White Meat

Pet Nat White 2021

Domaine Einhart

We are proud to present the natural sparkling wine from Domaine Einhart, a true bouquet of Alsace grape varieties, floral and cheerful, yet based on a solid framework due to skin maceration: this gives a resolutely vinous, complex, and profound character to a type of wine (Pet Nat) better known for its light, fruity, and airy notes. This makes it a rather paradoxical vintage, a firmly planted orange wine, but with added bubbles—light and joyful bubbles that do nothing to diminish the paradox. This is a festive wine, yet very mineral, very earthy, which has many strings to its bow and is not reserved for festivities: it demands to be savored on its own and especially at the table. At 12.5% ABV, it is composed of Sylvaner, Gewurztraminer, Riesling and Pinot Gris, entirely from the estate, harvested by hand. The vines, averaging thirty years old, grow on the muschelkalk soils of the Weingarten and Oberer Altenberg sites. Vinification begins with destemming, followed by a four-day maceration with indigenous yeasts. The wine is aged in bottles, on slats, for ten months before disgorging. Serve chilled.

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 found on the hillsides rising 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 work to protecting the land and biodiversity, making wine without additives, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, 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 grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

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.

Le Roi Maceration White 2019

Domaine de l'Octavin

Why the king? Because it's Riesling, the king of grape varieties, grown biodynamically in Alsace (Philippe Brand estate) on clay-limestone soils. Even better: it's a Riesling macerated for fifteen days in whole bunches to capture all the power of the grape. For fine dinners, refined dishes, and delicate gastronomy. And to drink on its own, as an aperitif or after dinner, to appreciate its thousand aristocratic nuances.
Natural wine with no added sulfites.

Saint Romain Combe Bazin Qvevris Blanc 2020,

Domaine de Chassorney

An exceptional Chardonnay, aged in Georgian jars

The Saint-Romain Combe Bazin Qvevris Blanc 2020 from Domaine de Chassorney is an exceptional cuvée that combines Burgundian elegance with the ancestral Georgian tradition of ageing in qvevris. This pure Chardonnay, from a steep, east-facing plot, draws its minerality and complexity from a soil composed of marl, clay, and limestone. At an altitude varying between 280 and 400 meters, this terroir gives the grapes vibrant tension and superb freshness.

Upon opening, the luminous golden color announces a wine of character. The nose reveals a beautiful aromatic palette, combining candied citrus, juicy pear, fresh almond and notes of flint, typical of great white Burgundy. The skin maceration, followed by ageing in qvevris, brings additional depth, enriching the texture with honeyed, spicy and slightly tannic nuances. On the palate, the balance is masterful: a beautiful mineral tension supports a full-bodied and structured wine, whose saline and persistent finish leaves an unforgettable impression.

A natural and unfiltered wine, this unique cuvée deserves to be decanted to reveal its full complexity. Served between 10 and 12°C, it pairs magnificently with pan-fried scallops, roasted lobster, truffle risotto, or creamed poultry. A rare, deep, and vibrant wine that will evolve gracefully over 5 to 10 years.

YARD Orange, White 2022

Danis dans la vigne

With YARD Orange, Danis dans la vigne ventures into the realm of skin-contact white wines, known as "orange" wines, which challenge traditional perceptions. This natural 100% Colombard cuvée, made from organically grown grapes on the clay-limestone soils of southern Lot, embodies a free and contemporary vision of white wine, full of color, energy, and sincerity.

An artisanal and precise orange wine

Several days of skin maceration allow this Colombard to extract aromas, body, and a subtle golden hue from its skins. No enological additives are used: spontaneous fermentation with indigenous yeasts, no fining or filtration, and seven months of aging in stainless steel tanks to preserve the fruit's crispness. The result is a pure, vibrant, uncompromising natural wine.

A bright and lively palate

The nose evokes ripe apricot, citrus zest, and a very refreshing herbaceous touch. On the palate, the attack is frank and taut, with a beautiful structure provided by very fine tannins from the maceration. The overall impression is lively, easy-drinking, and leaves a tonic sensation on the finish.

For the curious and the unconventional

YARD Orange is best enjoyed between 10 and 12 °C, without decanting. It will naturally find its place as an aperitif, with vegetarian dishes, white meats, or Mediterranean-inspired cuisine. It is an enlightened thirst-quenching wine, to be drunk young to fully appreciate its fruity expression and freshness.

C'est reculer que d'être stationnaire Red 2023,

Danis dans la vigne

With a name as intriguing as "It's a step backward to be stationary," this cuvée by Danis dans la vigne is a true invitation to be bold. This 100% Cabernet Sauvignon, vinified with a short maceration, offers a fruity and delicate expression of the grape variety, far from overly tannic profiles. Grown on loamy soils in Occitanie, then aged in stainless steel vats for a year, this red wine seduces with its tangy freshness and irresistible crispness.

A lively and accessible red

Thanks to gentle vinification, this Cabernet Sauvignon is distinguished by its finesse and balance. Maceration for a few days preserves the vibrant fruit, without extracting too many tannins, giving rise to a supple and easy-to-drink cuvée. With its moderate alcohol content (12.5%), it is suitable for aperitifs as well as convivial meals.

An explosion of red fruits

The nose opens with a beautiful aromatic freshness, dominated by blackcurrant, accompanied by notes of tangy red fruits. On the palate, the texture is fluid and delicate, with a beautiful tension and a slightly spicy touch on the finish. The whole is carried by an invigorating acidity which reinforces its digestible and drinkable side.

The perfect ally for gourmet moments

Served slightly chilled (14-16°C), "C’est reculer que d’être stationnaire" will ideally accompany a platter of artisanal charcuterie, grilled poultry or an aperitif with friends. Its aging potential of 5 years will also allow you to appreciate its evolution over time.

A joyful and free red, which proves that with movement, everything becomes more alive.

Pierra Menta White 2022

Jean-Yves Péron

Pierra Menta is an exceptional organic, biodynamic, and natural dry white wine from Savoie made by Jean-Yves Péron. Classified as a Vin de France, Pierra Menta is made from the Gringet grape variety. The winemaker plans to plant more vines of this ancient variety until he reaches half a hectare.

Vinification

Gringet, which makes up 100% of Pierra Menta, is a white grape variety native to Haute-Savoie, historically linked to the commune of Ayse, near Bonneville. Jean-Yves Péron's vines are planted near Albertville, on a south-facing mica-schist plot. Gringet has long been confined to the Bonneville region and traditionally produces low-proof, high-yield sparkling wines. It is an interesting, fruity, low-alcohol grape variety with notes of quince and strong minerality. Pierra Menta's gringets are macerated for two weeks in carbonic acid, then punched down for two months, and aged for one year in 300-liter barrels.

Tasting

The quince is evident from the initial olfactory and taste, and the minerality supports this note. White fruits, florality, plenty of structure, and a nice acidity. An incredible length, too... We thank Jean-Yves for this and move on to the food and wine pairings: fish, seafood, oysters and Middle Eastern cuisine.

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 and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any 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 from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Farmhouse Cider 2020,

Florian Bourrienne

This 2020 vintage farmhouse cider from Florian Bourrienne still bears the sweetness of its youth, but it is perfectly ripe for drinking. It already offers ample, evolved, and roundly fruity notes, which are the distinctive mark of this producer. You can let it age for at least another four or five years; it will gradually acquire airier, even fuller, and more vegetal notes evoking hay, flowers, and meadow, as well as flavors of ripe candied apple that we love to find in Florian's farmhouse ciders. The bubble is soft and fine, the aromatic palette asks to unfold, and in this regard, we advise you to decant this cider. Its faithful companions will be fresh, smoked or dried seafood, cooked, as well as charcuterie cooked the old-fashioned way and buckwheat pancakes.

To find out more
What mainly differentiates Florian Bourrienne from other cider producers is that he makes ciders for laying down, intended to evolve over the years. His orchard is in the heart of Calvados, in the Pays d'Auge, but outside the AOC in order to preserve the freedom and singularity of his ciders. We can speak, without hesitation, of natural cider, because the cider maker goes beyond organic to respect the traditional production method, delicate, patient and demanding enormous work. From his fifteen-hectare orchard planted with tall stems, he produces ciders for ageing, excellent to drink in their youth but sumptuous after several years. The blend is carefully measured according to the characteristics of each vintage. The fruit production is entirely organic and the fermentation processes—there are two for traditional cider—are slow and patient, so that the cider is made in the right way, using natural yeasts. These are preserved in the cider thanks to a light filtration that respects all the living elements capable of polishing the taste and aromas, but also facilitates the formation of foam, which must be just right: neither too strong nor too weak. It's difficult to manage, but the result is well worth it. These are mastered ciders, eminently delicious, marked by an extraordinary sweetness and roundness of apple. Over time, they acquire notes of acidity and astringency that gracefully reinforce their beautiful aromatic palette. Ciders of taste and pleasure, as delicious at the table as as an aperitif.

Hip Hip Chardonnay Blanc 2020,

Domaine de l'Octavin
Light, saline, slightly creamy, supported by superb acidity and a lovely minerality, Hip Hip Chardonnay makes no secret of its tropical notes (pineapple, papaya, mango) and its lovely citrus notes: orange and lemon peel, mandarin, lime. What richness! Added to this are white flowers, honeysuckle, oregano, white pepper, a lovely stony touch and perfectly balanced tannins. Clean and mineral finish. While it's true that Chardonnay works wonders in Burgundy, it also thrives in the Jura, where it finds its local style and is often paired with Savagnin. According to the method favored in the Jura, it frequently undergoes skin maceration. This Chardonnay was macerated here for two months in whole bunches in 2020 and aged in vats. Bottling was carried out in July 2021.

Find out more
“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s comfortable in its own skin.” Everything is said in favor of natural wine; it’s a perfect description. Created in 2005, Domaine d’Alice is located in Arbois, in this wine-growing Jura region, often described as the most organic vineyard in France. The habit of making – among other things – oxidative wines is a good preparation for natural wine, this type of wine allowing no chemical additives and especially no sulfites. It’s a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares.
An accomplished musician and passionate music lover, Alice intends to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines, which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she will faithfully follow this path. The sometimes whimsical titles of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura - Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

The White Widow White 2024,

Les Grandes Serres

Located between Vaison-la-Romaine and Séguret, the Grandes Serres vineyard, certified organic, promotes an innovative agroforestry approach, including the planting of pistachio trees along the edges of the plots. This cuvée, The White Widow 2024, made from a blend of Clairette, Grenache Blanc, and Marsanne, elegantly expresses the richness of the Rhône's sandy soils.

A pure and delicious white

Harvested in the cool of the morning on a fruity day, the grapes are pressed directly, thus preserving their brightness and freshness. Fermentation takes place spontaneously with indigenous yeasts, in a subtle balance between new Stockinger barrels (for Clairette and Marsanne, 50%) and stainless steel vats (for Grenache Blanc, 50%). Careful aging with light stirring gives the wine a full texture, without filtration, allowing natural sedimentation of the lees in the cold.

An expressive nose and a generous palate

From the moment you open it, The White Widow seduces with an intense bouquet of yellow fruits and jasmine. The palate is full-bodied and rich, supported by a beautiful mineral tension, which brings balance and length. A fresh finish, with slightly saline notes, prolongs the pleasure.

What to enjoy with this bottle?

This gastronomic white is ideally enjoyed at 10-12°C and pairs wonderfully with fish and white meats in sauce, spicy dishes and blue cheeses. With an aging potential of 5 years, it will gain in complexity over time.

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 Marlines Special White Cuvée 2018

Jean Yves Peron

Les Marlines is an organic and natural dry white wine from Jean-Yves Péron. This exceptional cuvée, classified as a Vin de France, is produced in Savoie in the Chignin-Bergeron region (without the appellation). It is a 100% Roussanne de Savoie merchant cuvée made from grapes grown biodynamically in Chignin by Gilles Berlioz.

Vinification

Roussannes are produced from young vines (three years old) and older vines growing on poor, shallow limestone subsoil. The plot is south-facing on a predominantly west-facing slope. This is the first harvest from these young vines, and it is producing splendid results. The grapes spend three weeks in carbonic maceration with a week of punching down, then the wine is aged under veil for four years in 225-liter barrels.

Tasting

The oxidative note is unmistakable in this Les Marlines cuvée; it is accompanied by great aromatic richness and real freshness. This complete and adaptable wine offers delicious notes of hay, dried herbs, and apricot, which is the hallmark of Roussanne. As a good sailing wine, this wine will go with everything. We recommend it with very old hard cheeses: or with exceptional charcuterie, such as galabart black pudding, Bigorre black ham or Béarnaise andouille, all three to be found in the selection of the Collectif Padouen. Or a simmered Gascon poultry (we strongly recommend using this wine for the sauce: you will therefore need more than one bottle).

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 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 slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. 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 from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Magnum Saint Romain Sous la Velle Red 2020,

Domaine de Chassorney

A bright and intense ruby color, a nose of small red fruits with a dominant cherry, this is a remarkable Saint-Romain from the Sous la Velle plot. The palate is lively, fleshy, and fruity, marked by some notes of sweet and peppery spices. The tannins are vigorous, yet fine and silky. The Saint-Romain appellation is located at altitude, on steep terrain. It is ideal for producing lively, lively, mineral, and very flavorful wines. Entirely Pinot Noir, this wine comes from a plot whose sloping terroir, facing south-southeast, is located between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. The grapes macerate in whole bunches. Aging is approximately one year in barrels.

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 as a wine broker for some time 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 since vintages are made from grapes purchased in the Jura or Languedoc. At his home, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are cared for 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. 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.

SM White 2017

La Sorga

"Anthony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a viticultural technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each one These favorites is a vineyard. The result is a stunning mosaic of natural, lively and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties on their menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.

This white wine comes from Villafranchian terroirs on a basalt base located near Pézenas, in the upper Hérault valley. The name SM, formed from the initials of “sauvignon-marsanne”, refers to the blend that makes up this wine: sixty percent marsanne (vines aged twenty-five years) and forty percent sauvignon blanc (vines ten years old). Marsanne is pressed directly and the must is used to macerate the Sauvignon in whole bunches for sixty days. The aging, eight months, takes place in vats. The nose evokes bergamot, beeswax, fennel and dried apricot. The palate is taut, endowed with an incredible sapidity. Exotic fruits, mango in particular. A natural companion for mature or blue cheeses, without forgetting the very creamy goat cheeses of the South. It will keep for about ten years.
Natural wine without added sulfites.

Volnay Red 2021

Domaine de Chassorney

This warm and straightforward wine from the Volnay appellation, with notes of red and black fruits, reveals itself on the palate to be balanced and lively, with lovely, gently spicy notes. On the nose, it has already expressed beautiful notes of red fruits (strawberry), spices, and candied fruits. On the palate, it is warm and powerful, with floral aromas and a great minerality on the finish. This Volnay comes from old Pinot Noir vines growing at the bottom of the slopes, on dense, stony soils of ferruginous red clay and limestone. The plots are steep, facing west-southeast and located between 230 and 280 meters above sea level. The vines are worked on horseback, respecting the soil and the earth. The harvest is manual and is carried out when the grapes are fully ripe. The grapes macerate in whole bunches. Aging is approximately one year in barrels.

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 wine-growing 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 as a wine broker for some time 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 since vintages are made from grapes purchased in the Jura or Languedoc. At his home, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are cared for 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. 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.

Ploussard Red 2022,

Fréderic Cossard

With this 2022 Ploussard cuvée, Frédéric Cossard, Burgundy's iconic winemaker, offers us a delicate and pure interpretation of this iconic Jura grape variety. Carefully produced and respecting natural principles, this wine seduces with its finesse and freshness.

A Ploussard of elegance

Produced using a viticulture method without additives and gentle vinification, this Ploussard fully expresses the lightness and liveliness of the grape variety. The low extraction and controlled aging allow for a fine and airy structure, where the fruit expresses itself brilliantly.

A subtle nose and a silky palate

The nose reveals delicate notes of fresh red fruits (redcurrant, raspberry), accompanied by a floral and slightly spicy touch. On the palate, the body is supple and elegant, carried by a lively acidity and melted tannins. The persistent finish leaves a beautiful sensation of purity and freshness.

What to taste with this Ploussard?

Served at 16-18°C, this Ploussard will perfectly accompany roast poultry, beef carpaccio or a platter of mature cheeses. With an aging potential of 5 to 10 years, it will evolve towards even more complex aromas.

Morey Saint Denis les Champs de la Vigne Qvevris Red 2020,

Frédéric Cossard

This Morey-Saint-Denis Les Champs de la Vigne 2020, by Frédéric Cossard, is a true ode to Pinot Fin, a rare and precious strain of Pinot Noir. Aged in qvevri, this wine reveals exceptional purity and depth, enhancing the richness of its terroir.

The Morey-Saint-Denis AOC, a showcase for an exceptional wine

Located between Gevrey-Chambertin and Chambolle-Musigny, the Morey-Saint-Denis appellation is renowned for its powerful yet refined reds. Here, Frédéric Cossard delivers a natural and lively interpretation, from sixty-year-old vines rooted in clay-limestone soils. The result is a wine of great minerality, where the structure and elegance of the terroir are sincerely expressed.

The unique imprint of qvevri vinification

Far from classic barrel aging, this Morey-Saint-Denis was vinified and matured in buried terracotta jars. This technique, inspired by Georgian tradition, gives the wine a beautiful satiny texture, natural aeration and a pure expression of fruit. On the nose, bright red fruits, morello cherry and subtle earthy nuances herald a full and vibrant palate. The body is silky and velvety, with a deep minerality and fine tannins that ensure great length.

A wine for aging and gastronomy

This Morey-Saint-Denis is a emotional bottle, perfect to be enjoyed young with its fruit or after 5 to 10 years of aging, when it will develop all its complexity. Serve between 16 and 18°C, it will pair wonderfully with roast poultry, stewed meats or mature cheeses. A great Burgundy wine, natural and vibrant, not to be missed.

La Petite Robe White 2022

Jean-Yves Péron

La Petite Robe is a dry, organic, biodynamic, and natural macerated white wine made in Savoie by Jean-Yves Péron. It is a 100% Jacquère white, classified as a Vin de France. It is not fined, filtered, or sulfited.

Vinification

The Jacquère vines grow on clay-limestone soil, in the place called Les Marches, at the foot of Mont Granier. La Petite Robe comes from roughly the same terroir as Les Œillets, but this vintage is harvested earlier. Carbonic maceration lasts two weeks. The wine is aged for one year in 15-hectoliter tuns and barrels.

Tasting

The Petite Robe, wonderfully sweet and crisp, is yet another great success from Jean-Yves Péron. There are actually two Petites Robes: the wine will be very different depending on whether it is in magnum or bottle. Jean-Yves likes to talk about this as an exercise in style. Here, in 75 cl, the Jacquère gives its opulent, gourmet, fruity, fleshy side, with volume on the palate. The Petite Robe offers notes of charcoal, white fruits, a beautiful balance and great intensity, combined with a note of controlled oxidation. This wine is ideal with smoked, raw, or cooked seafood.

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 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.

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 Cortese White 2021

Jean Yves Peron

This is a dry white wine from Jean-Yves Péron, organic, biodynamic, and natural, vinified in Savoie from organic Cortese grapes harvested in Piedmont. It is a merchant cuvée from the I Vicini series. The grapes come from Asti, in a cool microclimate that allows for relatively late ripening.

Vinification

Cortese is an ancient grape variety often associated with Trebbiano or Garganega. It produces a quality wine, fresh and tangy, with a straw-yellow color with greenish highlights. Here it undergoes two weeks of carbonic maceration and spends a year aging in 34 hectoliter tuns. No fining, no filtration, no addition of sulfites.

Tasting

I Vicini Cortese is a light and fresh wine, very digestible, with an alcohol content between 10 and 11 degrees, making it easy to drink. It has a minerality due to the terroir and notes of citrus, especially lemon zest. A perfect companion for tapas and the most refined starters, shellfish and caviars.

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 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 slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. 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 from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.