Having lost a great deal of their grapes due to mildew, the decision was made to harvest all the varieties they could from the Bannwarths’ vineyards on the same day. The three Pinots, Chasselas, Sylvaner, Muscat and Gewürztraminer were assembled in the pressoir, pressed to vats until the following spring and then moved to barrels for three years of élevage without topping up. The result is a fascinating snapshot of the vintage in Obermorschwihr, rendered by the passage of time.

Anders Frederik Steen & Anne Bruun Blauert

Anders got his start in 2013, buying fruit from growers he admired and making wine alongside Jura legend Jean-Marc Brignot. These days, Anders and his family are settled in Valvignères in the Ardèche, working out of Le Mazel with friends Jocelyne and Gérald Oustric. It’s a wide, open valley, clay and limestone underfoot, and vineyards that have been farmed organically long enough to feel fully alive.

Before wine, Anders was deep in the world of food—sommelier at Noma, then opening restaurants like Manfreds and Relae in Copenhagen. That background still shapes everything he does. He doesn’t work from a fixed plan or recipe. At harvest, he tastes the grapes and starts imagining what they could become. Each cuvée is more like a response than a repetition.

In the cellar, things stay loose but intentional. Grapes are pressed or handled by hand, fermentations happen spontaneously under the open sky, and blends come together early—different varieties co-fermenting as one from the start. Nothing added, nothing taken away, bottled as it is.

The wines feel like that process—fluid, instinctive, and a little hard to pin down in the best way. No two are exactly alike, but they all carry the same thread: curiosity, freedom, and a quiet confidence in letting things unfold.

These aren’t wines chasing perfection. They’re chasing something more interesting than that.