| Region of production: | Haut-Rhin |
| Winery Location: | Kientzheim |
| Year Established: | 1898 |
| Average Total Production: | 144,000 bottles |
| Vineyard Holdings: | 28 ha |
Notable vineyards
- Grand Cru Schlossberg: planted to Riesling; acid siliceous soils made of coarse sand
- Grand Cru Furstentum: planted to Gewurztraminer; soil is brown calcareous sandstone
- Grand Cru Mambourg: planted to Gewurztraminer; soil is limestone and magnesium
- Grand Cru Marckrain: planted to Gewurztraminer; soil is limestone marl
- Altenbourg: planted to Pinot Gris and Gewurztraminer; soil is limestone, clay and sand
- Clos des Capucins: historical monopole of the domaine, named for the Capucin monks who originally established the property in 1612; planted to Riesling, Pinot Gris, Pinot Blanc, Pinot Noir, Sylvaner, Muscat and Gewurztraminer; soil is sandy silt on granite pebbles
Summary
The Faller brothers formally established Domaine Weinbach in 1898 after acquiring the property. The brothers left the estate to Théo (son and nephew), who, after passing away in 1979, left the domaine to his widow Colette and daughters Catherine and Laurence. Catherine served as marketing director and Laurence as winemaker (prior to her passing in 2014), and the estate’s wines are all produced from their own vineyards, including a selection of special cuvées named after family members. Biodynamic conversion began in 1998 and was completed in all vineyards by 2005. Laurence’s passing in 2014 was followed the year after by the matriach, Colette. The domaine is now in the hands of sister, Catherine, and her two sons, Théo and Eddy.
Top Wines/Vineyards & Inaugural Vintages:
- Riesling Grand Cru Rangen Clos Saint Urbain: Inaugural vintage 1978
- Riesling Grand Cru Brand
- Riesling Grand Cru Brand VT
- Grapes are hand-harvested and pressed as whole clusters in modern pnuematic presses. The must settles at cellar temperature and is fermented using indigenous yeasts. The wines ferment and age in large foudres for several months, depending on cuvée. Wines are filtered before bottling, beginning in April and finishing in July
Brief Description of Style / Vinification Techniques
Grapes are hand-harvested and pressed as whole clusters in modern pnuematic presses. The must settles at cellar temperature and is fermented using indigenous yeasts. The wines ferment and age in large foudres for several months, depending on cuvée. Wines are filtered before bottling, beginning in April and finishing in July.
Producer Website: http://www.domaineweinbach.com/