Marc Kreydenweiss Riesling Kastelberg Grand Cru Bio 2021 white

Marc Kreydenweiss Riesling Kastelberg Grand Cru Bio 2021 is a strikingly pure, dry Riesling from one of Alsace’s most historic and dramatic vineyards above the village of Andlau. Sourced from the steep, black schist slopes of the Kastelberg Grand Cru, this wine is all about energy, minerality and precision rather than the old stereotype of heavy, off-dry Alsace whites. Farmed biodynamically since the 1980s and now guided by Marc’s son, Antoine, it represents a modern, terroir-driven interpretation of a truly great site.

Tasting Notes
In the glass, the 2021 Kastelberg Grand Cru Riesling shows a pale lemon to light straw colour with green reflections, signalling both youth and freshness. Swirl the glass and you’ll find an intensely focused nose: crushed slate, wet stone and smoke are layered with lime zest, green apple, white peach and grapefruit, along with hints of white flowers and subtle herbal notes. On the palate, this is sharply defined and bone-dry, with racy, mouth-watering acidity and a firm, saline backbone. Flavours of lime, lemon pith, tart apricot and green pear mingle with a powerful mineral drive that clearly reflects the black schist soils of Kastelberg. The texture is tense and linear rather than broad, with a long, chiselled finish marked by citrus oil, a touch of smokiness and a lingering saltiness. The 2021 vintage gives this wine an extra degree of freshness and cut, and while already captivating, it has excellent aging potential: expect it to develop more complexity, with notes of honey, wax, petrol and dried herbs, over the next 10–15 years or longer in a good cellar.

Production
Kastelberg is one of Alsace’s most singular Grand Crus, a steep hillside above Andlau dominated by dark, weathered schist—rare in the region—giving naturally low yields and a profoundly mineral stamp to Riesling. Famille Kreydenweiss has been working these vines biodynamically since the 1980s, using organic composts, herbal teas and manual vineyard work to maintain soil life and vine health. Grapes are hand-harvested at optimal ripeness, carefully sorted and gently pressed. Fermentations typically take place with indigenous yeasts in large, neutral foudres or tanks, allowing a slow, natural fermentation that preserves the character of the site. The wine is then aged on its fine lees, with minimal intervention and low sulfur, to build texture and complexity while keeping the expression of Kastelberg’s schist terroir at the forefront.

Food & Serving
This Grand Cru Riesling is an outstanding partner for refined, mineral-driven dishes: think oysters, langoustines, scallops, sashimi, or simply grilled white fish with lemon and herbs. It also pairs beautifully with Alsatian classics such as choucroute de la mer, smoked trout, or tarte flambée, and has the structure to stand up to mildly spiced Asian cuisine, especially dishes with lemongrass, ginger or citrus. Serve chilled but not icy, ideally at 9–11°C, to allow the aromatics and minerality to fully express themselves. Young bottles can benefit from 30–60 minutes in a carafe to open up the nose and soften the edges of the acidity; older bottles should be handled more gently, with a brief, careful decant if necessary to separate any sediment.

Producer
Famille Kreydenweiss is a pioneering estate in Andlau, Alsace, long associated with meticulous terroir expression and an early commitment to biodynamics. Under Marc Kreydenweiss, the domaine began converting to biodynamic farming in the 1980s, well before it was fashionable, focusing on Grand Cru sites like Kastelberg, Wiebelsberg and Moenchberg. Today, Marc’s son Antoine continues and deepens this vision, pushing the wines towards an even more ‘naturally’ expressive style: dry, precise and transparently linked to their soils. The estate is widely respected as one of the key references for terroir-driven Riesling in the lower Alsace, regularly earning strong critical praise for its Grand Crus and helping redefine Alsace Riesling away from residual sweetness and toward a more contemporary, mineral and gastronomic profile.

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