Skin-Contact Whites
Pressed whole-cluster and aged on skins in porous sandstone amphorae. These bottles carry tactile tannic grip, dried apricot notes, and saline acidity that slice directly through charred mackerel fat.
Chilled Native Reds
Fermented spontaneously with indigenous yeasts and bottled without sulfur. Poured cellar-cool from magnums, delivering crunchy red currant fruit, wet granite minerality, and gentle smoke notes.
Wild Dry Ciders
Pressed from unsprayed heritage bittersweet apples in late autumn. Conditioned naturally in neutral oak puncheons for barnyard complexity, gentle petillant fizz, and crisp orchard bitterness.
When soil is alive and fermentations run on native cellar yeasts, the wine requires no filtration, sulfur blankets, or cosmetic correction.
Camille Lapierre, Beaujolais Grower
Eight zinc bar stools held open nightly
We never book the bar counter in advance. Walk in from five o'clock for a chilled pour, cold oysters, or a late bowl of beans beside the hearth embers.