You’ll find an abundance of organic, biodynamic and natural wines in our Fine Wine Festival selection: we talk you through our favourites.
In Bordeaux, Château Guiraud 2016 is a renowned, organic Sauternes produced in a modern, refined and digestible style. Another cuvée from the château, Le G 2018, is a fresh, dry white that offers citrus fruit aromas and would be the perfect accompaniment to seafood or grilled fish.
This Foire aux Vins also boasts an excellent offering of Burgundian crus to suit your autumnal meals, such as the Gevrey-Chambertin Coeur de Roy from domain Dugat-Py. A cuvée produced from very old vines that you’ll enjoy for its intense bouquet of blackcurrant, animal notes and liquorice. You’ll also find the Puligny-Montrachet from another reference in the region, domain Etienne Sauzet, whose wines are models of finesse.
In the Rhone valley, Château de Beaucastel is an organic estate that produces one of the finest Châteauneuf-du-Pape in the region. We’d like to introduce you to its ‘little brother’! The Côtes du Rhône Coudoulet de Beaucastel, a blend of Mourvèdre and Grenache completed with some Syrah and Cinsault. The white Châteauneuf from Clos des Papes elegantly balances freshness and suaveness. One thing is sure, its 2005 is perfectly ready to drink!
The Beaujolais is considered one of the birthplaces of the natural wine movement and as such boasts a plethora of natural vinous gems. Marcel Lapierre’s Morgon no longer needs introducing, this cuvée redolent with notes of violet and black cherry will suit your charcuterie boards perfectly. Otherwise, why not try a Fleurie La Tonne from the Dutraive family, a rising star that of course vinifies all its wines with indigenous yeasts and matures its wines in oak barrels (very little new oak) for 18 months. The result is a juicy and intensely fruity wine.
In the Loire, domain Clau de Nell has been certified biodynamic for many years now and produces its wines in the most natural way possible. Make the most of our Foire aux Vins to get your hands on not one, but two of the domain’s cuvées! Their Anjou Cuvée Violette is a lovely blend of Cabernet Franc and Cabernet Sauvignon from 60-year-old vines, whereas the Anjou Cabernet Franc single-varietal cuvée is dense and suave, serving as a great pairing for roasted red meats and stews.
The last word goes to the Roussillon and one of its most iconic producers, domain Gauby. They stopped applying chemicals to their vines many years ago, and now only use homemade concoctions like essential oils and compost. Our love for their entry-level cuvée Les Calcinaires knowns no bounds. Take things up a notch with Gauby’s flagship cuvée La Muntada, where depth of flavor and elegance of tannin combine for a truly sensual result.
If you have trouble understanding the nuances between organics, biodynamics and natural wines, our article on the tricky subject will help you to make sense of it all!