Born in Bavaria, trained as an architect in Toulouse, Ludwig Binderangel got the wine bug, attended the viticole in Beaune. Wanted land in Burgundy. Was attacked by sticker shock. Could afford the Jura, a wine region that looks like bone fragments, less than an hour away from Dijon. Found 1.5 hectares, a mere thimble full near Arlay.one town over from Etoile. He now commutes to Paris for the architecture that supports his Bindernagle Boondoggle, and placements of his wines in bar a vin and stores such as Vin Insolite near Oberkampf, andthere you go. He had never even tasted Jura beforehand. Get that? He had no idea how to differentiate a Trousseau from a Teapot. A Savignin from a Sauvignon. And instead of deciding he was going to make the wine he wanted to make, he went out to make the wine the land wanted to make. Can you imagine tasting an oxidative wine for the first time after working with burgundy chardonnay and saying, what the hell, let's make that? How can you not love this guy? Bindernagel in his vines.
At one point he is going to go biodynamic. He really believes in what he tastes from this method of working but right now he works naturally in the winery and in the land he is organic, in more of a do nothing way. ( Mostly because he just doesn't have time.) Under his vines there is a profusion of wheats and weeds, some might call them super-weeds, which he says is from years of the previous owner's use of Roundup, its effects stay for decades, he says.
As a result of all of that competition his yields are seriously low.
On his land he has some chardonnay and pinot planted to lyre. He also has old sélection massale of Jura-Pinot noir called savagnin noir, one of two last remaining parcels in the area. Going after the process with intuition, art and a little bit of knowledge, he makes some intriguing and even beautiful wines. If you get to taste his wines--his red, tannic cremant--?-- perhaps in Paris or in the Jura or if they ever come to the united states do look for his '06 Etoile, milky and flowery. (70% chard, 30% savignin) his oxidative savignins, his 05 BB1 (his first wine) another chard/sav mix that hung out on the lees for four years, is a mixture of honey and radish.