In the village of Pfaffenheim, just south of Colmar, Jean-Francois Ginglinger farms vines his family has tended in an unbroken line since 1610. When he took over the estate in 1999 he steered it firmly toward biodynamics and a no-compromise vision of natural Alsace wine.
Backstory
The Ginglinger name has been bound to Alsatian vines for more than four centuries. Jean-Francois assumed control of the family domaine in 1999, the latest steward of a winemaking tradition documented back to 1610. He learned alongside his uncle Gerard Schueller and drew inspiration from natural-wine figures including Jean-Pierre Frick, Patrick Meyer, and his cousin Bruno Schueller.
The Region
Pfaffenheim sits at the southern end of the Alsace wine route, where the foothills of the Vosges meet a patchwork of geologically complex soils. Ginglinger's holdings include parcels in the Grand Cru sites near Orschwihr, planted on limestone of several types including calcareous sandstone.
Vineyards and Farming
The estate covers roughly six hectares, with a significant share classified Grand Cru, notably in Steinert. The vineyards were converted to biodynamic farming in 1997, earning Ecocert organic certification in 1999 and Demeter biodynamic certification in 2001. In 2015 Ginglinger reintroduced horse-drawn ploughing to work the soils with minimal compaction.
Winemaking
In the cellar the approach is resolutely hands-off. Vinifications are natural, relying on native yeasts, with little to no intervention and, notably, no added sulfur. The wines are given time to develop, producing aromatically expressive cuvees that gain intensity with age.
The Wines
Ginglinger works the classic Alsatian palette, with Gewurztraminer, Pinot Gris, and Pinot Noir among the standouts, alongside Riesling and Sylvaner. The range spans sparkling, white, red, and skin-contact orange wines, all bearing the stamp of a vigneron who lets terroir and fermentation speak for themselves.
