"A field blend of Pinot Noir and Gewürztraminer. As we do with most grapes and freshly pressed juice in Alsace, the grapes were pressed overnight, and the juice left for oxidation and start fermentation in open casks. Followed by 6 months of fermentation in fiberglass cuves outside, soutirage in the spring of 2018 and élevage for 5 years in old barrels, without any topping up.

After bottling we decided to save the wine another 18 months in the cellar, before release. We did this to allow the acidity, the deep salty notes and the oxidation to find each other again. Some old wines need time to recreate the balance after bottling. Now it’s exactly the balance of all these elements that defines this wine – we’re therefore very happy for our decision and patience, something the wine have benefited a lot from."

Notes from A. F. Steen & A. B. Blauert