Direct press of Grolleau from 50 year-old vines into tank for a super bright and invigorating rosé.

100% Chenin Blanc. Planted in 1993.  On a steep slope, silt and clay near the bottom of the slope with grey-green schist, sandstone and quartz. Foot-crushed and pressed for 4 hours with a vertical press, 3-4-week ambient yeast fermentation and aging for 10 months in 400 and 600 L barrels (10% new...

In the cellar, they press with whole clusters for three to four hours, then cold settle. Ambient yeasts take care of fermentation. The wine is fermented and aged in 228 and 400 liter used barrels. It’s then blended and aged for an additional four month in stainless steel tanks. It’s bottled without...

From the commune of Pommard, silty-clay soil with gravel, at the base of the slope with excellent drainage. Planted in 2003. Pressed, settled, ambient yeast fermentation in stainless steel. Aged for 15 months in 400 L sandstone vessels and for an additional 7 months in stainless steel. SO2 added as...

Clairet, a traditional Bordeaux style that sits somewhere between red and rosé, used to be produced throughout the Côtes de Bordeaux, but has since vanished. Rouge Clair offers a fresh take on that classic style. 100% merlot from 40-year-old vines grown in clay and limestone soil. Fermentation in...

Engelberg means Angel’s Hill. This south-facing hillside vineyard was written about as early as 884 and praised for its wine. The vineyard was granted Grand Cru status in 1985. It is the third most northern grand cru in Alsace. The Pfisters farm just under two acres here, all located in the prime...