Jean-Marc Dreyer
“Do not mix up what you need with what the wine needs”
Alsatian wine is not known to be made with skin maceration, but then there’s Jean-Marc Dreyer, who shows the beauty that skin contact can bring. Jean-Marc Dreyer studied in Obernai and later apprenticed with Patrick Meyer, one of the pioneers of natural wine in Alsace. His aim is to get pure and high quality grapes through clean and thoughtful agriculture.
In a time when everyone is going bigger, Jean-Marc reduced the amount of vines in his vineyard so he could plant trees and create more diversity. Jean-Marc started working biodynamically in 2003 but still struggled for years wondering whether he should dose just a little bit of sulfites. In 2011 he gave up cold turkey. He feels good about it and so will you. Jean-Marc is in Rosheim, not far from Strasbourg and the German border.
Additional reading