Domaine Laurent Bannwarth

What a Feeling

Fun facts

• The Domaine is called “Laurent Bannwarth” in honor of its founder, the father of the current winemaker Stéphane and his sister Régine who started the winery in 1955
• Stéphane is a big fan of qvevri – his cellar has a special part dedicated only to these classic Georgian clay vessels, which are buried underground.
• This passion came from a Georgian vineyard helper that used to work for Stéphane – the conversation turned into an invitation, the visit to Georgia into a long stay; ultimately, Stéphane’s experience in the homeland of qvevri made him ship the first vessels for his own winemaking to Alsace back in 2011.
• Besides making his own delicious wines, Stéphane is also part of Les Vins Pirouettes, a collective project and a beautiful range of glou-glou natural wines started by the legendary winemaker Christian Binner (both of which we also have the pleasure to represent).

 

Jump to wines | Laurent Bannwarth Website

 

“There aren’t really any rules in our winemaking,” Régine Bannwarth explains with a smile, “For us, it’s the vintage that decides. This is because vintages in Alsace can be extremely varied between cold and warmth and rain and drought, and not every plot reacts the same. So we don’t tie ourselves up with dogmas – my brother always works based on a feeling, picking the site with fruit that is presents the best material for each wine. Sometimes we make a one-off cuvée if we have a unique material at hand; sometimes we might not make a certain wine that particular year if the materia prima is not there.” 

For similar reasons, there’s no cuvée vieilles vignes, although some of the Bannwarth family plots date back to the 1950s, when the domaine was founded by Stéphane and Régine’s father Laurent. “We sometimes make a single vineyard wine, but only if it’s interesting enough on its own, such as our old marine limestone. But our goal is to make wine that is sympathique [friendly, pleasing] rather than systematique,” she laughs.

This humble attitude of observation, respect and adaptation rather than sticking to pre-conception and control also follows in the cellar. All the wines are fermented spontaneously and without additives or harsh manipulations, but there’s definitely space for improvisation, as most of the cuvées are made in a combination of different vessels (including concrete lined with glass or hundred-year-old foudres), according to what feels right or is available. The only exception is the Muscat, which is always made in stainless steel tanks to keep maximum freshness. 

The cellar is bioclimatic – another similarity with Stéphane’s friend and fellow winemaking legend, Christian Binner – and is dug into the ground and reinforced with riprap walls. Its elliptical shape encourages serenity and natural movement, and together with the stable temperature, it allows the wines to smooth themselves out naturally.  Most of the wines are hence made completely without sulfur, although a minuscule addition at bottling can take place if it’s deemed to be in the wine’s best interest. Once again, it’s le feeling, not the dogma that decides!

Making of: The grapes are hand-harvested and then slowly pressed as whole bunches. Debourbage, spontaneous fermentation in tanks and barrels, where it remains for 10 months. Unfined, unfiltered, zero SO2 added.

Personality: a real charmer, starting with its vivid golden color, notes of dried fruit, walnuts and toast, up to its lip-smackingly dry mouthfeel, perfectly balanced between freshness and fruity gourmandise.

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La Vie en Rose— Back to the top

Grapes: Gewurztraminer

Making of: The grapes are hand-harvested and sorted in the vineyard, keeping only the ripe and healthy ones. Destemmed and macerated for 10 days in stainless steel, with two daily gentle punch-downs by hand. Aged on its fine lees for 10 months, racked and bottled without fining or sulfur addition.

Personality: a wonderful example of macerated Gewurz – aromatic, with flamboyant notes of roses and Oriental spices, yet completely dry and easy to drink.

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Pinot Noir— Back to the top

Grapes: Pinot Noir

Making of: The grapes are hand-harvested and sorted in the vineyard, keeping only the ripe and healthy ones. Whole-bunch macerated for 15 days, with two daily gentle punch-downs by hand. Aged on its fine lees in foudres for 10 months, racked and bottled without fining, filtering or sulfur addition.

Personality: delicate ripe berries, smooth tannins, a little earthy note and a refreshing finish giving away the Alsatian zero-zero pedigree.

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P’tite Bulle— Back to the top

One of the cuvées born out of Stéphane’s feeling for the conditions of a specific vintage – in 2018, the grapes weren’t apt for their regular crémant, but perfect for a little different, vivacious sparkler, and a “Lil’ Bubble” was born.

Grapes: Auxerrois, Pinot Blanc

Making of: The grapes are hand-harvested, sorted and then slowly pressed as whole bunches. Debourbage, spontaneous fermentation in tanks, where it remains for 4 months. Bottled the following March with grape must and natural yeast to start the second fermentation in bottles. Unfined, undisgorged, zero dosage.

Personality: lively and ready to party! Fruity, refreshing wine with a nice roundness and a compelling fizz.

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La Petite Folie— Back to the top

This “Little folly” was born at a time (2015) when making sparkling wine with Gewurztraminer was considered crazy in Alsace – but Stéphane wasn’t afraid to marry the grape’s aromatic richness with a little fizz, and the delicious results have proven him right!

Grapes: 100% Gewurztraminer

Making of: The grapes are hand-harvested and gently, slowly pressed as whole bunches. Debourbage, spontaneous fermentation in tanks, racked once. About a year later, the wine is bottled under crown caps with the addition of grape must and natural yeast for refermentation in bottles. Unfiltered, undisgorged, little bit of sulfur at bottling.

Personality: Gewurztraminer’s aromatics and fruitiness are lifted by pleasant sparkle – refreshing balance!

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Auxerrois Qvevri — Back to the top

Stéphane’s passion for qvevri came from a Georgian vineyard helper that used to work for Stéphane – the conversation turned into an invitation, the visit to Georgia into a long stay; ultimately, Stéphane’s experience in the qvevri homeland made him ship the first vessels for his own winemaking to Alsace, back in 2011. Each vintage, he chooses what he feels is the best site or part of it, selecting only the well-balanced, ripe grapes that will work well in this idiosyncratic vinification.

Grapes: 100% Auxerrois

Making of: The grapes are hand-harvested and meticulously sorted to keep only the healthiest ones. The vinification happens in Georgian qvevri, as the name suggests: the whole bunches are first gently pressed in linen bags which are then placed into the qvevri and topped up with the juice. Macerated and spontaneously fermented for 6 months, then racked into stainless steel tank for 2 more months. Bottled unfined, unfiltered, zero sulfur added.

Personality: a companion for a the whole evening… and more! Super compelling from the first sparkle of its intense straw yellow color, the first whiff of smoke, gunpowder and sweet spice. Velvety, smooth, rich and everchanging between dry fruit, citrus rind and stony flavor notes. Don’t hesitate to decant and put in big enough glass.