France
Alex Foillard
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Alex Foillard is the son of the "Gang of Four" Morgon producer Jean Foillard, a star in the natural wine world for his approach to sustainable farming and low-intervention winemaking. Alex Foillard grew up in the Morgon vineyards of his father and was dedicated to carrying on the family tradition of producing handcrafted cru Beaujolais. He purchased his own vineyards (a hectare each in the crus of Brouilly and Côte-de-Brouilly) with his first harvest in 2016. He uses techniques picked up from years spent in the winery practices: hand-harvested grapes, fermented with indigenous yeasts and grapes undergo whole cluster fermentation, wines are unfined and unfiltered.
Boulevard Napoléon/ St. John Wines
Originally created by the owners of the famous Smithfield Bar and Restaurant in London, England to supply quality wines under their own label ‘St. JOHN Wines’. The owners purchased a winery in southwest France and worked closely with passionate local vignerons in the town of La Liviniere, to produce small-production quality wines.
Boulevard Napoléon is the old name for the street outside the winery and 2011 was the first vintage for the winery.
Anne Gros
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Concerned about practising a viticulture that is more respectful of man, vine and terroir, Anne Gros has taken a keen interest in biodynamic and organic viticulture. Though she believes this philosophy of cultivation is vital for the preservation of the terroir's biodiversity, she refuses to categorize or label the domaine as such.
Her work in the vineyard consists especially of deliberate treatments (rational) according to need, ploughing the soil and using compost.
"I understand what each parcel is capable of in terms of quality, and I try to maintain the ideal number of bunches per vine stock."
Champagne Jeaunaux-Robin
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In 1999, Cyril Jeaunaux and his wife Clémence joined with his family to continue what his parents started in 1971. Jeaunaux-Robin adheres to the charter of Independent Winegrowers in Champagne.
The most important part of the process for the family has always been the integrity of the vines. The vines, on average, are at least 35 years old in order to promote the concentration of the fruit. Biodiversity and soil care is built into the Jeaunaux-Robin philosophy.
Champagne Monmarthe
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The family Monmarthe has been living in Ludes since 1737 and has been owning agricultural lands and vineyards.
Ernest Monmarthe decided to launch his own Champagne in 1930… Thanks to Leon Monmarthe and his wife Anne Marie, Champagne Monmarthe developed and the house is got bigger. In 1960, the production reached 60,000 bottles.
Today the house is run by Jean-Guy Monmarthe, the 6th generation.
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Château Bujan
​Childhood friends Laurent Jonquière and Benoît Poletto came to Château Bujan from the South-West of France and were immediately entranced by its beauty, history and the expressive character of its wine. In the small commune of Gauriac on the hillsides of Bourg lies Château Bourg, with 17.5 hectares of south-facing vineyards planted with the crowning jewels of Bordeaux: Cabernet Sauvignon, Cabernet Franc and Merlot. Having attained the High Environmental Value Operation certification, it is sure that Château Bujan is ready for a new century of wine production.
Château Puech-Haut
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The history of Château Puech-Haut is above all the story of a man who built his vineyard just as he built his own life. Starting from nothing, creating, achieving a dream without question, that’s how Gérard Bru, the estate’s owner, lives his life. He worked hard to fulfill his ambitions.
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The beginning of the great adventure at Château Puech-Haut was the purchase of a plot of land for purely sentimental reasons...
Château Revelette
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In the heart of Provence in the commune of Jouques, sheltered by Mount Victoire and amidst woodlands, you will find the Château Revelette. Peter Fisher worked for many years making wine in a more commercial manner, where the high-tech cellars were far from the land and the vines. Peter purchased the 15th century farm estate in 1985 to do things his own way: to grow grapes and make wines reflective of his corner of the world. The vineyards are certified organic since 1990 and has slowly been implementing biodynamic practices. When possible he doesn't use any enzymes, fining agents or other additives or commercial yeasts. Instead, his philosophy is to capture the terroir in its purest state.
Domaine Albert Mann
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Organic and biodynamic culture.
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The Albert Mann Estate is the fruit of the joint work of two large families of winegrowers. The Manns have been winegrowers since the beginning of the 17th century and the Barthelmé, the current owners, have been since 1654.
Today the two brothers, Maurice and Jacky Barthelmé, seconded by their respective wives, Marie-Claire and Marie-Thérèse, the family estate.
Domaine Anne et Jean-François Ganevat
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Biodynamically farmed, minimal or no sulfur at bottling, vines often over a century old planted with an eye to very specific soils and one family’s uninterrupted relationship with this same terroir all the way back to 1650AD.
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Dozens of micro-cuvées, often counterintuitive blends of oddfellow grapes, sometimes even trans-regional, producing up to some fifty-odd labels most years but all within a total annual output of barely 5,000 cases.
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Traditional Jura ACs are made here, to be sure, but raised with the distinctive Ganevat touch: hand destemmed, long lees contact, cuvées often vat-aged for years, but always poised on a knife’s edge, intense and exciting. Lightning in a bottle.
Domaine Francois Crochet
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In the small commune of Bué, just outside of Sancerre, François Crochet and his wife farm 25 acres of prime vineyards that boast all three of the main Sancerre soil type: chalk, flint, and gravelly marl.
Domaine Crochet is a small, family run producer with a respect for the best of traditional methods such as hand picking and selection at harvest.
Domaine Francois Gay
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The current winegrower of the 8 hectare family estate is Pascal Gay, who took over the reins from his father François. Pascal is an 8th generation winegrower in the little village of Chorey-les-Beaune, just a few minutes north-east of Beanue. While they produce just over 3,400 cases of wine in a good year, Francois produces top level Savigny-les-Beaune, Beaune Premier Cru and Corton Grand Cru wines.
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Domaine de Grangeneuve
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Grangeneuve was created 50 years ago by Odette and Henri BOUR.
"It took tens of years of hard work to get to know our wines, from the creation of our vineyard instead of oak woods, in a completely unknown AOC, until today and we certainly owe our success to our level of quality requirement.
In Grangeneuve, nothing or almost nothing is left to chance, except the weather!"
Domaine Landron
Jo Landron crafts Muscadet to fully reflect its terroir and showcase its distinctive minerality. The story of the Landron estate began in 1945, just 20 years after the birth of the Muscadet Sèvre et Maine AOC, where the first order of business was to rehabilitate the land from the abandoned wasteland from war to a a verdant oasis for Muscadet. Jo and his father Pierre had a wakeup call in the 80’s when the vines were nearly poisoned from a weedkiller. This brought them to reducing their chemical applications, to converting the entire estate to organic and now employing biodynamic farming. All Landron wine is crafted with care, harvested by hand in whole bunches and rested on its lees for character and stability.
Domaine Oudin
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In ’88 Jean-Claude and his wife Christiane relocated from the suburbs to Christiane’s father’s two-hectare vineyard located near the tiny village of Chichée, just south of Chablis.
They have recently retired from making wine and their daughter Nathalie has taken over the winemaking reins. The Oudin’s now possess 8-hectares of vines, where most of the vines have a south and southwest exposure and are located on the hilltops which surround the village of Chichée.
Domaine de la Pertuisane
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Beginning in the foothills of the Pyrennées in 2002, winemaker Richard Case and his wife Sarah found what they considered the perfect terroir for Grenache and Carignan surrounding the village of Maury.
Domaine de la Pertuisane practices minimal intervention winemaking where wild yeasts are used for fermentation and the juice is only pumped over twice a day. The wines are never fined or filtered and remain as natural as possible in order to showcase the vineyard’s “finesse.”