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From biodynamically farmed vines in the clay, sandstone, limestone soils of the east, southeast-facing grand cru Saering vineyard, Domaine Dirler-Cadé 2015 Muscat offers an exotic nose on opening with aromas of litchi, orange oil, blackberry leaf, and wet stone. The pleasingly dry and stony palate has bright acidity and a dense core of minerality that belies the flamboyant aromatic profile. This is a lovely Muscat, with exuberant perfume and vibrant flavors and a savory, nearly salty finish. Enjoy with asparagus vinaigrette or Thai green curries. John McIlwain
This is a complex dry Riesling, and truly a fantastic wine for the money. There are layers of tropical fruit (guava, mango) on the nose, spice, floral notes, and a bit of texture on the palate. A touch opaque in the glass, with great texture in mouth and a ethereal finish. I shared this with a number of different people, including some "untrained" wine drinkers, and it was a unanimous hit. It's a very special wine posing as a"basic" Riesling. ~Eben Lillie
There are a slew of delicious Pet-Nats emerging from Alsace, as younger generations experiment with the newly popular "methode ancestrale." The Geschickt version is Pinot Auxerrois, with a touch of Muscat, and is clean and direct in 2018, while still maintaining a bit of opacity in the glass, and some wildness on the palate. ~Eben Lillie
This Gewurztraminer comes from the limestone rich Bildstoeklé vineyard. Long aging, with trademark subtle oxidation, and a noted mineral finish and dryness to the wine. Tropical notes mix with umami... definitely a peculiar wine. Well worth aging for 6 + months before opening. EL
From 4 different parcels, so a mix of limestone, sandstone and sandy soils. Totally dry, with loads of textbook Gewurz spice. A vibrant natural wine with serious zing and one of the most approachable and ready-to-drink wines from the Schueller line-up. EL
2017 was a difficult vintage for Bruno with this wine. It is currently showing a very high level of volatile acidity (VA) so we would recommend waiting for 6-12 months before opening. An assemblage from several parcels, mostly on gravel and sandy soil, with some clay and limestone sites as well. Eben
This is a fascinating, dry Pinot Gris, from sandstone soils. Crunchy and lively, this is drinking very nicely at the moment, especially after 15-30 minutes of decanting. EL
From a vineyard of pure limestone, this is an elegant and relatively rich style for Pinot Gris. Bruno doesn't like rich Pinot Gris, and often prefers his basic Pinot Gris to the Reserve in the first 3 or 4 years after bottling, but he says in 5-6 years, the Reserve evolves into a really special wine. Spicy tropical fruit on the nose mix with burnt orange and marmalade. The palate is rich but the limestone soils give the wine cut, and the dryness is evident in the finish. A wine for meditation, and considering Bruno's advice, a good one to age for a few years. EL
As far as I can tell, this is the one. People say Bruno's wines are different and transcend what anyone would possibly expect from Alsace. They say he's an iconoclast who follows his own path. This is certainly true, but I often taste with Bruno and simply find the wines to be amazing, pure and energizing, and great examples of what a really good natural wine can be. However, it is a bit of a singular experience to taste a full-on oxidative Riesling like the Bildstoeckle. The nose is reminiscent of Jura sous voile whites, and there's subtle stone fruit on the palate mingling with the oxidative notes. There's no copper or sulfur used in the vineyard - something that is really difficult to pull off save in particular micro-climates. The parcel is on what Bruno calls a "good spot" on top of a hill on limestone terroir, well aerated and with relatively poor soil. In any case, this is not a Riesling for everyone, but certainly recommended for fans of oxidative whites. Eben Lillie
Grapes are sourced from a younger selection of vines in Grand Cru Pfersigberg. There was a slight oxidative touch when tasted a year ago from barrel, but it's predominantly fruit driven. Should be drinking nicely by Fall 2019. EL
Last year, this Sylvaner tasted like pure fruit juice from the barrel. It's still showing a touch of residual sugar. Because of this, and some volatile acidity, we recommend holding this for a bit before opening. Eben
From the south-facing Bollenberg lieu-dit in Orschwir, a hill that stands apart from the foothills of the Vosges. The soils are iron-rich clays. The vines are farmed biodynamically, the grapes undergo extreme selection before fermentation with native yeasts and aging in large Vosges casks. The 2014 Sylvaner Bollenberg offers enticing aromas of apricot, cool crushed herbs, golden apple skin, and apple blossoms. The palate is fresh and lively, with flavors of perfectly ripe stone fruit, faint tropical notes, a bracing herbaceousness, and an incisively savory finish. The 2014 embodies the charm of Sylvaner, while expressing enough stoniness to captivate the most ardent rock fan. A fine pairing with poached chicken with salsa verde and grand with a ripe triple crème cheese, this would enliven lighter fish preparations and make for a splendid apéritif. John McIlwain