Jean Marc Dreyer’s path began with a wine diploma at the Alsatian wine school of Obernai and his time as an apprentice with Patrick Meyer, one of the pioneers of natural wine in Alsace, was an important step in his career. At the same time, he worked with Raphael Beysang, winemaker in Beaujolais, with whom he shares much about winemaking and cultivation.
Following Alsatian tradition Jean-Marc stepped into his father’s shoes to make wine and has been working biodynamically since 2003. Unusually for the Alsace many of his whites involve skin maceration — often done in skips covered with tarpaulins in front of the house before being transferred to tanks and then oak for at least a year. These remain aromatic, fresh and very true experssions of the grape.