After a career as an environmental engineer focused on sustainable development in Paris, and a travel along the Silk Road, Pierre returned to his native Alsace in his 30s to take over his late grandfather’s estate in Husseren-les-Châteaux, a region known for its high-altitude vineyards (familiar to fans of Bruno Schueller). Managing just under 4 hectares of steep, clay-limestone and marl vineyards—some reaching altitudes of up to 400 meters and many planted by his grandfather around 1963—Pierre crafts delicate, vibrant wines that express this unique terroir. Though some of his plots are classified as Grand Cru, Pierre chooses not to highlight this on his labels, preferring the wines to speak for themselves. Still fine-tuning his techniques, he embraces a flexible, progressive approach, continually evolving his practices with an adaptive mindset that balances tradition and innovation.
Still early in his journey, Pierre has already gained recognition from the very start for producing wines that are delicately structured, perfumed and brimming with energy. Pierre Weber’s style and approach exemplify the new school ethos within his generation of winemakers. He creates wines that reflect their terroir and the regional tradition, yet his methods remain innovative, intuitive, and flexible. He is not confined by the borders of Alsace, looking beyond the region for inspiration while maintaining a commitment to its roots. This blend of respect for tradition with a willingness to adapt and experiment captures the progressive spirit we see driving a new wave of winemakers.
Farming
Pierre is hands-on and pragmatic, with a strong focus on sustainability and organic practices. In his vineyards, all soil work is done manually, allowing for a more intimate connection with the land. Mechanical interventions are rare, limited to light plowing for minor adjustments. He is continuously adapting to changing climate conditions, making thoughtful investments in permaculture. His goal is to foster healthier soil, enhance biodiversity, and build long-term resilience in the vineyard’s natural resources. This forward-thinking approach reflects Pierre’s commitment to nurturing the land while ensuring the sustainability of his methods.
In both his agricultural and vinification practices, Pierre is meticulous. He carefully tracks decisions, time management and what works best for his specific parcels. He’s not afraid to make small adjustments, always in search of the best possible expression of his terroir. With a deep passion for soil and environmental health, his goal has always been to minimize the use of chemicals. Instead, he prefers to opt for biodynamic treatments, herbal teas, and essential oils to address any vine ailments.
Pierre’s approach to biodynamics and permaculture is grounded in his background as an environmental engineer. He avoids rigid, dogmatic methods, preferring to create space for nature to adapt naturally, rather than imposing his philosophy on the land. He stresses the importance of letting the vineyard breathe. This philosophy reflects his long-term view of viticulture as a delicate balance between nurturing the land and respecting its natural rhythms. For Pierre, success lies in this harmony—letting the vineyard evolve while guiding it with a light, intentional hand.
Winemaking
During harvest, Pierre prefers to work with a joyful, good-humored team, harvesting by hand in 20-kilo boxes to ensure the grapes are handled with care. The process starts with careful sorting directly in the vineyard, followed by another round of selection at the estate, always aiming to capture the freshness of the morning harvest.
In the cellar, Pierre’s approach is very minimal. He practices 100% natural vinification, without adding sulfur at any stage. Maceration is a key part of his process, with the duration varying by grape variety, ranging from 2 to 14 days. After manual devatting, Pierre performs a slow, careful pressing before aging the wine in barrels for at least 9 months, or longer, depending on the wine’s development.
