Appellation Wines

L'air de Rien Sparkling Rosé 2020

Jérome Lambert
Despite its name, L'Air de rien is not lacking in air, as it has a healthy dose of bubbles, effervescence, pleasure, and color. This is a sparkling natural rosé with a beautiful light color, Montmorency cherry, crushed strawberry. Intensely refreshing with delicate mineral aromas and quite a few small red fruits, ennobled by a gentle bitterness that adds an extra dimension to this beautiful wine with sweet orange peel on the finish. This lovely and tender pet'nat' comes from a hand-harvested Gamay grape growing on schist and clay-limestone soils. The harvest is processed by direct pressing and the wine is aged on lees before disgorging.

To find out more
On his four-hectare estate, entirely organic and planted with Chenin, Grolleau, Gamay and Cabernet Franc, Jérôme is as much a winemaker as he is a farmer: he raises chickens, pigs, sheep and takes this mixed crop-livestock activity very seriously, coupled with the production of typical Anjou charcuterie. His Loire Eden, in fact, is located in the south of Anjou, in Rablay-sur-Layon. The son of a winemaker, as a child, he already enjoyed picking grapes, crushing them and letting them ferment. The desire to make wine has never left him, in fact: in 2003, he got his hands dirty, took part in pruning the vines at Philippe Cesbron's and took the opportunity to try his hand at some grapes donated by local winegrowers. The following year, his adventure really began with twenty ares of vines, but although his estate grew year by year, it would not reach one hectare for another fifteen years. In 2003, he discovered that adding sulfite was detrimental to the wines: he never added more and was completely satisfied with the result, without making too much noise about it around him. It was only a little later that he learned about the existence of natural wines and understood that he was not alone. All his vintages since then have been without added sulfur, and are nonetheless straightforward, drinkable and flawless. For him, even the wood of the barrels is an additive; This shows the attention he pays to the naturalness and truth of the vine.

Je t'ai dans la peau White, 2018

Nicolas Chemarin

Deep, earthy, and extremely complex, this orange wine has a beautiful old gold color and delicately oxidative notes of walnut and hazelnut, leading to an exotic fruity palette. Plenty of character and considerable promise for its evolution. As its name suggests, Je t'ai dans la peau is all about the skin. Grape skin, of course, since it's a macerated white, an experiment Nicolas has carried out with various nuances since 2009 to create wines with a strong personality. The goal is not to obtain exuberant orange wines like those from Italy or the South, but rather controlled macerations with fruit and depth. The harvest comes from the same plot as P’tit Grobis blanc: all Chardonnay of course, on stony granite soils. The 2017 vintage is made using pure maceration. This is short: five to seven days. Aging is three years in barrels. A superb balance to savor, to be classified without hesitation in the category of crazy Beaujolais.

To find out more
Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family vineyard in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and in 2006, he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for vintages from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes.

I Vicini Grignolino Red 2019

Jean-Yves Peron

It's in Savoie, in Chevaline, near Lake Annecy, that Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both with a focus on nature. His Mondeuse reds are magnificent, as are his whites made from ancient local grape varieties—Jacquère, Altesse, Bergeron, and Persan—no less so. His current vineyard, three hectares biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère valley.
Initially destined for a career in biochemistry, Jean-Yves quickly fell in love with 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. His trading activity, which he began in 2011, allows him to buy the harvest from organic winemakers close to home, but also in Northern Italy: for him, it is a new dimension to his work as a winemaker, allowing him to multiply 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 woody 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. Savoyard wine has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce! Jean-Yves Péron embodies the renaissance of this beautiful vineyard. Jean-Yves Péron's "I Vicini" series is made from organic grapes harvested in Piedmont. Here, the grape variety is Grignolino, known for producing relatively light-colored and very aromatic wines. The harvest is macerated for fourteen weeks in neutral oak and the wine is aged for one year in barrels. The wine is intense, powerful and structured, with a very pretty nose and a ruby red color.

Je t'ai dans la peau White 2017,

Nicolas Chemarin

Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winegrowers on his family estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. He took over two hectares of his father's vines in 2005 and produced his first vintages in 2006. In 2008, he acquired other vineyards and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for wines from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes. As its name suggests, Je t’ai dans la peau is a matter of epidermis. Grape skin, of course, since it is a maceration white, an experiment carried out by Nicolas with various nuances since 2009 to obtain wines with a strong personality. The goal isn't to produce exuberant orange wines like those from Italy or the South, but rather controlled macerations with fruit and depth. The harvest comes from the same plot as P'tit Grobis Blanc: all Chardonnay, of course, on stony granite soils. The 2017 vintage is produced using pure maceration. This maceration is short: five to seven days. Aging is three years in barrels. This orange offers a beautiful old-gold color and delicately oxidative notes of walnut and hazelnut, leading to an exotic fruity palette. A superb balance to savor.

Funambule Sparkling White 2019,

Château Lafitte
A 100% natural sparkling wine made from Gros Manseng, straight from the extraordinary Jurançon vineyard, Funambule holds its own. The nose is immediately captivated by a great aromatic freshness that continues on the palate with euphoric notes of lemon and mandarin. A perfect balance of solidity and delicacy, it accompanies any meal from aperitif to dessert.

Natural wine with no added sulfites.

Pairs with: Charcuterie, Hard cheeses

Magnum P'tit Nouveau Gamay - Red - 2019

Vincent Wallard
This is an all-gamay carbonic maceration extracted from grapes from the Jean-François Debourg estate in southern Beaujolais. Fresh and crisp, it offers beautiful notes of red fruits (cherry). Decanting is required to allow its sweet and gourmet qualities to express themselves.
Natural wine with no added sulfites.

Le Desordre Blanc White 2013

Domaine La Sorga

The vines for this Chardonnay from the upper Limoux valley grow on puddingstone soil. The grapes are pressed directly and then aged without topping up in old barrels for twenty-four months. Its mineral and briny notes, laden with spices and lemon, will complement fish in sauce. Aging potential: ten years.
Natural wine with no added sulfites.

Pairs with: Cooked fish

Punch Maracuja 25° - 100cl

Longueteau Distillery

This punch is made with Longueteau rum and the passion fruit variety called maracuja: larger than the usual size, heavy, juicy, and very fragrant. The fruit is grown on the property: of the 100 hectares of land on the estate, 70 are dedicated to growing sugarcane and the remaining 30 to tropical fruits typical of the Caribbean region. This is where the fresh passion fruits used to flavor this punch come from. Harvested in the morning, they leave for the distillery in the afternoon to be macerated for several weeks in Longueteau 50 agricultural rum. This know-how corresponds to more than twenty years of experience in the creation and production of homemade punches at Longueteau: an authentic and gourmet recipe, ideal for an aperitif.

To find out more
The Longueteau distillery, located in Capesterre-Belle-Eau (Guadeloupe), is the oldest distillery on the island still in operation. It has the particularity of being entirely autonomous in the production of sugar cane, which it uses to obtain its magnificent terroir agricultural rums. Agricultural rum, we point out, is made from pure sugar cane juice unlike many other Caribbean rums, which are produced from cane molasses. It is a specialty of the French Antilles. The estate is currently in the hands of François Longueteau, a distiller since 1979. Production is, as it was originally, artisanal and traditional, but the sugarcane terroirs are developed using plot-by-plot methods—this is Longueteau's unique feature, the first distillery on the island to adopt this approach. Two varieties of sugarcane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupe region. Longueteau rums and the resulting preparations (punches, shrubberies, etc.) are fine, aromatic, deep, and fragrant.

Madloba White 2016

Domaine des Miquettes

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

Aubunite Sparkling Red 2016

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

Goes with: Desserts, Aperitif

Terre Mère Rouge 2020,

Clos des B Provence - Côtes de Provence AOC AOP



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

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

Volnay Qvevris 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 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 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, still full of Cossard-style fruit and silky tannins: the aging in qvevri (Georgian-style buried jars) highlights and amplifies this silky texture.
Natural wine with no added sulfites.

Magnum Saint Romain Sous La Velle Rouge 2017,

Domaine de Chassorney
This Pinot Noir comes from a plot with a steep, south-southeast-facing terroir located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are primarily marl, limestone, and clay. The grapes macerate in whole bunches. Aging takes place for approximately one year in barrels.
A natural wine with no added sulfites.

Bourgogne Bedeau Qvevris Rouge 2020,

Frédéric Cossard


Aging in qvevris, Georgian-style buried terracotta jars, further accentuates the velvety texture and refinement of this beautiful, highly refined Pinot Noir. This wine offers sumptuous, satiny fruit, a touch of fresh earth, and a touch of insolence to enhance the overall effect. The harvest comes from plots of forty-year-old vines in and around Volnay, and from a plot of fifty-year-old vines in Nuits-Saint-Georges.

Find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a time as a wine broker before creating the 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.

Hautes côtes de Beaune Puits de Chaux Rouge 2018, Frédéric Cossard
This Pinot Noir comes from the Puits de Chaux plot in Hautes Côtes de Beaune. The hilly, west-facing terroir is located between 280 and 450 meters above sea level. The soils are dominated by marl formations and limestone scree. The grapes macerate in whole bunches. Aging is approximately one year in barrels. The wine is subtle, airy, with great aromatic expression.
Natural wine with no added sulfites.