Alsace Wine Dinner with Antoine Kreydenweiss

Born in Strasbourg in 1948, Marc Kreydenweiss is the heir to an Alsatian viticultural tradition spanning three centuries and thirteen generations. After taking over the family estate in 1971, Marc made the decision to exclusively produce wines based on the expression of the unique terroir around his village of Andlau. One of the earliest proponents of biodynamic viticulture in Europe, Marc began using homeopathic treatments and practices, encouraging well-balanced and living soils that yield healthy and high-quality grapes.

Marc’s son Antoine took over the management of the estate in 2007 and is accompanied by his wife Charlotte, their daughters Zoe, Lilou, and Leonie, and their plow horse Sam. “Following my ancestors, I continue this quest,” Antoine avows. “Biodynamics and respect for our environment are part of my deep convictions. Let’s not forget that we borrow the land from our children, the life of our soils and biodiversity is our leitmotiv. My vision is to produce wines of singular expression, wines from a single vineyard and terroir, without concession, without artifice, without dogma and without limits.”

The valley of Andlau is home to a number of different microclimates within a relatively small area, with schist, granite, and quartz soils and four different Grands Crus (Kastelberg, Wiebelsberg, Moenchberg, Kirchberg de Barr), allowing the winemaker to make a wide range of wines expressing their respective terroirs. Many of the vineyards are on extremely steep hillsides which cannot be mechanized and must be farmed by hand. Most of the hard work is done in the vineyard, allowing Antoine to use a light hand in the cellar. His wines are aged in the tradition style: in foudres and on the lees for an extended period, up to three years. Minimal sulfur is added.

Antoine’s goal is to produce “vibrant and lively wines with a textured mouthfeel, wines that do not leave people indifferent but that also do not please everyone”–wines that reflect who he is.

We are incredibly honored for the opportunity to host Antoine Kreydeweiss at Mallard for an intimate wine dinner. Antoine will join us for a special 4-course meal by Chef Hamilton Johnson prepared to pair with wines from Domaine Marc Kreydeweiss to shed more light on Alsace and his story as a winemaker.

$25 of all ticket sales will go directly to our service team as gratuity

Due to the nature of this menu, we will not be able to make large changes to the menu to accomodate allergies. Small changes will be approved by chef on a case by case basis. Please email Wine Director, Erin Dudley - [email protected] - if you have any questions or requests

Host or Publisher Mallard