Appellation Wines

En Rouge et Noir Red 2015

La Sorga

En Rouge et Noir, a red wine from the Faugères AOC, is a blend of black, white, and gray Grenache grapes grown on schist soils in Cabrerolles. The grapes macerate in whole bunches for twenty-nine days in a near-infusion, then are aged in vats on total lees for nine months. Its sweet notes of citrus, rose, and pepper make it the perfect accompaniment to grilled meats, charcuterie, or peppery terrines. Its aging potential is ten years.
Natural wine with no added sulfites.

Goes with: Charcuterie, Terrines and pâtés, Grilled meats

Vosne Romanée les Champs Perdrix Red 2021

Fréderic Cossard

A deep, bright, ruddy color; lots of ripe, generous fruit, paired with red and black berries. Blended, satiny aromas. This Vosne-Romanée, a prestigious vintage from the Côte de Nuits, comes from the Les Champs-Perdrix vineyard. Very distinctive, voluptuous, complex, and powerful, this wine also displays beautiful finesse with soft, velvety tannins. This Pinot Noir in the Vosne-Romanée AOC comes from the plot that gave its name to the cuvée. The terroir, facing east, is based on limestone soils mixed with clayey marl at a depth that varies between a few dozen centimeters and one meter. The grapes macerate in whole bunches. Aging is approximately one year in barrels. A great wine for laying down.

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 viticultural 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.

Volnay Rouge 2019,

Domaine de Chassorney
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked for some 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 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 exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the work of the soil and 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. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
The AOC Volnay is perched on the heights of the Côte de Beaune. This wine comes from the Lurets plot, a steep terroir, facing west-southeast and located between 230 and 280 meters above sea level. The soils are mainly limestone, stony, ferruginous and reddish, and nourish magnificent vines of around fifty years old. The grapes macerate in whole bunches. The aging is about a year in barrels. The nose of black cherry delights, followed by candied fruits and peppery and sweet spices. On the palate, this wine is fresh, elegant, always full of Cossard-style fruit and silky tannins.
Natural wine without added sulfites.

Volnay Qvevris Red 2018

Frederic Cossard

This Pinot Noir from the Qvevris series (aged for ten months in Georgian-style terracotta jars), from the Les Lurets plot, offers great freshness and elegance on the palate. The fruit is enhanced, as the olfactory notes suggest: black cherry, candied fruit, spices, pepper... The clay aging gives a particular silkiness to this superb Volnay.
A natural wine with no added sulfites.

Gevrey Chambertin les Genevrières Qvevris Rouge 2020,

Frédéric Cossard
Black fruits, blackcurrant, blackberry, peony, dark red rose… This Gevrey-Chambertin comes from vines growing in the beautiful Genevrières vineyard, which rests on a limestone base. Vinification in qvevri (buried jars) begins with two weeks of whole-bunch maceration, followed by gentle pressing to preserve the fruit. The terracotta gives even more velvety texture, sensuality, and complexity to a wine that already offered so much.

Learn more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine merchant house 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 since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. red or white, classic Burgundies or more atypical or less “regional” bottles, Frédéric’s vintages are rare and sought-after wines, which sometimes require waiting.

Puligny Montrachet Blanc 2019,

Fréderic Cossard
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample 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 as a wine broker for some time before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes need to be waited for.
Puligny-Montrachet is one of the most prestigious appellations of Burgundy; some wine lovers consider it the quintessential white. A marvelous fusion of richness and dryness, it has great aging potential. With age, its aromas lean more and more towards earthy, mineral, with smoky accents and a magnificent affinity with truffle. In the meantime, it's difficult to list its pairings, as this unique wine has the gift of harmonizing with everything that is good. Still young, reserve it for fine poultry and white meats.
Natural wine with no added sulfites.

Burgundy Bedeau Qvevris Red 2022

Frédéric Cossard

Bedeau Qvevris is an organic and natural red wine from Frédéric Cossard in AOC/AOP Bourgogne, vinified in qvevri (Georgian-style terracotta jars). While a "generic" red Burgundy, it perfectly evokes the character of its appellation and is suitable for all occasions. This is the red counterpart to the Bigotes cuvée.

Vinification

Bedeau comes from Pinot Noir vines grown on clay-limestone soils, on forty-year-old plots in Volnay and the surrounding area, as well as a plot of fifty-year-old vines in Nuits-Saint-Georges. The harvest is macerated in whole bunches and the aging is done in qvevri; the use of terracotta for aging produces a fusion and a particular velvety tannins.

Tasting

The nose is fresh, natural, evocative of tangy red fruits (morello cherry, plum, redcurrant). This Pinot Noir is delicious, velvety and very fine, bursting with fresh fruit, with beautifully melted tannins, the result of aging in qvevri. Lively and voluminous mouth, satiny, spicy. Pair it with Red Meats, charcuterie, game in salmis or prepared with red wine, or beef simmered in sauce.

Learn more about Frédéric Cossard and the domaine de Chassorney

Frédéric Cossard and the domaine de Chassorney give organic and natural voice to Burgundy wines (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, his wines bear the Cossard brand, both classic and creative.

Between viticulture and trade

Frédéric Cossard created the domaine de Chassorney in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.

A solid commitment to nature

At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after, wines that are always highly anticipated but which sometimes require waiting.

Les Cadets Rouge 2019

Château Les Graves de Viaud
A typical Bordeaux blend, the Côtes-de-Bourg of the Les Cadets cuvée is composed of Cabernet (Sauvignon and Franc, 70%) and Merlot (30%) grown on iron-rich silty gravel and clayey gravel, and co-fermented in stainless steel vats for better synergy between the grape varieties. Vinification begins with a cold prefermentative maceration and continues with a gentle, slow extraction. Fermentation is carried out using indigenous yeasts; no sulfites are added. The wine is aged in sandstone amphorae for at least ten months on fine lees to refine the tannins. The geological conditions give the Cabernets a refreshing tannic base and accentuate the roundness and fruitiness of the Merlot, while giving it a very seductive floral aromatic palette. The bouquet of blackcurrant and blackberry that appears on the nose is confirmed on the palate. 2019 is still young as we write these lines: this wine will wait a few years, and it will only get better for it.

Cuvée O Red 2014

Château Les Graves de Viaud

With this 2014 vintage, Domaine Les Graves de Viaud offers us a still red wine that perfectly embodies the natural elegance of the Côtes de Bourg. Made from biodynamically grown Cabernet Franc, this wine benefits from the Demeter and AB labels, guaranteeing practices that respect the land and the vines, without chemical additives or winemaking artifices. Here, nature expresses itself freely, revealing the authenticity of the Bordeaux terroir.

This exclusive cuvée (1,200 bottles) of Côtes-de-Bourg is composed of 60% Cabernet Franc. The vines grow on gently sloping hillsides with clayey gravel soils. Harvesting is done by hand, destemmed, and not crushed. Carried out in egg-shaped vats, the skin maceration is long: up to three months at a controlled temperature. Fermentation is done using indigenous yeasts, and no sulfur is added at bottling. This wine, as delicate as it is profound, has the distinction of being vegan (no animal products, therefore no egg-based fining). The nose, fresh and spontaneous, offers notes of plum, violet, and peony. The palate is pulpy, crisp, and fresh, seductive: mainly blackcurrant and blackberry. The tannins are silky and melted, yet powerful.

To the eye, this 2014 reveals a deep red color with garnet highlights, a sign of beautiful development. The nose opens generously after decanting, revealing aromas of ripe red fruits, morello cherry and raspberry, subtly enhanced by spicy notes and a vegetal touch typical of Cabernet Franc. On the palate, the attack is supple, giving way to fine and elegant tannins. The balance between freshness and structure is remarkable, with a persistent finish that reveals slightly peppery and mineral nuances.

This wine will pair wonderfully with dishes of character such as duck breast with figs, a gratin of root vegetables or even a platter of mature cheeses. Served between 16 and 18°C, it will reveal all its complexity after decanting.

With its 13.5% alcohol and its aging potential of 5 to 10 years, this 2014 vintage can be enjoyed now for its freshness or waited in the cellar for a deeper expression of its terroir.

Chassagne Montrachet 1er Cru Abbaye de Morgeot White 2017,

Frédéric Cossard

This premier cru cuvée comes from the Abbaye de Morgeot plot, located at the foot of the Chassagne-Montrachet appellation, with high-quality clay-limestone soils. The nose opens beautifully with citrus notes and a complex bouquet. The palate is fresh and mineral, full-bodied, rich, and nuanced. Plenty of white fruit, white flowers, and honey. The clay adds richness, the limestone freshness. A classic white Burgundy.
Natural wine with no added sulfites.

Pairs with: Lobster, Oysters and Shellfish, Chicken Stew, Cooked Fish

We Are Young Rouge Beaujolais Nouveau 2024,

Domaine de la Sorbiere
We Are Young is an organic and natural red wine from the Beaujolais terroir produced by Cyril Alonso (winemaker) and Jacques Juillard (winemaker) exclusively for Culinaries and in the Beaujolais-Villages appellation. This is indeed a Beaujolais Nouveau — our Beaujolais Nouveau! — vinified without sulfites or any additives. A pure, natural Gamay juice bursting with youth!

Vinification
The organic Gamay grapes that produced this We Are Young cuvée are grown in Saint-Lager (Rhône) on the granite soils of the Domaine de la Sorbière, owned by winemaker Jacques Juillard, and vinified by Cyril Alonso at the same estate. The two winemakers are used to collaborating together on certain vintages. This 100% Gamay Beaujolais Nouveau is the result of hand-harvesting, a short semi-carbonic maceration (five days) followed by an equally short aging (four days) in stainless steel vats. It is a new wine with all the clarity and indulgence that this implies. No inputs, no chemicals in the vineyard or cellar.

Tasting
We Are Young by Cyril Alonso and Jacques Juillard is an exquisite, delicate and indulgent wine, with a beautiful balance of acidity, fruitiness and sweetness. Its clear and bright light coral color already whets the appetite, and the nose evokes white flowers, a cottage garden in bloom, fresh grapes, raspberries and strawberries. On the palate, we savor Montmorency cherries, Gariguette strawberries, and fresh orange or mandarin peel. It's surprisingly easy to drink, and since its season is short, make the most of it!

Learn more about Tribu Alonso
This tribal name refers to Cyril Alonso, a winemaker, his wife, a naturopath, and their family. They maintain, using organic farming methods, a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of the Beaujolais Vert region. This two-and-a-half-hectare vineyard, which existed since 1952, contained forty grape varieties. It currently contains one hundred and forty. This unique location gives Tribu Alonso wines their distinctive 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 vatting periods are short, to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

Temporis Blanc Champagne,

Eric Collinet
This Temporis cuvée, produced by Éric Collinet, is an organic, biodynamic, and natural extra-brut white champagne (AB, Eurofeuille, and Ecocert certified). Sourced from the Riceys terroir in Côte des Bar, it is made from Pinot Noir with 2% Chardonnay.

The Trace of Limestone
The Pinot Noir and Chardonnay vines grow on Kimmeridgian clay-limestone soils, which give the wines minerality and tension. The wines are from the 2018 harvest. The cuvée takes its name from the time it took to wait for it... It is in fact from the 2014 harvest and was disgorged in 2017. Dosage: 4.3 g/l.

A champagne for all occasions
The beautiful, pure gold color with gray highlights is accompanied by a beautifully fruity nose: green pear, mirabelle plum, damson plum. The nose then offers notes of ripe wheat with a touch of brioche. The first contact with the bubbles is delicate, silky, and seductive. On the palate, the aromatic profile confirms the olfactory sensations. This chiseled, complete champagne can be paired with all dishes. Don't rack your brains to pair it as long as you stick to light, seafood and refined cuisine: White meats, fish in creamy sauce, cold-smoked scallops, smoked salmon, caviar, risotto. Best enjoyed at around 10-12°C.

Learn more about Éric Collinet champagnes
Limousin, established in Southern Champagne "for the love of the land and the king of wines", Éric Collinet devotes himself to viticulture on this land in Les Riceys, in Côte des Bar, combining it with truffle cultivation (Burgundy truffle, Tuber uncinatum). Whether it is vines or mycorrhizal trees, it is the same love of nature and biodiversity that Éric and his wife Martine lavish on their estate.

Champagne agroforestry
On sloping land, planting trees in the vines helps to anchor them and compensate for water loss during increasingly hot summers. The dominant grape variety is Pinot Noir, a regional tradition, with Chardonnay making up 20%. The entire estate (2.5 hectares of vines) has been managed organically (AB, Eurofeuille, Ecocert) and biodynamically since 2014.

The charm of the Côte des Bar
A remarkable freshness and salinity, a well-known signature of the Kimmeridgian limestone of the Côte des Bar, the "emerging" region of Champagne. The champagnes from Domaine Collinet are unanimously described as lively and fruity. These are tangy but not unrounded wines, with a lively bubble. A perfect accompaniment to all dishes, a great opportunity to have champagne meals without having to worry too much about the pairings.

Moulin à Vent Rouge "Les Michelons" 2020

Frédéric Cossard

The color of this single-plot cuvée is intense ruby, the nose elegant—flowers, blueberry, wild strawberry; the palate is voluptuous and round with a deep, rich, nuanced, and intense bouquet. Characteristic of the Moulin-à-Vent terroir, said to be the most Burgundian of Beaujolais reds, the Michelons climate is located on the heights of the appellation and faces south. The Gamay vines grow on crumbly pink granite soil rich in manganese.

Learn 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 as a wine merchant, the existence of harmful winegrowing practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked for some 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 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 exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, or 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. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Sans Pression Sparkling White 2024,

Domaine Bois Moisset

In the tradition of Gaillac sparkling wines, Domaine Bois Moisset, certified organic (Eurofeuille), produces a fresh and elegant natural sparkling wine. Sans Pression 2024, made from local Mauzac and Len de l’Œil grape varieties, expresses all the authenticity of the Occitan terroir, with a natural and respectful approach.

A very fine Pet' Nat'

This wine is produced using the ancestral method, with direct pressing of the grapes before spontaneous fermentation. After three weeks of aging in wooden vats, the fermentation takes place naturally, without the addition of yeast or sulfites. The result is a fine, refreshing bubble, offering beautiful aromatic purity and thirst-quenching acidity.

An expressive nose and an invigorating palate

On the nose, Sans Pression reveals lively notes of citrus and fresh apple, the signature of Mauzac and Len de l’Œil. On the palate, the balance is perfect between chiseled acidity and delicate bubbles, bringing lightness and dynamism. The long, airy finish invites conviviality.

Tasting moments

Served chilled, between 8°C and 10°C, this organic natural sparkling wine is the ideal ally for a festive aperitif or a dinner with friends. Its liveliness also makes it an excellent companion for light appetizers, fresh cheeses or seafood. With an aging potential of 5 years, it will retain its brightness and freshness.

Pamina Blanc 2018, Domaine de l'Octavin
Pamina is a Chardonnay produced biodynamically from white and gray marl soils typical of the Arbois region. It is a lovely crisp white that will accompany grilled white meats or fish, or any savory dish with puff pastry or shortcrust pastry: vol-au-vent, quiches, croustades, etc.
Natural wine with no added sulfites.