The Dominion :
Alsace property About 3.5 acres. -30 Ares de Auxerrois On clay soils, 50-year-old vines, little production.
The vineyards are in Obernai. -30 ares P black On clay soils, 50-year-old vines, low production. The vineyards are in Obernai. -30 ares P gray On clay soils, 50-year-old vines, low production.
The vineyards are in Obernai. -25 acres Sylvaner Foothill sediments, 50 year old vineyards, vineyard in Heiligenstein. -25 ares riesling Young vines on clay-limestone in Obernai. – Gewürztraminer of 1.5 hectares Clay-calcareous, vines between 35-50 years in Obernai
Property in Burgundy With my old buddy Bastian Wolber, we took over a Pinot Noir vine in high odds, small production, 12 ares, but lots of friendship and love. In the trade of Alsace:
I change for the opportunity to benefit from grapes in very beautiful terroirs, given the price of landing in Alsace and since I'm not Jeff Bezos it's a good way at least at first not to go broke too much. I work with a friend: Jeanne, owner of 20 acres on magnificent shale to sandstone and volcanic soils. It works in biodynamics and without tractors, very small yields and without cropping either.
It is a pleasure to see her regularly and talk about her work in her little house in the middle of her paradise property.
40 ares P black Solenberg Volcanic sandstone part of Permian sandstone and part of Vosgien sandstone with volcanic strata due to volcanic eruptions in successive waves, vineyards in Reichsfeld, Solenberg locality. – Riesling Schiefferberg of 15 ares Blue schist in the form of slates, age of the vine 30 years. – 10 ares Riesling Solenberg – 15 ares Pinot Noir Schiefferberg Blue schist in the form of slates, age of the vine 30 years.
In my house: The vines, without the use of fertilizers, total grass coverage, cordon pruning. Treatments based on lactic bacteria, clays, essential oils and plants, without sulfur or copper.
Harvest decisions are made by taste, I will test the plots very regularly, when the first fruit notes arrive, I arrive at the moment that seems most harmonious for harvest, that is, the acid-fruit ratio that suits me.
Thanks to this phenolic maturity, I find myself with a more saline than acid maturity.
The winery, greatly inspired by Jules Chauvet, reviewed the Alsatian grape varieties through the vinification of the grape. whole and overextracted. Vinification is the same in Pinot noir, Gewürzt and Pinot gris, Bourguignonne maceration in whole grapes for about a week and then chopping twice a day depending on the year, when the sugaring runs out and my feet reach the bottom of the vat, devastate .
From then on I have some tannins left that will fall out during bottling without sulfur under the effect of oxygen.
For whites it will very often be a direct pressing, especially if the terroir is obvious in terms of places.
This type of vinif will be favored for purification, then aging for 1 to 2 years.
A little about me:
Burgundian mother and Alsatian father. I grew up between these 2 regions.
After studying viticulture-enology in Beaune and Montpellier, I tried to work on the small estate of my parents' family, but since I couldn't spray Roundup and put the magic powder of oenology on the wines, I left the family estate very quickly to travel without money all over the world for years: China, Burma, Thailand, Argentina, Australia, New Zealand, Chile, United States, Japan, Vietnam,… and many more
This is how I was able to train with mentors such as: Philippe Pacalet, Patrick Meyer (Domaine Julien Meyer), Ostertag, Claus Preisinger, Terada Honke (Japan), Charles Dufour, Jauma, Lecoste, Binner Christian, Pax Mahle...
A great lover of Japan, I matured a future project still in force in Japan in Terada Honke in the fermentation of sake and vinification (sake) of my own vintages.
I have also worked in many countries as a sommelier, but I must say that I am a very bad sommelier……