Auxerrois Origin White 2021

Jean-Marc Dreyer

Out of stock

Alsatian white maceration wine (orange) from the Origin range by Jean-Marc Dreyer, based on Auxerrois (Pinot Gris), straight and floral.

Victim of its own success!

Try these gems instead:

France - Alsace

12.0°

Grape varieties:

Capacity: 75 cl

Vintage: 2021

Learn more about the bottle:

Auxerrois Origin Blanc 2021

Jean-Marc Dreyer


Auxerrois, also known as Pinot Blanc, is a typically Alsatian grape variety that forms the basis of this Auxerrois Origin from Jean-Marc Dreyer. Floral, fresh, and seductive, it is both atypical and indulgent, well-defined by the maceration process, which gives it a distinguished texture. Its alcohol content is quite generous (14% alcohol). Whole-bunch maceration gives this dense and dry wine, with its delicious salinity, amber tones, floral notes, and sensations of perfect purity. Acorn-fed Ibérico ham would melt with joy alongside it. Jean-Marc Dreyer's Origin range is dedicated to single-varietal wines made using skin-contact maceration based on the six white grape varieties of Alsace: Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling, and Muscat. This wine is produced using the biodynamic method, fermented using indigenous yeasts, and is unfiltered and unclarified.

Find out more
"Maceration in Alsace is an ancestral tradition!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, people worked by hand and let the grapes macerate before sending the marc to the press." Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, with the remainder consisting of direct-pressed whites, aged without coal. Jean-Marc 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, but he hesitated for a while between several methods: at the beginning, his wines were more oaky, aged in new barrels with stirring. Then, a sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he decided to no longer add sulfites to his wines. Having made this decision, he asserted his style around skin maceration, quite extensive, chiseled, always surprising on Alsatian grape varieties, whose structure it brings out without sacrificing delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.

Delivery 48h to 72h (Metropolitan France)

Personalized advice and responsive customer service

Rare references and hard-to-find gems

Secure Payment

Learn more about the bottle....

Auxerrois Origin Blanc 2021

Jean-Marc Dreyer


Auxerrois, also known as Pinot Blanc, is a typically Alsatian grape variety that forms the basis of this Auxerrois Origin from Jean-Marc Dreyer. Floral, fresh, and seductive, it is both atypical and indulgent, well-defined by the maceration process, which gives it a distinguished texture. Its alcohol content is quite generous (14% alcohol). Whole-bunch maceration gives this dense and dry wine, with its delicious salinity, amber tones, floral notes, and sensations of perfect purity. Acorn-fed Ibérico ham would melt with joy alongside it. Jean-Marc Dreyer's Origin range is dedicated to single-varietal wines made using skin-contact maceration based on the six white grape varieties of Alsace: Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling, and Muscat. This wine is produced using the biodynamic method, fermented using indigenous yeasts, and is unfiltered and unclarified.

Find out more
"Maceration in Alsace is an ancestral tradition!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, people worked by hand and let the grapes macerate before sending the marc to the press." Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, with the remainder consisting of direct-pressed whites, aged without coal. Jean-Marc 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, but he hesitated for a while between several methods: at the beginning, his wines were more oaky, aged in new barrels with stirring. Then, a sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he decided to no longer add sulfites to his wines. Having made this decision, he asserted his style around skin maceration, quite extensive, chiseled, always surprising on Alsatian grape varieties, whose structure it brings out without sacrificing delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.
Discover all its wines