Good Day Deli. They Got You Covered

 Good Day Deli. They Got You Covered

Burger in the hot sun!

When the move to outdoor dining gathered momentum, most restaurateurs were thinking how do we protect our diners from the rain. But very few were thinking how do we protect our diners from the sun! None of us expected this current heatwave.

Great to have the sun but these high temperatures have certainly brought a new set of problems with it! Some of us, of a certain age, are less inclined to make the effort to head downtown. And I also think it takes the edge off the appetite. We were in Good Day Deli the other day and were prepared to go the whole nine yards, as it were, and that included dessert. But after a lovely main course in the glaring sun, there was no appetite left for the sweet stuff!

Cool from Ovens

We had mixed luck on a few trips this last month or so. Rather than highlighting the poor ones, I’ll tell you about the very good places. One that impressed in June was the Fiddle & Bow in Doolin with its extensive gazebo/canopy line-up with low sides that reached almost to the ground plus a line of private booths. The Fish Box in Dingle also had a series of these booths (mostly 4-person), nicely finished and constructed, that allow for sixty covers. 

In Cork city Princes Street, with its line of adjoining parasols and the high sided buildings at each side of the narrow street, provide quite a lot of cover from the elements. But other places aren’t as lucky and the extra sun is proving a problem - I almost got burned when I picked up my knife and fork that had been left, obviously for quite a while, on the sunny side of my table; I quickly dropped them.

In fairness though, I didn’t hear one word of complaint when dining outside, either in a mist or in the unusual heat. It seems to me that customers are game to make the best of it as are many of their hosts as well. The more we pull together the further we will go.

Fish from the Coast and Tacos from Tipp

So back to Good Day Deli who, as in previous occasions, run a good ship with regard to the Covid regulations. You get a good run-down on how to proceed on arrival and that doesn’t mean a lecture; time for smiles and chats too as is always the case here.

You may get your menu from a QR code on the table but I thought I was a step ahead having had a look at the menu online before coming down. We were in for the lunch menu (begins at 12.30pm, ends at 4.00pm);  the Morning Menu runs from 10.00am to 12.30pm.

Our view!

Choices included a Seasonal Tart (featuring Hegarty’s Cheddar), Spiced Carrot Fritters, and their well-loved GDD Buddha Bowl with seared Toons Bridge Halloumi). My pick was the Big Kiwi Burger (16.50), a house made lentil burger topped with creamy Ardsallagh Goats Cheese, sweet beet relish, layered with caramelised red onion, leafy greens, carrot ribbons, with hand cut fries. I could have added an organic fried egg for two euro but thought I had enough on my plate.

And it was indeed an excellent plate, lots of textures and flavours there and no shortage of satisfaction either as the helping was generous. And their sweetish Brioche bun was a delightful if unexpected  highlight. Had been looking forward to trying their Bushby Strawberry Soda but that was off the menu. Instead, I enjoyed (as I always do) a bottle of the delicious Mealagulla Apple Juice, one of the best around and a regular on the menu here. 

As you can gather, their support of local producers has been unwavering since they started here a short few years back. They say: “Sustainable food nourishes us, protects the natural environment and supports thriving local economies and communities."

Red Abbey, just a few metres from Good Day Deli entrance

We were dining outside, of course. They have a line of gazebos on a higher level in the garden but these are reserved for groups of four people.  We were on their patio and, while there is an awning overhead, CL was trying to fit herself into a diminishing slice of shade as she enjoyed her Kai Moana Fish Tacos (17.95). This is lightly battered Irish Hake on Blanco Nino Tortillas with raw slaw, pickle and coriander aioli, served with hand cut paprika fries. This is a regular dish here and never disappoints.

As I mentioned earlier, I didn’t make it to dessert! Next time? Maybe not. Their Morning Menu is very tempting as well!

 

Good Day Deli

O'Briens Spanish Wine sale from 21st July to 2nd August

 O'Briens Spanish Wine Sale

 from 21^st July to 2^nd August 

Here's two to start with!

Ars Nova Navarra (DO) 2014, 14%, €13.96 (was €17.45)

Dark ruby is the colour of this fresh and elegant blend of Tempranillo, Cabernet Sauvignon and Merlot from the northern fringe of the Navarra wine region. The darker berries (blackcurrant, blackberries) and herb-y notes feature in the aromas and accompany the wine onto the palate as well. It’s complex with spice also in the melange. But it is that fresh acidity that helps harmony reign in this blend and lifts Are Nova into the Very Highly Recommended category.

Founder José María Fraile: “We like freshness and elegance and luckily we’re in the coolest part of the appellation. It is super green where we are, a big contrast with the desert in the south. The Atlantic influence, the cool summer nights, and picking late in the season is good for the grapes and we get that natural acidity.”

Tandem was founded in 2003 by José María along with Alicia Eyaralar, and a small group of wine-loving relatives and friends. The vineyard is quite close to Pamplona.

This rich and complex red has been aged a minimum 24 months in concrete vats plus 9 months in 300-litre French oak barrels. Open, decant and let it breathe for half an hour before enjoying with a roast leg of lamb (or duck!).

The Latin Ars Nova translates to new art and indeed Ars Nova was a musical movement in the 14th Century which brought about the advent of volume in music. And Tandem thought this very applicable to their philosophy of this wine which also has their trademark acidity. 

Watch out also for other Tandem wines on offer, including Ars in Vitro,  Tandem Mácula, and Tandem Inmácula

Granbazán Etiqueta Verde Albariño Rias Baixas (DO) 2019, 13% €14.95 was €19.95

A few years ago, at a tasting in Cork, a wine professional’s statement that you never get a bad Albarino met with general agreement by those at the tasting table. What you do get however are some really excellent ones, that stand out from the crowd. This Granbazán is one of the stand outs, even if it's not their number one Albarino.

Colour of this gem is a light golden straw. Citrus aromas are expected and present, not so much the green apple though. The palate is outstandingly flavoursome, complex and zesty, citrus-y and briny with a slight spritz. Amazingly fresh acidity, dry of course and that slightly saline aftertaste. A striking mix of flavours that make you think fish for pairing, everything from ceviche to fish tacos, from mussels to plump oysters, from sardines to sushi. Very Highly Recommended.

O’Briens agree: A perfect match to any seafood. From the team behind our perennial-favourite, Contrapunto Albariño, Etiqueta Verde comes from the beautiful Bodegas Granbazán estate in the heart of the Salnés Valley in Rías Baixas. 

The winemakers tells us that the fruit comes from vineyards of over 35 years old, “from a soil with high granite content, on the banks of the Arousa estuary, and with a strong Atlantic personality .A classic Albariño with the characteristics of the Salnés subzone. Destemmed and cold macerated for 6 to 8 hours. Controlled fermentation in a stainless Steel tank. Rest on its fine lees without batonage. Bottled 4 to 5 months after fermantation is complete”. A

And they add more pairings: spicy white meats and cheeses such as Camembert and San Simón (both from cows milk, soft and creamy) or Cabrales (a famous blue cheese).

As mentioned above, the Granbazán Contrapunto Albariño is a customer favourite in O'Briens and is massively reduced to €12.95 and another to look for is Granbazán Limousin.

*********

With close on 90 wines reduced, the sale covers most of the Spanish regions. There is even a six bottle offer of Rioja. Some of the major producers are listed, including Torres. Many of you will be familiar with Campo Viejo - look out for their Garnacha.

And being Spain, it is not just still wines. There are at least two interesting sherries on the reduced list. Toro Albalá Fino Eléctric, from the lesser known Montilla-Moriles region, is made from the Pedro Ximenez grape but, instead of being sweet as you might expect, is bone dry. They also produce an Oloroso from the same grape and that too is reduced. And they both come in the smaller 50cc size, making them convenient to try!

A Quart of Ale± #60. On the craft journey. A session of Cider with Cockagee, Viking and Bordelet.

A Quart of Ale± #60

On the craft journey with a session of Cider

Cockagee Cider Piorraí Irish Sparkling Perry 6.00%, 375ml bottle, Pop-Up Wine Shop at The Grainstore

Perhaps the most striking aspect on seeing this Irish sparkling Perry as it is poured into the glass is the myriad of bubbles streaming upwards through the light gold colour.  The aromas are certainly reticent, a barely detectable floral note. The palate is rather special though, a classic dry Perry, refreshing and crisp, and packed with flavour but not over-packed. Just spot-on as it the case with all of Mark Jenkinson’s ciders that I’ve tasted over the past few years. If you see Cockagee or The Cider Mill or Jenkinson on the label, don’t hesitate to use that credit card.

While there was a gap of a few days between tasting this and the Bordelet Poiré, I’m inclined to give the nod to County Meath. But I’d have no problem with a rematch.

The Piorraí is made from hand-picked Irish grown French Perry pear varieties ‘Plant de blanc’ and ‘Poire de cloche’. These varieties are among the most highly sought after in Brittany and Normandy for making Fine Perry, or Poiré, as it is known in France. 

These apples, like many cider apples, are far from the prettiest and you wouldn’t want to eat them but ciderists like Mark patiently work their magic and turn the ugly pears into elegant perries that stand out in the crowd. 

Enjoy chilled on its own or with strong cheeses, charcuterie, white meats and shellfish dishes.

They say: Cockagee – Our somewhat unusual name is a revival of the once famous Irish Cider Cockagee first mentioned in 1664. Originating from the Irish language ‘Cac a gheidh’ which translates as ‘goose turds’ and refers to the yellow/green colour of the fruit from the Cockagee apple tree. In the same way that ‘Duck Egg Blue’ is a colour descriptive, ‘Goose Turd Green’ was once a common colour, although I doubt you’d find it on a Farrow & Ball paint swatch nowadays. 

Distributors Le Caveau: “Mark is growing 120+ varieties of apple across his 12 acre orchard located near the town of Slane. Apples are grown without the use of chemicals and are hand-picked.”

Viking Hop It Craft Cider 5.5%, 500ml bottle, Pop-Up Wine Shop at The Grainstore.

Hop It is aptly named as Viking use a trio of hops - Cascade, Amarillo and Citra - in this cider. They may not be the first to do so; I think Stonewell (who’ve been using El Dorado in the superb Tawny cider that they started producing in 2014) may have that honour.

Viking say: Hop It is a blend of Katy (dessert apple) and Vicky (new bittersweet early cider apple) apples. The blend needs the fruitiness of Katy and the bitterness of Vicky to create harmony with Cascade, Amarillo, and Citra hops, thus lending tropical flavours to this cider. Suitable for Coeliac and Vegan Friendly. Hop It is ideal for people who like the taste of Hop beer but cannot tolerate gluten.

Hugely respected cider-maker, Davy Uprichard of Tempted, has a very different view of Katy. On an internet forum early this year, organised by BeoirFest, his thoughts were clear: “ Katy is an abomination - I don’t use it all”. Different strokes for different folks!

Colour is quite a light gold and there’s no shortage of bubbles in the slightly hazy glass. The first impression is of tartness, crab apple style. It boasts a good dry finish as well. But is terrifically refreshing and I can see it doing very well indeed with the recommended pairings of BBQ food, smoked fish, Asian delights, pizza, Irish farmhouse cheeses - the list goes on and on. “Hop It must be a foodie’s dream! Apart from enjoying with food, pour Hop It cider slowly into a tall glass and savour the delights of a craft cider with the treat of a hop taste. Enjoy.” 

While the hops play a role in the balance, you’ll also notice, though not very obviously, traces in the flavours and, a little more prominently, in the aromas.

Established by entrepreneur David Dennison in Waterford, Viking Irish Drinks is sold online and in a wide range of independent off-licences and supermarkets, bars, and restaurants. Since May 2021, Viking Irish Drinks is part of SuperValu’s prestigious Food Academy Programme.

Cider Makers Tip: Viking Irish Drinks at Dennison’s Farm was set up as a company in 2017, with cider production commencing in 2019. At the heart of the company is three unique craft cider styles, based on old farm recipes, including Medium Dry Orchard Cuvée, the immensely popular Harvest Blush and Ireland’s first Hop flavoured cider, Hop-IT.

Viking Harvest Blush Craft Cider 5.5%, 500ml bottle, Pop-Up Wine Shop at The Grainstore.

The Harvest Blush gives a clearer mid-gold colour in the glass than does the Hop It. Plenty of bubbles here also. And Katy too! It is one of two varieties, the other being James Grieve (also a dessert apple), used to make it.

Both are usually in harvested in August. Harvest Blush is fermented slowly on its natural yeasts for up to six months, and then “we add our soft fruit juice to create a light blush and adding fruitiness of the berries, yet importantly retaining the style of the cider. Our bottling condition allows us to create a light natural sparkling cider, which is a good alternative to a sparkling wine.”

So is it sweet? Not overly so. Might be fairer to say it is much less bitter than the Hop It and no doubt a good match for fresh strawberries, raspberries and fruit pavlova. Viking also recommend seafood / shellfish, also good with pork loin and roast chicken. “Versatile, this cider will compliment most food from starters to dessert!

The Blush is softer, easy-drinking. Hop It is known as a hard cider in the US; harder-going perhaps but worth the effort.

They say: We recommend Harvest Blush to be served chilled at 6-8 c, and it can be served as an aperitif, like a good Prosecco but lower in alcohol, which is an excellent choice for receptions / weddings and parties. Can be bottled in Champagne style bottles for events (pre-ordered only).

And they also have a Viking Irish cocktail!

Pour 3 parts Harvest Blush cider to 1 part Viking Irish Blackcurrant Liqueur over ice. Add a slice of orange and stir gently. Serve with party straws. Enjoy.

Viking Irish Drinks derives from orchards in the Barony of Gaultier, East Waterford, near the estuary of the three sisters - the Barrow, Nore and Suir rivers - where the Vikings sailed and conquered cities, towns and villages.

Eric Bordelet Poiré, Normandy, 5.00%, 33cl bottle, Pop-Up Wine Shop at The Grainstore

This Poiré, as the name indicates, is a pear cider and is one of the best ciders, apple or pear, that you are likely to come across. Colour is a pale gold and then follow aromas and flavours of the orchards. It is on the dry side, a delicious thirst quencher and, with its clean acidity, importers Le Caveau indicate that it is a “great food pairing for scallops, savoury crepes and all manner of salads, delicate fruit based desserts or even cheese. Versatile, refreshing and delicious!”. No arguing with that.

It is biodynamic and made in the traditional manner from old orchards that have never been sprayed. In the 1980s, Eric was a well known sommelier at Paris’s Michelin 3-star Arpège restaurant but his native Normandy and its famous ciders were tempting him back. He thought he could add to their reputation by applying his wine knowledge and so he came to take over his family’s Chateau de Hauteville and extended the orchards. Now he is on the short-list of the world’s great cider makers. Check him out!

Th label tells us this sparkling thirst-quenching fruity flavoured is produced from the  “living and stony soil of the Coteaux de Massif Armoricain”, the production “concerned with your sensory pleasures and your health”. Reckon I’ll drink to that. Wait, I already did. And will again.

NEW BEACH-FRONT CULINARY DELIGHTS IN ARDMORE

 NEW BEACH-FRONT CULINARY DELIGHTS IN ARDMORE

 

The latest inclusion to Waterford’s impressive gourmet food and beverage offering is new Ardmore beach bar, Urchin Bar and Adventures. The Pantry at CLIFF has also launched an exciting new phase, with a brand new unit next door. The exciting dual offering at Ardmore Beach from the members of Food the Waterford Way, the county’s food brand, is focused on championing local ingredients and suppliers.

 

Bold orange and blue colours set the tone for Urchin Bar and Adventures — open Monday to Saturday from 12 noon until 11.30pm, and Sundays from 12.30pm until 11pm. There is a full bar with signature cocktails such as the Tanora Gin Spritz from Blackwater Distillery along with gins, beers, wines, spirits and soft drinks. The Insta-worthy venue, complete with neon signs, also champions other local suppliers, Dungarvan Brewery and Legacy Cider.

 

For added fun, the Urchin Bar has partnered with Ardmore Adventures and adults and children can book stand-up paddle boarding and kayaking along with other water activities from the venue.

 

Meanwhile, neighbouring The Pantry at CLIFF is open seven days a week during the summer season, serving teas and coffees from 10am and food and drinks from 11am. Those purchasing takeaway food from The Pantry at CLIFF can take it away with them or eat in at Urchin Bar and Adventures. 

 

Continuing to showcase the true taste of Waterford, The Pantry at CLIFF is serving their signature prawn rolls, sandwiches and wraps, along with warming food for those colder Irish summer days like house-made seasonal soup and hot pots. Coffee is provided by Drury, a small family run boutique coffee roastery in Youghal; and there is Freezin’ Friesian artisan ice-cream — with delicious lemon meringue, triple chocolate and salted caramel flavours — on offer, made by the Kiersey brothers in Kilmacthomas.

 

Ronan O'Connor GM of Urchin Bar and Adventures

Food the Waterford Way is the county’s food brand, showcasing authentic Waterford cuisine. It is supported by the Department of Agriculture and the Local Enterprise Office. A producer-led, county-wide members’ organisation, Food the Waterford Way celebrates and nurtures artisan food producers, food retail and hospitality outlets.

 

For further information, see urchin.ie and thepantryatcliff.ie and visit  foodthewaterfordway.ie.

Press release

 

DESIGN POP LINE-UP ANNOUNCEMENT

DESIGN POP LINE-UP ANNOUNCEMENT

Jonathan Leahy Maharaj

 

Seven pavilions featuring collaborators Maser, Currabinny Foods, CCAE, Ballymaloe, PlayNice Studio, The River Lee + many more,

PLUS over 15 outdoor events at Wandesford Quay  

 

Happening across Cork city - on the ground and online

27th - 29th August 2021

www.designpop.ie

 

 

Cork city’s architecture, design and food festival, Design POP, is set to return to the streets of Cork and online this August 27th - 29th. Enjoy architecture, food, and design through a series of architectural pavilions, events, talks, exhibitions, and conversations.

 

This year’s programme is its biggest yet – the festival has already announced seven architect, designer and food collaborations working on seven different outdoor pavilions which will be situated in different locations around Cork city: Mark Horgan and River Club Bar at The River Lee Hotel; Play Nice studio and Currabinny at Wandesford Quay; Cook Architects and Ballymaloe foods at Elizabeth Fort; Alan Macilwraith of JCA Architects and Good Day Deli at Nano Nagle Place; Maser and Crawford Gallery Café at Emmett Place; Wilson Architects and Naturally Nourished at Penrose Dock; CCAE and Blackrock Castle Observatory at Blackrock Castle.

(Full details on the pavilions can be found here: https://www.designpop.ie/pavilions )

 

Design POP will also host over 15 events at the outdoor festival HQ – The Courtyard at Cork Printmakers, Lavitt Gallery, and Backwater Studio on Wandesford Quay:

 

Friday

The festival opens with three events: talks by Kari Cahill, The Project Twins, and Director of The Lewis Glucksman Gallery Fiona Kearney (supported by Cork Chamber of Commerce).

 

The Project Twins - Michael Fitzgerald

Saturday

-   Panel discussion “Plating Up with Local Produce - Telling A Story with Food Through Photography & Styling” with Brid O’ Donovan, James Kavanagh and OHK

-   THE BIG IDEA with Kim Mackenzie-Doyle, Jonathan Leahy Maharaj, Eugene Canavan and Amy McKeogh.

- Panel discussion "The Launch- Launching a new brand and the creative process behind it”, with Ernest Cantillon (Kinsale Gin and Red Earl Whiskey), Tony Speight (WCC Roastery) and Laura Edgerton

- A talk hosted by Studio Anois

- “In conversation with Toonsbridge Dairy and The Real Olive Company” with Jenny-Rose Clarke (Toonsbridge) and Kate Ryan (Flavour)

-  “In conversation with Ardú and MASER” (supported by Pat McDonnell paints.)

-   RIAI + DESIGN POP present Alastair Hall from Hall McKnight Architects, Sandra O’Connell (RIAI) and Tony Duggan (Cork City Council) in Cork Centre for Architectural Education

 

Sunday

-   Panel discussion “Interior design - Design and creativity how it impacts our everyday lives”, with Kate O’Neill (The Visual Loop), Niamh McCabe (Nimcake) and Cathy Angelini (Cathy Flamingo)

- Panel discussion “Diversifying - The Power and Importance of Diversifying your Brand” with Declan O’Flynn (O’Flynn’s Sausages), Tim Stone (Popsicle) and Laura Edgerton (supported by Local Enterprise Office Cork City)

-   Panel Discussion "The Impact Creativity Has On Our Lives- What Creativity Means to You and Everyone Else”, with Simon Roche (HMH/ Bureau), artist Shane O’Driscoll and Jimmy Rennick (Design Partners)

- Architect at the Edge presents: "Rural + Urban Architecture; How Covid-19 has

Impacted How We Live” with Frank Monahon (AATE), Alan Macilwraith (JCA) and Rae Moore (Atelier Rae).

-Closing Event: Behind the Pavilions with all the architects, designers, and food producers for a conversation about creating their pavilion.

  EXHIBITIONS:

 

Design Pop’s annual ‘Milking Stool’ exhibition returns, sponsored by Abbey Woods. This exhibition, happening at Nano Nagle Place, is a celebration and showcase of the diverse talent of furniture designers throughout Ireland. By challenging each designer to embody their unique design style through the medium of the humble milking stool. This is a unique opportunity to create a modern reinterpretation of this traditional form.

The furniture pieces will be sold through the Design POP website, allowing members of the public and visitors to the exhibition to purchase a stool over the duration of the festival.

 

RIAI along with Cork City Council will present an exhibition of some of the architecture competition entries for the Bishop Lucey Park redesign. There will be a panel discussion between Cork City Architect Tony Duggan, Sandra O’Connell Director of Architecture and Communications at the RIAI, and the winners of the competition Hall McKnight Architects.

 

Tickets are now on sale for all events, early booking is advised due to limited capacity allowing for social distancing. For full details visit www.designpop.ie

 

Design POP is made possible with generous support from Cork City Council and LEO Cork City.

 

www.designpop.ie

Facebook

Twitter / @designpopcork

Youtube

Something different from Alsace and Verona, both wines highly recommended.

Something different from Alsace and Verona, both wines highly recommended.

Vino Nato Disobbediente Monte Dall’Ora 2019 11.5% 

€24.45 (litre bottle) 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

This blend, of pergola-trained 60% Corvinone & 40% Molinara, from the hills outside of Verona (think Valpolicella), has a quite light ruby red colour. Corvinone has been previously thought to be of the same group as Corvina but 1993 DNA profiling suggests that it is its own unique varietal.

Aromas here are both floral and fruity (strawberry, raspberry, cherry). The taste is along similar lines, relatively intense. On the palate also, you will find a lively acidity before a dry finish. A very pleasant wine indeed and Highly Recommended. It is a certified organic wine, clean and classy.

Not very much info on the “redacted” label, not even a vintage date! Pretty certain it is 2019 though and that is what is on my invoice. The wine’s name, Vino Nato Disobbediente, means Wine Born Disobedient. 

Two other words that survive on the front are resistente and contadino which Google translates as Hardy Farmer! And there’s a bit of sense to that as this type of wine, light and red (that can also take a little chilling), is made by the farmers for their own family use. And, another thing, it comes in a litre bottle. “A litre of pure joy!” According to importers Le Caveau; I willingly agree with that assessment.

The Venturinis, Alessandra and Carlo, have emphasized traditional and native grape varieties wherever possible to give originality and typicality. All the wines are blends of Corvina, Corvinone, Rondinella, Molinara and Oseleta. Fermentation is spontaneous with indigenous yeasts and extraction is gentle giving wines of gentle, cherry-fruited elegance.

Christian Binner, Côtes d’AmourSchwir Alsace (AOP) 2013, 13.5% 

€28.95 (was 33.50) 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

This light, fruity and fresh blend of white grapes from the Alsace is a traditional selection of mainly Riesling and Pinot Gris with lesser inputs via Gewuztraminer, Muscat and Auxerrois blanc.

Colour is orange-y. It is an intensely aromatic wine, lots of fruit and floral notes also. No shortage of fruit either on the palate, “a fruit basket of apples, oranges, poached pears and grapes” according to importers Le Caveau. Balance is attained though. It finishes long and dry. If you do like to stray off the usual piste, this is well worth a try. Highly Recommended. 

Serve at less than 14 degrees; grilled fish is an excellent match.

Harvest is manual, all grapes pressed together, fermented with indigenous yeast. It is a medium body structured wine. Zero sulfur added, unfined, unfiltered, so you may see a little sediment as I did.

Côtes d’Amourschwir is a selection from the best vineyards on the Cotes d’Ammerschwir. It is a blend of Riesling, Pinot Gris, Gewuztraminer, Muscat and Auxerrois. The grapes are blended from the press, fermentation takes place is large oak foudre that are over 100 years old.

The Binner family has owned vines in Alsace since 1770 and today they practice organic and biodynamic agriculture, neither fine nor filter the wine, use only natural yeasts, use minimal sulphur, etc... All the wines are aged in 100 year old big foudres and undergo malolactic fermentation.