Appellation Wines

Kanol Navy Strength Gin 57% – 70 cl

Awen Nature Distillery

Kanol is a particularly intense Navy Strength Gin, bottled at 57% ABV. Distilled using a bain-marie method, it combines juniper berries, cinnamon, nutmeg, angelica root, coriander, iris root, orange peel, and cloves. Strongly defined by juniper, it then develops notes of citrus and spices, with a powerful, aromatic palate and a slight saline sensation on the finish.

Its concentration allows it to be used in smaller quantities than a classic gin in a Gin & Tonic, but it can also be enjoyed neat over ice or in cocktails where plenty of character is desired. Certified organic, Kanol notably received the Gold Medal for France at the 2025 World Gin Awards in the Classic Gin category.

Feel Good Savagnin 2022

Frédéric Cossard

Feel Good 2022 is a 100% Savagnin sourced from old vines approximately 50 years of age located in Saint-Agnès, in the Jura, on marly soils. Cossard offers a free-spirited and highly expressive interpretation, with a nose defined by citrus, yellow fruits, flowers, spices, and a light saline touch. The palate combines richness, freshness, and texture, with a long, energetic finish.

The grapes are hand-harvested and then undergo spontaneous fermentation using indigenous yeasts. The wine is aged for approximately 12 months in concrete eggs, without fining, without filtration, and with little to no added sulfites. Serve with fish in sauce, poultry, mushrooms, an aged Comté, or lightly spiced cuisine.

Wideboy – Cereal Eau-de-vie 44° – 70 cl

Cau Eden

Wideboy follows the same artisanal philosophy as Cau Eden’s other eaux-de-vie: blends of naturally fermented grains, handled with minimal intervention and then aged in various types of casks to create a free-spirited spirit, far removed from the classic codes of whisky. James Eden’s vintages combine barley, wheat, oats, rye, or corn depending on the batch, with possible aging in former wine, bourbon, or other wood casks.

Wideboy offers a generous profile centered on grains, toasted bread, dried fruits, and spices, with a round texture and a fresh finish. To be enjoyed neat, on the rocks, or slightly lengthened with water, with aged cheeses, dark chocolate, or simply as a digestif.

Bourgogne Blanc Bigotes 2022

Frédéric Cossard

Bigotes 2022 is a 100% Chardonnay that offers a full, taut, and mineral expression of Burgundy. The nose blends citrus, white flowers, and buttery, saline notes, while the palate is precise and structured, with a beautiful freshness on the finish.

The grapes are harvested by hand and ferment naturally with indigenous yeasts. Some sources indicate aging in qvevri for this vintage, others in barrels; I would therefore remain cautious on this specific point for the 2022. At the table, Bigotes pairs very well with seafood, fish, poultry, or cheese.

L’Enchanteresse 2015

La Grapperie

L’Enchanteresse 2015 is a unique Loire red made from Pineau d’Aunis, a grape variety emblematic of Renaud Guettier’s work at La Grapperie. As it evolves in the bottle, the wine develops a complex profile of raspberry, strawberry, blackberry, violet, white pepper, smoke, and earthy notes, while retaining great freshness. The palate is refined, spicy, and slender, with a delicate tannic structure and beautiful depth.

This is a wine of character, both subtle and lively, which pairs very well with roast poultry, duck, pork with mild spices, mushrooms, or aged cheeses.

Et tes yeux ont dévoré la nuit 2025

Danis dans la vigne

Et tes yeux ont dévoré la nuit is part of the free and experimental range from Danis dans la vigne, where Southwestern grape varieties are crafted with minimal intervention to let the fruit and the vintage speak for themselves. The wine offers a generous yet fresh profile, centered on red and black fruits, spices, and slight herbaceous notes, with a supple and energetic palate.

As with all the estate's cuvées, the grapes come from organically farmed vines and fermentation occurs naturally, without seeking excessive extraction. This red is particularly well-suited for sharing plates, grilled meats, charcuterie, roasted vegetables, or slow-cooked dishes.

Beaune Les Bressandes 2022

Frédéric Cossard

Coming from the Les Bressandes Premier Cru in Beaune, this 2022 Chardonnay reveals an ample and refined expression of the Côte de Beaune. The nose opens with yellow fruits, peach, apricot, and more exotic notes, accompanied by a floral and mineral framework. The palate is generous yet remains precise, with a lovely tension that perfectly balances the ripeness of the fruit.

Frédéric Cossard works here in his usual style: hand-harvesting, spontaneous fermentations, and minimal intervention. A gastronomic white wine, to be served around 12°C with scallops, roasted fish, poultry in a cream sauce, mushrooms, or aged cheese.

84 X 21 2023

Frédéric Cossard

84 X 21 is an exclusive cuvée created with Frédéric Cossard, the name of which alone summarizes the project: 84 for the Vaucluse, where the grapes originate, and 21 for the Côte-d'Or, where they are vinified by Frédéric Cossard. Produced from 100% Grenache, this red offers a generous yet very digestible expression of the grape variety, with notes of ripe red fruits, jammy strawberry, cherry, pepper, cumin, thyme, and mint. The palate is ample, supple, and already very accessible, with fine tannins and a beautiful freshness that perfectly balances the ripeness of the fruit.

The grapes are vinified as whole clusters in concrete vats, and the wine is then aged in concrete eggs, a choice that preserves the aromatic purity of the Grenache while refining its texture without any oak influence. With bottle aging, the cuvée gains further roundness and harmony. Serve at around 15-16°C; it pairs particularly well with grilled meats, shoulder of lamb, Mediterranean cuisine, slow-cooked dishes, or a fine charcuterie board.

Lehmann Distillery

Crafted in the traditional manner in Alsace, Crème de Cassis 1850 fully highlights the aromatic intensity of the fruit. The nose is marked by fresh blackcurrant and dark berries, while the palate is rich, indulgent, and structured, with a beautiful balance between sweetness, freshness, and a subtle alcoholic warmth. The distillery works with selected berries to best capture the depth and natural character of the blackcurrant.

Serve well chilled, neat over ice, in a Kir, with sparkling wine, or in various cocktails. It also works very well in cooking, particularly with vanilla ice cream, a chocolate dessert, or a red berry tart.

La Gnôle – Cider Brandy 42% – 50 cl

Cidricchus

La Gnôle concentrates all the aromatic intensity of Norman apples into a cider brandy that is both straightforward and indulgent. Produced by Simon Lemarié using organic apples from his orchards, it is aged in oak barrels, which gives the fruit deeper notes of wood, spices, and ripe apple while maintaining a lovely freshness.

With its 42% ABV, it can be enjoyed neat as a digestif, slightly chilled, or used in cocktails. Cidricchus particularly recommends it in their CaïpiriGnôle, a Norman take on the Caipirinha. It can also accompany apple desserts, dark chocolate, or dried fruits.

Dolce et Cabanon Rosé 2023

La Tribu Alonso
Dolce et Cabanon is an organic and natural rosé/red wine from Beaujolais, vinified without additives by Cyril Alonso in Marchampt and classified as a Vin de France. Like all of this winemaker's creations, it is a highly original wine, produced from his Conservatoire des vignes anciennes in the Rhône-Alpes region.

Vinification
Among Cyril Alonso's 140 grape varieties is Muscat Bleu, a cross between Muscat Garnier and dark blue skin. Each year, this grape variety is included in the blend of the Art Brut cuvée, but in 2023 its overabundant production prompted the winemaker to use it separately, as it risked overly influencing the cuvée. Cyril therefore used it as the main grape variety in Dolce et Cabanon, combining it with Gamay Vialla, a fruity and muscatel grape variety with a strong raspberry flavor. To complete the blend, he chose Red Globe, a pink American hybrid with pink juice, also very characteristic of raspberry and strawberry.

Tasting
All this makes Dolce et Cabanon a light red or a dark rosé, as desired, and a pure delicacy. A fruit bomb in the noble sense, an unconditional pleasure. Muscat, raspberry, delectable and refreshing, with exotic notes of guava, it is an aperitif wine to be enjoyed on its own, chilled, or with plump oysters, raw blue fish (sardines, tuna, mackerel), summer tapas or Japanese cuisine.

Learn more about Tribu Alonso
This tribal name refers to Cyril Alonso, winemaker, his wife, a naturopath, and their family. They take care, using organic farming, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of Beaujolais Vert. This two and a half hectare ampelothèque, which existed since 1952, then had 40 grape varieties. It currently contains 140. This unique location gives their particular style to Tribu Alonso wines. 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 fermentation periods are short to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

The Solera cuvée is one of Pouillon's most distinctive champagnes. It blends equal parts Pinot Noir and Chardonnay from Mareuil-sur-Aÿ Premier Cru, using the solera principle: several vintages have been successively blended since 1997, creating a wine that combines the freshness of recent years with the complexity of older ones. The result is rich and deep, with notes of ripe apple, dried fruits, honey, brioche, sweet spices, and candied citrus, supported by a beautiful tension.

Fermentation takes place in French oak barrels with indigenous yeasts, followed by aging in large oak foudres. The Extra-Brut dosage is very low—the 2021 technical sheet indicated 2 g/L—which maintains a lot of freshness despite the richness of the blend. The estate even recommends opening it about thirty minutes before tasting or decanting it. Ideal with pan-fried foie gras, truffled poultry, mushrooms, aged Comté, or gourmet cuisine.

Les Valnons 2019 is a single-parcel Chardonnay cuvée from Aÿ, a Grand Cru village historically associated with Pinot Noir. It is precisely this contrast that Fabrice Pouillon seeks to highlight: a terroir-driven Chardonnay, tense, deep, and very expressive, revealing another facet of Aÿ. The nose combines ripe citrus, yellow apple, white flowers, chalk, and subtle toasted notes, while the palate is ample, saline, and structured, with a beautiful mineral length. The estate presents Les Valnons as one of its most audacious cuvées.

Crafted with the house's single-parcel philosophy, this champagne is vinified with a low-intervention approach and an Extra-Brut dosage to preserve the precision of the terroir. It will pair perfectly with scallops, roasted turbot, lobster, poultry in sauce, or aged Comté cheese.

Chemin du Bois 2019 is an iconic single-vineyard cuvée by Fabrice Pouillon, made from an old massal selection of Pinot Noir planted in Mareuil-sur-Aÿ Premier Cru. This plot holds a special place in the domain's history: it inspired Fabrice Pouillon's specific method of secondary fermentation, now used for all of the house's champagnes. The wine develops a complex profile of ripe red fruits, flowers, toasted notes, spices, and a saline touch, with a creamy yet very fresh palate.

The Pinot Noir is vinified in oak barrels, from new to four-wine barrels, with indigenous yeasts and bâtonnage. Secondary fermentation is carried out according to the Fabrice Pouillon Method, without added sugar or sulfur, and the wine then spends approximately 60 months on lees before disgorgement. The dosage is Extra-Brut. A vinous and profound champagne, perfect with roast pigeon, duck, veal with mushrooms, bluefin tuna, or aged cheeses.