Yes Society is thrilled to be the exclusive purveyor of Tom Litwan’s wines in the United States.

In northern Switzerland’s Aargau, Litwan’s vineyards unfold across rolling farmland, where forest-capped hills rise above a patchwork of ancient soils. Beneath the surface lies the same Jurassic limestone bedrock that defines Jura, Neuchâtel, and Burgundy, but eons of glacial movement have layered the region with an extraordinary mosaic of topsoils—from rocky, exposed clay and limestone to fine silt loams and everything in between. This geological diversity, paired with a wealth of microclimates and exposures, is what drew Tom Litwan to plant his vineyards here.

Winemaking wasn’t his first calling. Litwan originally trained as a stone mason, but a chance job in Chablis led him to the cellar of Samuel Billaud. There, surrounded by grand cru Burgundy, he found his true path. He returned to Switzerland to study biodynamics, a philosophy that now guides every aspect of his work. 

His vineyards sit at 500 meters, among the last in the region to ripen due to their proximity to the Alps and the cooling influence of the surrounding forests. Farming is meticulous—heritage clones propagated through massale selection, hand-harvested fruit, and spontaneous fermentations. In the cellar, the wines age in seasoned French oak, with only a whisper of SO₂ for stability.

Obermumpf Weiss comes from 25-year-old gewürztraminer vines, rooted in clay, marl, and Jurassic limestone at 450 meters. Farmed biodynamically and fermented in used 228L French oak barrels, the wine is aged for 12 months in neutral oak.

This is gewürztraminer, reimagined—restrained, bright, and quietly structured. It glows with ripe Anjou pears, kumquat, ginger, and quinine, layered over a fine, stony tension that carries the wine to a finish that’s energetic, architectural, and clean-lined.

A remarkable expression of a grape too often misunderstood—clear, luminous, and full of life.