This is a blend of Gewurztraminer and Riesling grown on the volcanic sandstone soils of Bungertal, near the village of Nothalten. The grapes are macerated for 24-48 hours before a gentle pressing and natural fermentation in old oak, where it...

Laurent Barth's village-level Gewurztraminer is from organic vines in Kientzheim worked by horse. The wine has body and some fruit, but is for the most part quite dry and subtle, with complex aromas of tea, lemon, brown spice and flowers...

Laurent Barth's "Racines Metisses" is a delightful blend of many grape varieties from his tiny organic estate in Bennwihr. Always around 50% Pinot Auxerrois (fermented separately), with Muscat, Pinot Gris, Gewurztraminer, and a touch of Riesling. The idea here is...

Formerly known as 'Cuvée Lily,' named after Florian and Mathilde's daughter, the Grand Cru Frankstein is an ancient style of Alsatian wine (ancient as in more common in the early 1900s and earlier, before mono-varietal wines became the norm in...