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Andrew & Lucas Rieffel - 'NATURE' - Pinot Noir - Mittelbergheim, Alsace, FR - 2018
Andrew & Lucas Rieffel - 'NATURE' - Pinot Noir - Mittelbergheim, Alsace, FR - 2018
Load image into Gallery viewer, Andrew & Lucas Rieffel - 'NATURE' - Pinot Noir - Mittelbergheim, Alsace, FR - 2018
Load image into Gallery viewer, Andrew & Lucas Rieffel - 'NATURE' - Pinot Noir - Mittelbergheim, Alsace, FR - 2018

Andrew & Lucas Rieffel - 'NATURE' - Pinot Noir - Mittelbergheim, Alsace, FR - 2018

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Perfect Drinking Temperature: room temperature Alcohol: 13% Grape Percentage: 100% Pinot Noir Winemaking: Organic viniculture, Herbicide-free farming, Traditional hand picking, Use of indigenous yeast, It has been aged for 6 months in old burgundy barrels in contact with its total lees with malo-lactic fermentation. The average age of the vines: 31 years. Soil: Clayey, loamy and sandstone soils (several different plots) Taste: A lovely Pinot Noir from Alsace. Very light red transparent color. Very fresh in the nose, strawberry and red berries. On the palate a very dynamic and interesting development. This elegant Pinot Noir is biologically produced and is medium intense but smooth and fruity. --- Lucas Rieffel is the third-generation winemaker in the family of the estate, located in Mittlebergheim, Alsace. His grandfather Julien (whose birth certificate is the front label of many wines) started to sell his first bottle of Sylvaner in 1946 taking care of a mixed farmed at the time. Lucas’ dad André took the lead in 1971 to expand the domain in both quality and quantity and turned especially to the wine production.   In 1996, it was Lucas’ turn to take over the family estate and continued his dad’s journey. After working with Andre Ostertag and seeing a different approach, Lucas slowly changed a few things over the years; hard-working and discreet, taking his time, and reflecting greatly with every new change. These changes in both the cellar and vineyards brought organic certification in 2009, and the addition of new single site vineyards to the family holdings resulted in a big jump in quality. Introducing new vessels, focusing on large old oak barrels, and long aging on the lees and extending the press cycle – placing forcus on this important transformation phase for the grapes “when the solid becomes liquid”, and playing with bottle closures in order to reduce the amount of sulphur added at bottling.  Only three people work at the winery for the 10ha estate, one of which has been there for over 40 years, the soul of the business having worked back with Lucas’ grandfather. This estate is a great representation of community, of how knowledge is being passed on from 3 generations and how the status quo keeps being challenged. 
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