, and tonic, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.