Etienne Simonis: the Alsatian winemaker who brings his terroir to life

Some callings are chosen, while others are inherited naturally, simply by growing up in the vines. Etienne Simonis clearly belongs to the second category. As a child, he spent his Wednesdays and weekends in the vineyard with his father, far from the school benches which, in his own words, were “not really his strength.” It was this daily closeness to the land and the cellar that set everything in motion.

Available directly from the estate on Avenue des Vins.

What is the story behind the estate?

A child of the vineyards of Ammerschwihr

In Ammerschwihr, just a few kilometres from Colmar, the Simonis family has been growing vines since the 17th century. More than four centuries of history on the same terroir, enough to build a deep, almost physical relationship with the soil and the rhythm of the seasons. Etienne took over the estate in 1996 when his father retired, inheriting 7.5 hectares of vines with the quiet confidence of someone who knows exactly where he is headed.

His strongest conviction was shaped long before he returned to Alsace. It was in Beaune, at wine school, that he discovered biodynamics. It was an immediate revelation.

That was the moment my passion truly developed. It was there that I discovered biodynamics, a way of farming that immediately spoke to me and that I was convinced I would apply when I returned to the estate.

By 1999, just three years after taking over from his father, the entire estate had converted to biodynamics. Not because it was fashionable, but because of a deeply held conviction.

What does biodynamics mean in his daily work?

Working with life, not against it

At Etienne Simonis, biodynamics is not a box to tick or a marketing angle. It is a working philosophy that reshapes every gesture, from the soil to the bottle. The central idea is simple: reveal the terroir, do not force it.

Most of our work happens in the vineyard. The grapes need to be at their very best so that the winemaking can unfold smoothly, without intervention.

In practical terms, this means fully manual harvesting, selecting only high-quality fruit. It means meticulous work, plot by plot, with winemaking guided by the same philosophy: each parcel is vinified separately so that every wine carries the precise identity of the soil it comes from.

But biodynamics at Simonis goes even further. Etienne works on the balance between soil, vine, people, and biodiversity. Flowering grasses are not cut down. Bird and bat nesting boxes have been installed throughout the vineyards. The estate breathes, and that sense of life carries through into the wines.

Vibrant wines.

Just two words to describe the estate and yet they say everything.

Which memory of the estate marked him the most?

The big leap: making wine alone at 20

Among all the memories tied to the estate, one stands out immediately when Etienne is asked which one marked him the most. He does not hesitate: his first vinifications, at the age of 20, when his father made the courageous decision to leave him fully in charge.

He let me handle everything and stepped back. For me, it was the big leap: I had to manage my first vinifications on my own, with the risk of making mistakes. I am deeply grateful that he trusted me enough to hand me the keys to the estate completely.

That moment of transmission both a gift and a trial shaped the winemaker he is today. And there is something universal in this story that goes beyond wine: a father believing in his son enough to let him risk failure. That is often the best kind of learning.

Which wine best captures the estate, and how does he enjoy it?

The Gewurztraminer Grand Cru Kaefferkopf and Christine Ferber's macaron

Which wine best represents the Simonis estate? Etienne’s answer is that of a man deeply in love with his terroir: Gewurztraminer Grand Cru Kaefferkopf. It is his favourite grape variety, grown on one of Ammerschwihr’s most renowned granite soils.

Gewurztraminer is my favourite grape. It has aromas that you only find in Alsace. It is expressive and sensual.

For that wine, Etienne already has the perfect pairing in mind and it is as precise as it is unexpected. A raspberry and lychee macaron by Christine Ferber, the celebrated pastry chef from Niedermorschwihr, served with a raspberry coulis. He describes the pairing as “divine,” and it is one the family enjoys on birthdays.

That may well be Etienne Simonis’s signature: a sense of precision and sensitivity in the details, reflected both in his wines and in the way he experiences them. And when it is time to unwind with friends? A bottle of Chaud Lapin one of his more playfully named cuvées which, he says with a smile, “relaxes the mood straight away.”

The wines of Domaine Etienne Simonis are available for direct purchase on Avenue des Vins, shipped from the estate cellar in Ammerschwihr.

Discover the wines of Domaine Etienne Simonis directly from the estate, at the estate price, in a short supply chain on Avenue des Vins.

Frequently asked questions about Domaine Etienne Simonis

Where is Domaine Etienne Simonis located?

The estate sits in Ammerschwihr, a few kilometres from Colmar, in Alsace. The Simonis family has tended these 7.5 hectares of vines since the 17th century.

When did Etienne Simonis switch to biodynamic farming?

Etienne took over the family estate in 1996 and converted it fully to biodynamics in 1999. He first encountered the method at wine school in Beaune and adopted it out of conviction.

Which grape best defines Etienne Simonis's wines?

He points to his Gewurztraminer Grand Cru Kaefferkopf, grown on one of Ammerschwihr's most renowned granite soils. It is his favourite variety, with the expressive aromas found only in Alsace.

How does Etienne Simonis tend his vineyards?

Harvesting is done entirely by hand and each plot is vinified on its own. Flowering grasses stay in place and nesting boxes for birds and bats line the rows, nurturing the biodiversity that lets the terroir speak.

What pairs well with the estate's Gewurztraminer?

Etienne enjoys his Gewurztraminer Grand Cru Kaefferkopf with a raspberry and lychee macaron by pastry chef Christine Ferber, served with a raspberry coulis. It is a pairing the family shares on birthdays.