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29 products
Gewurztraminer Origin White 2022,
Jean-Marc Dreyer's Gewurztraminer Origin is an organic (AB label), biodynamic, and natural dry white wine from Alsace, made with maceration (orange wine), with no added sulfites. Jean-Marc Dreyer's Origin range consists of single-varietal cuvées based on six Alsatian grape varieties (Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling and Muscat), macerated on the skins with a touch of controlled oxidation, which gives a multidimensional nature to the Gewurztraminer grape variety, thus proving that it has never had its last word.
Vinification
The organically and biodynamically grown Gewurztraminer is harvested by hand and macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in the Alsatian style, in foudres and demi-muids, without topping up. Biodynamic method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.
Tasting
Fragrant, powerful, sumptuous, disconcerting, addictive, structured in layers and of a surprising complexity, Gewurztraminer Origin is the gewurztraminer that you no longer expected, with an overpowering aromatic, without the sugar commonly associated with this grape variety. All the sugars have been eaten, what remains is an extraordinary richness of aromas, naked and unvarnished. Notes of mango, lychee, ylang-ylang, the bouquet of flowers and exotic fruits is there, sublimated by a dry and straight frame. This wine screams for foie gras, with or without truffle, but it can be drunk with everything from seafood to land.
Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided to never again add sulfur to any wine. Having made this decision, he affirmed his style around skin maceration, accentuated and chiseled, bringing out the soul of the Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.
Maceration and Direct Press
Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Gentle oxidation is also a particular characteristic of his wines, generally vinified without topping up. Jean-Marc is best known for his “Origin” series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.
Cuvée YARD x Einhart Blanc Orange 2023
Domaine Einhart
Un vin orange d’Alsace éclatant, libre et gourmand
Avec cette Cuvée YARD x Einhart 2023, le Domaine Einhart sort des sentiers battus et propose un blanc de macération haut en couleur et en expression. Réalisée en collaboration avec YARD, cette cuvée en édition limitée conjugue l’énergie de la jeune scène gastronomique et le savoir-faire d’un vigneron engagé en agriculture biologique au cœur de l’Alsace.
L’assemblage de Pinot Gris et Gewurztraminer, deux cépages traditionnellement aromatiques, a été travaillé en macération de quelques jours pour en extraire matière, couleur et caractère. Le vin a ensuite été élevé 6 mois en cuve inox, sur lies, pour conserver une trame fraîche et éclatante. Le terroir calcaire renforce cette tension minérale qui équilibre parfaitement la richesse naturelle des cépages.
Un orange accessible, floral et légèrement épicé
La robe cuivrée brillante évoque déjà la gourmandise. Le nez est charmeur, très expressif : rose fraîche, zeste d’agrumes, pointe de caramel blond et épices douces. En bouche, le vin dévoile une texture soyeuse, avec une belle acidité et une fine structure tannique typique des vins oranges, mais ici très mesurée. L’ensemble est fluide, vivant, presque joyeux.
Cette cuvée se boit à 10-12°C, sans carafage, en toute simplicité mais avec du fond. Elle accompagne avec brio un barbecue estival, une cuisine asiatique parfumée, ou même des fromages à croûte lavée. À boire dès aujourd’hui ou dans les deux ans, pour profiter de sa fraîcheur vibrante.
i Vicini Cortese White 2022
I Vicini Cortese is a dry white wine from Jean-Yves Péron, organic, biodynamic, and natural, made from Cortese grapes harvested in Piedmont. It is a merchant cuvée from the I Vicini series, harvested organically in Northern Italy and vinified in Savoie.
Vinification
The grapes from which I Vicini Cortese is made come from Asti and grow in a cool microclimate that allows for relatively late ripening. Cortese is an ancient grape variety often associated with Trebbiano or Garganega. It produces a fresh and tangy wine with a straw-yellow color with greenish highlights. Here, it undergoes two weeks of carbonic maceration and spends a year in 34-hectoliter tuns. No fining, no filtration, and no addition of sulfites.
Tasting
I Vicini Cortese is a light and fresh, digestible wine, with an alcohol content between 10 and 11 degrees, making it easy to drink. It has a minerality due to the terroir and citrus notes, particularly lemon zest. A perfect companion for tapas and the most refined starters, shellfish, and seafood.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italo-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
Les Barrieux White 2022
Organic, biodynamic, and natural, Les Barrieux is a dry white wine from Savoie produced by Jean-Yves Péron on the schist-limestone soils of his Albertville plots. Classified as a Vin de France, it is a rare cuvée made from the Roussanne grape variety.
Vinification
The vinification of Les Barrieux, produced by hand, begins with two weeks of carbonic maceration. Aging lasts one year in 12-hl tuns and 300-liter barrels. This wine has not been filtered, fined, or sulphites added.
Tasting
Les Barrieux by Jean-Yves Péron is a macerated white wine with wonderful notes of leather, smoke, and candied quince, followed by a complex floral and citrus olfactory bouquet and preceding a long aromatic finish. Delicious, rich, full-bodied, powerful, it is a gastronomic wine that can withstand anything. It can accompany everything.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italo-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
Madloba White 2018,
Domaine des Miquettes skillfully combines the terroir and winemaking traditions of the Rhône with those of Georgia, whose viticulture is a model for Paul Estève and Chrystelle Vareille, the estate's founders. Located in Ardèche, south of the Saint-Joseph appellation, Paul learned his trade from René-Jean Dard and François Ribo, two leading figures in natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two acres of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep slopes, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.
The great specificity of the Domaine des Miquettes remains the use of Georgian techniques, inspired by their passion for this country in the Caucasus, the cradle of wine, where eight thousand year old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to discover this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.
Madloba blanc ("thank you" in Georgian) is a blend of 50% Marsanne and 50% Viognier. The vines are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The wine is aged for a year in qvevri, amphorae buried in the cellar in the Georgian style. This wine is reminiscent of its Georgian counterparts aged in terracotta, with its floral and spicy notes, mineral tension, a full texture, and intense flavor. It's an all-rounder when it comes to pairings.
Riesling Origin Blanc 2022,
Jean-Marc Dreyer
Jean-Marc Dreyer's Riesling Origin is an organic (AB label), biodynamic, and natural dry white wine from Alsace, macerated (orange wine), with no added sulfites. Jean-Marc Dreyer's Origin range consists of single-varietal cuvées made from six Alsatian grape varieties (Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling, and Muscat), macerated on the skins with a touch of controlled oxidation. Discovering each Origin is always a revelation.
Vinification
Riesling, the king of Alsace's white grape varieties, forms the basis of this organic and natural wine. Its liveliness, distinction, deep sapidity, and characteristic mineral notes are evident in this hand-harvested wine macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in the Alsatian style, in foudres and demi-muids, without topping up. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.
Tasting
Balanced acidity, elegance, complexity, fruitiness, power, plenty of structure and depth: Jean-Marc Dreyer's Riesling Origin is what we call a wine of meditation. Whole-bunch maceration exposes Riesling in a completely new light: the petrol notes recede into the background, waiting until the finish to emerge, and the wine expresses a structured verticality balanced by a gentle roundness. Pineapple and grapefruit on a very mineral background, but it's the soil you sense, not the diesel can. Taste pairings? Don't bother looking; it goes with everything. Try grilled fish, matelotes, seafood and shellfish, roasted or stewed white meats, pata negra ham, aged cheeses.
Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils estate, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamic farming. In 2009, upon returning from a pilgrimage to Compostela, he decided to never again add sulfur to any wine. Having made this decision, he affirmed his style around skin maceration, accentuated and chiseled, bringing out the soul of Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.
Maceration and direct pressing
Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Gentle oxidation is also a particular characteristic of his wines, generally vinified without topping up. Jean-Marc is best known for his “Origin” series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.
Pet Nat White 2020,
A pinkish-amber color, plenty of freshness, roundness, and fruitiness, with superb, delicious, and fresh bubbles! The expression of the limestone from the Muschelkalk soils is perfect, with a magnificent salinity on the palate. We expected no less from the Einhart estate and its mastery of macerated whites, but also from its experience with sparkling wines, crémant being a local expertise. This natural sparkling wine, subtitled "pure grape," presents itself boldly, without apostrophe. It is made from 70% Sylvaner and 30% Gewurztraminer, grape varieties grown on the property, hand-harvested and destemmed. No additives are added to the vineyard or the winery. The vines, averaging thirty years old, grow on Muschelkalk limestone soils located in Weingarten and Oberer Altenberg. Vinification, plot-by-plot and entirely gravity-fed, begins with a four-day maceration for each grape variety, with indigenous yeasts. The wine spends twelve months on slats before disgorging.
Find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, winemaking without inputs, refusing harmful phytosanitary products and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvesting, destemming of the bunches, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.
i Vicini Moscato White 2022
I Vicini Moscato is an organic, biodynamic, and natural macerated (orange) dry white wine from Jean-Yves Péron. Vinified in Savoie using Muscat d'Asti. It is part of the I Vicini series of cuvées, vinified in Savoie using organic grapes from Northern Italy.
Vinification
The Muscats in this I Vicini series grow on very fine, calcareous-magnesian limestone soils, on a particularly cool site. Harvested by hand at good phenolic maturity, they macerate for two months in vats on the skins with punching down. Aged for one year in 300-liter barrels. No filtration, fining, or addition of sulfites.
Tasting
Straightness, tension, and freshness: this beautiful Muscat d'Asti offers the aromatic and musky nose specific to the grape variety, without any syrupy notes. A very present tannic structure balances the whole. On the palate, it is rich and powerful; we find the charming scent of Muscat in the retro-olfaction, but with the tension and freshness that Jean-Yves Péron loves for his dry whites. It is a great table wine, not really for an aperitif, but for gastronomy, no limits.
Learn more about Jean-Yves Péron
Jean-Yves Péron talentedly embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italo-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
La Bottière White 2022
La Bottière, here in magnum format, is a dry white wine made from 100% organic and natural Jacquère grapes. It is vinified by Jean-Yves Péron in Savoie using the Jacquère grape variety and Vin de France.
Vinification
Various plots with mica-schist soils near Albertville, planted with old vines, among other things, produced Jean-Yves Péron's La Bottière cuvée. The grapes are harvested at the end of October and macerated for two weeks using carbonic maceration. Aging is one year in 300-liter barrels.
Tasting
This maceration wine offers a beautiful minerality and round, delicious notes of white fruits. In magnum format, it can be drunk now but will evolve for several more years.
Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
Magnum Gauthier White 2022,
Gauthier is a dry, organic (AB label), biodynamic, and natural macerated white wine (orange wine) from Jean-Marc Dreyer, vinified in Alsace from all the grape varieties cultivated by the winemaker and without the addition of sulfites. Always packaged in magnums, it is simultaneously a rarity, a challenge, a curiosity, and a precious bottle to savor. Gauthier is the first name of a pilgrim on the Way of Saint James who spent some time with Jean-Marc Dreyer and took part in the work in the cellar. Having noticed that the blend of the fin de cuvée was excellent to drink, he suggested to Jean-Marc that he make a special cuvée: "It tastes so good, it would be a shame not to do it!" It tastes incredibly good, even, notes the winemaker.
Vinification
If you are familiar with Jean-Marc Dreyer's Origin range - a series of maceration vintages based on six Alsatian white grape varieties - you will find in Gauthier the synthesis and summary of this range. This wine is in fact the result of the blending of the fin de cuvée of each Origin reference. Once blended, the fin de cuvée are kept for two to three months in barrels to unify the flavors. No added sulfites, no additives, no filtration, indigenous yeasts.
Tasting
This atypical production makes Gauthier a full-bodied, characterful vintage, with a distinct touch of controlled oxidation. Gauthier, of course, contains no more sulfites or additives than the vintages it is made from. That is, zero. It is the synthesis of the Jean-Marc Dreyer estate, and that in itself is a tasting note: refer to each of the other vintages in the Origin range on this site to piece together the puzzle, or, better yet, drink it. With everything that goes with macerated Alsace whites, whether cheeses, local dishes, Lacaune charcuterie or Lyon.
Auxerrois Origin White 2022,
Auxerrois Origin by Jean-Marc Dreyer is an organic (AB label), biodynamic, and natural dry white Alsatian maceration wine (orange wine), with no added sulfites. Jean-Marc Dreyer's Origin range consists of single-varietal cuvées based on six Alsatian grape varieties (Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling, and Muscat), enhanced by skin-contact maceration with a touch of controlled oxidation. The discovery of each Origin vintage is always a pleasant surprise.
Vinification
Auxerrois, or Pinot Auxerrois, is a typically Alsatian grape variety with floral and spicy notes. The harvest, done by hand, is macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in Alsatian style, in tuns and demi-muids, without topping up. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.
Tasting
Floral, fresh, seductive, slightly smoky, Auxerrois Origin by Jean-Marc Dreyer is both atypical and delicious. The maceration gives it a distinguished chew on very fine tannins. With its amber color, floral notes, seductive bitters, delicious salinity, hints of white peach and citrus, and perfect straightness, it is ready for any pairing. A bellota Iberico ham would melt with happiness next to it, but it will also be a delight alongside smoked fish, seafood platters, mature cheeses, or white meats. We will enjoy it, for our part, with a beautiful roasted poultry.
Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils estate, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided never to add sulfur to any wine again. Having made this decision, he asserted his style around skin maceration, accentuated, chiseled, bringing out the soul of Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.
Maceration and Direct Press
Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Gentle oxidation is also a particular characteristic of his wines, generally vinified without topping up. Jean-Marc is best known for his "Origin" series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.
