As has become a familiar story in the region the Goepp estate has roots in the region for over 70 years, when Jacques and Andres Goepp ran the estate. Through the years it has stayed in the family, until in 2019 it was taken on by brothers Clément and Sylvain, from their father Gerard. Sylvain has long studied and worked in wine, spending time working with Patrick Bouju in the Auvergne and Clément came back to wine after working in landscaping. 

The 11 hectares of vines are spread over 3 communes at the foot of Mont Sainte-Odile,
Barr, Bernardswiller and of course, Heiligenstein. All the grape varieties of Alsace are represented including the rare Savagnin rose, the Klevener of Heiligenstein.

Their first move to convert the estate to organics, going further than their predecessors who nevertheless has still worked to leave grass in the vines to prevent soil erosion and had always harvested by hand. The second move was to follow their love of natural wines of the region and beyond and work completely without additives. They were helped by the support of winemakers like Bouju, Kumpf Et Meyer and Pierre Andrey in Lorraine who bought grapes and in some cases finished wines from the brothers, guaranteeing significant sales. 

In their own wines there is remarkable precision in what they are doing already, with the wines often stable open for a couple of days even as they eschew additions. They have tension and focus and speak of winemakers committed and decisive in their actions. Another very exciting addition to the pantheon of new winemakers in what is one of the most vibrant wine regions of France at the moment. 

50% Muscat d'Alsace, 50% Pinot Blanc. The grapes are mostly from loamy soils of Barr and clay-limestone soils of Bernardswiller. The 2023 version is perhaps our favourite iteration yet, pure, fresh & aromatic, a perfect aperitif.

This Riesling comes from the clay-silt soils of the commune of Bernardswiller. It's a blend of two vintages to provide balance between the warm 2022 and the leaner, fresher 2023 and it works perfectly. They were vinified the same way, in 100 year old huge traditional alsace foudre, the 2022 spending 23 months and the 2023 11 months.

Le P’tit Blanc is a blend made from Auxerrois, Sylvaner from the 2023 vintage and 2022 Riesling aged for 15 months in century-old oak casks on total lees, the Sylvaner are located in the place called Weinberg de Heiligenstein (wine mountain) on clay-limestone soils, the Riesling and Auxerrois are located on sandy soils. Le P’tit Blanc takes its name from it's intention, a wine of thirst to be enjoyed! 

Klevener de Heiligenstein is the rarest type of wine in Alsace, produced from the Savagnin Rose varietal of which there are only 40 hectares located in the municipality of Heiligenstein. The Goepp brother have some, nearly 30 year old vines, grown on clay-siliceous soil in the hills under the Vosges at the foot of Mont Sainte- Odile. The varietal is distinguished by a softer aromatic palette, more mineral and with greater length in the mouth than its cousin, the Gewurztraminer. It has something of the exotic about, similar to Savagnin, this is a wonderful example with an oxidative edge, that is good to drink now, but will also age wonderfully. Unique, powerful and complex, grab this while you can, as we didn't get much. 

The hillside of this grand cru, located at an altitude of 280m on limestone-marl offers a unique exposition for the expression of Riesling. Originally this site was a forest and orchards, you can see the pictures at the top of the email. The vines are 30 years old and have very low yields, they age this on total lees for 18 months in large Alsatian foundre before bottling. It is crystalline, long and very mineral, a wonderful wine.

2021 was a cooler vintage, bringing brighter acidity, but still with ripe fruit and a touch of co2 on opening. More angular, very mineral, very enlivening riesling, alive with citrus fruit.

This remarkable Gewürztraminer is from a parcel cultivated on the Grand Cru Kirchberg De Barr on very hard limestone. Macerated in whole bunches for 7 days it manages to keep the florals of the varietal in check with a beautiful salinity and freshness. One of the best examples of the style I have tried, with wonderful balance.

100% Pinot Noir, from a parcel of 30 year old vines planted on sand and clay. The grapes were given a whole bunch carbonic maceration for 8 days then aged in barrels for 7 months. The 2022 is wonderfully open from the get go, with lovely dark fruit and virtually no tannins, just delicious pinot in the Alsace style. Brilliant value. 

100% Pinot Noir, from a parcel of 30 year old vines planted on sand and clay. The grapes were given a whole bunch carbonic maceration for 8 days then aged in barrels for 7 months. The 2023 is wonderfully open from the get go, with lovely dark fruit and virtually no tannins, just delicious pinot in the Alsace style. Brilliant value.