Organic
Organic
Henri Chauvet 2023 De Cendre et d’Âme Côtes d’Auvergne
French Red
Seventy percent Gamay and thirty percent Pinot Noir grow on a steep, south-facing site with weathered basalt and fractured limestone. Spontaneous whole-cluster fermentation takes place in stainless steel, with ten to twelve days of maceration. The cap is worked three times. After pressing, the wine rests on its lees for twelve months in used 228-litre barrels. It is bottled without fining or filtration, with minimal added sulphur. The vines are certified organic by Ecocert.
Bret Brothers 2022 Pouilly-Fuissé Climat En Carementrant
French White
Chardonnay comes from a 0.55-hectare parcel at about 350 metres beneath the Roche de Vergisson. The vines are fifty to sixty years old and face south on clay-limestone soil with a high limestone content. Grapes are harvested by hand and pressed as whole clusters. Vinification and maturation take place entirely in 228-litre barrels for eleven months. The vineyard is farmed organically.
Domaine des Marnes Blanches 2022 Côtes du Jura Chardonnay Empreinte Sous Voile
French White
Fresh walnut, curry and dried apple appear in the aromas. The palate is firm and taut, with salinity and oxidative complexity. The finish is very long. Chardonnay grows on pink and grey Lias marl at Sainte-Agnès. The grapes are pressed directly into neutral barrels; one fifth of each barrel is left empty to encourage flor. Ageing under flor lasts thirty-four months. Alcohol is 14.5 percent.
Château Mauvinon 2020 Saint-Émilion Grand Cru
French Red
Black cherry, plum, hazelnut, chocolate and dried flowers are present in the aromas. Blackberry and liquorice appear on the palate. The profile is structured and intense, with powerful, silky tannins and a long, smoky finish. The blend is seventy percent Merlot and thirty percent Cabernet Franc. Grapes are hand-picked and sorted. Vinification uses small containers; maturation lasts twelve months in French oak, with half of the barrels renewed.
Champagne Fleury Fleur de l’Europe Brut Nature NV
French Sparkling
Brilliant gold colour accompanies honey and acacia aromas. The palate is broad and generous, with freshness, tension, salinity and a long mineral finish. Pinot Noir and Chardonnay form the blend. The vineyards are certified biodynamic, and the grapes are harvested by hand. The wine receives zero dosage and spends at least three years on the lees.
Martin’s Lane 2020 Simes Vineyard Pinot Noir
Canadian Red
Black, spicy fruit meets a silky palate, with bright acidity and a dense profile. Two parcels of a cool, north-facing East Kelowna vineyard supplied the fruit. Granite-based soils sit over fine silt. Wild fermentation used 70 percent whole bunches for 28 days, followed by 17 months in extra-tight-grain Austrian and French oak. Organic certification began with this vintage.
Clos des Vignes du Maynes 2020 Mâcon-Cruzille Manganite
French Red
Gamay comes from vines planted in nineteen fifty-three on limestone soils. Whole bunches undergo semi-carbonic maceration in wooden vats. The wine is bottled without fining, filtration or added sulphur. Lifted tart berry and floral tones meet a soft texture. The parcel lies in Mâcon-Cruzille in Burgundy's Mâconnais, and the finished wine carries 14.5 percent alcohol.
Julien Guillot 2020 Bourgogne Rouge Cuvée Auguste
French Red
Pinot Noir grows on clay and limestone soils with calcareous silt and abundant silica. The grapes undergo semi-carbonic maceration, followed by twelve months in used French oak. Bottling takes place without fining, filtration or added sulphur. The property is farmed organically without chemical treatments, and biodynamic methods are used. Work in the vineyard and cellar is performed by hand, without additions during growing or winemaking.
Barale Fratelli 2019 Castellero Barolo
Italian Red
Cherry, raspberry, mint, eucalyptus, pepper and nutmeg appear in the aromas. The palate combines fruit and spice with refreshing acidity, ripe tannins and a persistent, saline finish. Castellero lies in the municipality of Barolo on calcareous, silty clay loam. The organically farmed vineyard has a southwest exposure at 270 metres. The wine is made entirely from Nebbiolo and bottled at fourteen percent alcohol.
Barale Fratelli 2019 Bussia Barolo
Italian Red
An expressive profile brings dried rose, liquorice, tobacco, leather and violet. The palate is robust yet velvety, ample and balanced. Fruit comes from Bussia Soprana in Monforte d'Alba, at 270 metres on calcareous, sandy-loam soil. The wine is made entirely from Nebbiolo. Grapes are harvested by hand, fermented spontaneously in oak with indigenous yeasts and macerated for about fifteen to twenty days.
Thierry Pillot 2022 Bourgogne Blanc
French White
Fruit comes from vines more than forty years old in Puligny-Montrachet and Saint-Aubin. The wine ferments and matures for one year in older 350-litre barrels, followed by six months in stainless steel. Citrus, floral and green-apple aromas accompany succulent, round and vibrant middleweight flavours. Fine weight, depth and a touch of spice are present, with a fresh, citric character. The vineyards are farmed organically.
Hacienda Araucano 2016 Alka Carménère
Chilean Red
Deep cherry-red colour appears bright and intense. Black fruit, eucalyptus, black pepper and cinnamon form an intense, complex aromatic profile. The palate is powerful, with silky tannins and balanced acidity. Prune and marmalade are present with spice in a long, complex finish. Made entirely from organically grown Carménère, the wine undergoes double sorting, destemming and gentle crushing. Skin maceration lasts one month.
Domaine de Marcoux 2023 Châteauneuf-du-Pape Blanc
French White
Roussanne and Bourboulenc come from two separate parcels. Fennel and fleshy fruit appear in a smooth white. The grapes are hand harvested in fifty-kilogram boxes, then cooled for settling before alcoholic fermentation. Malolactic fermentation is not carried out. Maturation lasts seven months on fine lees. The vineyards are farmed organically, and the finished wine has fourteen percent alcohol.
Fontodi 2017 Flaccianello della Pieve Toscana IGT
Italian Red
Sangiovese is fermented spontaneously with indigenous yeasts and macerated for at least three weeks in temperature-controlled stainless steel. Malolactic fermentation takes place in barrel. Maturation lasts twenty-four months in Tronçais and Allier oak. Toast, ripe red fruit and violet form the profile. The wine is dry, robust and harmonious, with an intense garnet-red colour. The vineyards are farmed organically.
Alice et Olivier De Moor 2023 Nuova Descriptio Vin de France
French White
The blend combines sixty percent Sauvignon Blanc with twenty percent Aligoté and twenty percent Chardonnay. Sauvignon Blanc is divided between direct pressing into amphora and whole-bunch maceration in tank. Aligoté macerates on skins in tank, while Chardonnay is directly pressed and ferments in barrel. The finished wine is lightly filtered and has gentle grip and bitterness. The organically farmed fruit is harvested by hand.
Sancaba 2019 Pinot Nero Toscana IGT
Italian Red
Ripe raspberry and blackberry accompany clove and cardamom. Fine, polished tannins and juicy fruit accompany a long finish. The colour is a medium-dense ruby. The wine is made entirely from Pinot Nero and contains fourteen percent alcohol. Alcoholic fermentation lasts ten days, partly in stainless steel and partly in large oak. Maturation takes place in large oak, second-use barriques and then concrete tanks. The wine is organically produced.
Champagne Charles Dufour Bistrotage B19 NV
French Sparkling
Made entirely from Pinot Noir, the wine draws on three calcareous-clay sites in Chervey: Bicheret, Les Copies and Val Herard. Most of the blend comes from the principal harvest with a small amount of reserve wine. Native fermentation takes place half in steel and half in older wood. Bottle ageing on the lees lasts more than four years. Dosage is two grams per litre. Red fruit, anise, limestone and bergamot are present.
Julien Guillot 2017 Bourgogne Blanc Cuvée Léandre L’Homme Lion
French White
Bright and vivid, with energy. The palate is rich and salty, with a firm backbone, length, intensity, nuance and layers of complexity. The Chardonnay spent forty-three months ageing, and only one barrel was made. No sulphur was added. The wine comes from the Mâconnais in Burgundy and is certified organic. Precise reduction and texture are also present.
G.D. Vajra 2018 Barolo Bricco delle Viole
Italian Red
Purple flowers, sweet spices and mineral tones appear in layered form, with a refined acid spine and profound tannins. This Nebbiolo comes from Bricco delle Viole, between four hundred and four hundred eighty metres above sea level. Fruit was harvested between October 14 and 23, manually sorted three times, and matured for around thirty to forty-two months in large Slavonian casks.
Barbacan 2022 Sforzato di Valtellina DOCG
Italian Red
Chiavennasca and Rossolini come from the Farasciöle, Sant'Antonio and Curnàl vineyards. The sandy parcels face south at an altitude of seven hundred metres. Grapes are harvested by hand into boxes, with spontaneous fermentation using indigenous yeasts and a ninety-day maceration. The wine is neither filtered nor clarified. Farming is certified organic. Barrel maturation lasts fifteen months, and bottle maturation lasts six months.
Alice & Olivier De Moor 2023 Chablis L’Humeur du Temps
French White
Citrus, saline and flinty notes appear in a tense, mineral Chardonnay from several organically farmed parcels in Chablis. The blend draws on four sites: one hectare of north-west-facing brown clay, two smaller south-facing parcels on yellow clay, and a fourth small parcel on flat land. Biodynamic and vegan classifications are also stated, and alcohol is 12.5 percent by volume.
Guillaume Vrignaud 2022 Chablis Premier Cru Magnum 1.5 L
French White
This white Burgundy is made from Chardonnay under the Chablis Premier Cru appellation. The estate's Premier Cru vineyards are farmed organically on limestone-derived soils. Full malolactic fermentation and lees maturation appear across the range. Stainless steel is the common vessel, while certain parcels also involve oak or earthenware. Spring frost, a hot spring and summer drought preceded the early-September harvest.
Flavien Nowack 2020 La Fontinette Blanc de Meunier Extra Brut Champagne
French Sparkling
Pinot Meunier comes from a mid-slope parcel at Vandieres on sand and clay-limestone over marl. Native yeast is used, and the base wine ages in small oak barrels. Secondary fermentation uses grape must, followed by roughly thirty months on lees in bottle. White flowers, ripe pear and smoked almond appear with a chalky, savoury profile and a long finish. The wine is unfined and unfiltered.
Lou Dumont Koji Nakada 2023 Nuits-Saint-Georges Vieilles Vignes
French Red
Ruby-red colour accompanies red-fruit aromas. The Pinot Noir is ripe, with well-integrated tannins, elegant structure and a lingering finish. Power and complexity appear with a robust, round and sappy palate. The wine carries the Nuits-Saint-Georges appellation in Burgundy. Alcohol is 12.5 percent. The grapes are harvested by hand. Production follows both organic and sustainable vineyard practices.
Domaine de Bichery 2021 Les Terres Mêlées Champagne
French Sparkling
This Blanc de Noirs is made from Pinot Noir harvested from the Les Mees and Val Ligé parcels. Red fruit, toasted pine and lemon appear with deep minerality, refined acidity and notable length. Grapes are harvested by hand. Forty percent of fermentation takes place in used Burgundy barrels and sixty percent in stainless steel. The wine is raised on full lees without fining or filtration.
Château de Beaucastel 2012 Châteauneuf-du-Pape
French Red
Nearly black colour accompanies red fruit, blackcurrant, blackberry, spice, thyme and lavender. The bouquet is elegant, rich and round, with fig, cherry, blackcurrant and stewed fruit, together with acidity and delicate tannins. Grenache and Mourvèdre each account for thirty percent of the blend, Counoise and Syrah each ten percent, and Cinsault five percent. Eight other permitted varieties make up the remaining fifteen percent.
Génot-Boulanger 2021 Meursault Clos du Cromin
French White
Fennel appears with light reduction, while the palate is balanced, lightly spiced, and marked by sour lemon and orange rind. Depth and tenderness accompany a finish of moderate length. The Chardonnay is hand harvested, crushed and whole-bunch pressed. Fermentation takes place in oak after light settling. Maturation lasts twelve months in oak and six months in stainless steel; the wine is not filtered.
Château de Beaucastel 2016 Châteauneuf-du-Pape
French Red
Deep ruby colour appears with a fresh chocolate note. The wine is round, with ripe fruit, soft tannins, good length, acidity and balance. Grenache and Mourvèdre each account for thirty percent of the blend, with fifteen percent Syrah, ten percent Counoise and five percent Cinsault. The remaining ten percent comprises eight other permitted varieties. The grapes are grown organically.
Champagne Fleury Blanc de Noirs Brut NV 3 L
French Sparkling
Pinot Noir makes up this non-vintage Champagne. The estate works biodynamically and organically on clay-limestone hillsides formed during the Kimmeridgian period. A quarter of the wine is aged in wooden tuns, with no new oak. The finished wine is white and sparkling, closed with natural cork, at twelve percent alcohol. The house began its transition to biodynamic farming in the late 1980s.
Domaine Faiveley 2021 Meursault
French White
Chardonnay grows on limestone, marl and clay soils with east and southeast exposures. Brilliant pale-yellow colour accompanies white and yellow fruit with light woody notes. The palate is round and full, with vanilla and toast and a slightly acidic finish. The wine spends fourteen months in French oak barrels, less than one third new, with regular stirring. The vineyards are farmed organically.