jenny & fran!ois selections ! importer of natural ! jennyandfrancois.com ! (646) 322-4254

Bugey Cerdon Raphael Bartucci has a very small (2 ha) in the NV mountains. méthode traditionnelle Sparkling BUGEY Vinification Method: Sparkling obtained by spontaneous fermentation in the bottle, or methode ancestrale. That is, two thirds of the fermentation happens in tanks, and then the unfinished is bottled. The bottles are put Organic upright for about three months. The fermentation stops because the bottles is saturated with the CO2 produced by fermentation. There is 80% and 15% Plousard, 5% about 40 grams of residual natural sugar left per liter. It is then disgorged. No sulfites added. Soil Tasting Notes: A semi-sweet with just 8 percent alcohol. A refreshing sparkler that is crisp with strawberry aromas. Great for Thanksgiving. Age of Vines Pairing By itself or for a Thanksgiving feast.

Binner Alsace The Binner estate was established in 1770 & the family has holdings in two of the most valuable growing sites in Alsace; around the Kaefferkopf Grand 2006 Cru & plots in Ammerschwihr. The family owns 9 hectares, with six under vine. , , Grand Cru , Gewurztraminer, Pinot Blanc de Noir Auxerrois & Muscat make up the varieties utilized by this domaine. Riesling ALSACE Ammerschwihr steep vineyard sites have been chemical free for nearly 25 years & are surrounded by nature. Hand harvested very late for Alsace, early to mid-October. The fully ripened fruit lends the wines a complexity of aromatics & flavors. Certified Ecocert, Biodynamic Blanc de Noir 2006: Varietals Pinot Noir Vinification: "Blanc de Noir" is a familiar expression because much of is made from the red Pinot Noir , but because the skin Soil contact is so short, the Champagne is white. Well, the Binner family makes this rosé colored wine from Pinot Noir . Christian Binner's Blanc de Noir is made from botratized Pinot Noir, presed directly, and then aged for eleven months in their 100 year old "foudre" (big tanks) Age of Vines Tasting Note: Pairing The deep salmon color gives way to notes of dried apricot, sweet peaches Perfect as an aperitif with and caramelized apple. A dry wine, well-balanced, rich with a pretty sausage, charcuterie, rich cheese mineral back-bone. or fruit tart.

jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Binner Alsace The Binner estate was established in 1770 & the family has holdings in two of the most valuable growing sites in Alsace; around the Kaefferkopf 2009 Grand Cru & plots in Ammerschwihr. The family owns 9 hectares, with six under vine. Pinot Gris, Pinot Noir, Grand Cru Riesling, Gewurztraminer, Red Pinot Auxerrois & Muscat make up the varieties utilized by this domaine. ALSACE Riesling Ammerschwihr steep vineyard sites have been chemical free for nearly 25 years & are surrounded by nature. Hand harvested very late for Alsace, early to mid-October. The fully ripened fruit lends the wines a complexity of aromatics & flavors. Certified Ecocert, Biodynamic Practices Beyond the wines from the Binner vineyard, the family now offers a few Varietals cuvées from beautiful Alsacian that they do not own. They Pinot Noir have started a mini-negotiant type arrangement where they buy some grapes that are grown biodynamically (certifed ECOCERT) and that are Soil vinified under Christian Binner's advice in his usual style. Loess (gravelly loan) Pinot Noir 2009:

Age of Vines Vinification: Old vines partially with grasses growning (enherbées) and partially plowed. No fertilizers are used. Hand-. Selection at harvest. Pairing No added yeast, no chaptilization. Aged 11 months in 100 year old wood Tasting Note: Lovely with fish vats. Unfiltered. No sulfites added. stew, roasted chicken with rosemary and thyme. Tasting Note: Light palate with an earthy herbaceous quality and hints of cherry skin which bring you to the rolling hills of Alsace. Binner Alsace The Binner estate was established in 1770 & the family has holdings in two of the most valuable growing sites in Alsace; around the Kaefferkopf Grand 2009 Cru & plots in Ammerschwihr. The family owns 9 hectares, with six under Riesling Katzenstal vine. Pinot Gris, Pinot Noir, Grand Cru Riesling, Gewurztraminer, Pinot White Auxerrois & Muscat make up the varieties utilized by this domaine. Riesling ALSACE Ammerschwihr steep vineyard sites have been chemical free for nearly 25 years & are surrounded by nature. Hand harvested very late for Alsace, early to mid-October. The fully ripened fruit lends the wines a complexity of aromatics & flavors. Certified Ecocert, Biodynamic Practices Riesling Katzenstal: Varietals Riesling Vinification: All grapes are hand-harvested in October & undergo a long slow press. The juice sees a low temperature fermentation & the wine is Soil aged in 100 year old on fine lees for 11 months. No chemical yeast Steep soils—light granite & heavy are added to the wine. The wine is bottled without filtration. All wines are slit on granite. held at the vineyard until Christian Binner decides that they are ready for release. Age of Vines Tasting Note: Pale straw in the glass with granite highlights. The nose Pairing possesses notes of blooming mountain flowers, guava paste & crushed Moderately spicy Asian dishes, stones. The palate is well balanced with pear, lemon zest & fig flavors that grilled chicken, pork chops, are followed by elegant minerality & vibrant acidity. seafood, shellfish, cold cuts, artisan pâté, rabbit quiche & hearty garden salads. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Binner Alsace The Binner estate was established in 1770 & the family has holdings in two of the most valuable growing sites in Alsace; around the Kaefferkopf Grand 2004 Cru & plots in Ammerschwihr. The family owns 9 hectares, with six under Schlossberg Grand Cru vine. Pinot Gris, Pinot Noir, Grand Cru Riesling, Gewurztraminer, Pinot White Auxerrois & Muscat make up the varieties utilized by this domaine. Riesling ALSACE Ammerschwihr steep vineyard sites have been chemical free for nearly 25 years & are surrounded by nature. Hand harvested very late for Alsace, early to mid-October. The fully ripened fruit lends the wines a complexity of aromatics & flavors. Certified Ecocert, Biodynamic Practices Riesling Scholossberg 2004: First grand cru of Alsace. We're lucky to Varietals have twenty cases of this 2004 . Beautifully aged grand cru wine. Riesling Vinification: All grapes are hand-harvested in October & undergo a long Soil slow press. The juice sees a low temperature fermentation & the wine is Steep soils—light granite & heavy aged in 100 year old barrels on fine lees for 11 months. No chemical yeast slit on granite. are added to the wine. The wine is bottled without filtration. All wines are held at the vineyard until Christian Binner decides that they are ready for Age of Vines release. Pairing Tasting Note: This sixth year old grand cru has notes of petrol, white Moderately spicy Asian dishes, fruits, mineral freshness with a beautiful balance and length. grilled chicken, pork chops, seafood, shellfish, cold cuts, artisan pâté, rabbit quiche & hearty garden salads. Binner Alsace The Binner estate was established in 1770 & the family has holdings in two of the most valuable growing sites in Alsace; around the Kaefferkopf Grand 2008 Cru & plots in Ammerschwihr. The family owns 9 hectares, with six under Muscat ça Gazouille vine. Pinot Gris, Pinot Noir, Grand Cru Riesling, Gewurztraminer, Pinot White Auxerrois & Muscat make up the varieties utilized by this domaine. Riesling ALSACE Ammerschwihr steep vineyard sites have been chemical free for nearly 25 years & are surrounded by nature. Hand harvested very late for Alsace, early to mid-October. The fully ripened fruit lends the wines a complexity of aromatics & flavors. Certified Ecocert, Biodynamic Practices Muscat ça Gazouille 2008: Varietals Muscat Vinification: All grapes are hand-harvested in October & undergo a long slow press. The juice sees a low temperature fermentation & the wine is Soil aged in 100 year old barrels on fine lees for 11 months. No chemical yeast Heavy silt loess are added to the wine. The wine is bottled without filtration. All wines are held at the vineyard until Christian Binner decides that they are ready for release. Age of Vines Tasting Note: Pale lemon in the glass with floral aromas and hints of Pairing minerals and ginger spice. Classic muscat, dry on the palate with a slight Vegetables, terrines and fresh effervesence and vibrant aciditiy. goat cheeses

jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Binner Alsace The Binner estate was established in 1770 & the family has holdings in two of the most valuable growing sites in Alsace; around the Kaefferkopf 2009 Grand Cru & plots in Ammerschwihr. The family owns 9 hectares, with six Saveurs under vine. Pinot Gris, Pinot Noir, Grand Cru Riesling, Gewurztraminer, White Pinot Auxerrois & Muscat make up the varieties utilized by this domaine. ALSACE Riesling Ammerschwihr steep vineyard sites have been chemical free for nearly 25 years & are surrounded by nature. Hand harvested very late for Alsace, early to mid-October. The fully ripened fruit lends the wines a complexity of aromatics & flavors. Certified Ecocert, Biodynamic Practices Beyond the wines from the Binner vineyard, the family now offers a few Varietals cuvées from beautiful Alsacian terroirs that they do not own. They Sylvaner, Auxerrois, Gewurztraminer have started a mini-negotiant type arrangement where they buy some & Pinot Gris grapes that are grown biodynamically (certifed ECOCERT) and that are Soil vinified under Christian Binner's advice in his usual style. Clay-silt on limestone mother rock Saveurs 2009:

Age of Vines Vinification: No added yeast, no chaptilization, no filtration. Aged on fine lies for several months. Slightly effervescent which adds Pairing freshness (or can be decanted if one prefers). Tasting Note: A highly versatile wine: works well w/moderately spicy Tasting Note: A cloudy pale straw in the glass with pretty floral scents of Asian dishes,grilled chicken, rose hip, lychee, cherry blossom & lemon drops. The palate is a supple & seafood, cold cuts, artisan pâté, or buoyantly ripe expression of white fruit & silken minerality. This is a highly by itself. elegant & evocative . Boheme VdT (Ardèche) Patrick Bouju makes this beautiful sparkling wine, as well as very well done red Gamay wines, but he has the modisty to speak of himself as an 2010 "apprentice" to . He describes the Auvergne as the "Tuscany" Festejar of France -- a protected environment with beautiful old vine Gamay Sparkling Rosé d'Auvergne, a variety of Gamay specific to the region. LOIRE The Domaine la Bohème was created in 2004 and is only 1.5 ha of vines. Patrick sought out the most beautiful old vines on the best terroirs of the Puy de Dôme. Densely planted with a multitude of Gamay varieties that have mostly disappeared (le Limberger, le Mirefleurien, Gamay Fréau, Practicing Biodynamic. Gamay de Bouze and others)

Varietals Festejar: Gamay d'Auvergne Festejar means "to party" in Occitan, the language of the South of France.

Soil Vinification: Volcanic A "pet nat" or natural sparkling wine made from just grapes. Low temperature fermentation in tanks for five to six weeks. The wine is bottled before the end of fermentation. It is disgorged by hand. No added Age of Vines sulfites. Only 10% alc. Pairing Tasting Notes: Before dinner or with a red fruit Sparkling demi-sec rosé. Red fruits, strawberry and raspberry aromas. pie for dessert. Wine for thirst! Round and persistent. Fresh and pretty acidity on the finish. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Careme Vouvray Vincent Carême is one of the only natural winemakers in the Vouvray appellation. He is a talented young winemaker who has learned from the 2008 best of the natural winemakers, and put into question his more Cuvée T conventional approach of a few years ago. Vincent is the son of Vouvray Sparkling grape growers, but before settling in Vouvray, he went to South Africa LOIRE where he stayed for four . Vincent also teaches at the wine school in Amboise, just east of Tours in the Loire. Vincent founded his vineyard in 1999, mostly from rented vines. He currently farms 15 hectares in AOC Vouvray. The vines are organic since 2002, but he is in official conversion Converting to Certified Organic, practicing to certified organic sine 2007. His 2010 vintage will have certification. organic since '02. Though its soil is only about 18 inches thick, the of Vouvray are Varietals supported by a thick layer of limestone tufa. Vincent’s vines are planted on the edge of the plate, the wine made and preserved in cellars dug in an abrupt cliff. Carême does a longer aging than the Vouvray norm, in order to Soil produce wines that are more complex, richer, beautifully balanced. Clay and Flint. Cuvée T Sparking: Age of Vines 30 Years old Vinification: Thermo-regulated fermentation in tank. Stop the fermentation Pairing at 18 g residual. Capture of the foam and bottled with residual sugar Perfect on its own or for (4.5g/). 24 months on laths. celebrating. Tasting notes: Fines bubbles bursting with flavors of ripe apple, pear and apricot finishing with hints of toasted brioche. Careme Spring Sec Vincent Carême is one of the only natural winemakers in the Vouvray appellation. He is a talented young winemaker who has learned from the 2008 best of the Loire valley natural winemakers, and put into question his more Vouvray conventional approach of a few years ago. Vincent is the son of Vouvray White grape growers, but before settling in Vouvray, he went to South Africa LOIRE where he stayed for four vintages. Vincent also teaches at the wine school in Amboise, just east of Tours in the Loire. Vincent founded his vineyard in 1999, mostly from rented vines. He currently farms 15 hectares in AOC Vouvray. The vines are organic since 2002, but he is in official conversion Converting to Certified Organic, practicing to certified organic sine 2007. His 2010 vintage will have certification. organic since '02. Though its soil is only about 18 inches thick, the vineyards of Vouvray are Varietals supported by a thick layer of limestone tufa. Vincent’s vines are planted on Chenin blanc the edge of the plate, the wine made and preserved in cellars dug in an abrupt cliff. Carême does a longer aging than the Vouvray norm, in order to Soil produce wines that are more complex, richer, beautifully balanced. Clay and Flint.

Age of Vines 30 years old. Spring Sec: Pairing Vinification: Thermo-regulated fermentation in tank with indigenous yeast. Rich cheeses, toated nuts and Aged on the lees during 8 months. (5.2g/l). gilled pork loin or chicken dishes. Sushi. Tasting notes: Rich flavors of green pear and honeyed apple open to a slight bees wax and a dry finish. A perfectly balanced chenin. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Cascina Corte Dolcetto di Dogliani Amalia Battaglia and Sandro Barosi arrived at Cascina Corte on the hills of Dogliani in the Piedmont in 2001. After their highspeed life in Turin, one 2008 look at the abandoned vineyards and buildings of Cascina Corte and it was love at first sight. Sandro left his job running transplant logistics at a Red hospital and purchased the vineyards and buildings to start a new life with ITALY his family. Cascina Corte is an organic farm and vineyard named after the farm house at its center, which dates back to the middle of the 17th century. The vines date back to the 40s and 50s. In 2002 they replanted 1.5 ha of Nebbiolo and . Certified ICEA organic In the vines, the vineyard is organic, using biodynamic tools as well. They sow legumes in alternating rows, which fix nitrogen in the soil, to help Varietals maintain its health and life. After flowering, the leguminous plants are Dolcetto shredded and mulched back into the soil to enrich carbon content. They produce 15,000 bottles total Soil Limestone and Tufaceo Dolcetto di Dogliani 2008:

Age of Vines 60-70 years old. Yeilds: 45 hl/ha for 7,500 bottles. Pairing Vinification: Anchovies in green sauce (parsely, Harvest the second week of September. Fermentation and aging 10 capers, bread). In the piedmont, it is months in stainless steel tanks. the wine of choice for everyday drinking... Tasting Note: Raspberry, blueberries, blackberries, fresh cherries and pepper, warm, soft harmonic. Balanced persistence. Classic. Chahut & Prodiges VdT (Touraine area) Before becoming a winemaker, Grégory Leclerc got a Master's degree in History, but didn't see himself as the professor type. He tried a little 2008 journalism and marketing as well. But when he met the group of Coup de canon passionate natural winemakers in the Loire, he knew he had found his Red calling. Grégory bought 6.5 ha of vines in 2007 and started the Domaine LOIRE Chahut & Prodiges. The vines are on the hills of Amboise in Touraine near the Loire Valley city of Blois. He cultivates Chenin, Sauvignon, Gamay, Côt () and Grolleau.

Practicing organic. Coup de canon 2008: Varietals From an old neglected and underrated grape called "Grolleau," Grégory Grolleau makes a subtle, purely delicious, thirst-quenching wine.

Soil Vinification: Carbonic for 2 and 3 weeks with no racking or Clay & Flint pumping. Aged for 8-10 months in tanks. Tasting Notes: Age of Vines 60 years old The indigenous of grolleau lends to a unique wine expereince of spicy berry fruit with a hint of fallen pine needles and lush tannin. Pairing Charcuterie, andouillette, sausages. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Chemins de Bassac VdP Cts de Thongue Isabelle & Rémy Ducellier took possession of this 19th century estate in the mid-nineties & have been producing a stunning array wines ever since. The 2009 vineyards are 100 meters above sea level & located near the village of Pinot Noir Puimisson, which is 12 km north of Béziers, The vineyards benefit greatly Red from the nearby Mediterranean. LANGUEDOC http://www.cheminsdebassac.com/ Pruning Method: Eight-bud double Cordon de Royat

Total Production: 130,000 Bottles Certified Organic, Ecocert & NOP

Varietals Pinot Noir 2009: 100% Pinot Noir Yields: 50 hl/ha Soil Piedmont Plain w/ limestone & clay Vinification: Hand-harvested using small crates. The wine is vinified large stones on well-drained topsoil. gently to obtain fruitiness & tannins as well as to preserve the mineral character of the soil. Age of Vines 15 years Tasting Note: A marriage of new and old world pinot characteristics. Pairing Deep ruby in the glass with pretty scents of strawberry preserves & Grilled chicken, roasted pork loin, crushed cherries. The palate opens with flavorful red berry fruit that is caramelized fruit and pasta backed by minerality. Medium bodied & flavorful, this is an easy-drinking primavera. wine with an impressive mineral backbone and a lingering finish.

Chemins de Bassac

VdP Cts de Thongue Isabelle & Rémy Ducellier took possession of this 19th century estate in the mid-nineties & have been producing a stunning array wines ever since. The 2007 vineyards are 100 meters above sea level & located near the village of Isa Puimisson, which is 12 km north of Béziers, The vineyards benefit greatly Red from the nearby Mediterranean. LANGUEDOC http://www.cheminsdebassac.com/ Pruning Method: Eight-bud double Cordon de Royat Total Production: 130,000 Bottles

Certified Organic, Ecocert & NOP ISA RED 2007: Varietals ,Mourvèdre,, Yields: 50 ha/hl CabernetSauvignon,PinotNoir Soil Vinification: The grape bunches are completely destemmed & each variety Piedmont Plain w/ limestone & clay is vinified separately in temperature controlled stainless steel tanks to large stones -- well-drained topsoil. preserve the freshness of the fruit all of the individual flavors & aromatics. The grapes macerate for three to four weeks with a daily pumping over. Age of Vines 15 years The wine is then blended prior to undergoing . Pairing Tasting Note: This lively red gives you the best of each varietal. Rich red A versatile wine, perfect with and black fruits give way to orange spice. A perfect balance of fruit, duck or hearty beef stew. The tannin, and body make it a pleasure to drink. options are enless! jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Chemins de Bassac

VdP Cts de Thongue Isabelle & Rémy Ducellier took possession of this 19th century estate in the mid-nineties & have been producing a stunning array wines ever since. The 2010 vineyards are 100 meters above sea level & located near the village of Isa Puimisson, which is 12 km north of Béziers, The Chemins de Bassac White vineyards are 100 meters above sea level & benefit greatly from the nearby LANGUEDOC Mediterranean.

http://www.cheminsdebassac.com/

Certified Organic, Ecocert & NOP Pruning Method: Eight-bud double Cordon de Royat

Varietals Total Production: 130, 000 Bottles 67% Roussanne, 33% Viognier Isa Blanc: Soil Piedmont Plain: limestone & clay, Vinification: Grapes are hand-harvested using small crates. The bunches large on well-drained topsoil. undergo maceration prior to fermentation followed by four to five months of resting on the lees with frequent stirring. Age of Vines 15 years Tasting Note: Light and golden in the glass, the wine spins a classic tale Pairing of Viogner and Roussanne. Beeswax, & white flowers, plump apricot and Works well with grilled river fish, flinty minerality - it also surprises with clean lines and crisp finish. Showing chicken dishes, shellfish, hearty the lighter side of the South. garden salads or a picnic with creamy cheeses. Clos des Camuzeilles VdT Laurent Tibes makes terrific wine on the smallest vineyard site in Haut- Fitou. Clos des Camuzeilles has been a family run vineyard for 150 years & 2008 possesses low yielding ancient vine , Muscat d’Alexandrie & Carignan Grenache Noir. Located in the mountains, the cooler climate combined Red with eastern exposures allows the grapes a longer hang-time & that LANGUEDOC translates into an outstanding combination of concentrated bright fruit components etched with a dynamic minerality. The vineyards are surrounded by garrigue & the Mediterranean terrain are enlivened w/ the scent of thyme, rosemary, lavender & juniper. Laurent crafts wines that are Certified Organic a pure expression of the vine & the soil in which they thrive.

Varietals 75 year-old Carignan Carignan 2008:

Soil Yields: 25 hl/ha 3200 bottles annually Limestone, Schist & sand surrounded by wild garrigue Vinification: hand harvested, indigenous yeast & the wine is fermented for over a month in stainless steel. 50% of the blend is aged in large old oak Age of Vines 40 to 75 years barrels while the rest is aged in tanks. The wine is aged for ten months before it is bottled without fining or filtration. Pairing Leg of lamb, grilled meats, hearty Tasting Note: Nearly black in the glass with a deep purple core. This wine pasta dishes, aged cheeses & possesses lovely aromas of cassis, blackberry liquor, baking chocolate & artisan paté. blueberry notes. Creamy black fruit & pounded stones dominate the palate. Well-integrated tannins & silken acidity make this a wine for enjoying in its relative youth. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Clos des Camuzeilles Fitou Laurent Tibes makes terrific wine on the smallest vineyard site in Haut- Fitou. Clos des Camuzeilles has been a family run vineyard for 150 years & 2005 possesses low yielding ancient vine Carignan, Muscat d’Alexandrie & Grangette Grenache Noir. Located in the mountains, the cooler climate combined Red with eastern exposures allows the grapes a longer hang-time & that LANGUEDOC translates into an outstanding combination of concentrated bright fruit components etched with a dynamic minerality. The vineyards are surrounded by garrigue & the Mediterranean terrain are enlivened w/ the scent of thyme, rosemary, lavender & juniper. Laurent crafts wines that are Certified Organic a pure expression of the vine & the soil in which they thrive.

Varietals Total Production: 15/20,000 bottles 60% 35 yr-old Grenache Noir & 40% 75 yr-old Carignan Fitou Grangette 2005: Soil Limestone, Schist & sand Yields: 25 hl/ha surrounded by wild garrigue Vinification: hand harvested, indigenous yeast and no sulfites. Aged in Age of Vines 40 to 75 years large format old oak barrels for 24 to 36 months. It is bottled without fining or filtration. Pairing Hearty stews, Cassoulet, leg of lamb, Tasting Note: Laurent has used his old vines to create a powerful and grilled artisan sausages. complex balance of dried cherries, plumb skin and dark chocolate with sturdy tannins that make this excellent for aging or enjoying now after a quick decanting. Clos Siguier Cahors Gilles Bley knows the history of Cahors & can trace his wine growing roots in the AOC back for many generations. His intimate understanding of the 2008 Malbec & Tannat vines on his 15 ha estate led to a desire to create wine that highlights this storied region’s unheard of potential for delicacy. Red Cahors is traditionally known for it’s heavy & brooding black wines that SOUTH-WEST take years to reveal any fruit. Gilles’ efforts at Clos Siguier have a bit more in common with the Malbec grown in Argentina’s Mendoza than what you would normally expect from this AOC. This is a surprisingly bright & youthful Cahors with depth of red & black fruit, subtle & silken Practicing Organic tannins. Clos Siguier is a lighter styled, readily accessible Cahors with its roots firmly planted in organic winemaking traditions. Varietals Pruning: Royat 95% Malbec, 5% Tannat Total Production: 600 hl

Soil Red Clay & Limestone Cahors: Yields: 40 hl/ha Vinification: hand-harvested the grapes undergo a 5 to 6 week Age of Vines 60 years maceration. Wild yeast are used during fermentation. The wine rests in before it is bottled. Pairing Cassoulet, veal stew, grilled Tasting Note: Cool black tea with hints of violet are the perfect backdrop artisan sausages, roasts, venison to this ' subtle fruit and soft tannin, showcasing a lighter more & strong aged cheeses. elegant Cahors. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Clos Siguier Cahors Gilles Bley knows the history of Cahors & can trace his wine growing roots in the AOC back for many generations. His intimate understanding of the 2008 Malbec & Tannat vines on his 15 ha estate led to a desire to create wine Camilles (old vines) that highlights this storied region’s unheard of potential for delicacy. Red Cahors is traditionally known for it’s heavy & brooding black wines that SOUTH-WEST take years to reveal any fruit. Gilles’ efforts at Clos Siguier have a bit more in common with the Malbec grown in Argentina’s Mendoza than what you would normally expect from this AOC. This is a surprisingly bright & youthful Cahors with depth of red & black fruit, subtle terroir & silken Practicing Organic tannins. Clos Siguier is a lighter styled, readily accessible Cahors with its roots firmly planted in organic winemaking traditions. Varietals Pruning: Royat Malbec on rupestri Total Production: 600 hl

Soil Red Clay & Limestone Cahors Old Vines "Camilles": Yields: 25 hl/ha

Age of Vines 80 year old vines. Vinification: Hand-picked grapes are de-stemmed. Classic fermentation. Pushing down Pairing every day for a month. Aged in 600 liter wood tanks for two years. Cassoulet, veal stew, grilled Indigenous yeasts, no filtration. artisan sausages, roasts, venison & strong aged cheeses. Tasting Note: Classic flavors of plum, black currant and fresh cut tea lay the road for this perfectly balanced Malbec. An earth cousin to our familiar Clos Siguier. Colombaia Toscano I.G.T. Colombaia was established in the early ’70s in the hamlet of Mensanello. Piero Lomazzi—who was brought up in a southern Italian winemaking 2008 family— reclaimed a long-abandoned Tuscan farm & extending the existing vineyards. Two decades ago Piero’s son, Dante & his wife Helena took Old Vine over the winemaking reins at Colombaia. The complete conversion to ITALY organic farming methods (certified by Istituto Meditteraneo di Certificazione) took place in ’90. Dante & Helena have recently begun making the switch from organic to biodynamic farming methods. The house & are located on a wide hill that is surrounded by 4 Certified Organic (IMC) & Practicing hectares of vines containing the indigenous , Colorino, Biodynamic Malvasia Nera & Canaiolo varieties. The vineyard is 220 meters above sea Varietals level & benefit from an outstanding Southwest exposure. Dante, named for Sangiovese, Colorino, Malvasia his grandfather, is a third generation winemaker & he takes a great deal of Nera, Canaiolo pride in farming his vines organically & rejecting industrial-produced Soil winemaking. www.colombaia.it Clay & Limestone Pruning Method: Runner Total Production: 15,000 bottles Yields: 1,500 bottles produced

Age of Vines average 40 Years Vigna Vecchia: Pairing Vinification: Hand-harvest in small baskets. The fruit is gently pressed & Perfect with bolognese or any fermentation occurs in cement tanks. Only native yeast are employed & no rich tomato sauce or grilled steak. enzymes are added. Aged in large Slovenian oak casks from 18 to 24 months. Unfiltered. Tasting Note: Sangiovese is the shining star in this old vine blend: generous with dried fruit and earth spice. The dream Italian: dark rich and jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Colombaia Toscano I.G.T. Colombaia was established in the early ’70s in the hamlet of Mensanello. Piero Lomazzi—who was brought up in a southern Italian winemaking 2009 family— reclaimed a long-abandoned Tuscan farm & extending the existing vineyards. Two decades ago Piero’s son, Dante & his wife Helena took Red over the winemaking reins at Colombaia. The complete conversion to ITALY organic farming methods (certified by Istituto Meditteraneo di Certificazione) took place in ’90. Dante & Helena have recently begun making the switch from organic to biodynamic farming methods. The house & wine cellar are located on a wide hill that is surrounded by 4 Certified Organic (IMC) & Practicing hectares of vines containing the indigenous Sangiovese, Colorino, Biodynamic Malvasia Nera & Canaiolo varieties. The vineyard is 220 meters above sea Varietals level & benefit from an outstanding Southwest exposure. Dante, named for 97% Sangiovese, 3% Colorino his grandfather, is a third generation winemaker & he takes a great deal of pride in farming his vines organically & rejecting industrial-produced Soil winemaking. www.colombaia.it Clay & Limestone Pruning Method: Runner Total Production: 15,000 bottles Toscano IGT Rosso: Age of Vines 10 to 80 Years Vinification: Hand-harvest in small baskets. The fruit is gently pressed & fermentation occurs in cement tanks. Only native yeast are employed & no Pairing enzymes are added. Aged in large Slovenian oak casks for one year. .Mussles, pesto, tomato-based Unfiltered. sauces or grilled pork Tasting Note: Palate pleasing at all moments, this beautiful young vine Tuscan is one moment bright, lively fruit to the next subtle tobacco intertwining with fresh tannin. Colombaia IGT Colombaia was established in the early ’70s in the hamlet of Mensanello. Piero Lomazzi—who was brought up in a southern Italian winemaking 2010 family— reclaimed a long-abandoned Tuscan farm & extending the existing Rosato Frizzante vineyards. Two decades ago Piero’s son, Dante & his wife Helena took Rosé Sparkling over the winemaking reins at Colombaia. The complete conversion to ITALY organic farming methods (certified by Istituto Meditteraneo di Certificazione) took place in ’90. Dante & Helena have recently begun making the switch from organic to biodynamic farming methods. The house & wine cellar are located on a wide hill that is surrounded by 4 Certified Organic (IMC) & Practicing hectares of vines containing the indigenous Sangiovese, Colorino, Biodynamic Malvasia Nera & Canaiolo varieties. The vineyard is 220 meters above sea Varietals level & benefit from an outstanding Southwest exposure. Dante, named for Sangiovese, Colorino, Malvasia his grandfather, is a third generation winemaker & he takes a great deal of Nera, Canaiolo pride in farming his vines organically & rejecting industrial-produced Soil winemaking. www.colombaia.it Clay rich in fossil shells. Pruning Method: Runner Total Production: 15,000 bottles Rosato Frizzante IGT 2010: Yields: 40hl/ha, 500 bottles

Age of Vines 40 years old. Vinification: Methode Ancestral (natural fermentation in the bottle), manual disgorgement. Residual sugar is less than 1g/L. No sulfites added. Pairing Sopresata, salumi or wild boar Tasting Note: Flavors of rich summer berries and the earth in which they sausage. grow will tickle your palate in thie slightly sparkling, uncomparable Tuscan rose. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Comptoirs de Magdala Côtes de Provence Antoine Pouponneau, who made wine at the prestigious Tour du Bon in Bandol for over a decade, recently began a new winemaking 2008 venture. Antoine & his close friend Jean-Christophe Comor (professor of Escapade politics at the university of Aix) have been sourcing grapes from some plots Red of organic vines in the Maure mountain overlooking the sea & some other CTE. DE PROVENCE plots in & around Beausset that are blessed with an arid clay-limestone soil. Comptoirs Magdala produces three dynamic cuvées & a fruity bag in the box rose from the four indigenous varieties that the region is well known for: Mourvedre, Carignan, Grenache & Cinsault. These wines will Organic/biodynamic. surprise you, as they are more fruit-forward & zesty than what this region normally produces. Varietals 45% Grenache, 10% Carignan, 45% Escapade: Mourvedre Yields: 25 hl/ha 5,000 bottles Soil Made from a beautiful plot of vines in the Maure Mountains at 350 meters Schist soil facing the blue sea. Vinification: hand harvested in small baskets, sorted & destemmed. The fruit undergoes a cold soak & an extended maceration. Only native yeast Age of Vines 35 year old vines. are used & the wine is aged in oak before it is bottled without filtration. Pairing Tasting Note: Representing the more serious reds of Provence, Escapade Grilled lamb, beef or chicken, has a complex nose of black fruit which subtly leads you to a world of cassoulet, roasts, aged cheeses. herbaceous spice, black olives and crushed plum. This is a juicy & vibrantly alive red with loads of mineral weight, mellow tannins and impressive depth. Coturri Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast & an outspoken advocate of natural winemaking. 2002 The Coturri winery has never & will never use grapes treated with Lost Creek Pinot Noir pesticides, fungicides or herbicides. The story of this dynamic winery Red began when Enrico Coturri immigrated to America with $10 in his pocket. CALIFORNIA Upon arriving in SF he worked as a barrel cooper & helped rebuild the city after the devastating earthquake in 1906. Enrico taught his son Harry “Red” Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. Red founded the Coturri winery in '79 with clones. Organic his sons Tony & Phil. Tony has been making wine since '64, he runs the winery & is in the process of teaching his son Nic the craft. Varietals 100% young vines Pinot Noir. Production: ~ 5,000 cases annually Martini & Dijon Soil http://coturriwinery.com/index.html Heavy clay, low in Calcium & high in magnesium. Lost Creek Pinot Noir 2002: Age of Vines Yields: 511 cases produced Pairing White meats in creamy sauces, Tasting Note: Light ruby in the glass with a very full-bodied palate. It has veal chops, light pasta dishes & the classic structure of Pinot, the proverbial "iron fist in the velvet glove." grilled shellfish. Mushroom & barnyard aromatics on the nose. While bright Bing Cherry dominates the palate. The wine finishes with vibrant fruit & zesty acidity. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Coturri Carignane Testa Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast & an outspoken advocate of natural winemaking. 2008 The Coturri winery has never & will never use grapes treated with pesticides, fungicides or herbicides. The story of this dynamic winery Red began when Enrico Coturri immigrated to America with $10 in his pocket. CALIFORNIA Upon arriving in SF he worked as a barrel cooper & helped rebuild the city after the devastating earthquake in 1906. Enrico taught his son Harry “Red” Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. Red founded the Coturri winery in '79 with Certified Organic CCOF his sons Tony & Phil. Tony has been making wine since '64, he runs the winery & is in the process of teaching his son Nic the craft. Varietals http://coturriwinery.com/index.html Production: ~ 5,000 cases annually Carignane Carignane Testa 2008: Yields: 550 cases produced Vinification Method: No SO2-no inoculation with sulfites, yeast cultures, Soil no use of concentrates to boost sweetness, no added water, acids, or Red clay soil. 6 acres at 1,700 feet. Dry other manipulation. A stemmer-crusher that delicately crushes the grapes. farmed by Testa, 4th generation growers. Gravity transfers the "must" goes into classic fermentation tanks which are covered w/ white sheets. Caps are pushed periodically by hand. The 1 ton Age of Vines 8 year old vines straight-sided redwood tanks ferment 7-10 days. Two fermentation tanks of "must" are bucketed out into a basket press & the new wine runs freely Pairing to the barrel. The remaining "must" is then lightly pressed out, producing Enjoy with you favorite meats ~150 gal. of wine. The “pomace” is used as compost. The wines age in and vegetables. reconditioned 60 gal. French Oak for 12-24 mths. During this time, the wines are racketed. Hand bottling, corking & labeling. No fining or filtering. Tasting Note: The 2005 Cab is made from small berries & exhibits silky tannins that carry its remarkable fruit. A dense, dark wine that is brooding & appealing. Coturri Petite Sirah Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast & an outspoken advocate of natural winemaking. 2008 The Coturri winery has never & will never use grapes treated with pesticides, fungicides or herbicides. The story of this dynamic winery Red began when Enrico Coturri immigrated to America with $10 in his pocket. CALIFORNIA Upon arriving in SF he worked as a barrel cooper & helped rebuild the city after the devastating earthquake in 1906. Enrico taught his son Harry “Red” Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. Red founded the Coturri winery in '79 with Organic. his sons Tony & Phil. Tony has been making wine since '64, he runs the winery & is in the process of teaching his son Nic the craft. Varietals Petite Sirah Production: ~ 5,000 cases annually http://coturriwinery.com/index.html Petite Sirah 2008: Soil Yields: 225 Cases produced. Dry farmed red clay & volcanic Tasting Note: 2008 was a difficult year. The rains stopped in mid February soils. 750 feet above sea level. and the frosts continued into June. Topping the problems wild fires broke out because of the dryness that lasted for months. At one point Highway Age of Vines 101 was closed for 3 days because of the thick fog that settled of the road. Many vineyards in Mendocino had issues the lingering smoke and soot Pairing showing up on the grapes and in some instances the wines being ruined. Serve it with pasta with strong This Petite Sirah was spared from the heavy smoke flavors (there is a bit in tomato sauces, lamb, veal and the nose though). Deep dark purple color, the dark fruit flavors associated goose as well as blue cheese. with Petite and the beautiful chalky acidity that defines PS. This wine is a bit tannic and could use aging but is very accessible now. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Coturri Cab Sauvignon Testa Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast & an outspoken advocate of natural winemaking. 2007 The Coturri winery has never & will never use grapes treated with pesticides, fungicides or herbicides. The story of this dynamic winery Red began when Enrico Coturri immigrated to America with $10 in his pocket. CALIFORNIA Upon arriving in SF he worked as a barrel cooper & helped rebuild the city after the devastating earthquake in 1906. Enrico taught his son Harry “Red” Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. Red founded the Coturri winery in '79 with Certified Organic: California Organic his sons Tony & Phil. Tony has been making wine since '64, he runs the Farmers since 05 winery & is in the process of teaching his son Nic the craft. Varietals Production: ~ 5,000 cases annually

Soil http://coturriwinery.com/index.html Red clay soil Cabernet Sauvignon Testa 2007: Age of Vines 8 year old vines Yields: 550 cases produced on 6 acres, dry farmed by Rusty & Maria Testa, 4th generation. Pairing This is a classic Cabernet of yesteryear, that wants to be paired with an aged steak, grilled eggplant brushed with olive oil, or a decadent chocolate dessert. Coturri Sandocino Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast & an outspoken advocate of natural winemaking. 2008 The Coturri winery has never & will never use grapes treated with pesticides, fungicides or herbicides. The story of this dynamic winery Red began when Enrico Coturri immigrated to America with $10 in his pocket. CALIFORNIA Upon arriving in SF he worked as a barrel cooper & helped rebuild the city after the devastating earthquake in 1906. Enrico taught his son Harry “Red” Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. Red founded the Coturri winery in '79 with Organic his sons Tony & Phil. Tony has been making wine since '64, he runs the winery & is in the process of teaching his son Nic the craft. Varietals Cabernet Sauvignon, Syrah, Production: ~ 5,000 cases annually , Soil http://coturriwinery.com/index.html

Sandocino: Is a blend of 32% Cabernet Sauvignon Mendocino County, 32% Syrah Age of Vines Napa Valley, 32% Merlot Sonoma Valley & 4% Zinfandel Sonoma Valley. It's harmonious blend of varietals that result in a wine that drinks well by its Pairing self & with food. The wine has a good acidity that could allow further aging. 800 cases produced jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Coturri Zinfandel Estate Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast & an outspoken advocate of natural winemaking. 2007 The Coturri winery has never & will never use grapes treated with pesticides, fungicides or herbicides. The story of this dynamic winery Red began when Enrico Coturri immigrated to America with $10 in his pocket. SONOMA, CA Upon arriving in SF he worked as a barrel cooper & helped rebuild the city after the devastating earthquake in 1906. Enrico taught his son Harry “Red” Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. Red founded the Coturri winery in '79 with Organic his sons Tony & Phil. Tony has been making wine since '64, he runs the winery & is in the process of teaching his son Nic the craft. Varietals Production: ~ 5,000 cases annually http://coturriwinery.com/index.html Zinfandel Coturri Zinfandel Estate 2007: 168 cases produced. Soil A traditional spacing between the vines that dates to the time horses worked the vineyards & the vineyard is “dry farmed” (no irrigation). This Zinfandel—Martini Monte Rosso Zinfandel Clones- St. George rootstock makes for a very low yield & intensely concentrated fruit. Tasting Note: 2007 is a tremendous vintage & once again it’s shown in Age of Vines this Zinfandel's beautiful balance. Black berry pie in the nose -black fruit backed up by caramelized sugars. The mid-palate is sweet & balanced by Pairing the finishing acidity. The flavors linger for a long time in the mouth. It’s the This wine will match well with salty, essence of what Zinfandel used to be, black berries, fruity sweetness & spicy foods, bittersweet chocolate racy acidity. Tony says "I can picture my grandfather coming home after a and fresh fruit tarts. long and hard workday. He would pour a glass of a wine like this drink it with sourdough bread and a piece of hard cheese and then work in his garden till dark." Courtois VDP de Sologne Claude Courtois has created a small farm which exemplifies what biodynamics is all about. He farms a balanced & completely chemical free 2007 13 hectares of vines in the heart of the VDP Sologne. Courtois also grows Racine organic wheat, which he feeds to his cows. "Nothing comes into my Red vineyard," he says, meaning no chemicals ever. He has created a well- LOIRE balanced, bio-diversity with trees, fruit trees, vines, woods, fields. No pesticides, herbicides, fungicides, chemical fertilizers, or synthetic chemicals of any kind are allowed on the vines or in the soil of the vineyards. The grapes—Gamay, , Côt (Malbec), Cabernet Biodynamic (Nature & Progrès) Sauvignon, & Pineau d’ Aunis—are harvested by hand & only indigenous yeast are used during fermentation. Claude regards the Varietals soil on his farm as a living organism. He lives in harmony with nature & the Cabernet franc, Côt (Malbec), Cabernet wines he crafts are a pure & vibrantly alive testament to outstanding Sauvignon, at the least! Biodynamic winemaking. Soil Clay & limestone. Silex. Racine 2007: Yields: 25 hl/ha Vinification: hand-harvested, destemmed & gentle press. Vinified in barrel Age of Vines 15 years & aged for 18-24 months in oak. Tasting Note: Pairing Racine is made in the tradition of a great . Old Burgundies had Serve w/ grilled sausage, braised different kinds of pinot noirs and other varietals that have since pork loin or grilled pork chops, disappeared. For Claude, a great wine can only come from preserving savory chicken dishes, paté, cured diversity, blending this diversity into something complex and magical. As a meats & young or aged mild cheeses result Racine captures all the elements of a beautiful : succulent on rustic bread or simply by itself. fruit, sturdy tannin and an identity that can be non other than the Loire. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Cousin-Leduc Anjou Olivier Cousin cultivates 5 hectares of vines in and around Martigné Briand, which is nestled in the fertile and generous Loire Valley. His vineyards are 2009 planted with Gamay, Chardonnay, Cabernet Franc, Grolleau and Chenin Pur Breton Blanc. Olivier plows his vineyards with his horse Joker, uses only Red indigenous yeast and shuns enzymes, sugar and sulfites. He is constantly LOIRE experimenting to improve the quality of his wines. Cousin crafts wines that celebrate the harmony that exists between man and nature. His hard work and understanding of the vines in his small Loire Valley vineyard represent some of the finest natural wines that are currently available in the US. Biodynamic Demeter Pruning Method: Guyot Varietals 100% Cabernet Franc Pur Breton 2009: Yields: 30 hl/ha 6,500 bottles Soil Black loam infused with deep "Breton" is the name for Cabernet Franc in Rabelais' time. beds of Limestone. Vinification: The grapes are hand-harvested, brought to the winery by a Age of Vines 40 years horse, destemmed and gently pressed. Only natural yeast are used and the juice undergoes an extended maceration, which adds greater character to Pairing the final wine. Works with herb encrusted roast chicken, pan-seared duck breast, Tasting Note: Olivier's Pur Breton is a study in balance. Each sip is a new artisan pork, duck or rabbit paté, voyage in the terroir of Anjou. Full without being aggressive, fruity without cured meats and young or aged sweetness, earthy without being dirty. mild cheeses on rustic bread. Cousin-Leduc VdT Olivier Cousin cultivates 5 hectares of vines in and around Martigné Briand, which is nestled in the fertile and generous Loire Valley. His vineyards are 2010 planted with Gamay, Chardonnay, Cabernet Franc, Grolleau and Chenin Le Cousin "Grolleau" Blanc. Olivier plows his vineyards with his horse Joker, uses only Red indigenous yeast and shuns enzymes, sugar and sulfites. He is constantly LOIRE experimenting to improve the quality of his wines. Cousin crafts wines that celebrate the harmony that exists between man and nature. His hard work and understanding of the vines in his small Loire Valley vineyard represent some of the finest natural wines that are currently available in the US. Biodynamic Demeter Pruning Method: Guyot Varietals Grolleau (an ancient, indigenous Loire variety) Le Cousin (Grolleau) 2010: Soil Black loam infused with deep beds of Limestone. Grolleau is a grape that Parker recommended Loire valley growers tear up from their vineyards. However, when treated with care and pruned for Age of Vines 80 years old. lower yeilds, and especially when it reaches the ripe old age of 80 years old as here, Grolleau makes unique, delicious wines. Pairing Works beautifully with rabbit Tasting Note: Olivier's Grolleau has blueberry and black berry fruits with stew, veal chops, braised pork savory undertones of herbs and minerality. loin, paté, herb encrusted roast chicken or simply by itself. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Cousin-Leduc VdT Olivier Cousin cultivates 5 hectares of vines in and around Martigné Briand, which is nestled in the fertile and generous Loire Valley. His vineyards are 2009 planted with Gamay, Chardonnay, Cabernet Franc, Grolleau and Chenin Vielles Vignes Blanc. Olivier plows his vineyards with his horse Joker, uses only Red indigenous yeast and shuns enzymes, sugar and sulfites. He is constantly LOIRE experimenting to improve the quality of his wines. Cousin crafts wines that celebrate the harmony that exists between man and nature. His hard work and understanding of the vines in his small Loire Valley vineyard represent some of the finest natural wines that are currently available in the US. Biodynamic Demeter Pruning Method: Guyot Varietals Cabernet franc (old vine) Vielles Vignes 2009: Soil Black loam infused with deep Vinification: The grapes are hand-harvested, brought to the winery by a beds of Limestone. horse, destemmed and gently pressed. Only natural yeast are used and the juice undergoes an extended maceration. Fermented and aged in a large Age of Vines 65 year old vines wood tank (500 Liters) for 18 months. Pairing Tasting Note: Rich dark dusty plum and cherry open the door to this full Roasted beets, stews and cold bodied wine that reminds one of falling leaves and changing of the days. seasons.

Derain (Catherine & Dominique) Mercurey After 5 years as a barrel maker, Dominque decided to move on to vines & winemaking. He met his wife Catherine at winemaking school (Beaune) & 2009 bought 5.5 ha in St. Aubin in 1988. Their first vintage was in ’89 & the rest, La Plante Chassey as they say, is biodynamic winemaking history. Despite his background, Red Dominique never uses new oak. Total production: 1700 cases. BURGUNDY http://www.domainederain.com/

Mercurey “La Plante Chassey”: Certified Biodynamic (Ecocert) Old vine in the village of Mercurey exposed South-East, at the bottom of the slopes on deep and fine clay. A percentage of Pinot Varietals Beurrot (former Burgundy grape variety) makes the distinctive Old Vines Pinot Noir & a tiny bit of Pinot Beurrot feature of this plot which confers fruit and fineness with a delicate Soil colour to this wine. Yields: Nearly a hectare of vines produces 300 cases on average. 36 hl/ha Clay Vinification : Grapes are hand-harvested & destemmed before being Age of Vines 45 to 80 years pressed. The wine is fermented in wooden vats & then rests in old oak for up to 18 months before it is bottled without filtration. Despite Dominique’s Pairing background as a barrel maker he never uses new wood on his wines. Works well with roasts, spicy sausages, pork loin, veal chops, Tasting Note: Garnet in the glass with a pinkish rim. The wine is loaded leg of lamb & pan seared duck with cherry pit, orange peel & wild herbs. The palate delivers zesty red breast. berry fruit, orange pulp & carries mineral infused herbaceous along to the elegant, lingering finish. This is a powerful & rustic Mercurey. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254

Derain (Catherine & Dominique) Saint Aubin After 5 years as a barrel maker, Dominque decided to move on to vines & winemaking. He met his wife Catherine at winemaking school (Beaune) & 2009 bought 5.5 ha in St. Aubin in 1988. Their first vintage was in ’89 & the rest, Le Ban as they say, is biodynamic winemaking history. Despite his background, Red Dominique never uses new oak. Total production: 1700 cases. BURGUNDY http://www.domainederain.com/

Saint Aubin Le Ban 2009: Topographically this vineyard has the shape of a bank. According to Certified Biodynamic (Ecocert) the elder, this plot supplied the standard in term of maturity to fix the harvest season’s date in the village– Le Ban des Vendanges. Varietals Pinot Noir Exposed full East, like the rest of the coast, on lime-clay substract with brown gravel soil, Pinot Noir find its real expression in “the Côte Soil de Beaune” typicity. Always well ripe and sound harvest, combines lime-clay substract fruits aromas with spicy note and pleasant tannins which require with brown gravel soil patience. Yields: average yield of 36 hl/ha Age of Vines Vinification : Grapes are hand-harvested & destemmed before being Pairing pressed. The wine is fermented in wooden vats & then rests in old oak for up to 18 months before it is bottled without filtration. Despite Dominique’s background as a barrel maker he never uses new wood on his wines.

Tasting Note: Well ripen, fruits aromas with spicy note and pleasant tannins. Derain (Catherine & Dominique) Gevrey-Chambertin After 5 years as a barrel maker, Dominque decided to move on to vines & winemaking. He met his wife Catherine at winemaking school (Beaune) & 2009 bought 5.5 ha in St. Aubin in 1988. Their first vintage was in ’89 & the rest, En Vosne as they say, is biodynamic winemaking history. Despite his background, Red Dominique never uses new oak. Total production: 1700 cases. BURGUNDY Topographically this vineyard has the shape of a bank. This plot supplied the standard in term of maturity to fix the harvest season’s date in the village– Le Ban des Vendanges. Exposed full East, like the rest of the Certified Biodynamic (Ecocert) coast, on lime-clay substract with brown gravel soil, Pinot Noir find its real expression in “the Côte de Beaune” typicity. Varietals Pinot Noir http://www.domainederain.com/

Soil En Vosne: Clay Yields: average yield of 35 hl/ha

Age of Vines 85 years Vinification : Grapes are hand-harvested & destemmed before being pressed. The wine is fermented in wooden vats & then rests in old oak for Pairing up to 18 months before it is bottled without filtration. Despite Dominique’s background as a barrel maker he never uses new wood on his wines.

Tasting Note: Delicate, rich in aromas and long finish. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Deux Anes Corbières Magali (in the cellar) & Dominique (in the vines) Terrier started their vineyard in 2000 after coming down south from the Macon region, where Magali is 2008 from. Dominique grew up in a winemaking family in the Jura. But they Premiers Pas decided to create their own vineyard to be completely independent in their red choices. A decade ago Magali & Dominique Terrier first set eyes on LANGUEDOC Peyriac de mer, a diamond in the rough with a breathtaking view of the Mediterranean Sea, & it was love at first sight. 20 hectares of vines (Carignan, Black & Gray Grenache, Mourvedre, Syrah), surrounded by 40 hectares of protective vegetation, on slopes, up to 120 meters altitude. Biodynamic—Ecocert They are situated between the sea & the Mediterranean hills. This environment together with organic farming gives the grapes a natural flavor Varietals of this terroir. The deepness of the soil allows the vines to be well rooted & Mostly Carignan, a little black resistant to drought. http://www.domainedes2anes.com/ Grenache. Premiers Pas 2007: Soil Yields: 45 hl/ha. 1600 cases produced. red Mediterranean type, scattered Vinification: with limestone The vines are hand harvested & destemmed before they are pressed. A pigeage occurs & fermentation lasts two or three weeks. Only natural yeast Age of Vines 30-40 years old are used & the wine is fermented & aged in temperature controlled stainless steel tanks. The wine is bottled without fining or filtration. Pairing Tasting Note: Works with a wide variety of red Dark ruby in the glass with shimmering purple highlights. Beautiful scents & white meats right off the grill, of red currant, ultra-ripe pomegranate flesh, crushed plums & a whisper of aged sheep’s & goat’s milk rosemary. The palate delivers loads of red & black fruit flavors backed by a cheeses & spicy sausages. pretty dusting of mineral infused garrigue. This wine is an outstanding value. Deux Anes Corbières Magali (in the cellar) & Dominique (in the vines) Terrier started their vineyard in 2000 after coming down south from the Macon region, where Magali is 2008 from. Dominique grew up in a winemaking family in the Jura. But they Fontanilles decided to create their own vineyard to be completely independent in their red choices. A decade ago Magali & Dominique Terrier first set eyes on Peyriac LANGUEDOC de mer, a diamond in the rough with a breathtaking view of the Mediterranean Sea, & it was love at first sight. 20 hectares of vines (Carignan, Black & Gray Grenache, Mourvedre, Syrah), surrounded by 40 hectares of protective vegetation, on slopes, up to 120 Biodynamic—Ecocert meters altitude. They are situated between the sea & the Mediterranean hills. This environment together with organic farming gives the grapes a Varietals natural flavor of this terroir. The deepness of the soil allows the vines to be 60% Carignan, plus Syrah & well rooted & resistant to drought. Grenache Noir. Pruning Method: Gobelet Total Production: 80,000 Bottles Soil Deep red ancient Mediterranean rock Fontanilles: Yields: 30 hl/ha. interspersed w/ limestone deposits . Vinification: The vines are hand harvested & destemmed before they are pressed. A pigeage occurs & fermentation lasts two or three weeks. Only Age of Vines Ancient Vines natural yeast are used & the wine is fermented & aged in temperature controlled stainless steel tanks. The wine is bottled without fining or Pairing filtration. Grilled chicken dishes, pork loin, Tasting Note: Everything in Fontanilles is about depth. The dark flavors of grilled beef & lamb chops. cherry and plum intensified with sweet herbs and dark chocolate make every sip something to savor. A perfect wine for someone who wants a big intense red with mild tannin. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Deux Anes Corbières Magali (in the cellar) & Dominique (in the vines) Terrier started their vineyard in 2000 after coming down south from the Macon region, where Magali is 2008 from. Dominique grew up in a winemaking family in the Jura. But they L' Enclos decided to create their own vineyard to be completely independent in their red choices. A decade ago Magali & Dominique first set eyes on Peyriac de LANGUEDOC mer, a diamond in the rough with a breathtaking view of the Mediterranean Sea, & it was love at first sight. 20 hectares of vines (Carignan, Black & Gray Grenache, Mourvedre, Syrah), surrounded by 40 hectares of protective vegetation, on slopes, up to 120 meters altitude. This Biodynamic—Ecocert environment & organic farming gives the grapes a natural flavor of this terroir. The deepness of the soil allows the vines to be well rooted & Varietals resistant to drought. Pruning: Gobelet Total Production: 80,000 Bottles 50% Grenache Noir, 20% Carignan, 20% L’ Enclos: Yields (25 hl/ha) only 2000 cases annually produced. Mourvedre, 10%Syrah Vinification: Hand-harvest, destemming & gently press. The fruit Soil undergoes a pigeage—submerging the floating cap of skins in the vat thus Deep red ancient Mediterranean rock allowing L’Enclos to maximize the flavor & color of the grapes. Natural interspersed with limstone deposits. yeast are employed & the juice undergoes four to five weeks of maceration. Fermentation in stainless steel tanks & the wine sees time in used oak & Age of Vines Ancient vines stainless steel tanks before it is bottled w/out fining or filtration. Pairing Tasting Note: A special blend of old vines and careful aging in barrel make Pairing: Pairs nicely with hearty for a perfectly balanced wine with notes of blueberry, blackberry and stews, roasts, leg of lamb & cherry that intermingle with scents of rosemary and thyme. The silky cassoulet. acidity makes it a perfect wine to enjoy paired with your favorite food now or age for up to a decade. Domaine de L'R Chinon Frédéric Sigonneau, a young winemaker with a spirit of adventure, left his native Chinon for some years to work in Spanish , before returning 2009 to the terroir of Chinon to create the Domaine de l'R ("R" for "Return" to Canal des Grandes Pièces the source; both familial, and the way things were done before chemicals.. Red ie, organic , "Renaissance" of the family vineyard, & "revolution" LOIRE & "rebel" perhaps? but also for some "real" Chinon.). Now his adventure is at home in his grandfather's old Cabernet franc vines. Canal des Grands Pièces is one of his first efforts at making wine under his own name—as he continues to rehabilitate his grandfather’s vines—& it is a noble one. Organic (Ecocert) Pruning Method: Guyot Varietals Cabernet Franc Canal des Grands Pièces: Soil Clay & sand Yields: 35 hl/ha 5,000 bottles Vinification: Traditional. Fermentation in concrete tanks. Age of Vines 30 to 70 years Tasting Note: Dark purple in the glass with lovely scents of plum, Pairing autumnal forest floor, sweet herbs & Limestone. The palate is loaded with Serve with herb encrusted roast juicy red berry & plum fruit backed by moderate acidity & bright minerality. chicken, pork loin, veal chops, This is a pretty medium bodied gem. suckling pig, artisan sausages & aged cheeses. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Els Jelipins JLP Glòria Garriga & Oriol Illa decided they wanted to live with their daughter in nature & make real wine, after becoming convinced that they did not 2006 believe in extreme viticultural techniques. They use different selected Red hillside vineyards, & work closely with a few growers, carrying out delicate Penedes duties such as the pruning themselves. Each vineyard is chosen for its SPAIN particular location, climate, grape variety, age of vines, soil type. Their search for the right vineyards began in '01 & led them to the best plots in the Penedès Superior. They will soon be planting a number of micro- vineyards across the Font-Rubí hills in order to observe their particular characteristics. As the fruit matures, they select only part of the crop that is the best for their wine. They hand-pick the grapes over a number of Varietals sessions: early in the morning & in small cases Their aim is to produce a Sumoll (60%) and Garnacha Classic, Ancestral, & Crystalline wine. (40%) Els Jelipins 2006 : Their fourth vintage. Great aging potential. Soil Vinification: As little intervention as possible (wild yeast, SO2 at bottling Sumoll alluvial w/slate & granite traces (rich in only). The fermentation temperature is established naturally & is normally minerals, also has quartz). Garnatxa low. The extraction process is slow & careful, & they drain by tasting, clay/calcare. respecting vital cycles. Aged more than 30 months in used oak vats (10hl Age of Vines Sumoll 80 (Sumoll), foudre) from France & Garbelloto (Eslavonian oak) for the Sumoll; in demi 35 (Garnatxa) muid from Seguin Moreau & Dominique Laurent for Garnatxa; at the Pairing moment in trial stage for use of amphora 3hl vats (10% total production). Duck, stews, gilled meats and a Tasting Note: Rich and lush in body and nature. This beautifully crafted fireplace. red is reminiscent of decades past, dripping with notes of dark plum and pomegranate with a mneral background. To be decanted and enjoyed now or aged for decades. Estézargues Côtes du Rhone Les Vignerons d’Estézargues is a cooperative cellar in the small town of Estézargues which is located near Avignon. Les Vignerons d’Estézargues 2009 is truly unique in the wine world. All over France the co-op still plays a very Genestas important role in the production & sale of wine. Co-ops receive grapes Red from members & then make wine from them, this wine is made in large RHÔNE batches & grapes from many different vineyards are vinified together; the focus is on producing wine in quantity. Estézargues takes a fundamentally different approach; starting in 1995 the ten different growers in this co-op began to vinify their wine separately & make single cuvées from their best Converting to Certified Organic plots. On the heels of the single cuvée evolution Estézargues began to practice natural winemaking. Possibly one of the only co-ops in the world Varietals to do so, Estézargues uses no external yeast, no filtering, no fining & no 40% Grenache, 35% Syrah, 15% enzymes are employed on the grapes during the winemaking process. Carignan Michael Trebillon is one of the men behind Estézargues, he grows the fruit Soil for Domaine les Genestas & Denis Deschamps makes the wine & their Red clay covered in small stones. efforts have been hailed by wine lovers & critics around the world. Pruning Method: Cordon http://www.vins-estezargues.com/ Domaine les Genestas: Age of Vines 20 to 80 years. Vinification: hand Harvested. No external yeast or enzymes are employed during the winemaking process. The wine is stored in enamel-lined tanks Pairing for 10 months before it is bottled without fining or filtration. Grilled lamb, sausages, steak, Tasting Note: The nose is redolent with smoky notes of cassis, chicken & pork in hearty red blackberries, dried orange peel & sweet spice. The palate is a plush & sauces. delectable expression of red & black fruits backed by brambly tannins & the wine finishes with a supple dash of orange zest & black pepper. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Estézargues Côtes du Rhone Les Vignerons d’Estézargues is a cooperative cellar in the small town of Estézargues which is located near Avignon. Estézargues is truly unique in 2009 the wine world. All over France the co-op still plays a very important role in Les Grandes Vignes the production & sale of wine. Co-ops receive grapes from members & Red then make wine from them, this wine is made in large batches & grapes RHÔNE from many different vineyards are vinified together; the focus is on producing wine in quantity. Estézargues takes a fundamentally different approach; starting in '95 the ten different growers in this co-op began to vinify their wine separately & make single cuvées from their best plots. On Sustainable the heels of the single cuvée evolution Estézargues began to practice natural winemaking. Possibly one of the only co-ops in the world to do so, Varietals Estézargues uses no external yeast, no filtering, no fining & no enzymes. Cinsault Winemaker Denis Deschamps is doing a terrific job creating exceptionally consistent wines under the Les Grandes Vignes label. Soil Pruning Method: Cordon http://www.vins-estezargues.com/ Red clay based & stone strewn. Les Grandes Vignes Rouge 2009: Yields: 40 hl/ha Vinification: hand harvested. No external yeast & no enzymes used during winemaking. The bunches are de-stemmed & the fruit undergoes fifteen Age of Vines days of maceration & the wine is stored in enamel-lined tanks for 10 months before it is bottled without fining or filtration. Pairing Tasting Note: Elegant notes of smoky red fruit, violet, sweet herb & a note Works wonders with grilled of baking chocolate. The palate is rich with ripe cherry & berry flavors, & a chicken & pork, cold cuts, or mineral note that is followed by supple acidity & velvety tannins. This is a simply by itself. very expressive red with a great concentration of fruit & yet it is never overly extracted. The wine finishes with floral notes & a dash of black pepper. Estézargues Cts du Rhone Village Les Vignerons d’Estézargues is a cooperative cellar in the small town of Estézargues which is located near Avignon. Estézargues is truly unique in 2008 the wine world. All over France the co-op still plays a very important role in Grès Saint Vincent the production & sale of wine. Co-ops receive grapes from members & Red then make wine from them, this wine is made in large batches & grapes RHÔNE from many different vineyards are vinified together; the focus is on producing wine in quantity. Estézargues takes a fundamentally different approach; starting in '95 the ten different growers in this co-op began to vinify their wine separately & make single cuvées from their best plots. On Sustainable the heels of the single cuvée evolution Estézargues began to practice natural winemaking. Possibly one of the only co-ops in the world to do so, Varietals Estézargues uses no external yeast, no filtering, no fining & no enzymes. 60% Grenache, 25% Syrah,10% Maria Vincent recently took over production of Grès Saint Vincent & she is Mourvedre,5% Carignan one of the women behind Les Vignerons D’Estézargues. Maria grows the Soil grapes & Denis Deschamps makes the wine & their efforts have been Red clay covered in small stones. hailed by wine lovers & critics around the world. http://www.vins-estezargues.com/ Pruning Method: Gobelet Grès Saint Vincent 2008: Yields: 60 hl/ha Age of Vines 20 to 80 years. Vinification: hand harvested. No external yeast & no enzymes used. The fruit undergoes twenty days of maceration & the wine is stored in enamel- Pairing lined tanks for 10 months before it is bottled without fining or filtration. Works beautifully with leg of Tasting Note: Scents of black plum, cured green & black olives, orange lamb, grilled venison, wild boar pulp & smoky bramble dominate the nose. The palate is a deep & luxurious sausages, roasts. expression of ripe black & red fruit flavors followed by sweet herbs. This powerful blend is boosted by supple acidity & the wine finishes with subtle tannins. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Estézargues Côtes du Rhone Les Vignerons d’Estézargues is a cooperative cellar in the small town of Estézargues which is located near Avignon. Les Vignerons d’Estézargues 2009 is truly unique in the wine world. All over France the co-op still plays a very Les Grandes Vignes important role in the production & sale of wine. Co-ops receive grapes White from members & then make wine from them, this wine is made in large RHÔNE batches & grapes from many different vineyards are vinified together; the focus is on producing wine in quantity. Estézargues takes a fundamentally different approach; starting in 1995 the ten different growers in this co-op began to vinify their wine separately & make single cuvées from their best Sustainable plots. On the heels of the single cuvée evolution Estézargues began to practice natural winemaking. Possibly one of the only co-ops in the world Varietals to do so, Estézargues uses no external yeast, no filtering, no fining & no 70%Grenache Blanc,10 Clairette, enzymes are employed on the grapes during the winemaking process. Bourboulenc, Viognier Winemaker Denis Deschamps is doing a terrific job creating exceptionally Soil consistent wines under the Les Grabdes Vignes label. Red clay based & stone strewn. Pruning Method: Cordon http://www.vins-estezargues.com/ Les Grandes Vignes Blanc 2009: Vinification: Hand harvested. No external yeast & no enzymes are Age of Vines 20 to 80 years employed during winemaking. The bunches are de-stemmed & the fruit undergoes fifteen days of maceration & the wine is stored in enamel-lined Pairing tanks for 10 months before it is bottled w/out fining or filtration. Works beautifully by itself or with Tasting Note: Scents of pear & mellowing yellow apple dominate the nose chicken, rabbit, & grilled fish & are followed by a note of hay & white flowers. The palate is clean & dishes. supple with intense flavors of stone fruit & some tropical fruit flavors as well. The wine finishes with notes of dried apricot, white flowers & wet stones. Flos de Pinoso Alicante La Bodega de Pinoso started producing wines from organic grapes in 1997, being one of the pioneer wineries in the region to do so. Today, more 2009 than 800 hectares of vineyards are certified by the Valencia Region Organic Agricultural Committee, which is 35% of the surface area, producing more Red than 1,500,000 liters of wine. The Bodega de Pinoso is the most important SPAIN producer of wines from organic farming in the Valencia Region, & are considered one of the biggest producers on a national scale. To obtain organic wines La Bodega de Pinoso combines an exhaustive control of the vineyards with the most careful processes in winemaking. Treatments Certified USDA, Valencia Organic carried out at the vineyard are minimum, making for grapes of excellent Agricultural Committee quality, without pesticides or chemical residues. The vineyard uses organic Varietals fertilizer from local organic cattle farming to improve fertility of the soil. Monastrell They minimize agricultural activity to maintain the structure of the soil. They believe in the maintenance of biodiversity leaving vegetation to grow Soil spontaneously in order to serve as a reservation of auxiliary flora & fauna. 600-700 meters above sea level. de Pinoso Red 2009: Limy and poor in organic matter. Vinification: The Flos de Pinoso red wine is elaborated with the Monastrell grape, grown in accordance with the rules of organic farming. Manual Age of Vines harvest in dry Mediterranean climate for optimum ripeness of the grapes. Temperature controlled fermentation at 22-26 ºC in stainless steel tanks Pairing with continuous over-pumping to extract maximum intensity of color & aromas. Maceration-fermentation lasts from 2-3 weeks. Tasting note: Very brilliant ruby red with a purple rim boasting the youthfulness of the wine. Rich aromas of red forest fruits & whiffs of spices. The palate is well structured, powerful & balanced with notes of black fruits. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Flos de Pinoso Alicante La Bodega de Pinoso started producing wines from organic grapes in 1997, being one of the pioneer wineries in the region to do so. Today, more 2010 than 800 hectares of vineyards are certified by the Valencia Region Organic Agricultural Committee, which is 35% of the surface area, producing more Rosé than 1,500,000 liters of wine. The Bodega de Pinoso is the most important SPAIN producer of wines from organic farming in the Valencia Region, & are considered one of the biggest producers on a national scale. To obtain organic wines La Bodega de Pinoso combines an exhaustive control of the vineyards with the most careful processes in winemaking. Certified USDA Organic,Valencia Organic Treatments carried out at the vineyard are minimum, making for grapes of Agricultural Committee excellent quality, without pesticides & chemical residues. The vineyard Varietals uses organic fertilizer from local organic cattle farming to improve fertility of Monastrell the soil. They minimize agricultural activity to maintain the structure of the soil. They believe in the maintenance of biodiversity leaving vegetation to Soil grow spontaneously in order to serve as a reservation of auxiliary flora & 600-700 meters above sea level. fauna. Limestone soil. Flos de Pinoso Rosé: Age of Vines Vinification: Maceration for 10 hours with their skins. Then natural racking followed by fermentation of 15/20 days at controlled temperature from 13 Pairing to 16 C. Tasting note: A brilliant strawberry color. Strawberry and plum aromas. Fresh in the mouth, with tons of fruit, elegant, clean and pleasing finish.

Flos de Pinoso Alicante La Bodega de Pinoso started producing wines from organic grapes in 1997, being one of the pioneer wineries in the region to do so. Today, more 2010 than 800 hectares of vineyards are certified by the Valencia Region Organic Agricultural Committee, which is 35% of the surface area, producing more White than 1,500,000 liters of wine. The Bodega de Pinoso is the most important SPAIN producer of wines from organic farming in the Valencia Region, & are considered one of the biggest producers on a national scale. To obtain organic wines La Bodega de Pinoso combines an exhaustive control of the vineyards with the most careful processes in winemaking. Certified USDA Organic & Valencia Organic Agricultural Committee Treatments carried out at the vineyard are minimum, making for grapes of excellent quality, without pesticides & chemical residues. The vineyard Varietals uses organic fertilizer from local organic cattle farming to improve fertility of & Airén the soil. They minimize agricultural activity to maintain the structure of the soil. They believe in the maintenance of biodiversity leaving vegetation to Soil grow spontaneously in order to serve as a reservation of auxiliary flora & 600-700 meters above sea level. fauna. Limy and poor in organic matter. Flos de Pinoso White: Age of Vines Vinification: Flos de Pinoso Organic White, is produced from selected organically grown Macabeo & Airén grapes using classical winemaking Pairing techniques. Flor de Pinoso White is made from a selection of grapes from Perfect with oysters, fried fish or the best vineyards. The winemaking is with indigenous yeast only, & the on its own. use of sulfites is minimal (less than 50 mg/l). Tasting note: This wine boast a lime and zesty lemon nose with a fresh palate. It finishes slightly slaty, clean and lively. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 From the Tank Côtes du Rhone From the Tank was born out of the collaboration between François Ecot of Jenny & François Selections & Denis Deschamps of Les Vignerons D’ NV Estézargues fame. They decided on a blend for the three-liter bag-in-box From the Tank that would be the exact same quality as what Jenny & François bring to the Red US in bottles. Each year, the From the Tank wine fountain is a special RHÔNE blend made just for Jenny & François Selections.

Great for serving by the glass, for parties, picnics, or for people who want only a glass of wine a day. The conservation is much longer then bottles once they are opened & it is light to carry. The box also has a much smaller carbon footprint than bottles because it is so light to ship. Varietals 40% Grenache, 35% Syrah, 15% Carignan FROM THE TANK (Red): http://www.fromthetank.com/ Soil 6 x 3L per case Red clay based & stone strewn. Vinification: hand harvested. No external yeast & no enzymes are employed during the winemaking process. The bunches are de-stemmed & the fruit undergoes fifteen days of maceration & the wine is stored in Age of Vines 20 to 80 years. enamel-lined tanks. The wine is bagged & boxed on demand. Pairing Tasting Note: Garnet in the glass with shimmering highlights. Elegant Works wonders with grilled notes of smoky red fruit, violet, sweet herb & a note of baking chocolate. chicken & pork, cold cuts, or The palate is rich with ripe cherry & berry flavors, & a mineral note that is simply by itself. followed by supple acidity & velvety tannins. This is a very expressive red with a great concentration of fruit & yet it is never overly extracted. The wine finishes with floral notes & a dash of black pepper. From the Tank Côtes du Rhone From the Tank was born out of the collaboration between François Ecot of Jenny & François Selections & Denis Deschamps of Les Vignerons D’ NV Estézargues fame. They decided on a blend for the three-liter bag-in-box From the Tank that would be the exact same quality as what Jenny & François bring to the Rosé US in bottles. Each year, the From the Tank wine fountain is a special RHÔNE blend made just for Jenny & François Selections.

Great for serving by the glass, for parties, picnics, or for people who want only a glass of wine a day. The conservation is much longer then bottles Sustainable, natural once they are opened & it is light to carry. The box also has a much smaller carbon footprint than bottles because it is so light to ship. Varietals Grenache (80%) and Syrah (20%) FROM THE TANK (Rosé): http://www.fromthetank.com/ Soil 6 x 3L per case Red clay based & stone strewn. Vinification: Hand harvested. No external yeast & no enzymes are employed during the winemaking process. The bunches are de-stemmed & Age of Vines 20 to 80 years. the fruit undergoes fifteen days of maceration & the wine is stored in enamel-lined tanks. The wine is bagged & boxed on demand. Pairing 50% Cinsault : 30%Grenache Noir and 20% Syrah jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 From the Tank Vin de Pays This family estate located in the Costières de Nîmes takes its name from a wild, aromatic herb “La Patience” that can be found throughout the NV vineyard. After a decade of managing the winemaking at the local Vin Blanc cooperative Christophe Aguilar decided it was time to make his own wine. White Today Christophe farms 60 hectares of vines, fifty-years ago his LANGUEDOC grandfather farmed the same soil, with a deep respect & understanding of the terroir.

Great for serving by the glass, for parties, picnics, or for people who want Certified Organic. only a glass of wine a day. The conservation is much longer then bottles once they are opened & it is light to carry. The box also has a much smaller Varietals carbon footprint than bottles because it is so light to ship. 100% Chardonnay http://www.fromthetank.com/ Soil Red clay based & stone strewn. FROM THE TANK (Blanc), Domaine de la Patience: 6 x 3L per case Yields: 50 hl/ha Age of Vines 20 to 80 years. Vinification: Vinified in tanks & aged three months in concrete. Pairing Seafood dishes, hearty garden Tasting Note: Chardonnay you say? Yes real chardonnay without the salads, grilled vegetables, soft manipulation of oak. A tart, fruity nose & dynamic mineral scents. The ripened cheeses or simply by palate opens with crisp cirtus & peach flavors that are boosted by vibrant itself. acidity & heady minerality. Grange Tiphaine Touraine Amboise La Grange Tiphaine was created at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie & now Damien. 2010 Coralie, Damien's wife, has now joined the family as a fully active partner Ad Libitum in the life & work of their 10 hectares vineyard. Damien's talent as a Red winemaker is evidenced by the multitude of beautifully balanced, elegant, LOIRE precise red, white, rosé & sparkling wines that he crafts from five different varietals: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, & even the ancient & rare Loire variety called Grolleau. The wines are in the AOCs of Touraine Amboise & Montlouis sur Loire. Certified Organic The wines are all different: tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that Varietals make for beautifully balanced, terroir driven, precise wines. Côt (Malbec) 35%, Gamay 25%, Cabernet Franc 40% Soil Ad Libitum 2010: Clay-limestone (for the Gamay) and Clay- Vinification: A rather long maceration for the Côt (Malbec) and Cabernet franc (between 18 and 20 days). Slow and delicate extraction. Aging for 5 Age of Vines 15 and 45 years old months in tank. Pairing Tasting Notes: A study in balance: cherry fruit with earthy notes and fine Fish in sauces, chicken, steak. tannin make this a pleasure to enjoy year round. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Grange Tiphaine VdT La Grange Tiphaine was created at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie & now Damien. 2010 Coralie, Damien's wife, has now joined the family as a fully active partner Rosa Rosé Rosam in the life & work of their 10 hectares vineyard. Damien's talent as a Rosé Sparkling winemaker is evidenced by the multitude of beautifully balanced, elegant, LOIRE precise red, white, rosé & sparkling wines that he crafts from five different varietals: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, & even the ancient & rare Loire variety called Grolleau. The wines are in the AOCs of Touraine Amboise & Montlouis sur Loire. Certified Organic The wines are all different: tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that Varietals make for beautifully balanced, terroir driven, precise wines. Grolleau, Gamay, Cot (Malbec), Cabernet Franc Rosa Rosé Rosam: Soil clay and silica resting on Vinification: A Methode Ancestrale rosé sparkler. limestone Tasting Notes: A fun summer red fruit, refreshing off-dry drink. Age of Vines 80 years Strawberry, cherry and a delicious tang. Pairing Delicious by itself.

Grange Tiphaine Montlouis sur Loire La Grange Tiphaine was created at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie & now Damien. 2009 Coralie, Damien's wife, has now joined the family as a fully active partner Nouveau Nez in the life & work of their 10 hectares vineyard. Damien's talent as a Sparkling winemaker is evidenced by the multitude of beautifully balanced, elegant, LOIRE precise red, white, rosé & sparkling wines that he crafts from five different varietals: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, & even the ancient & rare Loire variety called Grolleau. The wines are in the AOCs of Touraine Amboise & Montlouis sur Loire. Certified Organic The wines are all different: tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that Varietals make for beautifully balanced, terroir driven, precise wines. Chenin blanc Nouveau Nez: Soil clay and silica resting on Vinification: limestone A natural sparkling Chenin Blanc bottled before the end of fermentation. Nothing added! Age of Vines 6 years Tasting Note: Pairing Fine bubbles with a beautiful nose of citrus fruits and fresh honey, make Before dinner, for a celebration, this a lively, light, and interesting option for a four season sparkler. with an almond cake dessert. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Grange Tiphaine Montlouis sur loire La Grange Tiphaine was created at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie & now Damien. 2010 Coralie, Damien's wife, has now joined the family as a fully active partner Clef de Sol in the life & work of their 10 hectares vineyard. Damien's talent as a White winemaker is evidenced by the multitude of beautifully balanced, elegant, LOIRE precise red, white, rosé & sparkling wines that he crafts from five different varietals: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, & even the ancient & rare Loire variety called Grolleau. The wines are in the AOCs of Touraine Amboise & Montlouis sur Loire. Certified Organic The wines are all different: tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that Varietals make for beautifully balanced, terroir driven, precise wines. Chenin blanc Clef de Sol White 2010: Soil clay and silica resting on Vinification: Long alcoholic fermentation in barrels without yeast. Raised limestone on lees without racking until the bottling. The goal is to get a gentle oxygenation. Age of Vines 80 years Tasting Notes: Beautiful pale golden yellow. Notes of honeysuckle with Pairing pear and lime. Taste is dry with just a hint of sweetness, finishes Pairs well with cheese and beautifully with fruit and acidity. seafood.

Grange Tiphaine Montlouis sur loire La Grange Tiphaine was created at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie & now Damien. 2009 Coralie, Damien's wife, has now joined the family as a fully active partner Grenouillieres in the life & work of their 10 hectares vineyard. Damien's talent as a white demi-sec winemaker is evidenced by the multitude of beautifully balanced, elegant, LOIRE precise red, white, rosé & sparkling wines that he crafts from five different varietals: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, & even the ancient & rare Loire variety called Grolleau. The wines are in the AOCs of Touraine Amboise & Montlouis sur Loire. Certified Organic The wines are all different: tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that Varietals make for beautifully balanced, terroir driven, precise wines. Chenin blanc Les Grenouillères 2009: Soil sand on silex Vinification: Fermentation with indigenous yeast in barrels. Tasting Note: Full in mouth feel and possesses all the charms of chenin; Age of Vines 80 years sweet honeycomb, wax undertones and the smell of hay on a spring afternoon. This semi-sweet wine finishes with the minerality of silex Pairing Pairs well with cheese and seafood. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Grapperie Côteaux du Loir Renaud Guettier is a farmer who started the La Grapperie winery in 2004 with very little previous winemaking experience. Today, he works a bit 2007 more than 4 hectares of vines; everything is farmed according to organic Gravot principles & harvested by hand. Renaud was the first in the Coteaux de Red Loir AOC to plow his vineyards with a horse—he spends countless, LOIRE meticulous, hours in his vineyards . His vines are spread over 15 tiny plots that sustain a diversity of micro climates along the left bank of the Loire River. These plots enable Renaud to create a spectacular balance with his wines. The majority of his vines are Pineau d’Aunis, however, he also Organic, Ecocert grows some Malbec (Côt), Gamay, Grolleau, & Chenin Blanc. Renaud’s wines are some of the most impressive & powerful being crafted in the Varietals Loire. Pruning Method: Gobelet Pineau d’Aunis, Malbec, Gamay. http://www.lagrapperie.com/index.html Soil Limestone infused black loam along Gravot 2007: the left bank of the Loire River. Yields: 25 hl/ha 4,000 bottles Vinification: Grapes are harvested by hand & taken to the winery by horse. Age of Vines 10 to 75 Years. The grapes are destemmed & gently pressed. Only natural yeast are used, the juice undergoes an extended maceration. The wine is aged in barrel for Pairing a minimum of 12 months before it is bottled. Grilled beef, leg of lamb, Tasting: Purple in the glass with cracked peppercorn, layers of creamy Charcuterie, venison stew, raspberry & plum. The palate possesses loads of spicy pepper & deep red braised ox tail, smoked pork. & black fruit inflections. This is a powerful & multilayered red with depth & complexity. It finishes with supple flavors cherry pit, pounded stones & bramble infused tannins. Grapperie Côteaux du Loir Renaud Guettier is a farmer who started the La Grapperie winery in 2004 with very little previous winemaking experience. Today, he works a bit 2008 more than 4 hectares of vines; everything is farmed according to organic Adonis principles & harvested by hand. Renaud was the first in the Coteaux de Red Loir AOC to plow his vineyards with a horse—he spends countless, LOIRE meticulous, hours in his vineyards . His vines are spread over 15 tiny plots that sustain a diversity of micro climates along the left bank of the Loire River. These plots enable Renaud to create a spectacular balance with his wines. The majority of his vines are Pineau d’Aunis, however, he also Organic, Ecocert grows some Malbec (Côt), Gamay, Grolleau, & Chenin Blanc. Renaud’s wines are some of the most impressive & powerful being crafted in the Varietals Loire. Pruning Method: Gobelet Pineau d’Aunis (One of the oldest http://www.lagrapperie.com/index.html Loire varieties) Adonis 2008 : Yields: 20 hl/ha 3,000 bottles Soil Vinification: Renaud allows each vine a very long hang time before harvest Limestone infused black loam along and the vines average only one or two bunches per plant. Grapes are the left bank of the Loire River. harvested by hand and taken to the winery by horse. The grapes are destemmed and gently pressed. Only natural yeasts are used, the juice Age of Vines Average age is 75 undergoes an extended maceration. The wine is aged in barrel for at least years. 15 months before it is bottled. Renuad would NEVER rush to bottle his Pairing wine, he always allows the wood plenty of time to integrate with the fruit. Grilled beef, leg of lamb, venison Tasting Notes: Deep purple in the glass with loads of black pepper corn, stew, braised ox tail. smoky bramble and sweet herbs on the nose. The palate is spicy and herbaceous with dried red and black fruit layered with spice. A most unusual and purely elegant wine that finishes with powerful tannins and mineral infused spice. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Guillot-Broux Macon-Cruzilles Domaine Guillot-Broux is a 16 hectare certified organic vineyard in the Macon. The vines can be found thriving on three separate appellations 2009 within the Macon; Cruzille, Grévilly & Chardonnay. Winemaker Emmanuel Guillot-Broux makes quintessential high-quality Chardonnay, Pinot Noir & Red Gamay in northern Burgundy. The vines are on eastern facing slopes that BURGUNDY mainly consist of clay & limestone with a subsoil of compact blue clay. With vines producing between 30 & 55 hectoliters a hectare, the dense planting of the vines increases competition between the vines, making the fruit in each grape highly concentrated. Emmanuel's goal is to have as few Certified Organic (AB) grapes per vine naturally; this increases the concentration of flavors & the balance of the wine. Varietals Pruning Method: Guyot http://www.guillot-broux.com/ Gamay Macon-Cruzilles 2008: Soil Yields: 2.50 Hectares producing 12,500 bottles Clay, limestone, blue clay. Vinification: All the grapes are harvested by hand — only the healthiest & most mature bunches are chosen at their maximum ripeness — & that Age of Vines 10 to 80 years old minimizes the stress on the vine, fruit & the soil. Bunches are sorted by hand in the vineyard before going to the winery. Grapes are gently pressed Pairing & only natural yeast are used. The wine rests in oak for 6 months & spends Serve with cold cuts, grilled 5 months in enamel tanks before it is bottled. sausages, roast or fried chicken, lighter cheeses, river fish or Tasting Note: Ruby in the glass with scents of full ripe young red berry simply by itself. Also great with and plum. The palette is buoyant with deep earth tones. spicy foods. Guillot-Broux Macon-Village Domaine Guillot-Broux is a 16 hectare certified organic vineyard in the Macon. The vines can be found thriving on three separate appellations 2009 within the Macon; Cruzille, Grévilly & Chardonnay. Winemaker Emmanuel Guillot-Broux makes quintessential high-quality Chardonnay, Pinot Noir & White Gamay in northern Burgundy. The vines are on eastern facing slopes that BURGUNDY mainly consist of clay & limestone with a subsoil of compact blue clay. With vines producing between 30 & 55 hectoliters a hectare, the dense planting of the vines increases competition between the vines, making the fruit in each grape highly concentrated. Emmanuel's goal is to have as few Certified Organic (AB) grapes per vine naturally; this increases the concentration of flavors & the balance of the wine. Varietals Chardonnay Pruning Method: Guyot http://www.guillot-broux.com/ Macon-Village 2009: Yields: 4 Hectares producing 20,000 bottles annually Soil Vinification: All the grapes are harvested by hand. Bunches are sorted by Clay, limestone, blue clay. hand in the vineyard before going to the winery. The wine undergoes a malolatic fermentation in oak. Only natural yeasts are used. The wine rests in oak for 6 months and spend 5 months in enamel lined vats before it is Age of Vines 10 to 80 years old bottled. Pairing Tasting Note: A round mouthfeel with flavors of toasted brioche and flinty This is a perfect wine to serve minerality escalate this simple "village" wine into a classic burgundy that before dinner & it also works well drinks beautifully now or aged for up to five years. with fish, shellfish, roast chicken, lighter cheeses & hearty garden salads. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Hardesty Trinity Hardesty Cellars, founded in '06 by organic grower, natural winemaker & surfer Chad Hardesty, produces all estate grown & bottled wines. Chad 2008 was born in southern CA, but headed north to work on, and later start, an organic fruit & veggetable farm, producing for local & farmers Red markets. With this background in agriculture & a firm belief in the natural & WILLOW CREEK, CA organic production of foods, Chad set out to grow & make high quality wines that are true to their terrior & not manipulated. Producing several non-commercial vintages after apprenticing under Tony Coturri, the '08 wines, are his first commercial vintage. Located in Willow Creek, USDA Organic Humboldt County, along the far reaches of coastal northern California some 200 plus miles north of Napa. Willow Creek is a designated AVA or Varietals American Viticultural Area, & the only one in Humboldt County. Cabernet Sauvignon (25%), Merlot Geographically it shares a boarder with Mendocino along the rugged North (75% ) Coast. Willow Creek is a small community in the Trinity River Valley, a wild Soil & mountainous valley. Warm Inland air during the day & cool ocean Franciscan shale (which adds breezes at night coupled with a fairly long growing season make for optimum ripening of lush, full fruit flavors while maintaining good, crisp minerality to the wines) acidity. Hardesty is located on a south/southwest facing hillside at 900 Age of Vines 13 years old. feet. There are only 3 other producers in Willow Creek. Hardesty Vineyard is the largest at 8 acres. Pairing 2008 Trinity This wine holds up to rich, Vinification: 10/29/2008 Harvest/Crush. Aged in neutral French & salty foods such as pulled American oak 22 months. All work is done by hand in vineyard & winery. High-tech or automated systems are not used. pork Tasting Notes: Full bodied with good acidity. Supple tannins. The finish is long. Nose is rich with berry notes and has a hint of spice & smokiness. Hardesty Chardonnay Hardesty Cellars, founded in '06 by organic grower, natural winemaker & surfer Chad Hardesty, produces all estate grown & bottled wines. Chad 2010 was born in southern CA, but headed north to work on, and later start, an White organic fruit & veggetable farm, producing for local restaurants & farmers Willow Creek, CA markets. With this background in agriculture & a firm belief in the natural & CALIFORNIA organic production of foods, Chad set out to grow & make high quality wines that are true to their terrior & not manipulated. Producing several non-commercial vintages after apprenticing under Tony Coturri, the '08 wines, are his first commercial vintage. Located in Willow Creek, USDA Organic Humboldt County, along the far reaches of coastal northern California some 200 plus miles north of Napa. Willow Creek is a designated AVA or Varietals American Viticultural Area, & the only one in Humboldt County. Chardonnay Geographically it shares a boarder with Mendocino along the rugged North Coast. Willow Creek is a small community in the Trinity River Valley, a wild Soil & mountainous valley. Warm Inland air during the day & cool ocean Franciscan shale (which adds breezes at night coupled with a fairly long growing season make for optimum ripening of lush, full fruit flavors while maintaining good, crisp minerality to the wines) acidity. Hardesty is located on a south/southwest facing hillside at 900 Age of Vines 13 years old. feet. There are only 3 other producers in Willow Creek. Hardesty Vineyard is the largest at 8 acres. Pairing Chardonnay This wine holds up well to rich, Vinification: Fermentation in neutral French oak barrels for 6 months creamy and or buttery dishes racked to stainless steel to maintain crispness for 4 months before bottling. as the acid cuts right through Tasting Notes: Full bodied yet crisp with good acidity & a long lingering the fat of the butter and cream. finish. The nose is rich w/ notes of ripe green apples & bosc pears. Only 70 cases produced. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Hardesty Riesling Hardesty Cellars, founded in '06 by organic grower, natural winemaker & surfer Chad Hardesty, produces all estate grown & bottled wines. Chad 2010 was born in southern CA, but headed north to work on, and later start, an White organic fruit & veggetable farm, producing for local restaurants & farmers Willow Creek, CA markets. With this background in agriculture & a firm belief in the natural & organic production of foods, Chad set out to grow & make high quality wines that are true to their terrior & not manipulated. Producing several non-commercial vintages after apprenticing under Tony Coturri, the '08 wines, are his first commercial vintage. Located in Willow Creek, USDA Organic Humboldt County, along the far reaches of coastal northern California some 200 plus miles north of Napa. Willow Creek is a designated AVA or Varietals American Viticultural Area, & the only one in Humboldt County. Riesling Geographically it shares a boarder with Mendocino along the rugged North Coast. Willow Creek is a small community in the Trinity River Valley, a wild Soil & mountainous valley. Warm Inland air during the day & cool ocean Franciscan shale (which adds breezes at night coupled with a fairly long growing season make for optimum ripening of lush, full fruit flavors while maintaining good, crisp minerality to the wines) acidity. Hardesty is located on a south/southwest facing hillside at 900 Age of Vines 13 years old. feet. There are only 3 other producers in Willow Creek. Hardesty Vineyard is the largest at 8 acres. Pairing Riesling: Fermented in 100% stainless steel. Nothing added (no yeast, no fining, no filtering). Only 23 cases produced!

Haut la Vigne Côtes de Duras Château Haut Lavigne was created by Nadia Lusseau in ’02 when she took over 8.5 hectares of vineyard in the Côtes de Duras AOC. The vineyards is 2007 made up of 4 hectares of Sauvignon Blanc & Semillon plus 4.5 hectares of South-West Merlot, Cabernet Franc & Cabernet Sauvignon. Her vines have great east- Red west exposure. The domaine is located 10 kilometers from Duras & 25 SOUTH-WEST kilometers from Bergerac—minutes away from the city of Bordeaux. Nadia’s traditional winemaking approach preserves the quality of the fruit in her vineyards, & the complexity of the terroir found around her vines is in the wine she bottles. She has been framing organically since ’05 & is Practicing Organic/Biodynamic working toward certification. Nadia Lusseau represents a younger generation of women winemakers working in southern France whose Varietals informed approach & deft touch are yielding outstanding results. 72% Merlot, 28% Cabernet Pruning Method: Double Guyot Franc. http://hautlavigne.free.fr/cariboost1/ Soil Côtes de Duras (Rouge) Clay mixed with limestone, sandy Yields: 550 Cases clay & silex. Vinification: The grapes are hand harvested & slowly pressed. Only indigenous yeast are used & very little sulfites are added to the wine. The Age of Vines 10 to 30 Years grapes undergo an extended pre-fermentation in addition to a long cold maceration, thus extending the length of the fruit present on the palate. Pairing The Merlot & Cabernet Franc vines are fermented separately in enamel- Works well with char-grilled burgers, lined tanks. The wine is blended & then bottled unfiltered nine months later. grilled chicken or beef, roasted Tasting Note: Deep garnet in the glass with deep plum, fresh currant & vegetables, cassoulet, & dried meats blackberry on the nose. Red & black fruit dominate the vibrant palate. The with aged cheeses. wine is fruit forward & youthful it also possesses buoyant acidity & succulent tannins. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Haut la Vigne Côtes de Duras Château Haut Lavigne was created by Nadia Lusseau in ’02 when she took over 8.5 hectares of vineyard in the Côtes de Duras AOC. The vineyards is 2010 made up of 4 hectares of Sauvignon Blanc & Semillon plus 4.5 hectares of Merlot, Cabernet Franc & Cabernet Sauvignon. Her vines have great east- White west exposure. The Domaine is located 10 kilometers from Duras & 25 SOUTH-WEST kilometers from Bergerac—minutes away from the city of Bordeaux. Nadia’s traditional winemaking approach preserves the quality of the fruit in her vineyards, & the complexity of the terroir found around her vines is in the wine she bottles. She has been framing organically since ’05 & is Converting to certified Biodynamic working toward certification. Nadia Lusseau represents a younger generation of women winemakers working in southern France whose Varietals informed approach & deft touch are yielding outstanding results. 50% Semillon, 50% Sauvignon Blanc Pruning Method: Double Guyot

Soil http://hautlavigne.free.fr/cariboost1/ Clay mixed with limestone, sandy clay & silex. Côtes de Duras (Blanc): Yields: 20 hl/ha 15,000 bottles Age of Vines 10 to 30 Years Vinification: The grapes are hand harvested & slowly pressed. Only indigenous yeast are used & very little sulfites are added to the wine. The Pairing juice rests on the lees for an extended period of time. Semillon & Grilled fish, chicken & vegetables. Sauvignon Blanc are aged separately in enamel-lined vats. hearty garden salads, pasta Tasting Note: Greenish straw in the glass with scents of apricot, flowers, dishes with spring vegetables, warm almond skins & beeswax. The bright palate offers up melon & citrus young milk cheeses or simply by fruit with a thick core of white pit fruit minerality & herbaceous acidity. This itself. blend has terrific concentration & outstanding balance. Inedito Bodegas Lacus, a 15 ha vineyard, was founded by Luis Arnedo, an adventurous young man with a deep respect for the land & the centuries- 2010 old traditions of Rioja. He created his first bottling of Inédito 3/3 in ’05. 3/3 Olivier Riviere, a French man from Cognac who studied winemaking & Red worked in numerous vineyards throughout his native France before moving SPAIN to Spain is now consulting for Luis Arnedo. Before '05, Luis had sold his grapes to a negotiant. Together they have created an easy-drinking & elegant unoaked Rioja with minimal intervention in the vineyards & winery.

Sustainable Pruning Method: Cordon & Gobelet

Varietals Grenache, , and Inédito 3/3: Graciano Yields: 35 hl/ha Soil Clay & Limestone Vinification: The grapes are hand harvested & hand selected in mid to late September. The fruit undergoes a cool maceration for ten days & fermentation takes place in temperature controlled stainless steel tanks. Age of Vines 5 to 40 years The wine is aged in stainless steel & is bottled nine months later without direct filtration. Pairing Enjoy with chicken dishes, aged Tasting Note: Light purple in the glass with buoyant plum & baking meats, roast pork, hearty pasta & chocolate notes. Made in the Roble style this is an easy drinking Rioja with lighter cheeses. plenty of forward fruit, moderate acidity & easy tannins. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Jonc Blanc Bergerac Isabelle Carles & Franck Pascal had a deep passion for wine & that lead them to give up their home in Paris & their careers in order to purchase the 2007 Le Jonc Blanc winery ten years ago. Isabelle & Franck farm their 15 Le Sens du Fruit hectares of vineyards organically & produce stunning results. They have Red received quite a bit of attention in France, including a “Discovery of the SOUTH-WEST Year” by Gault Millau in 2009! Their success & the outstanding wines they produce are a reflection of their hard work, strict organic methodology & owning some of the finest parcels in Bergerac. Jonc Blanc, literally translated means, White Ring & the vineyards are located atop a small hill Biodynamic circled by limestone. The vines get great, day long exposure from the sun, maritime influence from the nearby Atlantic & terrific mineral complexity Varietals from the mineral rich, chemical free terroir. Cabernet Sauvignon & Merlot. Pruning Method: Cordon Royat. Total production: 250 hl Soil Heavy Limestone mixed with clay Le Sens du Fruit 2007: & humus. Yields: 30 hl/ha

Age of Vines Between 20 & 70 Vinification: Grapes are hand harvested & gently pressed. Traditional years. winemaking methods are employed & the wine is aged in oak for two Pairing years. Works well with roasts, hearty Tasting Note: Nearly black in the glass with a dark purple rim. Black & red stews, cassoulet, grilled beef, fruit gradually emerge on the nose that is held firm by the wines chalky venison & leg of lamb. minerality. Loads of ripe red & black fruit dominates the palate & is backed by powerful tannins. This is a muscular red etched with limestone & vibrant acidity. Lassaigne Champagne Jacques Lassaigne is a 4.7 hectare family vineyard located in Montgueux. The vineyards boast prime southeastern exposure & consist primarily of NV Chardonnay vines (94%) & the rest is made up of Pinot Noir (6%). The Brut Blanc de Blancs Montgueux vineyard sites were originally held for the Montrachet of Sparkling Champagne & are located near the gates of Troyes—the former capital of CHAMPAGNE Champagne. The terroir in Montgueux is nearly identical to the growing sites found further north in le Mesnil, as they share the same limestone vain —this is exceptional terroir for making great champagne. The non-vintage Blanc de Blanc is a blend of nine different vineyard sites & two successive Sustainable vintages. Emmanuel Lassaigne, Jacques' son who now runs the vineyard, crafts a number of prestigious bottlings, please ask for more info about Varietals them & our DI pricing. Pruning Method: Guyot Chardonnay Total Production: 400 hl Yields: 60 hl/ha http://www.montgueux.com/ Soil Vignes de Montgueux: Brut Blanc de Blancs (non-vintage) Heavy clay Vinification: The grapes are harvested by hand—from 9 different sites—at their maximum ripeness before being destemmed & gently pressed. The fruit undergoes complete malolactic fermentation & no sulfites are added Age of Vines 35 Years to the blend. The wine is aged in new & old barrels for 12 to 24 months & held in bottle for 1 to 5 years until it is disgorged, corked & released. Pairing Tasting Note: Pale straw in the glass with lovely mineral, dried fruit & A wonderful match to oysters, citrus zest aromatics that reflect the purest expression of the Montgueux seafood and shellfish. And of terroir. The palate is vibrantly alive with crisp citrus & melon flavors that are course, by itself. backed by deft acidity & dazzling minerality. The finish resonates with succulent citrus notes. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Lassaigne Champagne Jacques Lassaigne is a 4.7 hectare family vineyard located in Montgueux. The vineyards boast prime southeastern exposure & consist primarily of NV Chardonnay vines (94%) & the rest is made up of Pinot Noir (6%). The Le Côtet Montgueux vineyard sites were originally held for the Montrachet of Sparkling Champagne & are located near the gates of Troyes—the former capital of CHAMPAGNE Champagne. The terroir in the Montgueux is nearly identical to the growing sites found further south in le Mensnil, as they share the same limestone vain—this is exceptional terroir for making great champagne. The non- vintage Blanc de Blanc is a blend of nine different vineyard sites & two Sustainable successive vintages. Emmanuel Lassaigne, Jacques' son who now runs the vineyard, crafts a number of prestigious bottlings, please ask for more Varietals info about them & our DI pricing. Chardonnay (special plot) Pruning Method: Guyot Total Production: 400 hl Yields: 60 hl/ha Soil http://www.montgueux.com/ Heavy clay Le Coté: Vinification: The grapes are harvested by hand—from 9 different sites—at their maximum ripeness before being destemmed & gently pressed. The Age of Vines 40 + Years fruit undergoes complete malolactic fermentation & no sulfites are added to the blend. The wine is aged in new & old barrels for 12 to 24 months & Pairing held in bottle for 1 to 5 years until it is disgorged, corked & released. Extra Oysters, shellfish, foie gras, shaved Brut Blanc de Blancs black or white truffles over fresh Tasting Note: This cuvée comes from a single vineyard called "Le Cotet". pasta, cured meats & delicate Here, the 40 + year-old vines are deeply-rooted in the chalky hillside, at the cheeses. Also works beautifully by furthest eastern part of the Montgueux vineyards. A mineral wine, very itself. fresh, that exhibits lemony notes on the finish. Lassaigne Champagne Jacques Lassaigne is a 4.7 hectare family vineyard located in Montgueux. The vineyards boast prime southeastern exposure & consist primarily of NV Chardonnay vines (94%) & the rest is made up of Pinot Noir (6%). The Montgueux vineyard sites were originally held for the Montrachet of Sparkling Rosé Champagne & are located near the gates of Troyes—the former capital of CHAMPAGNE Champagne. The terroir in the Montgueux is nearly identical to the growing sites found further south in le Mensnil, as they share the same limestone vain—this is exceptional terroir for making great champagne. The non- vintage Blanc de Blanc is a blend of nine different vineyard sites & two Sustainable successive vintages. Emmanuel Lassaigne, Jacques' son who now runs the vineyard, crafts a number of prestigious bottlings, please ask for more Varietals info about them & our DI pricing. 80% Chardonnay, 20% Pinot Pruning Method: Guyot Noir Total Production: 400 hl Yields: 60 hl/ha Soil http://www.montgueux.com/ Heavy clay Rose de Montgueux NV: Vinification: The grapes are harvested by hand at their maximum ripeness before being destemmed & gently pressed. The fruit undergoes complete Age of Vines 35 Years malolactic fermentation & no sulfites are added to the blend. The wine is aged in new & old barrels for 12 to 24 months & held in bottle for 1 to 5 Pairing years until it is disgorged, corked & released. Low dosage (5gm/liter). By itself. With a peach tart. Tasting Note: The rosé is 80% Chardonnay and 20% Pinot Noir from eastern exposed slopes. Vivacity and freshness from the mineral Chardonnay in harmony with the strawberry, peach and raspberry complexities of the Pinot Noir. Smoke and spice, and his signature fine bubbles make this an elegant rosé. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Loup Blanc VdP du Val de Cesse Restaurateurs Alain Rochard & Laurent Farre founded the Loup Blanc winery in the tiny town of Bize-Minervois in 2003, which is the highest & 2008 most northern part of the Minervois AOC. They produce a fantastic array of Les Trois P'tits C wines from 10 different low-yielding varietals. The wines from Loup Blanc Red are true to the terroir, the traditions & cuisine of the Languedoc, & they are LANGUEDOC a pleasure to drink. Surface: 20 ha Total production: 4000 Cases Pruning: Gobelet

http://www.vignobleduloupblanc.com/loupblanc.htm 20% Tempranillo, 5% Alicante. Certified Organic Varietals Les Trois P’tits C: 40% Grenache, 35% Old Vine Carignan, Yields: 25 hl/ha 660 Cases produced Soil Clay & Limestone Vinification: Grapes are hand-harvested, destemmed & gently pressed. Only indigenous yeast are used & the wine undergoes a remontage, circulating the wine from the bottom of the vat to the top, which maximizes Age of Vines 17 to 113 years the color & fruit of the grapes. Les Trois P’tits C rests in old oak barrels for old twenty months before it is bottled without filtration. Pairing Cassoulet, leg of lamb, grilled Tasting Note: Midnight purple in the glass with a deep ruby rim. Scents of artisan sausages. red & black berry intermingle with warm stones & a dusting of baking chocolate. The palate is a bright & luscious expression of ripe black berry, dried currants & stewed plum backed by a note of bramble framed in by a judicious note of oak. Loup Blanc Minervois Restaurateurs Alain Rochard & Laurent Farre founded the Loup Blanc winery in the tiny town of Bize-Minervois in 2003, which is the highest & 2007 most northern part of the Minervois AOC. They produce a fantastic array of La Mère Grand wines from 10 different low-yielding varietals. The wines from Loup Blanc Red are true to the terroir, the traditions & cuisine of the Languedoc, & they are LANGUEDOC a pleasure to drink. Surface: 20 ha Total production: 4000 Cases Pruning: Gobelet

http://www.vignobleduloupblanc.com/loupblanc.htm Certified Organic

Varietals 60% Grenache Noir, 20% Grenache, La Mère Grand 2007: 20% Syrah Yield: 25 hl/ha 660 Cases Produced Soil Clay & Limestone Vinification: Grapes are hand-harvested, destemmed & gently pressed. Only indigenous yeast are used & the wine undergoes a remontage, circulating the wine from the bottom of the vat to the top, which maximizes Age of Vines 20 to 100 years the color & fruit of the grapes. La Mère Grand rests in old oak barrels for old. twenty months before it is bottled without filtration. Pairing Cassoulet, leg of lamb, grilled Tasting Note: Deep ruby in the glass with fantastic scents of crushed artisan sausages. strawberry, cherry cola, dried orange peel, white pepper & cocoa. The palate saturating fruit on the attack is a heady blend of red & black berry followed by crushed plums & orange flesh. Pepper spice hewn to silken tannins & a note of cool oak rides out on the lingering finish. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Loup Blanc Minervois Restaurateurs Alain Rochard & Laurent Farre founded the Loup Blanc winery in the tiny town of Bize-Minervois in 2003, which is the highest & 2008 most northern part of the Minervois AOC. They produce a fantastic array of Le Regal du Loup wines from 10 different low-yielding varietals. The wines from Loup Blanc Red are true to the terroir, the traditions & cuisine of the Languedoc, & they are LANGUEDOC a pleasure to drink. Surface: 20 ha Total production: 4000 Cases Pruning: Gobelet

http://www.vignobleduloupblanc.com/loupblanc.htm Certified Organic

Varietals 50% Ancient Vines Carignan, 30% Le Régal du Loup 2008: Grenache, 20% Syrah 1600 Cases Produced Soil Clay & Limestone Vinification: Grapes are hand-harvested, destemmed & gently pressed. Only indigenous yeast are used & the wine undergoes a remontage, circulating the wine from the bottom of the vat to the top, which maximizes Age of Vines 20 to 100 years the color & fruit of the grapes. Maceration lasts three weeks & the wine old. rests in a cement tanks for a year before it is bottled without filtration. Pairing Grilled duck breast, aged meats, Tasting Note: Garnet in the glass with shimmering purple highlights. The roast pork & char-grilled burgers. nose is loaded with scents of Empress Plum, blackberry ink, ripe currants, a note of warm bricks & crushed stones. The palate is a dense & elegant expression of ripe fruit & lovely mineral depth.

Grand Cru St Emilian Château Meylet is on the Western slopes of Saint-Emilion. It is a family vineyard since 1875, when it was called the Clos Le Clou. This 2 hectar property today 2000 produces a Saint-Emilion Grand Cru. The terroir is situated along the fortress walls of the Grandes Murailles, between the classified Grands Crus of Laroze and Franc Red Mayne near the "Gommerie," one km from the heart of Saint-Emilion. BORDEAUX Michel FAVARD could be called an artisan-winemaker. He takes care of the vines he inherited from his great grandfather who came from the Auvergne to St Emilion at the end of the 19th century. He was in textiles, and by passion, bought his first hectar of vines. In the same spirit, his grandfather planted more vines, but kept his Certified Biodynamic (Demeter) job as a carpenter. Michel is the first "full-time" winemaker of the family. In 1978 since 1987 he did his first harvest under the name Château Meylet after some years of Varietals bringing the grapes to the cooperative. In 1984 he acquired the plot near the Merlot Gomerie just next to the cellar. The vineyard is 75% Merlot and 25% Cabernet Franc and Sauvignon planted at a Soil density of 7000 vines/ha. Since 2010, Chateau Meylet uses horse to work one of Sand-limestone, iron-rich clay, their plots. and Yields: 25 hl/ha. Production is 5 to 6000 bottles. Age of Vines Average 60 years Vinification: Fermentation in two 50 hl oak tanks. No pumps are used. Michel uses stomping Pairing techniques he brought back from Burgundy to do a soft extraction. No added yeast, no added sugar, SO2 only at bottling. No filtration or fining. Aged two years in barrels (20 to 40% new oak). The wine is released only after 6 to 7 years of aging. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Montchovet

Bourgogne Grand Ordinare Didier Montchovet created his biodynamic vineyard in ’84. He leased a modest half a hectare not too far from Pommard & five years later he 2010 added an additional two & a half hectares, which enabled him to begin BGO making wine under his own name. In ’90 Didier sold his first bottling. Red Today Didier works 9.2 hectares of biodynamic vines near the village of BURGUNDY Bouze-les-Beaune, which is approximately 4 kilometers northwest of Beaune. The cellar was conceived to make maximum use of gravity, as a result no pumps are used during the bottling process. Didier also has a system that recuperates rainwater, helping him conserve this natural Certified Biodynamic (Demeter & resource during the spring & summer. Didier is committed to making Ecocert) outstanding Biodynamic wines & the results of his efforts are a vibrant Varietals testimony to the harmony that can exist between winemaker & nature. Gamay Pruning Method: Lyre http://www.bourgogne-montchovet.com/ Soil Very stony clay & limestone. BGO Rouge (Bourgogne Grand Ordinaire) 2009: Yields: 40 hl/ha 6,000 bottles on half a hectare Age of Vines 50 years Vinification: Grapes are harvested by hand & macerated for 8 days. The Pairing wine is aged in enamel lined vats for up to 8 months before it is bottled Works well really young with with a screw-cap, thus preserving all the purity & freshness of the wine. pork, chicken & picnic dishes. Tasting Note: Berry red in the glass with juicy cherry & plum scents. The wine is juicy & elegant with delicious forward red & black berry flavors backed by moderate acidity & zesty tannins. Montchovet

Hautes Côtes de Beaune Didier Montchovet created his biodynamic vineyard in ’84. He leased a modest half a hectare not too far from Pommard & five years later he 2009 added an additional two & a half hectares, which enabled him to begin making wine under his own name. In ’90 Didier sold his first bottling. Red Today Didier works 9.2 hectares of biodynamic vines near the village of BURGUNDY Bouze-les-Beaune, which is approximately 4 kilometers northwest of Beaune. The cellar was conceived to make maximum use of gravity, as a result no pumps are used during the bottling process. Didier also has a system that recuperates rainwater, helping him conserve this natural Certified Biodynamic (Demeter & resource during the spring & summer. Didier is committed to making Ecocert) outstanding Biodynamic wines & the results of his efforts are a vibrant Varietals testimony to the harmony that can exist between winemaker & nature. Pinot Noir Pruning Method: Traditional low trained vines http://www.bourgogne-montchovet.com/ Soil Clay & limestone Hautes Côtes de Beaune (Rouge): Yields: 35 hl/ha 10,000 bottles Vinification: Hand harvested grapes at their maximum ripeness in mid- Age of Vines 5 to 50 years September. Grapes are sorted & destemmed by hand then gently pressed. The juice is transferred to oak barrels immediately after . Pairing Fermentation is a month long & the wine rests in oak (10% new oak) for a Works well with grilled beef, veal year. The wines are gravity fed at bottling, no pumps are used. chops, venison & lamb. Tasting note: Ruby in the glass with a deep purple rim. Red cherry & strawberry preserves dominate the nose. The palate is rich with red cherry & bright strawberry fruit. Moderate tannins, red berry spice & vibrant acidity dominate the elegant finish. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Montchovet Bourgogne Didier Montchovet created his biodynamic vineyard in ’84. He leased a modest half a hectare not too far from Pommard & five years later he 2009 added an additional two & a half hectares, which enabled him to begin Pinot Noir making wine under his own name. In ’90 Didier sold his first bottling. Red Today Didier works 9.2 hectares of biodynamic vines near the village of BURGUNDY Bouze-les-Beaune, which is approximately 4 kilometers northwest of Beaune. The cellar was conceived to make maximum use of gravity, as a result no pumps are used during the bottling process. Didier also has a system that recuperates rainwater, helping him conserve this natural Certified AB Organic resource during the spring & summer. Didier is committed to making outstanding Biodynamic wines & the results of his efforts are a vibrant Varietals testimony to the harmony that can exist between winemaker & nature. Pinot Noir http://www.bourgogne-montchovet.com/

Soil Pinot Noir 2009: In 2009 hail storms hit twice on the big plots of Hautes clay & limestone. Cotes red, yielding only 1/3 the production. The solution was a colaboration with nearby new organic producers. Didier selected from their vines and collaborated to make wines in his style. Age of Vines 50 years Yields: 35 hl/ha Vinification: Grapes are harvested by hand. The wine is aged in barrels for Pairing 6 months then assembled in tanks. Serve with braised rabbit, roasted Tasting Note: Round and concentrated with a delicate and complex chicken and mild to medium bouquet with red fruits and forest floor. Well structured tannins with long cheeses. finish.

Montchovet

Hautes Côtes de Beaune Didier Montchovet created his biodynamic vineyard in ’84. He leased a modest half a hectare not too far from Pommard & five years later he 2009 added an additional two & a half hectares, which enabled him to begin making wine under his own name. In ’90 Didier sold his first bottling. Today White Didier works 9.2 hectares of biodynamic vines near the village of Bouze- BURGUNDY les-Beaune, which is approximately 4 kilometers northwest of Beaune. The cellar was conceived to maximize the use of gravity, as a result no pumps are used during the bottling process. Didier also has a system that recuperates rainwater, helping him conserve this natural resource during Certified Biodynamic (Demeter & Ecocert) the spring & summer. Didier is committed to making outstanding Biodynamic wines & the results of his efforts are a vibrant testimony to the Varietals harmony that can exist between winemaker & nature. Chardonnay Pruning Method: Lyre http://www.bourgogne-montchovet.com/

Soil Hautes Côtes de Beaune (Blanc): Clay & Limestone Yields: 50 hl/ha 16,000 bottles on 3 hectares Vinification: Grapes are hand harvest at their maximum ripeness in mid- September. Grapes are sorted & destemmed by hand then gently pressed. Age of Vines 5 to 30 years The juice is transferred to oak barrels immediately after pressing. Fermentation is on fine lees for 11 to 18 months. The wines are gravity fed Pairing at bottling, no pumps are used. Smoked salmon, roast chicken, pork loin, rich cheeses, hearty Tasting Note: Light yellow in the glass with pale highlights. Pretty notes of garden salads & seafood in lemon skin infused with freshly baked brioche & buttery wet stones. Silken cream sauces. white fruit unfurls on the palate & is backed by moderate acidity & a judicious note of cool oak. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Montchovet Bourgogne Aligoté Didier Montchovet created his biodynamic vineyard in ’84. He leased a modest half a hectare not too far from Pommard & five years later he 2009 added an additional two & a half hectares, which enabled him to begin making wine under his own name. In ’90 Didier sold his first bottling. Today White Didier works 9.2 hectares of biodynamic vines near the village of Bouze- BURGUNDY les-Beaune, which is approximately 4 kilometers northwest of Beaune. The cellar was conceived to make maximum use of gravity, as a result no pumps are used during the bottling process. Didier also has a system that recuperates rainwater, helping him conserve this natural resource during Certified Biodynamic (Demeter & the spring & summer. Didier is committed to making outstanding Ecocert) Biodynamic wines & the results of his efforts are a vibrant testimony to the Varietals harmony that can exist between winemaker & nature. Aligoté Pruning Method: Lyre http://www.bourgogne-montchovet.com/ Soil Rather marly clay limestone, from Aligoté: the Upper Jurassic period. Yields: 40 hl/ha 6,000 bottles on half a hectare Age of Vines 30 to 70 years old. Vinification: Grapes are pressed straight after harvesting, then fermented Pairing in enameled vats. Aging for just 6 months, and bottling after fining, with Great by itself or with shellfish or powdered clay. Bottles are screw-capped to keep in all the purity of the a simple fish dinner. Also salads wine. and medium-hard goat cheese. Tasting Note: Bright pear skin and lemon zest in this smooth-finishing cuvee. Mortier

Saint Nicolas de Bourgeuil Domaine Mortier is a 9 hectare vineyard located in the Saint Nicolas de Bourgeuil AOC which lies between Angers & Tours. The two brothers 2008 Fabien & Cyril Boisard started Domaine du Mortier nearly ten years ago, at Graviers a very young age, & while they may not be from a winemaking family, they Red have been making outstanding wines for quite some time. They are LOIRE passionate about developing the life of the soil & plant crops within their vineyard to enhance the diversity of the soil & the flavors found in the wine. This is a very practical method to promote eco-diversity & create stunning wine. Certified Ecocert, Biodynamic Pruning Method: Guyot

Varietals Cabernet Franc Graviers 2008:

Soil Yields: 40 hl/ha Gravel Vinification: The grapes are hand-harvested, destemmed & gently pressed. The cellar is in a cave beneath the ground. Only natural yeast are Age of Vines 30 Years used & the juice undergoes an extended maceration. Vinified in barrel & then aged for 8 months in oak. Pairing Serve with grilled artisan sausage, Tasting Note: Deep red in the glass with flavors of raspberry and current braised pork loin or grilled pork chops, and spicy vine ripened pepper. An elegantly mineral cab franc. savory chicken dishes, paté, cured meats & young or aged mild cheeses on warm, rustic bread or simply by itself. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Oudin Chablis In ’88 Jean-Claude & his wife Christiane relocated from the suburbs to Christiane’s father’s two-hectare vineyard located near the tiny village of 2007 Chichée, just south of Chablis. They have recently retired from making Les Serres wine & their daughter Nathalie has taken over the winemaking reins. The White Oudin’s now possess 8 hectares of vines & most of the vines have a south BURGUNDY & south-west exposure & are located on the hilltops which surround the village of Chichée.

Pruning Method: Double Guyot Total production: 420 hl Sustainable, natural

Varietals Les Serres 2007: Chardonnay Les Serres is selections of the of one plot called "Les Serres" and also the best fruit from other plots. Soil Yields: 60 hl/ha Clay & Limestone with southern exposures. Vinification: Grapes are hand harvested & gently pressed. Only natural yeast are used & the wine is fermented in temperature controlled stainless Age of Vines 30 to 70 years steel tanks. The wine rests on the lees in tank for a year or more before it is bottled. Minimal sulfites are added. Pairing Works beautifully with shellfish, grilled Tasting Note: Pale yellow in the glass with shimmering silver highlights. river fish, sea scallops sautéed in butter, The nose is bright with citrus, brine & flakey limestone notes. The palate grilled shrimp, chicken dishes, hearty shows elegant citrus fruit backed by lovely limestone driven minerality. This garden salads, grilled vegetables & is a crisp, elegant wine & it is never austere. creamy goat or sheep milk cheeses. Oudin Chablis In ’88 Jean-Claude & his wife Christiane relocated from the suburbs to Christiane’s father’s two-hectare vineyard located near the tiny village of 2007 Chichée, just south of Chablis. They have recently retired from making Vaugiraut Premier Cru wine & their daughter Nathalie has taken over the winemaking reins. The White Oudin’s now possess 8 hectares of vines & most of the vines have a south BURGUNDY & south-west exposure & are located on the hilltops which surround the village of Chichée.

Pruning Method: Double Guyot Sustainable, natural Vaugiraut 1re Cru 2007: Varietals Chardonnay Yields: 0.75 hectare of old vines Chardonnay 40hl

Soil Vinification: Grapes are hand harvested and gently pressed. Only natural Clay & Limestone with southern yeasts are used and the wine is fermented in temperature controlled exposures. stainless steel tanks. The wine rests on the lees in tank for a year or more before it is bottled. Minimal sulfites are added. Age of Vines 70 years Tasting Note: Nearly yellow in the glass with lovely scents of round citrus, Pairing beeswax and creamy minerality backed by limestone, sea coast minerality Works beautifully with shellfish, grilled and supple inflections of blooming lemon trees. The palate is loaded with river fish, sea scallops sautéed in butter, juicy lemon and silken melon flavors that are followed by pounded stones grilled shrimp, chicken dishes, hearty and succulent acidity. This wine is dynamic young and can age gracefully garden salads, grilled vegetables & for a decade or more. creamy goat or sheep milk cheeses. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Patience Vin de Pays This family estate located in the Costières de Nîmes takes its name from a wild, aromatic herb “La Patience” that can be found throughout the 2009 vineyard. After a decade of managing the winemaking at the local Merlot cooperative Christophe Aguilar decided it was time to make his own wine. Red Today Christophe farms 60 hectares of vines, fifty-years ago his LANGUEDOC grandfather farmed the same soil, with a deep respect & understanding of the terroir.

http://www.domaine-patience.com/ Certified Organic Pruning Method: Gobelet & Royat Varietals Merlot Total Production: 600 hl

Soil Sandstone & loess covered with stones Merlot: Age of Vines 7 to 26 years old. Yields: 61 hl/ha Pairing Vinification: Bunches are destemmed & vinified in tanks. Grilled sausages, cured meats, veal stew & braised ox tail. Tasting Note: Deep cherry red in the glass with purple highlights. The nose on this organic charmer is full of baking chocolate, ripe plums & sweet herbs. The palate is ultra-ripe with loads of crushed black berry, plums & waves of garrigue infused minerality. Patience Costières de Nîmes This family estate located in the Costières de Nîmes takes its name from a wild, aromatic herb “La Patience” that can be found throughout the 2010 vineyard. After a decade of managing the winemaking at the local cooperative Christophe Aguilar decided it was time to make his own wine. Rosé Today Christophe farms 60 hectares of vines, fifty-years ago his RHÔNE grandfather farmed the same soil, with a deep respect & understanding of the terroir.

Total Production: 600 hl Converting to Certified Organic http://www.domaine-patience.com/ Varietals Grenache (80%) and Syrah (20%) Pruning Method: Gobelet & Royat

Soil Old terrace (sandstone) Rosé 2010: Yields: 50 hl/ha Vinification: This rosé was racked by bleeding by opening the base of the Age of Vines 21 yr. old Syrah, 40 vat while the wine is still light in color. Traditional vinification without yr. old Grenache clusters, aged in concrete vat with minimum sulpher. Pairing Good for summer lunch, before Tasting Note: Rose peony color with a great aromatic red-fruit richness. dinner or with hot and spicy The Grenache offers freshness on the palet with a persistant nectar on the dishes. nose. A crisp, fruity wine. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Patience Vin de Pays This family estate located in the Costières de Nîmes takes its name from a wild, aromatic herb “La Patience” that can be found throughout the 2009 vineyard. After a decade of managing the winemaking at the local Chardonnay cooperative Christophe Aguilar decided it was time to make his own wine. White Today Christophe farms 60 hectares of vines, fifty-years ago his LANGUEDOC grandfather farmed the same soil, with a deep respect & understanding of the terroir.

Total Production: 600 hl Certified Organic http://www.domaine-patience.com/ Varietals Chardonnay Pruning Method: Gobelet & Royat

Soil Loess (a highly porous mixture of sand & clay) Chardonnay 2009: Age of Vines 11 to 12 years Yields: 50 hl/ha Pairing Seafood dishes, hearty garden Vinification: Vinified in tanks & aged three months in concrete. salads, grilled vegetables, soft ripened cheeses or simply by Tasting Note: Pale yellow in the glass with a tart, fruity nose & dynamic itself. mineral scents. The palate opens with crisp citrus & peach flavors that are boosted by vibrant acidity & heady minerality. Pesnot VdT (Muscadet region) Marc Pesnot farms 13 hectares of fifty year-old Burgundy Melon (the 2010 variety used to make all Muscadet wines) vines near the city of Nantes. His old vines thrive in a schist soil & that lends them a Folle Blanche profound persistence & depth of minerality that is nearly unheard of White LOIRE Muscadet. As a result of this unique terroir, terrific southern exposure & Marc’s organic farming methods these wines can age gracefully for up to five years. His wines are complex, work well with a variety of dishes & are always a pleasure to drink. Becoming Certified Organic/biodynamic Folle Blanche: Varietals Folle Blanche (also known as Gros Yields: 35hl/ha Plant) The Folle blanche grape which is typically used to make Cognac, Soil has very thin skin and problems reaching optimum ripeness. The Schist AOC autorizes 78 hl/har and 300kg/ha of sugar added, so most producers aren't waiting for this optimum natural ripeness. Marc Pesnot harvests his grapes when they are ripe by lowering yields. Age of Vines 60-80 years old. Vinification Method: Pairing Directly pressed and then long (4 month) fermentation in cement Works beautifully with shellfish, tanks. Malolactic fermentation is complete. grilled chicken & fish, hearty garden salads or simply by itself. Tasting Notes: Pretty aromas of preserved lemons. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Pesnot VdT (Muscadet region) Marc Pesnot farms 13 hectares of fifty year-old Burgundy Melon (the variety used to make all Muscadet wines) vines near the city of Nantes. His 2010 old vines thrive in a schist soil & that lends them a profound persistence & La Bohème depth of minerality that is nearly unheard of Muscadet. As a result of this White unique terroir, terrific southern exposure & Marc’s organic farming methods LOIRE these wines can age gracefully for up to five years. His wines are complex, work well with a variety of dishes & are always a pleasure to drink.

Pruning Method: Guyot Becoming Certified Organic/biodynamic Varietals La Bohème: 100% Burgundy Melon (Muscadet variety) Yields: 40 hl/ha 3,000 bottles Soil Schist Vinification: Grapes are harvested by hand at their maximum ripeness & destemmed. The fruit undergoes a slow manual pressing & the wine rests on the lees in temperature controlled stainless steel tanks for at least nine Age of Vines 50 Years. months. This is a pure & natural expression old vines Burgundy Melon & the Schist terroir they thrive in. Pairing Works beautifully with shellfish, Tasting Notes: Cloudy straw in the glass with pretty notes of white grilled chicken & fish, hearty flowers, pear, green apple & pounded stones. The palate is broad & garden salads or simply by itself. creamy with elegant white fruit flavors boosted by succulent minerality & a creamy dash of vibrant acidity. Pimpine Côtes de Franc Chateau Pimpine is located next to Chateau le Puy & the Amoreau family owns the vineyard. The winemaking at Chateau Pimpine is under the 2007 direction of Jean-Pierre Amoreau & his son Pascal. They apply the same Château Pimpine biodynamic methodology at Pimpine with stunning results. The vineyards Red are located between Saint Emilion & Saint Cibard—the same plateau as BORDEAUX Saint Emilion & Pomerol. The vineyards are 110 meters above sea level & the soil consists of clay, flint & limestone. The Chateau overlooks the Dordone Valley, once known as the “Plateau of Wonders” due to the exceptional wines produced there. Making naturally elegant, high quality Certified Biodynamic (Demeter) Bordeaux has been a way of life for the Amoreau family for four centuries.

Varietals http://www.chateau-le-puy.com/ 80% Merlot, 19% Cabernet Sauvignon, 1% Carmenère Pruning Method: Single or double Guyot Total Production: 400 hl Soil Clay & Limestone Chateau Pimpine: Yields: 30 hl/ha

Age of Vines Average 50 years Vinification: Grapes are had harvested in small baskets & completely destemmed before they are pressed. The wine is aged in large 3,200 liter Pairing tanks. Roasts, hearty chicken dishes & aged cheeses. Tasting Note: Ruby in the glass with light orange highlights. Red currant & ripe plum flesh dominate the nose. The palate is a supple & thoroughly enjoyable expression of Bordelaise red & black berry fruit. The wine finishes with elegant tannins & moderate acidity. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Plageoles Gaillac Premières Côtes The exceptional wines crafted at Plageoles represent some of the finest wines being made in Gaillac today. Bernard Plageoles is continuing the work of his father 1999 Robert, an outspoken advocate for natural wines with a centuries old approach to Vin de Voile winemaking. Robert researched & replanted over a dozen varietals (7 in the Mauzac family alone) indigenous to Gaillac that had vanished. The Plageoles are SOUTH-WEST one of the oldest winemaking families in the AOC & they are thoroughly invested in retaining the traditions & quality that this oft-overlooked AOC is now being universally praised for. The terroir in Gaillac is made up clay, limestone, sand & silex soils. Gaillac receives more sunshine than Bordeaux & is graced by a cool Practicing Organic maritime climate. Bernard & his wife Myriam are keeping ancient winemaking traditions alive by crafting organic wines from nearly forgotten indigenous Varietals varieties. On ten hectares they farm Mauzac Vert, Mauzac Noir, Ondenc, Duras, Mauzac Muscadelle, & Prunelart. To drink the wines from Plageoles is to experience the fruit & terroir of living history. Soil Pruning Method: Gobelet

http://www.vins-plageoles.com/ Age of Vines Vinification: Traditional Winemaking. Aged under "veil" or "sous voile" for seven Pairing years.

Tasting Note: Honey color.Nut and orange peel nose, almond paste, dried fruits and spiced apples. The mouth is fine and charming with pleasant oxydation, and a long finish. Close to a great Jura wine. Plageoles Vin de Table The exceptional wines crafted at Plageoles represent some of the finest wines being made in Gaillac today. Bernard Plageoles is continuing the 2009 work of his father Robert, an outspoken advocate for natural wines with a Prunelart centuries old approach to winemaking. Robert researched & replanted over Red a dozen varietals (7 in the Mauzac family alone) indigenous to Gaillac that SOUTH-WEST had vanished. The Plageoles are one of the oldest winemaking families in the AOC & they are thoroughly invested in retaining the traditions & quality that this oft-overlooked AOC is now being universally praised for. The terroir in Gaillac is made up clay, limestone, sand & silex soils. Gaillac Practicing Organic receives more sunshine than Bordeaux & is graced by a cool maritime climate. Bernard & his wife Myriam are keeping ancient winemaking Varietals traditions alive by crafting organic wines from nearly forgotten indigenous Prunelart varieties. On ten hectares they farm Mauzac Vert, Mauzac Noir, Ondenc, Duras, Muscadelle, & Prunelart. To drink the wines from Plageoles is to Soil experience the fruit & terroir of living history. Clay & Limestone Pruning Method: Gobelet Total production: 600 hl http://www.vins-plageoles.com/

Age of Vines Prunelart There are only about 20 hectares in France of this largely forgotten grape Pairing which disappeared because of phylloxera. It was well-known in the 16th century. Yields:

Vinification: Traditional winemaking jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Plageoles Vin de Table The exceptional wines crafted at Plageoles represent some of the finest wines being made in Gaillac today. Bernard Plageoles is continuing the 2009 work of his father Robert, an outspoken advocate for natural wines with a Duras centuries old approach to winemaking. Robert researched & replanted over Red a dozen varietals (7 in the Mauzac family alone) indigenous to Gaillac that SOUTH-WEST had vanished. The Plageoles are one of the oldest winemaking families in the AOC & they are thoroughly invested in retaining the traditions & quality that this oft-overlooked AOC is now being universally praised for. The terroir in Gaillac is made up clay, limestone, sand & silex soils. Gaillac Practicing Organic receives more sunshine than Bordeaux & is graced by a cool maritime climate. Bernard & his wife Myriam are keeping ancient winemaking Varietals traditions alive by crafting organic wines from nearly forgotten indigenous Duras varieties. On ten hectares they farm Mauzac Vert, Mauzac Noir, Ondenc, Duras, Muscadelle, & Prunelart. To drink the wines from Plageoles is to Soil experience the fruit & terroir of living history. Clay & Limestone Pruning Method: Gobelet Total production: 600 hl http://www.vins-plageoles.com/ Duras 2007 Age of Vines 40 years Yields: 35 hl/ha Vinification: Traditional winemaking Pairing Tasting Note: Nearly black in the glass with deep red highlights. The nose Grilled steak, leg of lamb, is dense with ripe black fruit & smoky notes of wood backed by dried cassoulet, venison, hearty stews savory herbs. The palate is a rich & delectable expression of concentrated & char-grilled meats. red & black fruit flavors hewn to a sturdy wood frame. This powerful, yet elegant red exhibits layers of depth & complexity, it finishes with supple mineral infused tannins. Plageoles Gaillac effervescent The exceptional wines crafted at Plageoles represent some of the finest wines being made in Gaillac today. Bernard Plageoles is continuing the 2010 work of his father Robert, an outspoken advocate for natural wines with a Mauzac Nature centuries old approach to winemaking. Robert researched & replanted over Sparkling a dozen varietals (7 in the Mauzac family alone) indigenous to Gaillac that SOUTH-WEST had vanished. The Plageoles are one of the oldest winemaking families in the AOC & they are thoroughly invested in retaining the traditions & quality that this oft-overlooked AOC is now being universally praised for. The terroir in Gaillac is made up clay, limestone, sand & silex soils. Gaillac Practicing Organic receives more sunshine than Bordeaux & is graced by a cool maritime climate. Bernard & his wife Myriam are keeping ancient winemaking Varietals traditions alive by crafting organic wines from nearly forgotten indigenous Mauzac varieties. On ten hectares they farm Mauzac Vert, Mauzac Noir, Ondenc, Duras, Muscadelle, & Prunelart. To drink the wines from Plageoles is to Soil experience the fruit & terroir of living history. Clay & limestone. Pruning Method: Gobelet Total production: 600 hl http://www.vins-plageoles.com/

Age of Vines 40 years Mauzac Nature: Yields: 25 hl/ha Pairing Vinification: Méthod Gaillacoise Before dinner w/ paté or aged meats Tasting Note: Straw yellow & somewhat cloudy in the glass with ultra-fine & light cheeses. Works beautifully w/ bubbles. A supple citrus & yellow apple (almost cider-like) scents dominate river fish, grilled shrimp, smoky the nose. This creamy & concentrated gem is savory with white fruits & just curries, pork loin & herb encrusted a suggestion of citrus sweetness. A note of marzipan & vibrant acidity roast chicken or simply by itself. dovetail beautifully on the elegant finish. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Plageoles Gaillac doux The exceptional wines crafted at Plageoles represent some of the finest wines being made in Gaillac today. Bernard Plageoles is continuing the 2006 work of his father Robert, an outspoken advocate for natural wines with a Muscadelle centuries old approach to winemaking. Robert researched & replanted Sweet/Semi-Sweet over a dozen varietals (7 in the Mauzac family alone) indigenous to Gaillac SOUTH-WEST that had vanished. The Plageoles are one of the oldest winemaking families in the AOC & they are thoroughly invested in retaining the traditions & quality that this oft-overlooked AOC is now being universally praised for. The terroir in Gaillac is made up clay, limestone, sand & silex Practicing Organic soils. Gaillac receives more sunshine than Bordeaux & is graced by a cool maritime climate. Bernard & his wife Myriam are keeping ancient Varietals winemaking traditions alive by crafting organic wines from nearly forgotten Muscadelle indigenous varieties. On ten hectares they farm Mauzac Vert, Mauzac Noir, Ondenc, Duras, Muscadelle, & Prunelart. To drink the wines from Soil Plageoles is to experience the fruit & terroir of living history. Schist & Clay Pruning Method: Gobelet

Age of Vines 40-60 years http://www.vins-plageoles.com/ Pairing Muscadelle 2006: With foie gras, custard, fruit tarts Yields: 15 hl 3,000 bottles & pies, chocolate desserts, dried Vinification: Traditional Winemaking. fruit & aged cheese. Tasting Note: Very rich notes of honey blossom on the nose. The palate is loaded with apple, dried apricot, quince paste with a flowering honey finish. Plageoles Gaillac Premières Côtes The exceptional wines crafted at Plageoles represent some of the finest wines being made in Gaillac today. Bernard Plageoles is continuing the 2010 work of his father Robert, an outspoken advocate for natural wines with a Ondenc centuries old approach to winemaking. Robert researched & replanted over White a dozen varietals (7 in the Mauzac family alone) indigenous to Gaillac that SOUTH-WEST had vanished. The Plageoles are one of the oldest winemaking families in the AOC & they are thoroughly invested in retaining the traditions & quality that this oft-overlooked AOC is now being universally praised for. The terroir in Gaillac is made up clay, limestone, sand & silex soils. Gaillac Practicing Organic receives more sunshine than Bordeaux & is graced by a cool maritime climate. Bernard & his wife Myriam are keeping ancient winemaking Varietals traditions alive by crafting organic wines from nearly forgotten indigenous Ondenc (part of their collection of old varieties. On ten hectares they farm Mauzac Vert, Mauzac Noir, Ondenc, varietals) Duras, Muscadelle, & Prunelart. To drink the wines from Plageoles is to Soil experience the fruit & terroir of living history. Clay and limestone soil Pruning Method: Gobelet Total production: 600 hl http://www.vins-plageoles.com/

Age of Vines 30 to 40 years old. Ondenc: Pairing Fish, trout with cauliflower, Vinification: Hand-picked grapes. Aged in old oak barrels. lettuce gaspacho, lobster, crab. Tasting Note: Pale yellow color with reflections of hay. The nose is full of white fruits & pears. Freshness & bright acidity make this a lovely spring wine. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Puy Côtes de Francs Jean-Pierre Amoreau & his son Pascal make pure & elegant biodynamic wines on twenty-five hectares of fifty year-old vines. Jean-Pierre & Pascal 2006 are the 15th generation of winemakers in the Amoreau family. Chateau le Chateau le Puy Puy is located between Saint Emilion & Saint Cibard & it is on the same Red plateau as Saint Emilion & Pomerol. The vineyards are 110 meters above BORDEAUX sea level & the soil consists of clay, flint & limestone. The Chateau overlooks the Dordone Valley, once known as the “Plateau of Wonders” due to the exceptional wines produced there. Making naturally elegant, high quality Bordeaux has been a way of life for the Amoreau family for four Certified Biodynamic (Demeter) centuries.

Varietals Pruning Method: Single or double Guyot Total Production: 400 hl 85% Merlot, 14% Cabernet Sauvignon & http://www.chateau-le-puy.com/ 1% Carmenère Soil Chateau le Puy Rouge: Clay, flint & limestone Yields: 30 hl/ha Vinification: Grapes are had harvested in small baskets & completely destemmed before they are pressed. The fruit undergoes a free-air Age of Vines Average 50 years fermentation for 2 to 4 weeks in cement tanks. The wine then rests for two years in large oak casks & barrels. The wine is racked occasionally, thus Pairing making filtration unnecessary. Roast, fowl, grilled beef & lamb, hearhttp://chateau-meylet. Tasting Note: Deep ruby in the glass with a round red rim. The nose is rich com/wp- with plum, blackberry, crushed cherry & notes of limestone framed by a content/themes/meylet/images/b judicious note of oak. The palate is loaded with bright red & black fruit, outeille-vin.pngty stews & pounded stones & supple tannins. This is exceptional Bordeaux. Rimbert Saint Chinian Jean-Marie Rimbert, a native of Provence, arrived in the Languedoc nearly 25 years ago & managed the vineyards at Château de Flaugergues for 5 2008 years until he saved up enough to purchase his first parcels of gnarled Mas au Schiste ancient Carignan vines that had been nurtured in schist-laden soils for the Red better part of the last century. Today, Jean-Marie has 20 ha spread LANGUEDOC amongst 40 diverse parcels each with different soil compositions & expositions. His village of Berlou has the highest elevation in all of the St. Chinian AOC & is the only place in the region that possesses Schist rich soils. From the beginning, his objective was to cultivate vineyards with the Sustainable utmost respect for the environment & his wines reflect all of the natural beauty, depth & flavor from those vines. The wines Jean-Marie crafts are a Varietals passionate testament to this region's multidimensional & ever-exp&ing 40% Carignan, 30% Syrah, 25% Grenache, potential. Pruning Method: Gobelet & Royat domainerimbert.com Mourvèdre 5%. Total Production: 5,200 Cases Soil Mas au Schiste: Schist Surface of this cuvée: 8 ha Yields: 30 hl/ha Surface per varietal: 4ha Carignan, 4ha Syrah, 2.4 ha Grenache, 0.04% Mourvèdre. Vinification: Grapes are hand-harvested & destemmed before they are Age of Vines 60 yr (60%);10 yr gently pressed. Indigenous yeast only, the varietals are fermented (30%) separately in tanks, 1/3 of the cuvée is aged in old oak before the final wine Pairing is blended. The wine is bottled using gravity & undergoes a slight filtration. herb encrusted roast chicken, Tasting Note: Ruby in the glass with shimmering highlights. The nose is grilled steak, grilled lamb chops redolent with red & black fruit scents; cherry cordial, blueberry jam & crushed stones that are backed by a slight suggestion of black olive & hummus. The palate is elegant & generous with loads of elegant red & black fruit flavors steeped in dynamic mineral-infused cocoa tones. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Rimbert Saint Chinian Jean-Marie Rimbert, a native of Provence, arrived in the Languedoc nearly 25 years ago & managed the vineyards at Château de Flaugergues for 5 2009 years until he saved up enough to purchase his first parcels of gnarled Travers de Marceau ancient Carignan vines that had been nurtured in schist-laden soils for the Red better part of the last century. Today, Jean-Marie has 20 ha spread LANGUEDOC amongst 40 diverse parcels each with different soil compositions & expositions. His village of Berlou has the highest elevation in all of the St. Chinian AOC & is the only place in the region that possesses Schist rich soils. From the beginning, his objective was to cultivate vineyards with the Sustainable utmost respect for the environment & his wines reflect all of the natural beauty, depth & flavor from those vines. The wines Jean-Marie crafts are a Varietals passionate testament to this region's multidimensional & ever-exp&ing Carignan, Syrah, Cinsault, potential. Pruning Method: Gobelet & Royat domainerimbert.com Mourvedre Soil Total Production: 5,200 Cases Schist Travers de Marceau: Yields: 30 hl/ha Total Production: 3200 cases Age of Vines 60 yr (60%); 10 yr Vinification: Grapes are hand-harvested & destemmed before they are (30%) gently pressed. Only indigenous yeast are used, the varietals are fermented Pairing separately in tanks before the final wine is blended. The wine is bottled Serve with grilled meats, aged using gravity & undergoes a slight filtration. cheeses, hearty stews & spicy Tasting Note: Ruby in the glass with purple highlights. The nose is packed pasta dishes. with crushed red berry, plum, blueberry & notes of saddle leather backed by crushed stones. The palate is supple as it delivers red & black fruit flavors backed by silken minerality & a deft touch of acidity. Romaneaux-Destezet VdP (Northern Rhône) Hervé Souhaut created Domaine Romaneaux-Destezet in 1993. Hervé works 5 hectares of old & ancient vines—between 50 to 100 years-old— 2010 located on the right bank of the Rhône Valley just opposite the storied hills La Soutronne of Hermitage. This region is widely recognized as being one of the finest Red areas for wine production on the planet; thanks in part to its elevation, RHÔNE ancient vineyard sites & the southeastern & southern exposures.

http://romaneaux.destezet.free.fr/presentation-e.htm

Practicing Organic Pruning Method: Gobelet

Varietals Total Production: 25,000 bottles Gamay La Soutronne: Soil Yields: 25 hl/ha 3,000 bottles annually Schist Vinification: Grapes are hand-harvested & undergo a very long maceration at a low temperature—without de-stemming the fruit. The wine is Age of Vines 60 to 80 years old fermented in wooden tanks & aged on fine lees in secondhand oak casks non-clone vines. for eight months. The wine is bottled without filtration. Total SO2 is only 25 Pairing mg/L. Herb encrusted roast chicken, Tasting Note: Nearly purple in the glass with a garnet rim. The nose is an veal chops, pork loin, braised ox enticing array of strawberry, black cherry, plum, fig paste, smoky herbs tail, aged sausages, cheeses and and pounded stones. Buoyant black fruit dominates the palate and is roasted root vegetables. followed by pretty red berry tones, and smoky minerality that is framed by a judicious note of wood. This is an elegant and dynamic old vines Gamay. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Romaneaux-Destezet St Joseph Hervé Souhaut created Domaine Romaneaux-Destezet in 1993. Hervé works 5 hectares of old & ancient vines—between 50 to 100 years-old— 2009 located on the right bank of the Rhône Valley just opposite the storied hills of Hermitage. This region is widely recognized as being one of the finest Red areas for wine production on the planet; thanks in part to its elevation, RHÔNE ancient vineyard sites & the southeastern & southern exposures.

http://romaneaux.destezet.free.fr/presentation-e.htm

Practicing Organic Pruning Method: Gobelet

Varietals Total Production: 25,000 bottles Syrah St Joseph 2009: Soil Yields: 25 hl/ha 3,000 bottles annually Schist Vinification: Grapes are hand-harvested & undergo a very long maceration at a low temperature—without de-stemming the fruit. The wine is Age of Vines 10 to 100 years fermented in wooden tanks & aged on fine lees in secondhand oak casks for eight months. The wine is bottled without filtration. Total SO2 is only 25 Pairing mg/L. Leg of lamb, grilled beef, roast pork, pan seared veal chops, Tasting Note: Violets, bacon fat, black cherry all interplay on the nose. aged cheeses, braised rabbit, Deep black cherry & juicy plum flavors meshed with candied violets & cool pan seared duck breast, rabbit strawberry flavors on the palate. The moderate tannins highlight the fruity paté on rustic bread. components on the finish. Romaneaux-Destezet VdP (Northern Rhône) Hervé Souhaut created Domaine Romaneaux-Destezet in 1993. Hervé works 5 hectares of old & ancient vines—between 50 to 100 years-old— 2009 located on the right bank of the Rhône Valley just opposite the storied hills Syrah of Hermitage. This region is widely recognized as being one of the finest Red areas for wine production on the planet; thanks in part to its elevation, RHÔNE ancient vineyard sites & the southeastern & southern exposures.

http://romaneaux.destezet.free.fr/presentation-e.htm

Practicing Organic Pruning Method: Gobelet

Varietals Total Production: 25,000 bottles Syrah La Syrah 2009: Soil Yields: Schist Vinification: Tasting Note: Elegance of cherry trees with white flowers with a nutty Age of Vines undertone. Pairing jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Sablonnettes VdT (in Anjou area) Christine & Joel Menard have been making wine in the heart of the Coteaux du Layon AOC for more than twenty years. They produce an 2010 outstanding array of wines from Cabernet Franc, Grolleau, Gamay & Le Bon P'tit Diable Chenin Blanc. They practice biodynamic methods in their 13 hectares of Red vines. Christine & Joel run their domain to very exacting st&ards & as a LOIRE result they produce stunning, natural wines—without employing artificial yeast. The wines from Sablonnettes are not chaptalized or filtered, these wines are vibrantly alive.

Organic/Biodynamic (Qualité France) http://lessablonnettes.free.fr/

Varietals Pruning Method: Cordon Cabernet Franc

Soil Le Bon P'tit Diable 2010: Schist Yields: 40 hl/ha 4,000 bottles

Age of Vines 20 years old. Vinification: Grapes are harvested by hand & destemmed before maceration which lasts for five days. The wine rests in tank for six months Pairing before it is bottled with 2-3gr/hl sulfites. Serve with grilled pork, beef, veal or creamy cheeses. Tasting Note: A lighter and brighter style Cabernet franc filled with raspberry and strawberry aromas and easy to drink. Round, fresh, with a balance between the nice ripeness of the grapes and a pretty acidity. Sablonnettes VdT (in Anjou area) Christine & Joel Menard have been making wine in the heart of the Coteaux du Layon AOC for more than twenty years. They produce an 2010 outstanding array of wines from Cabernet Franc, Grolleau, Gamay & Les Copines Aussi Chenin Blanc. They practice biodynamic methods in their 13 hectares of Red vines. Christine & Joel run their domain to very exacting st&ards & as a LOIRE result they produce stunning, natural wines—without employing artificial yeast. The wines from Sablonnettes are not chaptalized or filtered, these wines are vibrantly alive.

Organic/Biodynamic (Qualité France) http://lessablonnettes.free.fr/

Varietals Pruning Method: Cordon Gamay

Soil Les Copines Aussi: Schist Yields: 40 hl/ha 4,000 bottles

Age of Vines 10 to 50 years. Vinification: Grapes are harvested by hand & destemmed before maceration which lasts for five days. The wine rests in tank for six months Pairing before it is bottled without sulfites or filtration. Grilled chicken, braised rabbit, braised pork loin, hearty Tasting Note: Garnet & cloudy in the glass with pretty scents of black vegetarian dishes, savory cherry pit, apple core & limestone. This is a buoyant & delightfully fruity casseroles, & creamy cheeses. expression of Loire Valley Gamay with zesty minerality & vibrant acidity. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Sablonnettes VdT (in Anjou area) Christine & Joel Menard have been making wine in the heart of the Coteaux du Layon AOC for more than twenty years. They produce an 2010 outstanding array of wines from Cabernet Franc, Grolleau, Gamay & Les Copains d'abord Chenin Blanc. They practice biodynamic methods in their 13 hectares of Red vines. Christine & Joel run their domain to very exacting st&ards & as a LOIRE result they produce stunning, natural wines—without employing artificial yeast. The wines from Sablonnettes are not chaptalized or filtered, these wines are vibrantly alive.

Organic/Biodynamic (Qualité France) http://lessablonnettes.free.fr/

Varietals Pruning Method: Guyot de Loire & Gobelet 100% Grolleau (ancient Loire variety indigenous) Soil Les Copains d’abord: Schist Yields: 30 hl/ha 5,000 bottles

Age of Vines 10 to 50 years. Vinification: Grapes are harvested by hand & destemmed before an incredibly short maceration which lasts for two weeks. The wine rests in Pairing tank for six months before it is bottled without sulfites or filtration. Grilled chicken, braised rabbit, Tasting Note: A cloudy ruby in the glass with layers of cherry pit & plum braised pork loin, hearty flesh. The palate has loads of dark red fruit flavors boosted by scintillating vegetarian dishes, savory minerality & silken folds of acidity. This is a complex & vibrant red & once casseroles, & creamy cheeses. tasted it will never be forgotten! Sablonnettes Anjou Christine & Joel Menard have been making wine in the heart of the Coteaux du Layon AOC for more than twenty years. They produce an 2010 outstanding array of wines from Cabernet Franc, Grolleau, Gamay & P'tit Blanc Chenin Blanc. They practice biodynamic methods in their 13 hectares of White vines. Christine & Joel run their domain to very exacting standards & as a LOIRE result they produce stunning, natural wines—without employing artificial yeast. The wines from Sablonnettes are not chaptalized or filtered, these wines are vibrantly alive.

Organic/ Biodynamic (Qualité http://lessablonnettes.free.fr/ France) Varietals Pruning Method: Cordon Chenin Blanc

Soil P'tit Blanc: Schist Yields: 40 hl/ha 4,000 bottles

Age of Vines 10 to 50 years. Vinification: Grapes are harvested by hand and fermented in stainless steal tanks. Pairing Good with cold appetizers, Tasting Note: Bright citrus with honeyed almonds and subtle pear are a vegetables, patés, young goat trademark for this young chenin. cheese. Shellfish, sushi, or a chicken dish. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Tire Pé Bordeaux David & Helène Barrault took over this small vineyard in ’97. Blessed with rich clay & limestone soils this vineyard possesses fantastic southern 2010 exposures & overlooks the Gironde River. The chateau takes its name from Tire Pé Diem a colorful local tale about what small animals “leave behind” before Red climbing the Tire Pé hill. The Barrault’s farm there ten to fifteen year-old BORDEAUX vines organically & great care is taken to gently extract the supple fruit & terroir, that Bordeaux is so well known for, into each cuvée they produce. Pruning: Mixed guyot

Practicing Organic Tire Pé Diem 2010: Varietals 80% Merlot, 20% Cabernet franc & Yields: 33000 to 5000 vines/ha=14,000 bottles Sauvignon Soil Vinification: Grapes are harvested by hand & destemmed before they are Clay & limestone. pressed. Each plot is harvested & fermented separately. The grapes undergo a short 8 to 12 day cool maceration for a soft extraction. The wine is aged for six months in cement tanks. The wine is bottled without Age of Vines 10 to 15 years systematic filtration. Pairing Tasting note: Ruby in the glass with shimmering purple highlights. This Works well with picnic fare, youthful wine has a bright nose of fresh red fruit backed by a dusting of baked chicken, grilled beef, spicy cedar infused minerality. Buoyant & fruity on the palate the Tire Pé Diem is pasta dishes or with mild packed with juicy red currant, crushed plum & sweet herbs. This is a pretty cheeses. red with an easy fruity profile & a lingering finish. Tire Pé Bordeaux David & Helene Barrault took over this small vineyard in ’97. Blessed with rich clay & limestone soils this vineyard possesses fantastic southern 2008 exposures & overlooks the Gironde River. The chateau takes its name from Tire Pé a colorful local tale about what animals “leave behind” before climbing the Red Tire Pé hill. The Barrault’s farm there ten to fifteen year-old vines BORDEAUX organically & great care is taken to gently extract the supple fruit & terroir, that Bordeaux is so well known for, into each cuvée they produce.

Pruning Method: Mixed guyot pruning http://www.tirepe.com/ Practicing Organic

Varietals Tire Pé 2008: 100% Merlot Yields: 3300 & 5000 vine/ha that yield 40/45 hectoliters=20,000 bottles produced. Soil Clay & limestone Vinification: Grapes are harvested by hand & destemmed before they are pressed. Each plot is harvested & fermented separately. The grapes undergo three to four weeks of cool maceration for a soft extraction. The Age of Vines 10 to 15 years wine is aged for twelve to fourteen months in cement tanks. The wine is bottled without systematic filtration. Pairing Grilled beef or lamb, pork loin, Tasting note: Deep ruby in the glass with red currant, blackberry, bramble grilled ham, roasted vegetables & & pounded stones. Ripe red & black fruit dominates the palate that gets a lighter cheeses. nice boost from the wines natural acidity. This is a buoyant & easy drinking red that finishes with light tannins. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Tire Pé Bordeaux David & Helene Barrault took over this small vineyard in ’97. Blessed with rich clay & limestone soils this vineyard possesses fantastic southern 2008 exposures & overlooks the Gironde River. The chateau takes its name from Les Malbecs a colorful local tale about what animals “leave behind” before climbing the Red Tire Pé hill. The Barrault’s farm there ten to fifteen year-old vines BORDEAUX organically & great care is taken to gently extract the supple fruit & terroir, that Bordeaux is so well known for, into each cuvée they produce.

Pruning Method: Mixed guyot pruning http://www.tirepe.com/ Practicing Organic Les Malbecs 2008: Varietals Yields: 30 hl/ha 100% Malbec

Soil Vinification: Grapes are harvested by hand & destemmed before they are pressed. The grapes undergo three to four weeks of cool Clay & limestone maceration for a soft extraction. The wine is vinified in old oak barrels & the wine is aged in 300 & 400-liter old oak barrels for Age of Vines 10 to 15 years twelve months. The wine is bottled without systematic filtration. Pairing Grilled beef or lamb, hearty Tasting note: Deep ruby in the glass with red currant, blackberry, winter stews, aged cheeses, bramble & pounded stones. Ripe red & black fruit dominates the pork loin, grilled ham & palate that gets a nice boost from the wines natural acidity. This is a roasted root vegetables. deep & profound offering from Tire Pé that will age gracefully for a decade. Enjoy it now after an hour in the . Tournelle Evelyne & Pascal Clairet created their vineyard in 1991. They work 6 hectares of vines, from which they produce 12 cuvées. They make 2010 traditional wines in the traditions of Arbois, such as the Terre de Gryphées, UVA & also explore new paths, such as the in the Uva Red Arbosiana cuvée. Their methodology & passion is clearly invested in JURA producing wines that represent the tradition & potential this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois.

ORGANIC (ECOCERT) http://www.domainedelatournelle.com/

Varietals Total production: 32, 000 Bottles Ploussard (Carbonic Maceration)

Soil Uva Arbosiana 2010: Yields: 35 hl/ha Heavy Clay Vinification: Grapes are hand harvested in small baskets. Whole grape clusters are put in a cylinder tank and saturated with CO2 gas and Age of Vines 20-30 Years macerated for a month. Aging in wood tanks for 3 to 4 months in a cool cellar. The wine is bottled without filtration or sulfites, keeping a little Pairing natural CO2 at bottling. Serve before dinner or on picnics this Tasting Note: The wine may be decanted to eliminate the light sparkle if charming wine works wonders with desired. Scents of homemade strawberry jam spread on freshly baked lighter meats, vegetable pasta bread dominates the delectable nose. Nearly pink in the glass with a cherry dishes, cold cuts, fresh fruit, light red core, this light bodied red possesses pretty red berry flavors & vibrant cheeses & creamy pastries. acidity. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Tournelle Arbois Evelyne & Pascal Clairet created their vineyard in 1991. They work 6 hectares of vines, from which they produce 12 cuvées. They make 2006 traditional wines in the traditions of Arbois, such as the Terre de Gryphées, Ploussard de Monteiller & also explore new paths, such as the carbonic maceration in the Uva Red Arbosiana cuvée. Their methodology & passion is clearly invested in JURA producing wines that represent the tradition & potential this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois. http://www.domainedelatournelle.com/ ORGANIC (ECOCERT) Total production: 32, 000 Bottles

Varietals Ploussard de Monteiller 2006: Ploussard Yields: 35 hl/ha Vinification: Grapes are hand harvested in small baskets. Grapes are Soil sorted by hand & destemmed before undergoing a very light press. The Heavy Clay fruit is macerated for ten to thirty days with treading done twice a day. Only native yeast are used & the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to old Age of Vines oak barrels where it rests for 8 to 18 months. The wine is bottled without filtration. Pairing Tasting Note: Deep brick color with the smell of earth and subtle flavors Herb encrusted roasted chicken, of layed strawberry, cherries and . veal chops, vegetable stews, roast pork & a dish with tomatoes or a chicken dish, and aged cheeses. Tournelle Arbois Evelyne & Pascal Clairet created their vineyard in 1991. They work 6 hectares of vines, from which they produce 12 cuvées. They make 2008 traditional wines in the traditions of Arbois, such as the Terre de Gryphées, des Corvées & also explore new paths, such as the carbonic maceration in the Uva Red Arbosiana cuvée. Their methodology & passion is clearly invested in JURA producing wines that represent the tradition & potential this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois.

ORGANIC (ECOCERT) http://www.domainedelatournelle.com/

Varietals Total production: 32, 000 Bottles Trousseau Trousseau des Corvées 2008: Soil Yields: 35 hl/ha Heavy Clay Vinification: Grapes are hand harvested in small baskets. Grapes are sorted by hand & destemmed before undergoing a very light press. The fruit is macerated for ten to thirty days with treading done twice a day. Only Age of Vines native yeast are used & the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to old Pairing oak barrels where it rests for 12 months. The wine is bottled without Red meets, ragout. filtration. Tasting Note: Spice box & ripe apple flesh dominates the nose. This medium bodied red possesses red & white fruit flavors backed by a succulent bramble underpinning. The wine finishes with savory tannins & a deft note of acidity. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Tournelle Arbois Evelyne & Pascal Clairet created their vineyard in 1991. They work 6 hectares of vines, from which they produce 12 cuvées. They make 2007 traditional wines in the traditions of Arbois, such as the Terre de Gryphées, Fleur de & also explore new paths, such as the carbonic maceration in the Uva White Arbosiana cuvée. Their methodology & passion is clearly invested in JURA producing wines that represent the tradition & potential this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois.

Organic (Ecocert) Total production: 32, 000 Bottles

Varietals http://www.domainedelatournelle.com/ Savagnin Fleur de Savagnin 2007: Soil Yields: 40 hl/ha Vinification: Grapes are hand harvested in small baskets. The grapes Heavy Clay undergo a careful selection at the vines. Cool temperature fermentation in tanks. The second part of the fermentation is done in barrels on lies (no Age of Vines 20-30 Years new wood). The malolactic fermentation happens the following spring, with topping off every 10 days without sulfites for a minimum of 18 months. Pairing Bottled according to the biodynamic calendar with a filtration and 0 to Good with Asian foods or spicy 15mg of sulfites at bottling. foods. Tasting Note: The minerality of the Savagnin shows through.

Tournelle Jura Evelyne & Pascal Clairet created their vineyard in 1991. They work 6 hectares of vines, from which they produce 12 cuvées. They make 2006 traditional wines in the traditions of Arbois, such as the Terre de Gryphées, Vin de Paille & also explore new paths, such as the carbonic maceration in the Uva White Arbosiana cuvée. Their methodology & passion is clearly invested in JURA producing wines that represent the tradition & potential this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois.

ORGANIC (ECOCERT) Total production: 32, 000 Bottles

Varietals http://www.domainedelatournelle.com/ Ploussard, Chardonnay, Savagnin Vin de Paille : Soil Heavy Clay Vinification: Grapes are harvested in September and then go dry for 3 to 6 months for concentration, not on straw but on metal and wood grids (in a barn), then they are pressed and fermented in oak barrels. The finished Age of Vines wine has 180 to 200 grams of residual sugar. Pairing Tasting Notes: Quince and pear. Good before dinner or after dinner, or with desserts with apples. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Tournelle Arbois Evelyne & Pascal Clairet created their vineyard in 1991. They work 6 hectares of vines, from which they produce 12 cuvées. They make 2007 traditional wines in the traditions of Arbois, such as the Terre de Gryphées, Terre des Gryphées & also explore new paths, such as the carbonic maceration in the Uva White Arbosiana cuvée. Their methodology & passion is clearly invested in JURA producing wines that represent the tradition & potential this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois.

Organic (Ecocert) Total production: 32, 000 Bottles

Varietals http://www.domainedelatournelle.com/ Chardonnay Terre des Gryphées 2007: Soil 35 hl/ha Vinification: Hand harvested with severe selection. Indigenous yeast. Heavy Clay Begins fermenting in tank, with the second part of the alcoholic fermentation in 228 liter wood barrels. Malolactic fermentation the Age of Vines 20-30 Years following spring with topping off every 10 days. Aged for 24 months minimum. 0 to 15 mg sulfites at bottling. Bottled according to lunar Pairing calander. Good with Asian foods or spicy foods.

Tournelle Macvin du Jura Evelyne & Pascal Clairet created their vineyard in 1991. They work 6 hectares of vines, from which they produce 12 cuvées. They make NV traditional wines in the traditions of Arbois, such as the Terre de Gryphées, & also explore new paths, such as the carbonic maceration in the Uva White Arbosiana cuvée. Their methodology & passion is clearly invested in JURA producing wines that represent the tradition & potential this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois.

ORGANIC (ECOCERT) http://www.domainedelatournelle.com/

Varietals Total production: 32, 000 Bottles 60% Chardonnay grape juice blended with their own alcohol. Soil Macvin du Jura: Heavy Clay Vinification: This is a "Vin de Liqueur" with 180 to 220 grams of residual sugar. It is made of: Age of Vines 33% Marc du Jura (home distilled) 66% Chardonnay juice Pairing The Marc that has been aged 3 years in barrels and the Chardonnay juice Good before dinner or after dinner, or are mixed. Still racking 12 hours after they are mixed, the next day. Aging with desserts with apples. for 24 to 36 months in barrels. Bottled without filtering and without sulfites. 18 degrees alc. jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Trapadis Les Adrès Domaine du Trapadis dates back four generations to 1850, with present vineyard owner Helen Durand’s two great-grandfathers owning a part of 2005 the land that together form today’s Domaine du Trapadis 23 hectares near Rasteau CdR Village the village of Rasteau. Trapadies is the provincial word for "hole" because Red there is an underground cave in the Grenache vines. Helen began to RHÔNE produce and bottle the wines of Trapadis at the young age of 16. Since 1996, he has complete charge of the domaine. No synthetic or chemical products are used. Respecting the soil allows for biodiversity of the fauna and flora to thrive. A lot of the work in the vines is done with the help of a Certified Organic/Biodynamic horse. Pruning Method: Gobelet Les Adrès 2005: Varietals Yields: 10 to 15 hl per hectare for the Grenache. 20 hl per hectare for the 80 % Grenache noir, 10 % Carignan Carignan, Mourvèdre & Mourvèdre Vinification Method: The grapes are manually picked and carefully sorted Soil in small cases . The harvest is destemmed, lightly crushed and put into Clay limestone, on slopes, yellow & blue cement vats Alcoholic fermentation starts due to natural yeasts. The grapes marl for Grenache & Carignan. Clay are macerated for 20 days at a temperature of 25°C. Free run juice is limestone, on the plane: red clay & pumped over the must every 4 days. The grapes are pressed just before Age of Vines 60 years old the end of the alcoholic fermentation. The wine is matured in cement vats on fine lees for 20 months. Part of the wine (around 10 %) is matured in Pairing barrel to enhance aromatic complexity. The wine is bottled at once to Works beautifully with roasted preserve the regularity and purity. chicken, pork, grilled beef or Tasting Note: Rich notes of black fruit and sweet spices with a note of lamb. mocha. The palate is rich with ripe fruit flavors followed by a rounded and persistent finish. Viti Vini Vinci Irancy Nicolas Vauthier has been a big fan of natural wines, and on the forefront of promoting the wines he loves, for many years. He created a wonderful 2009 bar/store/ in the city of Troyes and ran it for ten Burgundy years (Troyes is not far from the Lassaigne vineyards in Champagne, Red so we have had many dinners at his Crieurs de Vin!). But Nicolas wanted BURGUNDY to make wine after selling it for years, and he created a sort of garage "negoce" house in Avallon, in the northern part of Burgundy near Chablis.

Irancy 2009: Sustainable, natural François' family house is near Irancy, and in years of tasting we were sad to hardly find a kindred spirit there in terms of natural winemaking. When Varietals Nicolas Vauthier found a plot of vines where he could buy the grapes and Pinot Noir influence the growing, we were excited. The 2009 Irancy he produced lives up to our expectations. Soil Vinification Method: Fermented in different sized oak barrels.

Tasting Notes: Fruit and pepper on the mouth. Well balanced. No SO2. Age of Vines Pairing jenny & fran!ois selections ! importer of natural wines ! jennyandfrancois.com ! (646) 322-4254 Viti Vini Vinci Bourgogne Aligoté Nicolas Vauthier has been a big fan of natural wines, and on the forefront of promoting the wines he loves, for many years. He created a wonderful 2009 natural wine bar/store/restaurant in the city of Troyes and ran it for ten years (Troyes is not far from the Lassaigne vineyards in Champagne, White so we have had many dinners at his Crieurs de Vin!). But Nicolas wanted BURGUNDY to make wine after selling it for years, and he created a sort of garage "negoce" house in Avallon, in the northern part of Burgundy near Chablis. He harvests the grapes himself.

Sustainable, natural

Varietals Aligoté Aligoté: Soil Vinification Method:

Tasting Notes: Age of Vines After opening the bottle, the naked person on the cork invites sipping this natural wine. Rich, honey nose and slightly cloudy aspect. Slight refreshing Pairing bubbles on the mouth. A ripe and balanced Aligoté. Great by itself or with shellfish or a simple fish dinner. Also salads and medium-hard goat cheese.