Jean-Pierre Rietsch, Quand le Chat, Alsace, France

The Rietsch estate in Alsace has been in the family for seven generations; the land was previously used for tobacco and crops. It was Jean-Pierre’s parents who started cultivating vines in 1970s and handed them on to JP in 1987. The domaine is still very much driven by a family-led culture and JP is moving back to a degree of mixed farming, in part to improve the biodiversity of the farm.

Vines are raised naturally, with terroir at the heart of the operation and no use of chemicals.Sulphur is very rarely used in the cellar, only when absolutely necessary.

Wines are made with a low-pressure pneumatic press for a gentle extraction, with a slow fermentations and always indigenous yeasts. Having grown weary of teasing late-harvest, off-dry wines from his more aromatic grape varieties, Jean-Pierre was one of the first growers in the Alsace to experiment with macerating them.

One of the benefits of skin macerating white grapes is that it makes the wines more stable and reduces any need of adding sulphites to protect the wine. This is especially relevant in Alsace where natural acidity levels are declining due to climate change, acidity being another important factor of ageing potential and stability of wine.

Quand le Chat n'est pas la (when the cat's not there) is made from Pinot Gris grown on marl limestone and calcareous sandstone soils, macerated for 9 days on skins, a spontaneous natural fermentation and elevage on lees in wood and steel for 8 months. No added sulphites.

Producer - JP Rietsch
Country - France
Region - Alsace 
Variety / Blend  - Pinot Gris
Wine Style - Orange Wine
Farming - Organic
No added sulphites 
Vegan