Cyril Cuche farms 380 hectares of vines, cereal, and woodland as one working ecosystem, all certified organic. Eric Texier nudged him into bottling his own wine in 2017 — "Pour de Vrai" (for real) was the first pét-nat to come out of it, and his son drew the label.
Direct-pressed, native-yeast ferment started in cement and finished in bottle. Unfiltered, undisgorged, zero sulfur, crown cap. Barely-there pink with a fine, insistent bead, and around 11.5% — the kind of bottle that disappears between two people before anyone decides what's for dinner. Serve very cold. Oysters, jamón, salt-and-vinegar chips, a Tuesday.
Variety: Pinot Noir
Vine Age: Planted in 1970
Terroir: On the plateau above Nuits St Georges and Vosne Romanée, shallow clay and limestone soil.
Viticulture: Sustainable
Vinification: Partial (0-50%) whole cluster, ambient yeast fermentation in concrete vats, 1-2 pump-overs per day with a few punch-downs at the end of fermentation, aged for 12 months in used barrels.
Domaine Nicolas Maillet Mâcon-Verzé Blanc is an expressive, organic French white wine from southern Burgundy made from 100% Chardonnay. Sourced from old vines averaging 50 years of age on chalky, limestone-rich soils, it offers a crisp, mineral-driven profile balanced with rich fruit and vibrant acidity.
A classic example of Burgundian Chardonnay
Schiava made by Benedictine Monks in the town of Bolzano, Sudtirol close to the Austrian border. All stainless steel fermentation, making a super easy to love light peppery red with an herbaceous side.
The typical South Tyrolean. The native Schiava grape variety was mentioned in a document in the Middle Ages already and has played a central role in winemaking in Alto Adige since the 16th century. Our Schiava is a typical representative of the variety and a perfect choice for all occasions and many of the Alpine-Mediterranean dishes that are popular in Alto Adige, including roasts, cold cuts and sliced beef with vinaigrette.
Notes of red cherry, raspberry, dried herbs and a soft juicy Blaufränkisch lift.
Expect a nose of flint and crisp green apple. On the palate, it's razor-sharp, delivering a salty kick that makes your mouth water. It has the volume of a giant but the elegance of a dancer.
Nose of stone fruit and hard candy balanced with a tasteful amount of reduction. The palate is clean, matching the nose with the reduction showing as an herbal lift, the wine is delicious.
80% Macabeu, 10% Sumoll, 10% Garnatxa Negra from the family’s organically farmed parcels planted in 1996 on calcareous clay and alluvial soils at 316-408 meters elevation. The grapes are destemmed and skin macerated for 3 days in stainless steel tank before pressing to fiberglass tank. The wine finishes fermentation and ages on fine lees for 10 months before bottling without fining, filtering, or sulfur addition.
Expect a light-bodied, refreshing sip that pairs wonderfully with summery meals and casual gatherings alike. Wild strawberry, pomegranate, Mediterranean herbs. Enjoy a true taste of Catalan terroir in every glass.
Type- Red Wine
Country- France
Region- Jura
Grape Variety- Pinot Noir
Vintage- 2023
Style Rosé Wine
Vintage 2025
Country USA
Region California
Sub-Region North Coast
Producer Arnot-Roberts
Grape Variety Touriga Nacional, with Tinta Cão, Trincadeira, Grenache
The focus of Arnot-Roberts is to produce distinctive, site-driven wines that highlight the nature of the unique terroirs in which the grapes are grown. Single-vineyard wines are the core of the production as well as a few appellation bottlings that clearly speak of their individual upbringings. Some of the vineyards are old and dry-farmed, some are newer plantings but all are farmed and cared for by passionate and conscientious growers, which is paramount to the fundamental goal of Arnot-Roberts: producing the most honest and expressive wines possible.
This dry rosé is a blend of majority Touriga Nacional, with Tinta Cão, Trincadeira, and Grenache, all from different vineyards. The grapes are crushed by foot, and allowed to macerate a bit to give light color. Fermentation takes place in stainless steel, and the wines are blended and aged together. Pair this fresh, medium-bodied rosé with shrimp rissoles
From a hilltop parcel in San Rocco d'Elvio, sitting right between the Barbaresco and Barolo zones, given a longer fermentation and elevage than the estate's Langhe Nebbiolo. The house calls this their Barolo: firmer tannin, darker fruit, more brooding. Mid-weight with vibrant acidity, great with a braise or anything rich off the grill.
The producer: The De Forvilles came to Piedmont from Belgium in 1848 and settled in Barbaresco in 1860, among the early believers in Nebbiolo alongside Domizio Cavazza. Fifth-generation brothers Valter and Paolo Anfosso run it now, farming organically and holding to the classic playbook of long macerations and big neutral botti.
Whole-cluster Pinot Noir from the same limestone and marl parcels as La Pepee, macerated just three days and raised in stainless to keep it bright. Light-bodied, crunchy, and floral with that stemmy snap whole-bunch gives you. Chill it down twenty minutes and drink it with charcuterie or grilled fish.
The producer: Jean-Baptiste Menigoz spent a decade teaching in Arbois while farming vines on the side, then apprenticed with Stephane Tissot and went all in, joined by Florien Kleine Snuverink in 2014. They work 7 hectares organically with native yeasts, no fining, no filtration, and almost no sulfur.
One note: the 2024 Cote de Brouilly comes from the Le Pave parcel, unlike the 2023 which was Le Poyebade. If your bottle says Le Poyebade or carries no lieu-dit at all, let me know and I'll adjust.
100% Chardonnay. Organic farming practices with some biodynamic principles peppered in. Indigenous yeast fermentation, no fining, no filtration and no sulphur.
Eocene includes all geologic periods that formed the land 34-56 million years ago. From vineyards grown in clay-loamy, sandy, and green-clay soils in the village of Verneuil, this 50/50 blend of Chardonnay and Meunier is fine-tuned and energetic with lovely weight and length.
12 months in barrels on the fine lees; 40 months sur lattes; zero dosage.
Dark bristly fruits and prickly pears, black cherries and hints of pomegranate. Fresh, bright, and exciting on the palate, the wine is easily drinkable in a unique way.
A Sauvignon Blanc from the Touraine appellation of the Loire Valley, offering the region's classic combination of bright citrus fruit and mineral tension. Clean, zesty, and easy-drinking.
A blend of old-vine Aligoté Doré from a plot above Pommard and a second, ancient parcel in Corgoloin that Camille Thiriet calls "my garden." Gently pressed with a small basket press, spontaneously fermented, and given a brief, deliberate skin contact before aging in old oak.
2021 - 60% Pinot Gris 40% Pinot Noir A crushable co-ferment. It has the all-too easily enjoyable 'glou-glou' style! Crisp red fruits with subtle floral notes. Refreshing acidity with low tannin, chill it and sip the day away! Unfined/Unfiltered.
A dry Pinot Noir rose with the chalky grassiness of a good Sancerre blanc - which is more or less the point. Daniel Chotard was a teacher and a musician and a distinctly reluctant heir to the family's vines in Crezancy-en-Sancerre, until the work got hold of him; his son Simon runs the domaine today, farming with organic treatments and fermenting with native cellar yeasts alone. Crezancy carries a bit more clay than the rest of the appellation over the same Kimmeridgian marl, which gives the Chotard wines an unusual balance of texture and mineral cut, and the rose shows it.
Les Ronces (Les Ronces) is a parcel in Irancy that produces wines with spicy and wild nuances. Among the vineyards he owns, it is particularly well-sunned, allowing the fruit to ripen well.
It starts with the aroma of black fruits and a soft palate but maintains a tight flavor.
17 days of carbonic maceration, with daily pigeage during this period. After pressing, the free-run and press juice are blended. Following the malolactic fermentation, the wine is racked and aged for 12 months in 228L and 500L oak barrels. After racking off the lees, it is matured for an additional 10 months in tanks.
The 2022 is a blend of 60% Gewürztraminer from sunny, grand cru terroirs of Brand and Mambourg and 40% Pinot Gris from Altenbourg. “Farroche” means wild in French.
Amélie and Charles have imagined and created a new vision for what Alsatian wine can be. They experiment, dream, and push boundaries and in the process they are redefining what we can expect from Alsace. All of their farming is biodynamic, certified by Demeter as of the 2019 vintage. Most of their wines are classic in style, but they play around too. They have planted some Syrah in Mambourg, which will disqualify that parcel from being declared as grand cru in the future! They also make an orange wine called “Liberté” which comes from grand cru vineyards, the name is self explanatory. There is plenty to discover here in both the classic and ‘new’ style.