Domaine Émile Beyer is a historic, certified organic and biodynamic estate rooted in the medieval village of Eguisheim—one of the historic cradles of Alsatian viticulture—where the Beyer family has farmed vines continuously since 1580. Led today by 14th-generation vigneron Christian Beyer and his wife Valérie, the domaine focuses on dry, precise, and site-expressive interpretations of traditional Alsatian varieties. "Les Prémices" represents their introductory terroir cuvée, sourced from estate-grown, biodynamically farmed vineyards rooted in gentle clay-limestone, sandstone, and gravelly alluvial soils around Eguisheim.

While commercial Alsace Pinot Gris often leans overly off-dry and confectionary, Christian Beyer crafts "Les Prémices" with a commitment to dryness, vibrancy, and mineral lift. Harvested entirely by hand, the 2024 vintage was pressed gently as whole clusters, fermented spontaneously with indigenous yeasts, and matured on its fine lees in temperature-controlled stainless steel vats alongside neutral traditional oak foudres. It offers a rich, textural palate balanced by lively natural acidity: ripe yellow orchard apples, poached Bosc pears, white peach, ginger root, honeysuckle, and crushed stone, finishing clean, mouthwatering, and dry.

Why You’ll Love it

• 14 generations of winemaking heritage from a certified biodynamic grower based in Eguisheim.

• Refreshingly dry, food-friendly style of Alsace Pinot Gris that avoids heavy residual sugar.

• Seductive balance of textural orchard fruit, subtle ginger spice, and crisp limestone mineral tension.

• Whole-cluster pressing and fine lees aging provide a silky mid-palate feel with energetic drive.

How To Serve It

• Serve chilled between 48°F and 52°F (avoid freezing cold to allow its aromatic richness to show).

• No decanting needed; open and serve directly from the bottle.

• Pour into all-purpose white wine stems to concentrate its fragrant orchard fruit and spice bouquet.

• Pair with roasted pork chops with baked apples, roast chicken with tarragon, Thai coconut curries, or creamy Munster cheese.