Under the guidance of Jean-Michel Deiss (Marcel’s grandson), who has run the winery since 1981, the vineyards have been gradually turned organic, then farmed along the biodynamic method since 2003. His single-minded focus is on making wines that reflect the terroir – the soil and microclimate – from which they are drawn.

Ever the individualist and rebel, Jean-Michel has sought to re-assert the importance of co-plantings of different grape varieties as the best way of expressing the characteristics of a vineyard. Meaning that at Deiss all of the wines produced are blends of several grape varieties. Thus, the labels only show the vineyard name, not the varieties themselves. The Deiss range is then divided into three categories, with a focus on respectively the fruit (the grape variety), the terroir, and the vintage conditions: Vins de Fruits (wines carrying a varietal designation), Vins de Terroirs (all wines with a geographical designation) and Vins de Temps (wines in a style dependent on the vintage).

Jean-Michel is a passionate and somewhat controversial preacher of the Alsatian tradition of complantation (co-plantation), or blending varieties in the vineyard. He believes that a true expression of a site’s terroir is only possible through blending the traditional Alsatian varieties in proportions suited to a particular site. Co-plantation is the art of mixing grape varieties in a terroir. It is the oldest form of viticulture known before the appearance of clones and the depletion of biodiversity, harking back to Deiss’ commitment to celebrating his Jurassic soil. The process ensures regular harvests by creating a complex and naturalist ecosystem. Conducted with a real respect for life, Deiss vineyards are planted with the 13 Alsatian grape varieties, driven, harvested and pressed together, vinified with patience and without inputs.