Kaysersberg holds its grower festival in early September around the old town centre and the Albert Schweitzer house. Producers from Kaysersberg, Kientzheim and Ammerschwihr pour Schlossberg Grand Cru flights and Pinot Noir.
Tip: Schlossberg was named Alsace Grand Cru by the 1975 decree, so this is the festival to taste a side-by-side of producers working the same Kientzheim hillside.
Catherine Faller and her sons farm the Capucines convent estate at Kaysersberg biodynamically with Biodyvin certification, working the Schlossberg, Furstentum and Mambourg Grands Crus. The wines are perfumed, precise and grand-cellar-aged.
Tip: The Cuvee Sainte Catherine Riesling is the value entry to the range; the Schlossberg Riesling is the Grand Cru flagship.
Biodyvin-certified Domaine Weinbach uses mineral fining (bentonite) where needed rather than animal-derived agents, and many cuvees are unfined. The estate's biodynamic farming and minimal cellar handling make the wines suitable for vegans.
Tip: Confirm fining vintage by vintage at the cellar; the Riesling Cuvee Sainte Catherine and Schlossberg Grand Cru are reliably vegan in current releases.