Les Vins Pirouettes by Binner & Associates

 

Les Vins Pirouettes is a project launched by Christian Binner, that brings affordable natural wines to the table, and at the same time helps organic and biodynamic grape growers in Alsace move away from selling their grapes to cooperatives towards making and bottling natural wines. Each cuvée is made at a young grower’s winery, where they supply the grapes and Christian supplies his 20 years of expertise in making natural wine in Alsace, and of course his marketing and distribution savviness. Each cuvée will feature the name of the grower on the bottle. Here’s a word from Christian himself about this project:

Why do we call it “Pirouettes”?

Because we are having great fun with this project, and it gives us great joy!

Because the blends we make together are like fancy pirouettes – beautiful artistic figures which are the result of a certain know-how.

Because together, we free ourselves from the norms of the masses, from a standardized taste, making room for emotions, something new, and to joy.

Because this project also includes a new way of wine marketing. Note that this is not about usual trading practices.

I am happy to carry out this magnificent project together with my associates. Thanks a million for the trust you have given us!

Christian BINNER – Regional stirrer of emotions

https://www.facebook.com/lesvinspirouettes/


Saveurs d’Eric — Back to the topPirouettes DEFINITIF 2

Certification: Organic Wine certification (ECOCERTsince 2010)

Number of Bottles produced: 3600

Age of Vines: 50 years old

Yields: 45 hl/ha

Pruning Method: Taille Guyot

Soil: Granite and Limestone

Varieties: 70% Auxerrois / 30% Sylvaner

Vinification Method: Grapes are hand harvested, destemmed, and fermented with indigenous yeast and zero sulfur. Elevage for 4 months in stainless steel tank and bottled with zero addition of sulfur. Unfined and unfiltered.


Riesling de Julien — Back to the topPirouettes DEFINITIF 2

Riesling de Julien tech sheet

Certification: ECOCERT organic certification in process

Age of Vines: 15-20 years

Yields: 45hl/ha

Pruning Method: Taille double guyot

Soil: Clay and Limestone

Varieties: Riesling

Vinification Method: Grapes are hand harvested, destemmed, and fermented with indigenous yeast and zero sulfur. Elevage on the lees for 13 months in traditional large Alsatian foudre and bottled with zero addition of sulfur. Unfined and unfiltered.


Tutti Frutti de Stéphane — Back to the toppublicViewAttachment-1

Tutti Frutti de Stéphane tech sheet

Certification: Organic Wine certification (ECOCERTsince 2004) and Biodynamic certifcation (Demeter since 2012)

Age of Vines: 35-40 years

Yields: 70 hl/ha

Soil: Limestone silt

Varieties: Blend of Pinot Gris, Gewürztraminer, Auxerrois, Pinot Blanc and Muscat

Vinification Method: Grapes are hand harvested, destemmed, and fermented with indigenous yeast and zero sulfur. Elevage on the fine lees for several months in stainless steel tanks and bottled with zero addition of sulfur. Unfined and unfiltered.


Crémant de Stephane — Back to the toppublicViewAttachment

Crémant de Stephane tech sheet

Certification: Organic Wine certification (ECOCERTsince 2004) and Biodynamic certifcation (Demeter since 2012)

Age of Vines: 35-40 years

Yields: 70hl/ha

Soil: Chalk and Loess

Varieties: Riesling, Auexerrois, Pinot Gris

Vinification Method: Grapes are hand harvested, destemmed, and fermented with indigenous yeast and zero sulfur. Elevage on the fine lees for 11 months in stainless steel tanks, then the wine is moved to the bottle for secondary fermentation with an addition of grape juice from the same vintage (no sugar or yeast added) with zero addition of sulfur. Unfined and unfiltered.


Glouglou Pinot Noir d’Hubert et Christian — Back to the topPirouettes DEFINITIF 2

Glouglou Pinot Noir d’Hubert et Christian tech sheet

Certification: Organic Wine certification (ECOCERTsince 2014)

Age of Vines: 40 years plus

Yields: 54hl/ha

Pruning Method: Taille guyot double

Soil: Gneiss

Varieties: Pinot Noir

Vinification Method: Grapes are hand harvested with a first triage in the vines and second on the sorting table in the winery. One third of the grapes are fermented with the stems for about 10 days and two thirds are destemmed and fermented with the skins on for about 15 days. Everything is fermented with indigenous yeast and zero sulfur, and a very small amount of pumping over is performed. Elevage on the lees for one year and bottled with zero addition of sulfur. Unfined and unfiltered.


Pinot Noir d’Hubert et Christian — Back to the topPirouettes DEFINITIF 2

Pinot Noir d’Hubert et Christian tech sheet

Certification: Organic Wine certification (ECOCERTsince 2014)

Age of Vines: more than 40 years old

Yields: 54 hl/ha

Pruning Method: Taille guyot double

Soil: Gneiss

Varieties: Pinot Noir

Vinification Method: Grapes are hand harvested with a triage performed at the vines. Whole cluster fermentation for about 2 weeks, followed by manual pigeage. Elevage on the lees for for one year and bottled with zero addition of sulfur. Unfined and unfiltered.


Le Bildstoecklé Riesling de Stephane — Back to the topEtiquette du Bildstoeckl� Riesling

Le Bildstoecklé Riesling de Stephane tech sheet

Le Bildstoecklé is a vineyard of magnificent terroir, featuring ancient marine limestone soil that is extremely rocky and full of rich iron deposits. The vineyard faces south on gentle sloping hills in the heart of the Alsatian Vineyards.

Certification: Organic Wine certification (ECOCERTsince 2004) and Biodynamic certifcation (Demeter since 2012)

Soil: Very rocky limestone

Varieties: Riesling

Vinification Method: Grapes are hand harvested with a triage in the vines, destemmed, and fermented with indigenous yeast and zero sulfur. Elevage on the lees for 13 months in traditional large Alsatian foudre and bottled with zero addition of sulfur. Unfined and unfiltered.


Le Brutal de Jean Marc — Back to the top 

The Brutal wine corporation is a loose conglomeration of natural winemakers. Once accepted into the club, the winemaker must make a wine that is brutal in some way, in other words it must be extreme. The wine must only be made in one barrel, and must have no sulfur added. Generally all the labels for Brutal wines must look the same, although a few deviations have been allowed in more recent cuvées. In this case the skin maceration involved is the extreme element of the wine. 

Vines certified oraganic by ECOCERT in 2004 and byodynamic since 2016

Soil: Clay and Limestone

Varieties: Gewurtraminer, Pinot Gris, Riesling 

Age of Vines: 40 years old

Yield: 40hl/ha

Vinification Method: Grapes are hand harvested with a triage in the vines, destemmed, and fermented with indigenous yeast and zero sulfur. The varieties are vinified separately, and spend about 18 days macerating on the skins, producing a nice orange/pink color.  Elevage on the  fine lees for 11 months in traditional large Alsatian foudre and bottled with zero addition of sulfur. The wine is blended a day before being bottled, Unfined and unfiltered.