Dirler-Cade
Summary
Fifth-generation family estate Dirler-Cade farms 18 hectares across southern Alsace, including four Grand Cru sites with volcanic, limestone, and sandstone soils, focusing on Riesling and Gewurztraminer from mature vines averaging 35 years. Committed to biodynamic principles since 1998 with Biodyvin and Demeter certifications, they practice minimal intervention winemaking with indigenous yeasts and extended lees aging, while helpfully indicating dryness levels on their labels.
Heritage & Leadership
Dirler-Cade traces its origins to 1871 when Jean Dirler established the family domain in the village of Bergholtz, Alsace. The estate represents five generations of family winemaking, with the current iteration formed through the marriage of Hellmuth Dirler and Marianne Cadé, which united two winemaking families and their respective vineyard holdings. Today, the domain is led by Jean Dirler and his wife Ludivine, who represent the fifth generation of the Dirler family to manage the estate.
The domain underwent significant transformation in 1998 when Jean and Ludivine assumed leadership, initiating the conversion to biodynamic viticulture. This transition was completed in 2007 when Dirler-Cade received official Biodyvin certification, followed by Demeter certification in 2009, formalizing their commitment to biodynamic principles. The estate maintains its family-operated structure, with Jean overseeing vineyard management and winemaking while Ludivine handles administrative and commercial aspects of the business.
Vineyards & Wines
Dirler-Cade cultivates 18 hectares of vineyards distributed across the communes of Bergholtz, Bergholtz-Zell, and Guebwiller in southern Alsace. Their holdings include parcels in four Grand Cru vineyards: Spiegel (2.5 hectares), Saering (1.5 hectares), Kessler (0.6 hectares), and Kitterlé (0.4 hectares). These Grand Cru sites represent approximately 28% of the estate's total vineyard area.
The vineyards feature diverse soil compositions that influence the character of their wines. The Spiegel Grand Cru consists of sandstone and marl soils, while Saering contains limestone and gypsum. Kessler features volcanic soils with sandstone, and Kitterlé is distinguished by its steep slopes of volcanic sandstone. The estate cultivates all seven traditional Alsatian grape varieties: Riesling (30% of plantings), Gewurztraminer (25%), Pinot Gris (20%), Pinot Blanc (10%), Sylvaner (5%), Muscat (5%), and Pinot Noir (5%).
The vineyards are planted at elevations ranging from 260 to 400 meters above sea level, with many parcels situated on steep, terraced slopes that require manual cultivation. The average vine age across the estate is 35 years, with some parcels containing vines over 60 years old, particularly in the Grand Cru sites.
Philosophy & Practice
Dirler-Cade adheres strictly to biodynamic principles, having maintained Biodyvin certification since 2007 and Demeter certification since 2009. Their viticultural approach follows the biodynamic calendar and incorporates traditional preparations such as horn manure (500) and horn silica (501) to enhance soil vitality and plant health. Cover crops are maintained between vine rows to promote biodiversity and soil structure.
In the cellar, Dirler-Cade employs minimal intervention techniques. Grapes are hand-harvested and undergo gentle pressing in pneumatic presses. Fermentation occurs with indigenous yeasts in temperature-controlled stainless steel tanks or neutral oak foudres, depending on the wine. The estate practices extended lees aging, with wines typically remaining on fine lees for 6-11 months before bottling.
For their Grand Cru wines, Dirler-Cade follows a patient maturation process, with these wines often aging for 12-18 months before release. The domain produces wines across the full spectrum of Alsatian styles, from bone-dry to sweet late-harvest Vendange Tardive and Sélection de Grains Nobles. Sulfur additions are minimal and carefully timed, with total levels kept well below organic certification limits.
The estate's commitment to expressing terroir extends to their labeling practices, where each wine clearly indicates its dryness level through a visual scale, providing transparency for consumers about the wine's style. This practice reflects their philosophy that authentic wines should clearly communicate both their origin and character.