Pierre Weber spent his twenties running from the family business son of an oenologist, grandson of a vigneron, and working as an environmental engineer on Paris’s climate plan. Then he did a harvest in 2018, and that was that. He came home to Husseren-les-Chteaux, took over his grandfather’s four hectares of high-altitude clay and limestone (a good chunk of it Grand Cru Eichberg), and started farming biodynamically. In the cellar he works like an engineer: long gentle pressings, native yeasts, aging on fine lees, bottled unfined, unfiltered, without added sulfites. The result is a Riesling of startling clarity that has nothing to do with the heavy, perfumed clich of Alsace. Production is tiny, and only a trickle makes it to the West Coast.