Yannick Meckert
ヤニック・メケルト
Alsace's new-generation natural wine star, Chauvet-inspired and sulfite-free.
Yannick Meckert is one of the leading figures of Alsace's new-generation natural wine movement. Born to a Burgundian mother and an Alsatian father, he trained in viticulture and oenology in Beaune and Montpellier before traveling the world to learn from natural winemakers such as Philippe Pacalet, Patrick Meyer, Christian Binner, Claus Preisinger and Charles Dufour, and even studying sake fermentation with Terada Honke in Japan. He returned to Alsace to release his first vintage in 2020, and is now based in Rosheim, farming roughly 3.5 hectares of classic Alsatian varieties (Riesling, Pinot Gris, Pinot Noir, Sylvaner, Auxerrois, Gewurztraminer, Muscat) on clay-limestone, volcanic sandstone and blue-schist soils in and around Rosheim, Obernai and Heiligenstein. His viticulture is intensely biodynamic (uncertified), using no synthetic chemicals, sulfur or copper. In the cellar he follows the philosophy of Jules Chauvet, the spiritual father of natural wine: whole-cluster maceration, foot-stomping, spontaneous wild fermentation, aging in barrel and amphora, and bottling without fining, filtration or added sulfites.
www.meckert-yannick.com ↗Cuvées
No cuvées registered yet.
Who Is This For?
For natural wine drinkers who want vivid, terroir-driven Alsace whites and reds made with whole-cluster fermentation, zero added sulfites, and no fining or filtration.
Frequently Asked Questions
- Where is Yannick Meckert based and where are his vineyards?
- Yannick Meckert is based in Rosheim, Alsace, and farms about 3.5 hectares of vines in and around Rosheim, Obernai and Heiligenstein on clay-limestone, volcanic sandstone and blue-schist soils.
- What is Yannick Meckert's winemaking philosophy?
- He is deeply inspired by Jules Chauvet, the spiritual father of natural wine, and works with whole-cluster maceration, foot-stomping, spontaneous wild fermentation, and aging in barrel and amphora, bottling without fining, filtration, or added sulfites.
- Is Yannick Meckert's farming organic or biodynamic?
- His viticulture is intensely biodynamic in practice, though not officially certified — he uses no synthetic chemicals, sulfur, or copper, relying instead on lactic bacteria, clays, essential oils, and plant infusions.
- When did Yannick Meckert start his own domaine?
- After training and working abroad with renowned natural winemakers, he returned to Alsace and released his first vintage in 2020.
- What grape varieties does Yannick Meckert work with?
- He works with classic Alsatian varieties including Riesling, Pinot Gris, Pinot Noir, Sylvaner, Auxerrois, Gewurztraminer, and Muscat.