Biodynamic. Dry. In Alsace, the term Pinot Blanc is used to describe varietal wines or blends containing any percentage of Auxerrois. Weinbach’s Pinot Blanc is a blend of 70% Auxerrois and 30% Pinot Blanc. For fellow nerds, recent DNA studies indicate Auxerrois is a cross between Gouais Blanc and Pinot Noir. Weinbach’s blend comes from Clos des Capucins (with 45-year-old vines) and a plot from the limestone/clay soils at the foot of the Altenbourg vineyard. As with the dry Rieslings, the Pinot Blanc was pressed as whole bunches and raised over eight months in large-format wood (previous vintages were raised in tank). It's a far more layered and complex wine than you might expect from these varieties. It’s fleshy and mouth-filling with orchard fruits, white blossom and chamomile flavours and a textural core threaded through with punchy freshness. As with all these 2022s, it’s very hard to drink slowly!

Biodynamic. Eddy Faller explains that his Altenbourg Pinot Noir exhibits a more velvety structure than the Schlossberg-raised wine (below). To highlight each wine’s origins, the winemaking is almost identical, with a 10-day cold soak, followed by up to two weeks on skins, partial whole-bunch fermentation and extended aging in predominantly old oak. Plantings are 10,000 vines per hectare using mass selections from the Clos des Epeneaux in Pommard. To recycle Pigott’s line for the 2020 release, ‘In a blind tasting you could easily mistake this for a top 1er Cru wine from Beaune in Burgundy!’

Take a stroll through Frankie’s Garden… Our Once and Well winemaker, Freya Hohnen, is often nicknamed ‘Frankie’ – and this collection explores the relationship between nature and wines grown be her hand. This Riesling offers aromas of lemon and lime, with mineral and citrus zest on the palate.

Delicate pale lemon colour with a hint of green and bursts from the glass with intense rose‑petal, lychee and musk‑stick aromas, underscored by subtle cinnamon and green‑melon lift. On the palate it’s crisply dry yet softly textured, combining talc‑like phenolics with rose‑petal florals and a precise, linear mineral‑tinged finish.

Mount Majura Riesling shows lime and lemon characters, a delicate and delicious dry Riesling.

The Mader domaine is a very small quantity, high quality wine producer based in the picture postcard village of Hunawihr in the middle of vineyards on the Route des Vins. A fine dry Riesling with texture and depth. Intense floral citrus and lime aromas with mineral backing and wonderful acid backbone.

As part of their quirky Ministry Series, Capital Wine produce a wonderfully racy and aromatic Riesling named The Whip. A floral nose of lime citrus and lemon rind followed by an intense palate of searing natural citrus acidity. The finish lingers in the mouth and is the perfect wine match with Thai food or simple fish 'n' chips.

In keeping with the Australian cool climate style of Riesling, the Murrumbateman Riesling is a particularly dry and refreshing wine. Flavours of lemon and citrus are complimented by notes of green apple. Murrumbateman Riesling is clean and fresh on the palate. Very refreshing to taste.

Young, pale green colour, with dominant green nuances, slightly yellow like lime tree leaves in the spring, with a few silvery hints, nicely bright and lively, with delicate tears that run finely down the glass. The bouquet is fresh and lively, crisp and clean, pleasantly aromatic and fruity, green apple, lemongrass, ginger, white peach, fresh moss and blackcurrant, with an agreeable touch of muscatel. This is an authentic, expressive young Riesling. The wine is dry and fresh on the palate, vivacious, nicely taut and elegantly structured, giving depth and persistence and a finish that positively encourages another sip. Despite its youth, this wine?s principal merit is its sincerity. It is clearly defined and ready to enjoy. Yet 2 or 3 more years in bottle would allow its elegant character and minerality to express itself, as only a Riesling can. Enjoy it now for its energy and typicity, or keep it for 3 to 5 years to discover its full bouquet and complexity. Serve it at 8°C. It will make an excellent aperitif. Or drink it with turbot, sea perch, monkfish, lobster, crayfish, seafood, pike-perch, pike, salmon, shellfish, scollops, and carpaccio of raw or marinated fish. Made exclusively from hand harvested grapes from predominantly clay and limestone vineyards, in a dozen of the most favored localities in and around Riquewihr. A cool and long growing season give this unique dry wine great finesse and unequalled intensity.The grapes are taken in small tubs to the presses, which are filled by gravity, without any pumping or other mechanical intervention. After pressing, the must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (at 18 to 24°C). The wine is racked just once, before natural clarification during the course of the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged in our cellars until released for sale.