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Auxerrois grapes macerated in whole bunches for 2.5 weeks. Deeply amber colour. Whilst still light bodied and refreshing, the wine has incredible depth on the palate – a little tannin, spice and a tea-like quality that comes out more and more the longer it’s open. One of the most beautiful maceration whites we’ve tried.

The Lindenlaub family has been making wine in the northern Alsace town of Dorlisheim for over 200 years, with Christophe the latest in line to take over the historic domaine. Over the past decade he has worked tirelessly to convert their 12ha to organics and since 2012 has been making some of the most standout zero-addition wines of the region.

The vineyards consist mainly of clay and limestone soil, some with a sandstone sub-layer, with vines mostly aged between 30 and 60 years. The focus has been to harness the potential of these sites, and so, as well as a move away from chemical intervention in the vineyard and cellar, Christophe has elected to use mainly stainless steel for elevage as a means to further define the freshness and precision in the wines.

Much like their maker, each cuvée bursts with energy. At the core of every one is a strong line of acidity underpinned by a deep salinity on the palate – you could call this Christophe’s trademark. Even the more aromatic varieties posses the same quality, giving exceptional length and refreshment.

Despite having zero additions the wines are remarkably stable and hold up very well open over a couple of days.