Zellberg l'hermitage Sylvaner
From the Alsatian Natural Wine Legend (one of the region's 'Gang of Four' alongside Frick, Schueller, and Binner) this is 100% old-vine Sylvaner from the pristine Zellberg terroirs (limestone-based). Grapes are hand-harvested, directly pressed and spontaneously ferment and age in foudre for 12-15 months without topping up. Bottled unfined, unfiltered, no additional SO2.
Patrick Meyer
Patrick Meyer inherited his vineyards from his mother (his father, Julien, died when he was young) and quickly converted them to conventional methods, spraying with pesticides, fungicides, and herbicides. He had been at wine school and had been told that that was the way to do it; his mother’s methods were apparently antiquated. Within a few months, he saw what he had done. What had been healthy vines with healthy ecosystems began to suffer and become less productive – his wines had less depth too.
It is rare in this world of natural wine to meet someone who has worked on the ‘dark side’. Such stigma is attached to it that people keep very quiet about these things. However, it's also vitally important to see what conventional farming and vinification methods do to the vines and wines we love. It gives serious perspective. Now Patrick works his vineyards according to biodynamic principles and produces some of the most expressive wines in Alsace. He is a champion of the lesser-known Sylvaner and shows what potential it has on good soils worked with care.
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Description
From the Alsatian Natural Wine Legend (one of the region's 'Gang of Four' alongside Frick, Schueller, and Binner) this is 100% old-vine Sylvaner from the pristine Zellberg terroirs (limestone-based). Grapes are hand-harvested, directly pressed and spontaneously ferment and age in foudre for 12-15 months without topping up. Bottled unfined, unfiltered, no additional SO2.
Patrick Meyer
Patrick Meyer inherited his vineyards from his mother (his father, Julien, died when he was young) and quickly converted them to conventional methods, spraying with pesticides, fungicides, and herbicides. He had been at wine school and had been told that that was the way to do it; his mother’s methods were apparently antiquated. Within a few months, he saw what he had done. What had been healthy vines with healthy ecosystems began to suffer and become less productive – his wines had less depth too.
It is rare in this world of natural wine to meet someone who has worked on the ‘dark side’. Such stigma is attached to it that people keep very quiet about these things. However, it's also vitally important to see what conventional farming and vinification methods do to the vines and wines we love. It gives serious perspective. Now Patrick works his vineyards according to biodynamic principles and produces some of the most expressive wines in Alsace. He is a champion of the lesser-known Sylvaner and shows what potential it has on good soils worked with care.
