Lush Gewurztraminer aromatics meets Pinot Gris’ velvety richness and mellow tannins, with Riesling supporting their union with refreshing acid backbone, especially in the colder 2012 vintage that shows great freshness and aging potential. Synergie is a truly fitting name for this complex, well-balanced wine.
The grapes are hand-harvested and meticulously sorted to keep only the healthiest ones, then partially destemmed and gently crushed by hand during the first week of fermentation. Vinification happens in Georgian qvevri, as the name suggests, where the varieties are macerated and spontaneously fermented together for 6 months. Racked into stainless steel for further 3 months of rest and settling. Bottled unfined, unfiltered, zero sulfur added.
Stéphane’s passion for qvevri came from a Georgian vineyard helper that used to work for Stéphane – the conversation turned into an invitation, the visit to Georgia into a long stay; ultimately, Stéphane’s experience in the qvevri homeland made him ship the first vessels for his own winemaking to Alsace, back in 2011. Each vintage, he chooses what he feels is the best site or part of it, selecting only the well-balanced, ripe grapes that will work well in this idiosyncratic vinification.
Laurent Bannwarth
Winemaking at Domaine Bannwarth doesn’t follow a strict set of rules. Rather than following formulas or trying to recreate styles of yesteryear, it's all about letting the vintage speak. Alsace isn’t exactly predictable — one year it’s cold and wet, the next it’s scorched earth. Each plot reacts differently, so instead of forcing things to fit a mold, Régine and her brother Stéphane work with what nature gives them. No dogma, no rigid playbook — just intuition. They harvest where the fruit is speaking the loudest. Some years that means a brand new cuvée comes into being. Other years, something gets left out entirely. If the material isn’t right, they simply don’t make the wine.
That fluid, responsive mindset also explains why there’s no cuvée vieilles vignes — even though some of the vines date back to the 1950s, planted by their father Laurent. They’re not chasing labels or prestige; a single vineyard might be bottled if the site speaks loudly enough (like their standout marine limestone parcel), but the goal is always to make wines that feel sympathique — expressive, honest, and generous — rather than systematic or self-important.
In the cellar, that same approach continues. Fermentations are all wild, and the wines are handled with a light touch — no additives, no interventions unless truly necessary. Most cuvées see a mix of vessels: glass-lined concrete, old foudres, whatever’s available and makes the most sense. The Muscat is the exception — always fermented in stainless to keep it sharp and precise.
Their bioclimatic cellar is dug into the ground, with riprap walls and an elliptical shape that encourages calm and natural movement. It’s a space that shares both energy and philosophy with their friend Christian Binner. With stable conditions and time on their side, the wines settle into themselves naturally. Most are bottled without sulfur, though a tiny addition might be made if the wine asks for it. Once again, it’s all about feel — not control.
