Alsace

Green apple, pear and white flowers form a dry, fresh profile. The palate is supple and balanced, with a light body and a clean finish. Fermentation takes place in stainless steel, and the grapes come from plain parcels and are harvested by hand. The wine carries organic and biodynamic classifications. This Pinot Blanc contains 12.5 percent alcohol.

Pale golden colour with discreet green tints accompanies a refined, subtle nose of Muscat fruit, aniseed and citronella. The palate is fresh, balanced and full, with the sensation of biting into a fresh grape. The finish is persistent and thirst-quenching. Grapes are handpicked from limestone and chalky-clay soils. Four months on fine lees and five months in tank precede bottling.

Golden yellow in colour, with smoke, dried apricot, vineyard peach, undergrowth, melon and yellow fruit. The palate is full, with apricot, a light honey note and freshness on the finish. Pinot Gris grows on clay-limestone slopes at Ammerschwihr with east and southeast exposure. Pneumatic pressing precedes several months on fine lees. Residual sugar is 13.2 grams per litre, and alcohol is twelve percent.

Muscat d’Alsace accounts for eighty-five percent of the blend, with fifteen percent Muscat Ottonel. The thirty-seven-year-old vines grow on gravelly silt and loam at the edge of Herrenweg de Turckheim, where the microclimate is warm. Fermentation was quick and finished bone dry. Pale yellow-green colour accompanies delicate floral aromas, an airy texture and soft velvet on the palate. The profile has tannic structure and a long finish.

Floral and open, this dry white carries Muscat notes of citrus and jasmine. The palate is dry, lively and mouthwatering. Muscat Ottonel makes up sixty percent of the blend, with forty percent Muscat Blanc à Petits Grains. The grapes are harvested by hand, fermented at controlled temperatures in casks or tanks without malolactic fermentation, lightly filtered and matured in bottle before release.

Pale gold in colour, the wine has floral and spice aromas. The palate opens warm, while acidity gives the wine length. Richness and complexity are accompanied by freshness. Gewürztraminer provides the full composition. Grapes from hillside vineyards around Bergheim are hand-picked and whole-cluster pressed. Fermentation uses natural and selected yeasts in stainless steel, and the wine remains in tank for five months.

Red apple and ginger spice meet a dry, saline profile with pear, white flowers and chalk. The vines are more than fifty-five years old and are farmed biodynamically. After harvest, the wine spends twelve months on its lees in stainless steel. It carries both organic and biodynamic certification, contains 12.5 percent alcohol, and fresh mineral character is also present.

Moderate orange-yellow colour and natural turbidity accompany citrus, lemon, blood orange, peach, white pepper and conifer sap. The palate has present acidity, a slight spritz, fine tannins, bitter orange, nutmeg, cedar and a saline finish. Pinot Blanc, Gewurztraminer, Pinot Gris and Sylvaner are grown on mainly sandy-gravel soils. One third undergoes about five days of whole-cluster maceration; two thirds are direct pressed, then aged in stainless steel without filtration.

Peach, quince, grapefruit, apple, tea, white flowers, wet stone and sage appear with ripe yellow fruit. Fresh acidity and a long saline finish are present. The complanted vineyards include Riesling, Auxerrois, Pinot Blanc, Pinot Gris and Pinot Noir. Fermentation uses indigenous yeast, and maturation lasts at least twelve months in large oak. The vineyards lie on marl and limestone conglomerates.

Ripe pear, yellow plum and peach appear with rounded fruit and bright acidity. The palate is lively, taut and long, with a dry finish. Riesling grows at altitude on two-mica granite. The vines are forty years old, and maturation takes place in tank. Ripe lemon and pineapple are also present. Residual sugar is three grams per litre, and alcohol is 13.5 percent.