Although just five years into his winemaking career, Pierre Weber is already making waves across Alsace. Based in the small village of Husseren-les Châteaux, Pierre left his environmental engineering career in Paris after inheriting a small parcel of vines from his grandfather at the age of 32. Today, Pierre farms just under four hectares across the staggering slopes surrounding his home village, which are planted at some of the highest altitudes in all of Alsace—and nearly half of which are classified Grand Cru (though Pierre generally eschews labeling his wines with such designations).

In the vines, Pierre favors the use of biodynamic treatments, while incorporating several teas, essential oils, and homeopathic treatments into his regimen. His vines are planted to the signature varieties of Alsace, including Pinot Gris, Riesling, Gewurztraminer, Sylvaner, and Pinot Noir. Pierre implements long pressings and short macerations in the cellar, ferments with native yeasts, and uses an overall low-intervention mentality throughout the vinification process. All wines are bottled unfined, unfiltered, and without any additions, sulfur included.

Pierre’s vibrant, profoundly raw wines are some of the most exciting bottles coming out of the Haut-Rhin today. They boast an impressive energy and structure often found in bottles produced at much more experienced hands—yet only a few years in, Pierre’s wines have captured the hearts of wine lovers everywhere. We are delighted to be on this journey with Pierre from his early days, and can’t wait to watch his promising winemaking career flourish.