At a glance

Producer

Albert Mann

Region

Alsace Grand Cru Hengst, France

Grape variety

Pinot Noir

Wine type

Red

Body

Medium-bodied and Fruity

Sweetness

Dry

Typical price

$150-$220 USD (release/retail, subject to allocation and market demand)

Tasting profile

Bright raspberry, wild strawberry, violets, a touch of clove and wet stone; youthful nervosity, minerality emerging

Evolution: Will develop layered complexity: earthy notes, sous-bois, dried rose petals, delicate spice

At peak: Elegant bouquet driven by florals and spice, fine-boned palate, harmonious finish

Structure

Acidity

Lifted, fresh, typical of Alsace Pinot Noir

Tannins

Fine, slightly grippy, present but not intrusive

Alcohol

Moderate (approx 13-13.5%)

Aging potential

Excellent for top-tier Alsace Pinot Noir; 8-12 years possible, up to 15 for top storage

Drinking window

Peak drinking

2027 to 2032

Optimal window

2025 to 2034

Current status

Approachable in youth but designed for development over the mid-term

Current condition

Tightly wound in 2024 with primary red fruit, florals, and subtle oak; structure available for positive aging

Pinot Noir from Hengst Grand Cru offers notable structure and mineral depth, requiring 3-5 years to show full aromatic complexity and palate integration, with continued evolution through the decade.

Food pairing

Roast duck, veal with morels, mushroom risotto, aged Comté, or hare à la royale

Serving

Decant

Yes (30 minutes) — Decanting will help to aerate the wine, enhancing its aromas and flavors, especially given its fine tannins and medium body.

Sustainability

Sustainability score: 9/10

Full organic and biodynamic farming, no herbicides or synthetic pesticides, cover cropping, composting, hand-harvested grapes, integrated pest management, use of lightweight bottles, minimal intervention, non-irrigated vineyards, energy-efficient cellars (solar panels), light packaging, water recycling for winery usage

Albert Mann is considered a benchmark for sustainable viticulture in Alsace, employing certified organic and biodynamic practices for decades. Vineyard management focuses on ecosystem health and biodiversity, while cellar operations reflect energy and water consciousness. Packaging is among the lightest in class. Exports can add modest carbon costs, but as a sustainably produced, small-lot wine, it ranks near the top for environmental stewardship in its category.