A blend of Pinot Blanc and Gewürztraminer from the Bannwarth family in Obermorschwihr. The two varieties were harvested a few days apart, each pressed directly and fermented in vats outside over the winter. The following spring the wine was moved to old barriques for two years of élevage, producing a gently oxidative wine with varietal notes are seasoned with salt, citrus and spice.

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.