| Region of production: | Haut-Rhin |
| Winery Location: | Eguisheim |
| Year Established: | 1867 |
| Average Total Production: | 720,000 bottles |
| Vineyard Holdings: | 20 ha |
Notable vineyards
- Grand Cru Eichberg
- Grand Cru Pfersigberg
Summary
Emile Beyer founded Maison Beyer in 1867, though the Beyer family has been growing and cultivating wine in Eguisheim since 1580. In 1959, Léon Beyer II succeeded his father (Léon Beyer senior), and he currently runs the house with his son, Marc. Both Léon I and II are former mayors of the village, which demonstrates the Beyer family’s deep roots in Eguisheim. The estate has positioned itself as a producer of vins de gastronomie, consistently producing completely dry wines. Their labels do not bear Grand Cru designations—despite being produced from their holdings in the Eichberg and Pfersigberg Grand Crus—instead, wines are bottled under three categories: “Les Classiques,” “Les Réserves” and “Les Grandes Cuvées.”
Top Wines/Vineyards & Inaugural Vintages
- Riesling “Les Ecaillers”: Inaugural vintage 1990.
- Riesling “Comtes d’Eguisheim” (Grand Cru Pfersigberg): Inaugural vintage 1983.
- Riesling “R de Beyer” (Grand Cru Eichberg)
- Riesling VT
- Riesling SGN
- Gewurztraminer “Comtes d’Eguisheim” (Grand Cru Eichberg)
- Gewurztraminer VT
- Gewurztraminer SGN
- Pinot Gris „Comtes d’Eguisheim“
- Pinot Gris VT
- Pinot Gris SGN
Brief Description of Style / Vinification Techniques
Grapes are hand-harvested. Fermentation takes place in stainless steel tanks and large, wooden barrels, using native yeasts from active tanks. Wines are racked once in winter prior to bottling, then filtered and bottled in early spring to preserve freshness. The top wines are held back six to eight years before release.
Producer Website: http://www.leonbeyer.fr/