Biodynamic. Dry. In Alsace, the term Pinot Blanc is used to describe varietal wines or blends containing any percentage of Auxerrois. Weinbach’s Pinot Blanc is a blend of 70% Auxerrois and 30% Pinot Blanc. For fellow nerds, recent DNA studies indicate Auxerrois is a cross between Gouais Blanc and Pinot Noir. Weinbach’s blend comes from Clos des Capucins (with 45-year-old vines) and a plot from the limestone/clay soils at the foot of the Altenbourg vineyard. As with the dry Rieslings, the Pinot Blanc was pressed as whole bunches and raised over eight months in large-format wood (previous vintages were raised in tank).
It's a far more layered and complex wine than you might expect from these varieties. It’s fleshy and mouth-filling with orchard fruits, white blossom and chamomile flavours and a textural core threaded through with punchy freshness.