The Binner estate was established in 1770 and the family has holdings in two of the most valuable growing sites in Alsace; around the Kaefferkopf Grand Cru and plots in Ammerschwihr. The Binner family owns nine hectares and only six of those hectares are under vine.
The vines average age is 35-years, 40% of the vines are over 60 years old, and many rows are nearing 100. Pinot Gris, Pinot Noir, Grand Cru Riesling, Gewurztraminer, Pinot Auxerrois and Muscat make up the varieties utilized by this estimable domaine.
The steep vineyard sites have been chemical free for nearly twenty-five years and they are surrounded by nature. The grapes are hand harvested very late for Alsace, early to mid-October, and yield fully ripened fruit that lends their wines a complexity of aromatics and flavors.
Certification: Certified Organic (Ecocert) Biodynamic Practices.
Press: Organic Wine Journal Video on Domaine Binner, Saveurs
Saveurs– Back to the top
Varietals: Sylvaner, Auxerrois, Gewurztraminer & Pinot Gris
Soil: Clay-silt on limestone mother rock
Vinification: No added yeast, no chaptilization, no filtration. Aged on fine lies for several months. Slightly effervescent which adds freshness (or can be decanted if one prefers).
Tasting Note: A cloudy pale straw in the glass with pretty floral scents of rose hip, lychee, cherry blossom & lemon drops. The palate is a supple & buoyantly ripe expression of white fruit & silken minerality. This is a highly elegant & evocative white wine.
Pairing: A highly versital wine and it works well with moderately spicy Asian dishes, grilled chicken, seafood, cold cuts, artisan pâté, rabbit or simply by itself.
Riesling Katzenthal: – Back to the top
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Age of Vines:
Yields: N/A
Pruning Method:
Soil: Steep soils—light granite and heavy slit on granite.
Varietals: Riesling.
Vinification Method: All grapes are hand-harvested in October and undergo a long slow press. The juice sees a low temperature fermentation and the wine is aged in 100 year old barrels on fine lees for 11 months. No chemical yeasts are added to the wine. The wine is bottled without filtration. All wines are held at the vineyard until Christian Binner decides that they are ready for release.
Tasting Note: Pale straw in the glass with granite highlights. The nose possesses notes of blooming mountain flowers, guava paste and crushed stones. The palate is well balanced with pear, lemon zest and fig flavors that are followed by elegant minerality and vibrant acidity.
Pairing: Moderately spicy Asian dishes, grilled chicken, pork chops, seafood, shellfish, cold cuts, artisan pâté, rabbit quiche and hearty garden salads.
Riesling Scholssberg White:– Back to the top
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First grand cru of Alsace. We’re lucky to have twenty cases of this 2004 vintage. Beautifully aged grand cru wine.
Soil: Steep soils—light granite & heavy slit on granite.
Varietals: Riesling
Vinification Method: All grapes are hand-harvested in October & undergo a long slow press. The juice sees a low temperature fermentation & the wine is aged in 100 year old barrels on fine lees for 11 months. No chemical yeast are added to the wine. The wine is bottled without filtration. All wines are held at the vineyard until Christian Binner decides that they are ready for release.
Tasting Note: This sixth year old grand cru has notes of petrol, white fruits, mineral freshness with a beautiful balance and length.
Pairing: Moderately spicy Asian dishes, grilled chicken, pork chops, seafood, shellfish, cold cuts, artisan pâté, rabbit quiche & hearty garden salads.
Muscat ça Gazouille – Back to the top
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Soil: Heavy silt loess
Varietals: Muscat
Vinification: All grapes are hand-harvested in October & undergo a long slow press. The juice sees a low temperature fermentation & the wine is aged in 100 year old barrels on fine lees for 11 months. No chemical yeast are added to the wine. The wine is bottled without filtration. All wines are held at the vineyard until Christian Binner decides that they are ready for release.
Tasting Note: Pale lemon in the glass with floral aromas and hints of minerals and ginger spice. Classic muscat, dry on the palate with a slight effervesence and vibrant aciditiy.
Pairing: Vegetables, terrines and fresh goat cheeses.
Blanc de Noir– Back to the top
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Varietal: Pinot Noir
Vinification: “Blanc de Noir” is a familiar expression because much of
Champagne is made from the red Pinot Noir grape, but because the skin
contact is so short, the Champagne is white. Well, the Binner family makes
this rosé colored wine from Pinot Noir grapes. Christian Binner’s Blanc de
Noir is made from botratized Pinot Noir, presed directly, and then aged for
eleven months in their 100 year old “foudre” (big oak tanks)
Tasting Note:
A dry wine, round and fruity. Well-balanced, rich with a pretty mineral
back-bone.
Pairing: Drink by itself or with fish or poultry. With fruit desserts such
as apple pie. Or with a mi-cuit Foie-Gras!
Pinot Noir – Back to the top
Pinot Noir:
Varietal: Pinot Noir
Soil: Loess (gravelly loan)
Vinification: Old vines partially with grasses growning (enherbées) and
partially plowed. No fertilizers are used. Hand-harvest. Selection at harvest.
No added yeast, no chaptilization. Aged 11 months in 100 year old wood
vats. Unfiltered. No sulfites added.
Tasting Note: young, this wine gives its best expression decanted.
