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1139 products
1139 products
P'tit Grobis Rouge 2020,
Nicolas Chemarin
Fruity, mineral, and taut, P'tit Grobis rouge is a wine of incredible vitality, capable of converting even the most reluctant to Beaujolais. This is Nicolas's most personal cuvée, which he named after his local nickname. One hundred percent Gamay in the Beaujolais-Villages appellation, a gurgling, elegant wine, it represents the Gamay Noir with white juice at its most enjoyable.
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 wine estate 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 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 vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). The aging is done partially in thermoregulated concrete vats for a third, the remaining two thirds passing into barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already very well known in the natural world for his sweet and fruity vintages, wines of pleasure, and for vintages from difficult and magnificent terroirs, provided with admirable and complex mineral, aromatic and spicy notes.
Julienas Rouge 2014, Frédéric Cossard
The almost century-old Gamays from which this Julienas is made grow on granite and sandy-clay soils in the north of Beaujolais. This wine is the result of a collaboration between Frédéric Cossard, Kevin Descombes, and Damien Coquelet. Carbonic maceration for three weeks, fermentation on natural yeasts for two months, then six months of barrel aging. Fluid, deep, dazzling!
Natural wine with no added sulfites.
Pairs with: Charcuterie, White Meats, Cheeses
Magnum Les Vignes de Jeannot Red 2017
This red wine from the Beaujolais-Villages appellation (of course, 100% Gamay), offering a more than reasonable price-quality ratio, comes from old vines that belonged to Jean Chemarin, ancestor of our current winemaker: hence the name on the label. A freshness that is explained by the altitude of the plot (450 meters). This wine has undergone two years of aging, half in vats and the other half in Burgundy barrels. He is charming, captivating, fruity, with beautiful notes of strawberry.
Find out more
Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on a land full of stones where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of vines from his father and in 2006 he signed his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose terroir, very steep, consists of rocky and poor soils on a gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the soil configuration, the vines are pruned in goblet 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 vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). Aging is partially done in temperature-controlled 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 oaky sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, pleasure wines, and for vintages from difficult and magnificent terroirs, with admirable and complex mineral, aromatic and spicy notes.
Cyprès de Toi Rosé 2024
Fond Cyprès
With this rosé version of Cyprès de Toi, Fond Cyprès winery delivers a light, lively, and delicate wine, made from direct-pressed Malbec, without maceration. This organic natural rosé from Languedoc emphasizes subtlety, freshness, and immediate drinkability.
A refreshing rosé, without artifice
Made from vines planted on clay-limestone soils, the Malbec is pressed immediately after harvest, without skin maceration, to produce a clear, delicate juice. Fermentation is natural, with indigenous yeasts, and no added inputs. Six months of aging in stainless steel tanks preserves the aromatic purity and fruit vivacity.
Light, aromatic, irresistible
On the nose, the wine reveals notes of wild strawberry, fresh lychee, and a subtle floral touch. On the palate, it is ethereal, taut, with a clean attack, a discreet but balanced body, and a clean finish that invites a second sip. A dry, refined rosé, with a very pale color, but a joyful expression.
Serve chilled, anytime
To be enjoyed between 10 and 12 °C, this natural rosé pairs perfectly with fine charcuterie, Mediterranean dishes, summer salads, or simply as an aperitif. Ideal for warm days, to be drunk within two years.
Malvasia 2019
Azienda Agricola Lupinc
This 2019 Malvasia expresses all the personality of the Carso, on the border between Italy and Slovenia. The nose is intense and complex, with notes of white flowers, ripe citrus, dried herbs, and a slightly saline touch. On the palate, the wine is ample, textured, and deeply mineral, with a lovely tension that balances the natural aromatic character of the Malvasia.
Crafted with a low-intervention approach, this cuvée highlights the limestone terroir swept by the bora wind typical of the Carso. The aging process adds depth without masking the fruit, and the finish remains long, fresh, and slightly iodine-rich. It is a white wine with character, well-suited to grilled fish, seafood, Mediterranean dishes, aged cheeses, or slightly spiced plant-based cuisine.
Le Clos des Grandes Plantes Blanc 2023
Les Vignes du Fresche
Brin de Lune 2023 est un grand Chenin d’Anjou issu de vieilles vignes, cultivées en agriculture biologique sur des sols de schiste. La cuvée est vinifiée en presse directe, avec une approche qui privilégie la précision et l’expression du terroir.
L’élevage particulièrement long apporte ici beaucoup de profondeur : 12 mois en barrique de 600 litres, puis 12 mois supplémentaires en cuve inox. Cette construction donne au vin un profil ample et complexe, avec une matière structurée, tout en conservant la tension et la minéralité caractéristiques du Chenin sur schiste.
Le nez développe des notes de fleurs blanches, de fruits exotiques, de miel et de beurre, avec une touche boisée intégrée à l’ensemble. En bouche, le vin est riche et profond, mais reste équilibré par une belle fraîcheur minérale. C’est une cuvée taillée pour la table et pour la garde, capable d’évoluer pendant 10 ans et plus.
À servir autour de 10 à 12°C, sur des poissons, des fruits de mer, des viandes blanches, des fromages affinés ou une cuisine gastronomique.
Back to Blaye Rouge 2025
Château Frédignac
Ce rouge 2025 du Château Frédignac est un assemblage de Cabernet Sauvignon, Malbec et Merlot, cultivés sur des sols argilo-calcaires en agriculture biologique. La vinification repose sur une macération d’une semaine, afin d’extraire le fruit, la couleur et la structure sans durcir le vin.
Le nez s’exprime sur les fruits noirs, avec des notes poivrées et herbacées qui apportent de la fraîcheur. En bouche, le vin est ample, rond et structuré, avec des tanins présents mais équilibrés. Son profil reste frais malgré sa matière, ce qui lui permet de garder une belle buvabilité.
À servir autour de 16 à 18°C, il accompagnera très bien une planche de charcuterie, des viandes rouges ou une cuisine de terroir. Il peut se boire dès maintenant, tout en disposant d’un potentiel de garde d’environ 5 ans.
We are Young Rouge Beaujolais Nouveau 2026,
Domaine de la Sorbiere
Saint-Romain Combe Bazin Qvevris 2019
The Saint-Romain Combe Bazin Qvevris 2019 is a Chardonnay of great precision, sourced from vines aged 21 to 91 years old planted on clay-limestone soils in the upper part of the Combe Bazin climat. This terroir, renowned for its freshness and strong mineral identity, produces a tense and profound white wine. The nose blends lemon, green apple, citrus, flowers, and mineral notes, while the palate is at once ample, silky, and saline, with excellent length.
The Chardonnay is pressed directly, without maceration, and then ferments naturally before being aged for 10 months in 14 hl qvevris, followed by 4 months in stainless steel tanks. Frédéric Cossard chose these Georgian jars to accentuate the wine's purity and minerality, without the aromatic imprint of oak. A great Burgundy white to serve with roasted cod, scallops, veal with mushrooms, poultry in sauce, or aged Comté.
2021 Ice Cider
Domaine de la Flaguerie
Produced in Normandy from apples naturally concentrated by the cold, this 2021 Ice Cider offers an intense and indulgent expression of the fruit. The nose reveals aromas of candied apple, quince, honey, and dried fruits, accompanied by light caramel notes. On the palate, the texture is rich and smooth, yet it retains a lovely freshness that perfectly balances the sweetness and provides length.
Produced in small quantities using a process of juice concentration before fermentation, this sweet cider is best enjoyed at the end of a meal. It pairs particularly well with foie gras, blue cheese, apple tart, a caramel dessert, or dried fruits, and can also be served on its own as a contemplative sipping wine.
Mangata 2024 is a natural red wine that is fresh and indulgent, with a supple and highly drinkable style. The fruit is front and center, with a profile featuring small red berries, cherry, and raspberry, accompanied by slight floral and spicy notes.
The palate is fluid, with fine tannins and lovely energy. It is a lively, easy-drinking red that works just as well as an aperitif as it does with a meal, particularly with charcuterie, grilled meats, roasted poultry, or cooked vegetables.
Armagnac Laballe Résistance 43° – 70 cl
Domaine de Laballe
Résistance is a 100% Baco Bas-Armagnac, the appellation's historic and iconic grape variety. Sourced from the Sables Fauves terroir of Parleboscq, it develops an intense and complex nose centered on apple, citrus, frangipane, and toasted, buttery notes, while the palate is full and luscious, marked by licorice and spices. The finish is long, warm, and persistent.
After vinification in concrete tanks, the eau-de-vie is distilled in a 1947 wood-fired copper Armagnac still, then matured first in young Gascon oak barrels before continuing its aging in older casks. The vintage is approximately 8 to 10 years old depending on the batch. Enjoy neat as a digestif, but also in an Old Fashioned, or with dark chocolate, dried fruits, or an almond-based dessert.
Bellanatura Bitter 18° – 70 cl
Awen Nature Distillery
Bellanatura is an artisanal bitter inspired by the world of the Italian Spritz, crafted from a blend of 14 organic aromatic plants, spices, and citrus fruits. The nose is lively, dominated by fresh citrus peel and gentian, while the palate combines the acidity of blood orange, the warmth of ginger, and a gradual bitterness carried by gentian and wormwood. The overall profile is intense, complex, and balanced between fruity sweetness and botanical bitterness.
Distilled in Brittany by Awen Nature and certified organic, Bellanatura is best enjoyed in cocktails: Spritz, Sour, or simply topped with sparkling water and served over ice with a slice of orange. It notably won a silver medal at the 2025 Paris General Agricultural Competition.
Rude Boy – Cereal Brandy 44% – 70 cl
Cau Eden
Rude Boy is an artisanal cereal brandy created by James Eden, a former winemaker from Calce turned distiller. His work is inspired by ancestral British and Irish distillates, featuring natural fermentations, minimally processed grains, and a very free approach to aging. The profile is forthright and expressive, with notes of malted grains, spices, dried fruits, and a touch of smoke, offering a mouthfeel that is ample yet fresh, with a long, lightly toasted finish.
Enjoy neat, lightly chilled, or with a splash of water to open up the aromas. It also pairs very well with aged cheese, dried fruits, a low-sugar chocolate dessert, or a nut tart.
Chant Lunaire 2025
Chant Lunaire honors Jurançon Noir, a rare grape variety from the Southwest, in a light and delicate expression. Vinified with a short maceration of about one week, it reveals a very fruity profile, with notes of cherry, blackberry, and small red berries, featuring a supple, silky, and slightly tangy palate. The low extraction helps preserve the grape's full freshness and results in a particularly fluid and luscious red.
After aging in stainless steel tanks, the wine retains beautiful tension and great aromatic purity. Serve slightly chilled, between 14 and 16°C, as an aperitif or with a charcuterie board, roasted meats, or spicy Indian cuisine. A joyful and airy vintage that reveals another facet of the Cahors vineyard.
Skin Contact Rafling 2022
Frédéric Cossard
Skin Contact Rafling is a macerated interpretation of Riesling, made from grapes sourced in Alsace. Prolonged skin contact brings more substance and structure than a classic white, while retaining the energy characteristic of the varietal. The aromatic profile blends citrus, white flowers, stone fruits, and saline notes, with a textured, fresh, and slightly tannic palate.
The cuvée is vinified naturally, with spontaneous fermentation and prolonged skin maceration. It is a white wine with character, almost orange in its approach, that pairs particularly well with grilled fish, white meats, cheeses, vegetable-based cuisine, or mildly spicy Asian dishes.
LoneWolf Original Juniper Gin 40% – 70 cl
BrewDog Distilling Co.
The LoneWolf Original Juniper Gin is a Scottish gin with a clean, intense, and resolutely classic profile, built around juniper. The nose is dominated by clear notes of juniper berries, citrus, and fresh herbs, with a spicy touch that adds depth. On the palate, it is dry, direct, and aromatic, with a lovely freshness and a long finish marked by pine, citrus zest, and spices.
Distilled by BrewDog Distilling Co., LoneWolf favors a precise, unadorned expression of gin, with a structure that works just as well neat as it does in cocktails. It is particularly well-suited for a Gin & Tonic, a Negroni, a Dry Martini, or simply served over ice with a lemon or grapefruit twist.
Cherrydale Cereal Eau-de-vie 44° – 70 cl
Cau Eden
Cherrydale is a cereal eau-de-vie with a profile that is at once precise, indulgent, and slightly wild. The nose opens with notes of toasted grain, fresh bread, and nuts, complemented by spicier and lightly smoky touches. On the palate, the texture is full without being heavy, with a beautiful, controlled warmth and a long, dry, grainy finish.
Crafted with an artisanal spirit, this eau-de-vie emphasizes the raw material and the purity of the distillation. To be enjoyed neat, at room temperature or slightly chilled, it can also accompany a low-sugar dessert, dried fruits, or an aged cheese.
