Online Alsace Guide
by Tom Stevenson
Technically these wines come under the Pinot designation, but any Alsace wine that is labelled, specifically, Pinot Auxerrois or Auxerrois should be 100%
Auxerrois. This is a fatter, spicier grape than the Pinot Blanc, and has traditionally been blended with the latter to produce a better balanced Pinot wine, with a distinct
inclination for producers south of Colmar to use more Pinot Blanc in the blend, while those further north use more Auxerrois.
Get up as far as Cléebourg and the Auxerrois in its pure form can display an astonishing amount of finesse for what is often thought of as a fat and blowzy
variety. Grow Auxerrois on the warmest sites in Alsace, and it would indeed be fat and blowzy.
Alsace Pinot Auxerrois L'instant Rare D'emile 1998 Beyer Emile (€25.50)
Deep, old-gold colour. Bright. An extraordinary wine for its variety, and scored as such, but in pure quality terms, it is too fat and a touch cloying.
Alsace Pinot Auxerrois De Traenheim Vieilles Vignes 2002 Muller Charles Et Fils (€6.50)
Lovely, fresh Auxerrois fruit, with very good acidity, and potential for short-term development (2-3 years).
Alsace Pinot Auxerrois Les Murets 2002 Becht Pierre Et Frederic (€8.50)
Rich, tangy, but somewhat elevated, medium-dry to medium-sweet fruit.
Alsace Pinot Auxerrois Botrytis Barrique 1999 Loew Etienne(€15)
Apricot-skin aromas permeating through rich fruit, but lacks finesse.
Back to Alsace guide grape variety index