Based close to the Swiss and French borders just north of Basel, he makes a selection of Pinot Noirs (and a host of other varietals) that offers both purity and value. His vineyards are on a south-facing slope overlooking Basel, the vines grow at an altitude between 250 and 400 metres, and there is a constant breeze, allowing slower ripening. He does not chaptalise, and uses 10% – 20% new wood across the range. The musts are handled very gently, with no punching down and little extraction.
The Germans call the grape Gutedel, the French and Swiss call it Chasselas. Ziereisen sees it as a perfect reflector of terroir. The Heugumber “grasshopper” spends 13 months on the lees, this gives it doughy/yeasty/nutty flavours which add to the pear, citrus, hay and wet-stone characteristics.