Why it matters
The producer
Hubert Hausherr built two manual vertical wood slat presses with mosaic tiled bases, and grapes are always pressed by hand. The practical detail sits inside a family domaine in Eguisheim, where Hubert and Heidi Hausherr manage 3.75 hectares of vines and 3 hectares of meadows in permaculture.
The domaine has vinified since 2000 and operates as Viticulteur Récoltant, a grower and producer. Certified organic viticulture and Demeter biodynamic certification govern the vineyards. The cellar has no inputs or manipulations, and most wines begin as whole bunches in carbonic maceration, a fermentation method that can bring perfume and lifted aromas.
Place and vineyards
Where the wines begin
Eguisheim is a historic village near Colmar and the home of the domaine. The Hausherrs use complantation, a centuries old Alsatian practice in which grape varieties from the same locality are harvested, pressed and vinified together. The finished wine combines those varieties in one bottle instead of separating each grape into its own wine.
Wines to know
The range in view
Rouge Chamade 2023 is the red Pinot Noir. The grapes undergo carbonic maceration as whole bunches, then the wine is pressed into old barrels to complete fermentation and rests for one year before bottling with no additions.
Aussitôt Bue 2020 is a white blend of Pinot Gris, Gewürztraminer and Auxerrois. Barrel maturation brings walnut and spice, while native yeast fermentation, no added sulfites, and unfiltered and unfined bottling keep the wine close to its natural cellar method.