Eric Kientzler presides over this jewel of an estate, based on the outskirts of the picturesque town of Ribeauvillé. Comprised of 13 hectares including holdings in the Grand Crus of Geisberg and Osterberg, Eric produces an array of whites from Riesling and Gewürztraminer, as well as this outstanding Crémant, made from 100% Auxerrois. A light and elegant apéritif, again made using the Traditional Method. Deliciously moreish.

Alsace, located in northeastern France along the German border, is a unique wine region renowned for its aromatic white wines and strong sense of terroir. Sheltered by the Vosges Mountains, Alsace enjoys a semi-continental climate with low rainfall and abundant sunshine—ideal for slow grape ripening and concentrated flavours.

The region's complex geology features a mosaic of soil types, including limestone, granite, clay, and volcanic soils. This diversity allows for nuanced expressions of grape varieties and distinct vineyard identities.

Alsace specialises in white wines, particularly from noble varieties such as Riesling, Gewurztraminer, Pinot Gris, and Muscat. These grapes produce wines that are typically dry, although late-harvest styles like Vendanges Tardives and Sélection de Grains Nobles offer luscious sweetness with remarkable ageing potential. Flavours range from citrus, green apple, and stone fruit in Riesling, to exotic spice, lychee, and rose in Gewurztraminer, and rich, smoky notes in Pinot Gris.

Wines are mostly varietally labelled and bottled in the region’s distinctive tall, flute-shaped bottles.

Auxerrois is a white grape variety of French origin, most closely associated with Alsace, where it has long been valued as a blending partner for Pinot Blanc. Despite its name, the grape is not directly linked to the town of Auxerre in Burgundy, but is believed to have originated in Lorraine or Alsace. It is part of the wider Pinot family, thought to be a natural cross between Pinot Noir and Gouais Blanc.

Viticulturally, Auxerrois is an early to mid-ripening grape that thrives in cool to temperate climates. It produces compact bunches with thin-skinned berries, which makes it somewhat vulnerable to rot in damp conditions and requires attentive vineyard management. However, it is prized for retaining balanced acidity even when harvested at higher ripeness, lending freshness to blends. Controlled yields are important, as the grape can otherwise give wines lacking definition.

Today, Auxerrois is planted primarily in Alsace, where it often appears alongside Pinot Blanc on labels, though the blend may in fact be dominated by Auxerrois. Beyond France, it is cultivated in small quantities in Germany’s Baden and Palatinate regions, Luxembourg, and Switzerland. In the New World, plantings are limited but can be found in Canada’s Ontario and British Columbia, as well as parts of the United States, particularly Oregon.

In style, Auxerrois tends to produce gently aromatic wines with a rounded, supple texture. Flavours often include orchard fruits such as apple and pear, sometimes edged with stone fruit, citrus, or subtle floral notes. Acidity is moderate rather than sharp, making the wines approachable and versatile, well-suited to lighter cuisine or enjoyed on their own.