Catherine RissThe Hardest Working Woman in Alsace
Daughter of restaurant owners, trained under Michel Chapoutier, Catherine farms 3.5 hectares of sandstone and schist with punk rock energy and meticulous precision. Creator of "Pied de Nez" and "T'as pas du Schiste?"
From restaurant family to Chapoutier trainee to "arguably the hardest working woman in Alsace"
Catherine Riss was born to restaurant owners in Alsace—not predestined for winemaking, though gastronomy and wine are complementary worlds. She embarked on her wine career early, earning degrees in viticulture and oenology before gaining experience abroad [^167^][^170^].
After a period of winemaking outside France, she returned to her native Alsace, taking charge of Michel Chapoutier's vineyards in Reichsfeld in 2009. This experience with the legendary Rhône biodynamic producer shaped her approach to viticulture and natural winemaking [^160^][^171^].
In 2012, Catherine purchased 1.3 hectares and began her own domaine, assisted in the early years by Antoine Kreydenweiss and Lucas Rieffel. By the 2014 harvest, she had settled in her own cellar in Bernardvillé, a small village next to Reichsfeld, farming 3.5 hectares of vineyards around the village [^152^][^159^].
"Catherine Riss is a force! She's a one-armed woman who makes lovely Alsatian wines in a natural style, and has a bit of a cult following."
Today, she works 2.8-3.5 hectares with a range of distinctive cuvées that have earned her recognition as one of Alsace's rising stars. Her work in the vineyards has been oriented towards organic and biodynamic practices from the beginning [^155^][^167^].
Biodynamic precision, delicate finesse, and punk rock playfulness
Catherine follows biodynamic principles to the letter, with help from her friend Antoine. Her numerous parcelles sit between the villages of Reichsfeld and Bernardvillé, 40 kilometers southwest of Strasbourg, planted at altitudes up to 400 meters on slopes that demand meticulous attention [^158^][^167^].
Her winemaking is characterized by delicate precision—whole bunch maceration with once-daily pumping over, aging in well-used Burgundy barrels, and minimal intervention. Yet her wine names reveal a playful, punk sensibility: "Pied de Nez" (snubbing your nose), "T'as pas du Schiste?" (a play on words about energy transition and lack of substance), and "Dessous de Table" (under the table) [^167^][^174^].
The result is wines with her signature "delicate finesse"—a balance between structure and fragility, freshness and complexity. As one reviewer noted, she brings "meticulous approach" and "wonderful balance" to every cuvée [^167^].
- Biodynamic principles
- Whole bunch maceration
- Used Burgundy barrels
- Hand harvested
- Small baskets
- Minimal intervention
Sandstone and Schist—two soils, two distinct expressions
Grès / Sandstone
From the sandstone (gréseux) slopes of Reichsfeld—permeable, windy, and airy at up to 400m elevation. These high slopes drive a delicate light balance into the wines. Riesling from here shows green and white fruits, freshness, and salinity [^167^].
Schieferberg
The rare blue schist—stony and rich in iron and magnesium. Perfect for mineral, nervous Riesling with wet stone character. Even with global warming, this remains a cool climate terroir producing tight, vertical wines with crumbling schist minerality [^167^].
Playful names, serious wines—from "Pied de Nez" to "T'as pas du Schiste?"
Pied de Nez
A 50/50 co-fermentation of Pinot Noir and Gewurztraminer. The Pinot is pressed directly and juice added to Gewurztraminer grapes for 10-day maceration. Cloudy pale orange with mango aromatics from the Gewurztraminer, finishing super dry with dried fruits. Playful, thirst-quenching, and utterly unique [^162^][^167^][^168^].
De Grès ou de Force
From the sandstone slopes of Reichsfeld. Aged on lees in barriques for 11 months. Clear with pale yellow reflects, showing rush of green and white fruits, lovely balance of freshness, acidity, gourmandise and salinity. Dry with a long finish. The 2018 shows intense lime and lime blossom notes [^165^][^167^][^175^].
Dessous de Table
Base of Auxerrois and Sylvaner with either Gewurztraminer or Riesling added depending on the year (2016 was 50/40/10 Auxerrois/Sylvaner/Riesling). Co-fermented to encourage "common energy." Unfiltered but almost colourless. White flowers, pear skins, citrus, and gingerbread spice on the finish [^167^].
Empreinte
High altitude Pinot Noir brought into the cellar in small baskets. 14 days maceration on whole bunch grapes with once daily pumping over. Aged in well-used burgundy barrels. Deep ripe cherry colour with spicy red fruits, touch of tannins, and that signature delicate finesse—balance between structure and fragility [^167^].
T'as pas du Schiste?
From the Schieferberg lieu-dit—blue schist terroir. 15 days maceration with once daily pumping over, then pressed and moved to used oak. Clear, pure ruby colour with touch of smoke, griotte cherries, complex pepper, and super light tannins. The schist brings a distinctive mineral edge to this Pinot [^167^][^174^].
Schieferberg Riesling
From the rare blue schist of Schieferberg. Rich in iron and magnesium, this terroir produces mineral, nervous Riesling with wet stone character. Even with global warming, this remains cool climate—great balance between acidity and fruit with crumbling schist minerality. Typically sees 18-19 months of élevage before bottling [^167^].
The New Wave of Alsace
Catherine Riss represents the new generation of Alsatian winemaking—technically trained, internationally experienced, and unafraid to challenge conventions. From her training with Michel Chapoutier to her punk-inspired wine names, she bridges tradition and rebellion [^160^][^167^].
Her wines demonstrate that natural wine can be precise and delicate—not just rustic and funky. The "house signature" of delicate finesse runs through everything from her sandstone Riesling to her schist Pinot Noir. As one of the few female winemakers in Alsace working at this level, she's earned her reputation as "the hardest working woman in Alsace" through sheer determination and meticulous attention to detail [^165^][^174^].
- Daughter of restaurant owners
- Trained under Michel Chapoutier
- Founded 2012/2014
- 3.5 hectares Reichsfeld
- Biodynamic principles
- Sandstone & schist terroirs
- 400m elevation
- Whole bunch maceration
- Used Burgundy barrels
- Hand harvested
- Small basket transport
- Punk rock wine names
- "Hardest working woman"