It never fails to be a thrill to announce the arrival of new wines from one of our heroes: Jean-Pierre Rietsch.
Available now, chiefly from the 2022 vintage - among the hottest on record in Alsace - the wines remain buoyant and energetic, with a luminosity that belies such a warm year. Heady & lifted with JP's trademark acidity (thanks in no small part to late-summer rains prior to harvest) they manage to represent the best of both worlds: sun-kissed and fresh.
We have relatively good volumes of JP'S signature Litres, the first couple of 22 macerations, and a pair of fresher, juicier Pinots. Enjoy them whilst they last, 2022 has proved to be something of a magic year in the cellar.
Here's everything we currently have available:
AVAILABLE NOW
WHITE
NEW 2022 - Blanc au Litre - Riesling, Silvaner, Auxerrois
An assemlage of RIesling (25%) Sylvaner (25) and Auxerrois (50%) over clay-limestone in Mittelbergheim. Aged 8 months on the lees in tank.
2021 - Entre Chien et Loup - Auxerrois
Auxerrois from clay-limestone of Mittelbergheim and grés soils of Mutzig. Whole-bunch pressed, aged on the lees for 19 months in foudre.
SKINS
2022 - Quand le Chat - Pinot gris
Pinot Gris from clay-limestone of Mittelbergheim and grés of Mutzig. 14-day infusion of whole-bunches under juice, aged 8 months in foudre.
2022 - Demoiselle - Gewurztraminer
From parcels of Gewurtztraminer over grés and clay-limestone, whole bunches with an 11 day maceration, blended with 1/3 of direct-press juice.
RED
2022 - Rouge au Litre - Pinot Noir, Pinot Gris
Pinot Noir from the clay-limestone of Mittelbergheim and Pinot Gris from the grés Stierkopf parcel near Mutzig, a 15 day whole bunch maceration, 8 months on the lees in tank.
2022 - Pinot Noir - Pinot Noir
From parcels on clay-limestone in Mittelbergheim, a semi-carbonic maceration of whole bunches over 12 days. Aged 8 months in tank.
2022 - Pinot Noir Stierkopf - Pinot Noir
From vines 30 years old planted over grés (compacted sandstone & granite) in the Stierkopf parcel, near Mutzig. A 12 day semi-carbonic maceration of whole bunhces. Aged in tank for 8 months.
