Marc Kreydenweiss Clos du Val d'Eleon Bio 2022 white

Marc Kreydenweiss Clos du Val d'Eleon Bio 2022 is a distinctive biodynamic white from Alsace that unites Riesling and Pinot Gris in a single, historic vineyard. Rather than blending finished wines, the two grape varieties are planted, harvested and pressed together, capturing the purest expression of this singular schist-driven site. The result is a refined, textural wine that bridges precision and depth, echoing a long family tradition of field-planting (“complantation”) in the Clos du Val d’Eleon.

Tasting Notes
In the glass, the 2022 shows a pale to medium straw color with silvery reflections, hinting at freshness and minerality. The nose is immediately engaging: ripe pear, white peach and quince mingle with zesty citrus, floral notes of acacia and chamomile, and a cool, stony undertone derived from the blue-grey Villé schist. Subtle hints of smoke, crushed slate and sweet spice add complexity as the wine opens in the glass. On the palate, Clos du Val d'Eleon Bio 2022 is dry, focused and gracefully structured. The natural richness of Pinot Gris gives a supple, almost creamy mid-palate, while Riesling contributes tension, lift and a precise, mouthwatering acidity. Expect flavors of juicy orchard fruit, lemon zest, mirabelle plum and a saline, mineral edge that lingers on a long, finely etched finish. The wine is already approachable in its youth, but its balance of fruit, acidity and structure suggests very good aging potential over the next 6–8 years, gaining more savory, honeyed and smoky nuances with time in bottle.

Production
The Clos du Val d’Eleon is a historic, walled parcel rooted in blue-grey Villé schist in the hills of Alsace, a terroir that naturally lends itself to tension, minerality and aromatic finesse. Riesling and Pinot Gris are planted together in the same rows, then hand-harvested and pressed as whole clusters in an extremely slow, gentle cycle to preserve purity and delicacy. Fermentation is entirely spontaneous with native yeasts, including both alcoholic and malolactic fermentations, and the wine is raised on fine lees—typically in large neutral vessels—with minimal intervention and very restrained sulfur additions. This low-intervention approach allows the complanted vineyard and its schist soils to speak clearly in the glass.

Food & Serving
This versatile Alsatian white pairs beautifully with refined, subtly aromatic dishes: think poached or grilled white fish, scallops, sushi and sashimi, roast chicken with herbs, veal in light cream sauces, or classic Alsatian specialties such as tarte flambée and choucroute garnie. It also works well with mildly spicy Asian cuisine—Thai or Vietnamese dishes with ginger, lemongrass and lime—thanks to its balance of texture and acidity. Serve at 9–11 °C (about 48–52 °F) to highlight both freshness and complexity; a short decant of 20–30 minutes, or simply letting the wine breathe in the glass, will help the aromatics unfold.

Producer
Famille Kreydenweiss is one of Alsace’s reference estates, long recognized for its pioneering commitment to biodynamic viticulture and terroir-driven wines. Founded by Marc Kreydenweiss and now led by the next generation, the family has farmed its vineyards biodynamically for decades, well before it became fashionable, focusing on expressing the individuality of sites like the Clos du Val d’Eleon in Andlau. Their work has helped cement the village’s reputation for outstanding schist- and sandstone-based terroirs, and the domaine is widely respected for its elegant, low-intervention whites that age gracefully and showcase the nuanced character of Alsace’s diverse soils.

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