$22.99 on 6+ (code 6saves2)

Our Tasting Note: Perfect textbook PB med/med+ density up front with excellent freshness on the back. Pear, golden delicious apple, tangy melon, juicy and yellow delicious fruits. Perfect acidity keeps the body more medium and lively.  Very good!

Viticulture: certified biodynamic
Soil type: iron rich marl limestone, plus alluvial gravel
Elevation: from 20 sites, so a variety of elevations.
Grapes: 70% Pinot Auxerrois*, 30% Pinot Blanc
Method of fermentation: Pressed for six hours in a pneumatic press. Spontaneous fermentation in century old barrels. Aged on the fine lees until bottling in the springtime. Filtered. Sometimes sulfur is added at bottling.

From the Importer: Hand-picked, certified biodynamic. “A wine of joy” according to the late Jean Meyer, the fruit for this bottling is grown in iron-rich marl limestone terroir around the grand cru of Hengst, and also from gravel/alluvial sites on the plain close to the Meyer sisters’ hometown of Wintzenheim. If ever there was an example of spending (very slightly) more to get exponentially better wine, this is it.

* Auxerrois (awk-ser-WAH) is also called Pinot Auxerrois (in Alsace). It is often mistaken for Pinot Blanc—another prominent Alsace white grape. These two white grapes look similar, share some parentage in Pinot Noir and complement each other well—but there was not always a formal distinction between the two. Genetic testing suggests that Auxerrois is a sibling of Chardonnay. Both are hybrids of Pinot Noir and Gouais Blanc, and in the Moselle region of France, Chardonnay is often called Auxerrois Blanc. Auxerrois most likely takes its name from Auxois, a town in Burgundy, although it probably developed in Lorraine.