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Always around 50% Pinot Auxerrois (fermented separately), with Muscat, Pinot Gris, Gewurztraminer, and a touch of Riesling. The idea here is to make a wine that is easy to drink, says Laurent, and he nails it! There's a subtle touch of spice on the palate, with a crystalline minerality in the finish, thanks to the granite soils. Eben Lillie
Occasionally Laurent will make this old vines Pinot Auxerrois, and it's always a remarkable wine when he does! In 2015, Laurent had some Auxerrois that was meant to be sparkling, but he noticed that the quality was so good that he ended up separating it. On top of that, he also wanted the best juice for this cuvée, so he didn't use any juice from the beginning or the end of the press. The result is a beautifully structured wine, simultaneously charming and serious, with ripe stone fruit on the nose and ample acidity on the palate. A rare and special treat! Eben Lillie
This Gewurztraminer is technically from the Grand Cru Steinert vineyard, but Pierre simply didn't want to present this wine as a Grand Cru, so he calls it "Steiner." To me, it's a perfect Gewurz; a little sweet (22g residual sugar), fresh, floral and clean, with a touch of mint and herbs. I had a bottle that lasted for about a week, and I really enjoyed tasting it every day. I consider this a classic Gewruztraminer, and a great introduction to the grape and it's characteristics. Eben Lillie
Bergweingarten is a vineyard of brown limestone, with South-East exposition in the middle of a hill. Pierre says there's a touch of sandstone influence, which dons a type of crystalline freshness and structure to the wines from this site. There's some stone fruit here, and a nice level of ripeness, with hints of mandarin orange, almond, and spice. Aged on the lees for 11 months in large 100 year old barrels, with 19g S02 total. I wouldn't call this a completely dry Sylvaner - even though the residual sugar is only 1.4g, it's ripe and flavorful and has some lingering fruit in the finish. A very tasty wine, and quite versatile with a variety of foods. Eben Lillie
Though it seems like a relatively new category, it turns out winemakers in Alsace have been making skin contact wines for some time. The first may have been Bannwarth, who experimented with qvevri (georgian clay anforae). Then, along with the Fricks, JF Rietsch, Patrick Meyer, and Bruno Scheuller. From the Grand Cru Vorbourg vineyard, this is Pinot Gris with 12 days of skin contact with no sulfites added. The color is a deep auburn/ruby in the glass, almost reminiscent of a light red. On the palate, it's balanced and clean, with faint tannin, peach fuzz, and subtle red fruit. Eben Lillie
A tasty Cremant d'Alsace, 100% Pinot Blanc, with no sulfites added. It's bright and fresh, but also marked by straw notes and some yeasty overtones. It's a touch funky on the palate but overall very rejuvenating and complex. Eben Lillie