Auxerrois Blanc

Despite the name suggesting a connection to Auxerre in Burgundy, Auxerrois Blanc actually originated in Lorraine in northeastern France. Its development was encouraged by the Laquenexy research station, which is why it also goes by the names Auxerrois Blanc de Laquenexy and Auxerrois de Laquenexy. After 1950, the variety was strongly promoted in Alsace by the Colmar Viticulture and Oenology Research Station, which drove its widespread adoption across the region.

• Originated in Lorraine, not near Auxerre as the name implies
• Development guided by the Laquenexy research station
• Expanded significantly in Alsace after 1950 through the Colmar research station
• Also known as Pinot Auxerrois, reflecting its close genetic ties to the Pinot family

Auxerrois Blanc is a full sibling of Chardonnay, sharing the exact same parentage of Pinot and Gouais blanc. This places it firmly in the extended Pinot family, which explains its regional name Pinot Auxerrois. The variety is frequently blended with Pinot Blanc in still wines, often without appearing on the label, making it one of the more anonymous contributors to Alsatian white wine. Its close genetic relationship to Chardonnay is a useful anchor for understanding its character and origins.

• Full sibling of Chardonnay with Pinot and Gouais blanc as parents
• Commonly blended anonymously into wines labeled as Pinot Blanc
• Classified as a permitted A-list variety in France
• Cannot be included in Alsatian Grand Cru wine production

Auxerrois Blanc thrives in cool climates and is well suited to the limestone soils found across much of Alsace. It is an early-ripening variety that forms small, compact bunches with small berries and thick skins, which provide natural protection against disease. Its low natural acidity is a defining characteristic, and cooler growing conditions help preserve freshness in the finished wine. Beyond France, the grape is cultivated in Germany, Luxembourg, Austria, Italy, Canada, the United Kingdom, and in the United States in Oregon and Michigan.

• Early-ripening variety suited to cool climates and limestone soils
• Small compact bunches with thick skins offer good disease resistance
• Low acidity benefits from cooler sites to retain balance
• Grown across Europe and in North America, including Oregon and Michigan

Auxerrois Blanc plays two important roles in Alsace. In still wines, it is regularly blended with Pinot Blanc, contributing body and a soft, rounded texture, though it rarely appears by name on labels. In sparkling wine production, it is an integral component of Crémant d'Alsace, where its gentle fruit character and early ripening make it a natural fit for the base wine. Despite its widespread presence, it is excluded from Alsatian Grand Cru production, where the regulations reserve those sites for Riesling, Gewurztraminer, Pinot Gris, and Muscat.

• Regularly blended with Pinot Blanc in still wines, often unlabeled
• Integral component of Crémant d'Alsace sparkling wines
• Excluded from Alsatian Grand Cru appellation rules
• Second-most planted variety in Alsace after Riesling