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.

www.alsace-binner.com

Certification: Certified Organic (Ecocert) Biodynamic Practices.

Press: Organic Wine Journal Video on Domaine Binner, Saveurs



Les Saveurs— Back to the top

Les Saveurs tech sheet

Varietals:  Riesling, 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 versatile 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

Riesling Katzenthal tech sheet

Yields: N/A

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 Schlossberg:— Back to the topdomaine-binner-riesling-schlossberg-alsace-grand-cru-france-10385058_edited-1

Riesling Schlossberg tech sheet

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: 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

Print Muscat ça Gazouille tech sheet

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

Blanc de Noir tech sheet

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 botrytized 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 tech sheet

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.


Hinterberg Pinot Noir — Back to the toplarge-Binner-Hinterberg-11-1-300x300

Hinterberg Pinot Noir tech sheet

The Hinterberg Vineyard is in the Katzenthal Valley with very sharp angled hills facing South. It is siuated in the same geologic formation as the Grand Cru Schlossberg vineyard.

The .5 hectare Hinterberg parcel is a special lieu dit in the Katzenthal valley, with southern exposure and nestled in a spot protected from cold winds.

Yield: 35 hl/ha

Age of vines: Planted in 2002 from massale selection of vines from Phillippe Pacalet.

Vinification notes: This wine is whole cluster fermented in large foudre, using only indigenous yeast. It spends about 11 months in elevage in foudre and is racked once in spring. Sulfur is never added to this wine and it is unfiltered.

Tasting Notes: This wine is unique among Alsatian Pinot Noirs. It’s exuberant fruit is matched by a deep backbone of earth and minerality. More structured than the basic Pinot Noir, the special terroir of this vineyard really shines through this wine. Fancy stuff!


Riesling Ammerschwihr — Back to the top

Riesling Ammerschwihr tech sheet

The vineyard comprises .6 hectares.

Yield: 60 hl/ha

Age of Vines: 5 years old

Vinification notes: This wine is fermented over a one year period in 40 hectoliter concrete tanks. It spends 7 months on the lees in these tanks, and is bottled without filtering or fining and zero sulfur added.

Tasting Notes: This wine is the fresh taste of young vine fruit from Christian’s childhood village. It is light and easy to drink, often resulting in long nights of hedonism and excess.


Hinterberg Pinot Gris Ca Gazouille— Back to the top

The Hinterberg Vineyard is in the Katzenthal Valley with very sharp angled hills facing South. It is siuated in the same geologic formation as the Grand Cru Schlossberg vineyard.

Soil Type: Granite

Age of Vines: 20 years old

Vinification notes: Grapes are hand harvested, with a triage in the vines to find the best grapes. This wine is fermented in 100 year old traditional Alsatian foudres. The wine is bottled with a slight amount of residual sugar which continues to ferment and provide a light and refreshing amount of frizzante bubbles. 10 milligrams/liter sulfur added, unfined and unfiltered.

 


Kaefferkopf Grand Cru Ca Gazouille— Back to the top

 

The Kaefferkopf vineyard was delimited officially in 1932 and classified Grand Cru in 2007. At the beginning, these vineyards were always planted with a blend of grapes, and Christian has chosen to continue this tradtion, going back to the times of his Grandfather, for a maximal expression of terroir. There are 6 hills circling the Kopf village, which feature southeast exposed vines.

Soil Type: Very diverse, Clay and Limestone for the Riesling and Muscat, Granite for the Gewurtztraminer with pockets of Carbon-rich Sandstone mixed in.

Grape Varities: Riesling, Gewurtztraminer, Muscat

Vinification notes: Blending is started directly in the press and elevage takes place over 2 years in traditional Alsatian foudres. The wine is bottled with a slight amount of residual sugar which continues to ferment and provide a light and refreshing amount of frizzante bubbles. Zero sulfur added, unfined and unfiltered.

Tasting Notes: This wine is the fresh taste of young vine fruit from Christian’s childhood village. It is light and easy to drink, often resulting in long nights of hedonism and excess. The wine is bottled with a slight amount of residual sugar which continues to ferment and provide a light and refreshing amount of frizzante bubbles. Zero sulfur added, unfined and unfiltered.