Wines of the World

Volnay 1er Cru Les Roncerets Rouge 2020,

Domaine de Chassorney


On the nose, strawberry, candied fruit, and spices. On the palate, blackberry, blackcurrant, and cherry. This robust, great wine for laying down, which can be left for a while before drinking and will age magnificently, comes from vines around forty years old. The twelve-month aging process is carried out mainly in barrels, a third of which are new oak.

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 company 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, as vintages are made from grapes purchased in the Jura, Languedoc and 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. 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.

Albermohn Red 2023

Einhart Estate

The intensity of a great Pinot Noir from Alsace, distinguished and delicious

With Albermohn 2023, Domaine Einhart offers us a more ambitious, deeper vision of Alsatian Pinot Noir. Coming from a remarkable plot, cultivated organically on a clay-limestone terroir, this red wine is vinified with extreme care, with a short but precise maceration, then aged slowly in tuns to preserve the purity of the fruit while gaining structure.

This 2023 already displays beautiful aromatic density and impressive length on the palate, while maintaining the fresh and elegant structure typical of the estate's reds. Albermohn is aimed at lovers of structured Pinots, but without excess oak or extraction: here, it's all about balance and harmony.

Elegance, substance and aromatic complexity

The intense ruby color suggests a wine of character. The nose is subtle yet profound, with aromas of ripe strawberry, stewed raspberry, a hint of pepper, and a lovely note of fresh almond that adds complexity. On the palate, the body is ample and velvety, with fine, melted tannins, supported by a beautiful acidity that lengthens the finish.

Albermohn is best enjoyed at 16-18°C, without the need for decanting, now or within the next 5 to 10 years. It will be at home with grilled meats, mushroom dishes, and characterful cuisine, but can also enhance an autumn barbecue or a beautiful piece of aged beef.

A great red wine from Alsace, sincere, precise, and promising a beautiful development.

Morgon 2023

Jean Foillard

Jean Foillard embodies the soul of authentic, vibrant, and unadorned Morgon. From his estate in Villié-Morgon, he crafts natural wines that reveal the beauty of Gamay and the richness of the Beaujolais terroirs. His artisanal approach highlights the balance between fruit, freshness, and sincerity.

Morgon 2023 is the estate's entry-level cuvée, but it is far from simple: it's a superb introduction to the world of Foillard. Sourced from various parcels on the Morgon hillsides, it offers a harmonious expression of the cru, balancing immediate fruitiness with underlying depth. A free-spirited, digestible, and radiant cuvée.

The nose is fresh and juicy, dominated by crisp red berries, redcurrant, and cherry, with a delicate floral note. On the palate, the wine is fluid and flavorful, driven by a beautiful acidity and supple tannins. A pleasurable wine, all finesse, to drink young or in the next few years.

This Morgon 2023 will wonderfully complement a charcuterie board, a vegetable quiche, or grilled chicken with herbs. It also lends itself to more spontaneous pairings, such as homemade pizza or a warm salad. Served slightly chilled, it reveals all its convivial and gourmet character.

Grenabar Rouge 2021,

Domaine de l'Octavin
Grenabar 2021 is a joyful, fruity, and borderline rosé wine, with decidedly maraschino cherry, blood orange, and watermelon notes, with well-ripened tannins and moderate acidity that makes it very adaptable. Originally, it was made from Grenache and Colombard. For this vintage, it is made from Carignan and Vermentino (Rolle) produced biodynamically on granite and quartz soils (SCEA L’Authentique by Claude Ughetto in Carpentras). It is made by steeping whole-bunch Vermentino in Carignan must obtained by direct pressing. This maceration takes place for three weeks. Bottling was done in June 2022. This red wine also extends to the pairings traditionally associated with white wines. Very versatile and fresh on the palate.

Learn more
“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that feels good in its 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.

Ah! Ramon Rouge 2015, La Sorga
Ah! Ramon is a blend of 70% Aramon (ninety-year-old vines), about 30% Malbec, and the rest: Cinsault, Terret, Noir de la Calmette, Alicante, Muscat of Alexandria. It is also a blend of vintages: 2015 (70%) and 2016 (30%). The grapes come from the Saint-Chinian appellation area, on schist soils. All the blended grape varieties macerate for forty days in whole bunches in a quasi-infusion, then are aged in vats for ten months for the 2016 and twenty-two months for the 2015. Notes of violet and blood orange: a lovely accompaniment to cooked pasta (lasagna) or lamb chops. Aging potential: twenty years.

Goes with: Pasta, Red meats, Grilled meats

Les Bonnes Quilles Blanc 2023

Domaine de Bois-Moisset
Originating from Gaillac in Occitanie, organic and natural, Les Bonnes Quilles is a white wine from Domaine Bois-Moisset, obtained through light maceration and classified as a Vin de France. This marvel of balance and aroma will seduce you with its personality and adaptability to all occasions.

Vinification
Les Bonnes Quilles blanc is a blend of three grape varieties: Loin-de-l'œil 70%, Muscadelle 20%, and Sauvignon 10%. The vines grow on the clay-limestone molasse soils of the first slopes of Gaillac and the grapes are harvested by hand. The harvest is directly pressed with a short five-day maceration for the loin-de-l'œil, a Gaillac variety named for the length of its petiole.

Tasting
Les Bonnes Quilles deserves its name: great freshness, original aromas of pear and grapefruit with notes of rose. An endearing white wine where the macerated loin-de-l'œil plays the role of a spice. This wine for friends and good food, with its sunny and convivial profile, will accept solid pairings, nothing scares it: roasted white meats, beautiful poultry, grilled fish or fish in sauce, or country cuisine.

Learn more about the Bois-Moisset estate
In the heart of the oldest vineyard in France — that of Gaillac, in the Tarn — Sylvie Ledran, Philippe Maffre and their son Hippolyte watch over their Bois-Moisset estate, a wine-growing property associated with a mixed crop-livestock activity, all in organic farming. Gaillac is famous for its many very old indigenous grape varieties, and its wine-growing heritage is uniquely rich.

Cows and vines
The Bois-Moisset estate is also home to a herd of old local breed cows and guest rooms are available during the summer. It is in this small rural paradise that natural wines typical of their origin and their terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years.

Native grape varieties
The grape varieties are dominated by Syrah and Duras, but the wines of the Bois-Moisset estate reflect the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l’œil, mauzac, braucol, ondenc, etc.). The red wines are crisply fruity, concentrated but with smooth and delicate tannins, the whites have character and the pet’ nat’ are particularly tasty.

Filagnotti Gavi Blanc 2007

Stefano Bellotti

Filagnotti 2007 is much more than a wine: it is a piece of natural wine history, signed by Stefano Bellotti, a major figure in the peasant revival in Italy. This emblematic cuvée from the Cascina degli Ulivi estate, located in Novi Ligure in Piedmont, embodies the spirit of freedom and rigor that has always guided this pioneering winemaker, committed to biodynamics since the 1980s.

From the Filagnotti plot, one of the finest terroirs of Gavi DOCG, this 100% Cortese was vinified without inputs, with indigenous yeasts, without filtration or fining, then aged for a long time, most likely in old barrels, according to the estate's practices. At nearly 20 years old, this natural white wine demonstrates exceptional aging potential.

The nose is complex, evolved but lively, with notes of dry honey, baked apple, candied yellow fruits, straw, wax, and an ever-present mineral backbone. On the palate, the texture is full, silky, but retains a beautiful freshness, with a striking, vibrant, almost saline length.

Filagnotti 2007 is a gastronomic wine: it will pair wonderfully with roasted poultry, fish in sauce, an aged cheese such as a long-aged Parmesan, or even dishes based on white truffle from Piedmont. It is recommended to decant it for a long time and serve it between 12 and 14°C to appreciate all its complexity.

A rare testimony to the old age of a natural wine, still standing, vibrant, and memorable. A meditation wine, for enlightened connoisseurs.

Regard Rouge 2022

Jean-Pierre Robinot

With "Regard" 2022, Jean-Pierre Robinot continues his demanding work as a winemaker-poet, delivering an energetic interpretation of Pineau d'Aunis, an emblematic Loire grape variety that is still too little known. This natural wine, without a label but adhering to a rigorous ethic (zero chemical inputs in the vineyard, natural vinification without exogenous yeasts or oenological inputs), is an ode to terroir and purity.

Made from vines planted on flint soils, the wine benefits from a unique terroir that gives it tension and brilliance. A short one-week maceration preserves the finesse of the grape variety, while revealing its most expressive characteristics: juicy red fruits, black pepper, herbs, and a smoky touch, like a light mist over an undergrowth. On the palate, "Regard" impresses with its delicate yet assertive structure, with a long year-long aging in multi-vintage barrels, bringing complexity and depth without ever dominating the fruit.

The palate is vibrant, intense, almost explosive. A beautiful tannic structure accompanies a fresh and persistent finish. The wine lends itself to assertive gastronomy: grilled or stewed red meats, dishes with mild spices, or even roasted vegetables with wild herbs. It is recommended to serve it around 14 to 16°C, with possible decanting to aerate it.

Jean-Pierre Robinot delivers a living, author's wine here, which will age elegantly for a decade or more. A frank and unvarnished look at what Pineau d'Aunis can be when treated with respect and intuition.

Pastiche

Distillerie du Viaduc

Pastiche is anything but an imitation. With this creation, Distillerie du Viaduc asserts an artisanal and botanical vision of pastis, far from industrial versions saturated with sugar and artificial flavors. This organic aniseed spirit is crafted with purity in mind, slowly macerating whole plants in neutral alcohol, following a gentle and controlled process that reveals the natural complexity of the botanicals.

Among the ingredients, all organically grown: green anise seeds, fennel, licorice, dill, and lemon thyme. Maceration lasts one month, followed by progressive dilutions with no added sugar, coloring, or additives. It is this slow reduction that gives Pastiche its smooth texture and balanced palate.

The nose opens with a clear aniseed base, supported by fennel and a fresh touch of lemon thyme. On the palate, the attack is clean, herbaceous, structured by a beautiful presence of licorice and the aniseed elegance of dill. The finish is long, persistent, and evokes natural licorice candies, without any heaviness.

This new generation pastis can be enjoyed neat or slightly diluted, depending on the desired intensity. It is designed for lovers of bitters, botanicals, and freshness. More than just an aperitif, Pastiche is a vibrant infusion of the Mediterranean garden in a bottle, at once intense, dry, and digestible.

Gabbrodo White 2022

De Vini

De Vini's (Vinilibre) Gabbrodo 2022 is an ode to the terroir of the Pays Nantais. This natural wine, made without any additives, expresses with finesse the Melon de Bourgogne, the region's emblematic grape variety. Grown in gabbro soils, a rare volcanic rock in the Loire Valley, it benefits from nine months of aging in sandstone amphorae, imparting remarkable purity and tension to this exceptional white wine.

Its pale, golden robe heralds a luminous and crystalline wine. The nose seduces with its freshness and aromatic complexity: notes of citrus (lemon, grapefruit), white fruits (pear, peach), and a touch of iodine that recalls its maritime origins. On the palate, the attack is crisp and lively, driven by a beautiful acidity and a sharp minerality. Aging in amphorae imparts a silky texture while preserving the wine's tension and freshness. The finish is long and saline, with a delicately smoky persistence that invites further tasting.

The 2022 Gabbrodo proves to be an ideal companion for seafood. It will perfectly complement scallops with truffles, grilled lobster, sea bass baked in a salt crust, or pike-perch with beurre blanc sauce. Served between 10 and 12°C, it can be enjoyed now for its vibrant freshness or cellared for 5 to 10 years to reveal its full complexity.

Senzaniente Cerasuolo Rosé 2023

Azienda Agricola Marina Palusci

Terroir, plots, and grape variety

Senzaniente Cerasuolo 2023 comes from the generous hills of Abruzzo, where Montepulciano expresses itself in its rosé version, known as Cerasuolo. On well-drained clay-limestone soils, this emblematic grape variety gives birth to a fruity and vibrant wine, rooted in Italian peasant tradition. The name "Cerasuolo" – literally "cherry" – already announces the color, a blend of indulgence and freshness.

Cultivation methods

At the Marina Palusci estate, the vines are cultivated using natural farming methods, with total commitment: no chemical inputs, no added sulfites. The wine is born from spontaneous fermentations, without technical intervention, in a pure artisanal approach. It is a free wine, born from living organisms, where nothing is masked, nothing is forced.

Tasting & food pairings

With its intense pink, almost light ruby, color, Senzaniente Cerasuolo 2023 is immediately appealing. The nose evokes crisp red fruits – cherry, strawberry, sour cherry – with a light and joyful touch of tangy candy. On the palate, it is an extremely digestible, juicy, light wine, remarkably drinkable. Its direct and fresh profile makes it wonderful as an aperitif, but also a natural companion for antipasti, Neapolitan pizza, or Japanese raw fish. An irresistible, accessible, and joyful natural rosé that will please everyone, even the uninitiated. Serve chilled for a pure moment of summer pleasure.

Organic Cognac VS Pass’Ange, Alain Chadutaud

Alain Chadutaud

This cognac has aged for three to five years in Limousin oak barrels. Specially designed for aperitifs and bar drinks (allow 2 cl for a cocktail), it can also be used in cooking or for flambéing desserts. It has a remarkable fruitiness with a hint of vanilla and a pleasant aromatic persistence.

Fleurie Red 2022,

Domaine Bélicard

Within the Fleurie AOP, an emblematic terroir of Beaujolais, Domaine Bélicard produces wines of great elegance, faithful to the expression of Gamay Noir. Certified organic (AB, Eurofeuille), this cuvée comes from 39-year-old vines planted on granite soils, providing both finesse and structure.

A powerful and structured Fleurie

Vinified according to Beaujolais tradition, with whole-bunch maceration, this wine benefits from 10 months of barrel aging, which refines its tannins and enriches its aromatic palette. This meticulous work gives the 2022 vintage a beautiful tannic structure, while respecting the purity of the fruit.

An expressive nose and a fleshy palate

On the nose, this organic Fleurie reveals intense aromas of ripe red fruits, accompanied by a subtle woody touch. On the palate, the attack is ample, the tannins very present, bringing a beautiful body and a persistent finish. This balance between fruit and structure makes it a wine of character, made for aging.

Served at 14-16°C, this Fleurie AOP is ideal with grilled red meats, game birds or even roast veal. Its structure also allows it to be enjoyed as an aperitif, alongside fine charcuterie. With an aging potential of 5 years, it will gain in complexity and finesse over time.

UGM Qvevris White 2023,

Frédéric Cossard

With UGM Qvevris White 2023, Frédéric Cossard offers a captivating natural white, made from a unique blend of Grenache Blanc, Muscat, and Ugni Blanc. Grown at the foot of Mont Ventoux on clay-limestone soils, these organic grapes are then vinified in Burgundy according to the winemaker's exacting principles.

Vinification in qvevri for a vibrant and expressive white

This wine is made with a no additives approach, with total respect for the fruit and the terroir. After a direct press, it is aged in buried amphorae (qvevris), an ancestral method which promotes gentle oxygenation and preserves a great aromatic purity. This unusual vinification process gives the wine a subtle balance between tension and roundness, with a texture that is both silky and invigorating.

An aromatic and indulgent white

The nose immediately seduces with its expressive notes of ripe white fruits, enhanced by a delicate floral touch. On the palate, the attack is gourmet and ample, carried by a beautiful liveliness which prolongs the tasting with a fresh and persistent finish. The combination of the natural acidity of Muscat and the elegance of Grenache Blanc creates a harmonious and luminous wine, perfect for awakening the taste buds.

Food Pairings and Aging Potential

Served between 8 and 10°C, UGM Qvevris White 2023 pairs wonderfully with cooked fish, roasted poultry or white meats. Ideal to drink today on its freshness, it can also be kept for 5 to 10 years, evolving towards more complex and textured notes. A white with character, natural and vibrant, which will surprise lovers of lively wines.

Cuvée Mourvèdre Red 2023,

Frédéric Cossard

This cuvée is a vibrant encounter between the power of Mourvèdre and the finesse of Burgundian winemaking. Made from organic grapes from Mont Ventoux, the Cuvée Mourvèdre has a deep color and a captivating nose of pink berries and garrigue. On the palate, it offers a balanced structure between ripe and fine tannins, and complex aromas of red fruits, spices and herbaceous notes.

Vinified in pre-fermentation maceration and aged for 1 year in concrete eggs, this cuvée is the perfect accompaniment to charcuterie, roasted or grilled meats. Enjoy it at 16-18°C, without the need for a carafe, and let it mature over 5 to 10 years.

Oberer Altenberg White 2023,

Domaine Einhart

A powerful and refined Gewurztraminer from a unique sandy terroir

The Oberer Altenberg 2023, from Domaine Einhart, is an exceptional Gewurztraminer that expresses all the richness of its terroir. Grown on sandy soils, this organic AOP Alsace white wine is the result of direct pressing followed by fermentation with indigenous yeasts. Aged for one month in stainless steel vats on fine lees, it embodies the finesse and generosity of the grape variety, enhanced by the influence of a sunny vintage.

A captivating and structured tasting

On the nose, the Oberer Altenberg reveals an impressive aromatic complexity: delicate notes of candied citrus, lemon zest and pear mingle with floral touches of jasmine and white flower. On the palate, the attack is lively and precise, giving way to a silky and generous texture. A beautiful saline tension and a subtle minerality prolong the tasting, accompanied by a long finish, marked by aromas of flint and a brilliant freshness.

An exceptional wine for special occasions

Thanks to its elegance and complexity, the Oberer Altenberg 2023 is perfectly suited to gourmet meals and special occasions. It pairs brilliantly with seafood, shellfish and cooked fish, but also pairs well with more daring dishes such as truffles or roasted white meats. Its balance between freshness and intensity also makes it an ideal ally for creamy cheeses or fruit desserts.

Served between 8 and 10°C after decanting, this wine can be enjoyed today for its aromatic precision or kept for up to 5 years for an even richer development.

Pink Pong Rosé 2022,

Jean-Marc Dreyer
Pink Pong by Jean-Marc Dreyer is an Alsatian rosé wine with organic maceration (AB label), biodynamic, and natural, without added sulfites, made from a blend of three grape varieties in equal parts: Pinot Noir, Pinot Gris, and Auxerrois. Until now, it only contained Pinot Noir and Pinot Gris, but this year, Pinot Noir was predominant, and Pinot Gris was added to restore the balance and drinkability of this rosé.

Vinification
The vinification of Pink Pong is modeled on this winemaker's Origin cuvées. In this blend of Pinot Noir, Pinot Gris, and Auxerrois grown biodynamically, the former gives it a bright red color. The grapes are macerated for around ten days in whole bunches. The wine is aged in foudres and demi-muids for eleven months. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.

Tasting
Sweet notes of cherry, a slight astringency of cranberry, rhubarb, wild strawberry, a herbaceous note, and a hint of white pepper. Jean-Marc Dreyer doesn't always blend grape varieties, but when he does, we take off our hats: through a fine and dense framework, beautiful notes of red fruits and spices emerge. A wine for a special occasion, a thirst-quenching wine too, Pink Pong has it all: dryness, acidity, freshness, structure... As for food and wine pairings, you are spoiled for choice, this wine with its strong character goes well with anything that is eaten: red meats, grilled meats, cured beef (cecina) and pata negra ham, Gascon black pork ham too, charcuterie... Serve it very cold.

Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils estate, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided never to add sulfur to any wine again. Having made this decision, he asserted his style around skin maceration, accentuated, chiseled, bringing out the soul of Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.

Maceration and Direct Press
Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Gentle oxidation is also a particular characteristic of his wines, generally vinified without topping up. Jean-Marc is best known for his "Origin" series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.

Armagnac by Maurice 2009 Spirits

Hootch

Take advantage of it, not everyone has access to Armagnac by Maurice: organic (Demeter, AB, and Eurofeuille labels), artisanal, it is made by Maurice de Mandelaëre (Domaine de Saoubis), the only biodynamic Armagnac producer. Hootch is responsible for packaging and distributing this small-producer Armagnac with an alcohol content of 49.3%.

Production

100% Baco grape variety grown biodynamically in the Bas-Armagnac region, Armagnac de Maurice XO (Extra-Old) comes from a single barrel where it has been aged for 14 years. It is neither reduced nor filtered, and without coloring. No fertilizers or pesticides in the vineyards, no additives in the cellar. Neither reduced nor filtered, without coloring. Cuvée limited to 494 bottles.

Tasting

The Baco grape variety gives a beautiful complexity to the nose with aromas of vine flowers, bay leaf, spices, and exotic fruits. On the palate, there is great finesse and length with notes of vanilla, flan, tobacco, and flowers. Serve it as a digestif or a light pick-me-up, and you can even eat it with: pastries, desserts, fruits, or charcuterie such as peasant terrines. It will be served alongside beautiful poultry or roasted black Gascon pork.

Learn more about Hootch

Hootch is not a distillery but a distillery developer: created by two childhood friends, Martin and Thomas, it is dedicated to organic and artisanal French spirits, particularly Armagnac. Its mission is to discover small Armagnac producers who have been made invisible by competition from foreign spirits. Hootch packages and distributes these Armagnacs to make them accessible to a wider audience.

Armagnacs by Maurice

Maurice de Mandelaëre is the only biodynamic Armagnac producer (Demeter and AB certified). Its sublime spirits are made with the utmost respect for the soil, the ecosystem, and the environment. Whether old, hors d'âge, or blanche Armagnac (not aged in barrels), Armagnacs by Maurice form the basis of Hootch's catalog. It turns out that the entire production is organic, biodynamic and artisanal.

Discover Armagnac

This alcohol, the oldest in France, is so much more than a drop to flavor a Landes tourtière or a prune ice cream (even if we love that too)! Armagnac is complex, deep, multidimensional, the pure fruit of its terroir, and Hootch gives you a great opportunity to discover it.

Vin de France Rafling Riesling White 2020

Frédéric Cossard

Fineness, fruitiness, balance, elegance, roundness, and integrity all at once, this Riesling in the Vin de France category has a lot to tell. Our own Frédéric Cossard, equally at home in Burgundian-style vinification (but without additives) as in the multi-hued refinements of merchant winemaking, now offers us a merchant Riesling vinified with skin-contact maceration. Don't nitpick too much about food and wine pairings, this one is tailored for all circumstances.

Learn 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 for a while 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 bought 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 exercise is not limited to Burgundy, as 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 ploughing 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 coveted wines, which sometimes require waiting.