Auxerrois from fifty year old vines planted over clay in Obernai. The grapes were pressed slowly as soon as they arrived in the cellar, before being moved to foudre for nine months of rest. As the name suggests this pours a brilliant yellow and draws you in with citrus, stones, salt and pith. The result is a textured, savory wine which offers no shortage of intrigue.

Yannick Meckert

No gimmicks. No shortcuts. Just one of the realest doing it right now.

Yannick grew up between Burgundy and Alsace, surrounded by vines but disillusioned by how they were being farmed. So he dipped. Took off. Went searching for something more alive, more honest. And damn, did he find it.

He rolled up his sleeves alongside legends like Patrick Meyer, Philippe Pacalet, the Le Coste crew, and even spent time brewing sacred juice (sake) with Terada Honke in Japan. You can taste those experiences in his work — but he’s not copying anyone. He’s carving his own lane, and it’s beautiful.

Back in Obernai, he’s working 3.5ha of old-school Alsatian grapes grown on clay and limestone. Biodiversity isn’t just a buzzword here — the vineyards are wild. No chemicals. No copper. No sulfur. Just herbs, teas, clay, and vibes. Letting nature do what it does best.

In the cellar? Total intuition. No cookie-cutter recipes. Each grape, each vintage, gets handled in its own way. The wines are precise but full of soul. Like he’s been doing this forever.

Yannick is not just “promising.” He’s the real deal. And this is just the beginning.