Lot presentation

Alsace Grand Cru Mambourg Riesling La Butte du Calvaire Weinbach (Domaine) 2022

The wine

Along the twin hills of Furstentum, the Mambourg terroir dominates the emblematic village of Sigolsheim. The Riesling vines grow on limestone and marl soils, enjoying an ideal southern exposure at an altitude of between 210 and 350 metres. Each plot is cultivated meticulously according to biodynamic principles. The same rigour is applied in the winery, where the work is adapted to perfectly reflect the identity of this renowned terroir. Each step is performed with as few inputs and as little intervention as possible.
The slightly golden colour reveals a pure, fresh bouquet, with ginger aromas of unprecedented finesse. The round, dense and intense palate is perfectly structured, with an exceptionally long, lively and slightly spicy finish. This cuvée is perfect for cellaring for a few years.

About the Producer Weinbach

One of the most beautiful properties in Alsace, the Weinbach vineyard covers just over 26 hectares. The Capuchin monks produced a wine from the early 17th century on the historic terroir of the Clos des Capucins (5 hectares enclosed by walls). Sold as a national asset in the French Revolution, the property was acquired in 1898 by the Faller brothers, who passed it on to their son and nephew, Théo. A major figure in French viticulture and an ardent defender of Alsace's vineyards, largely responsible for their being granted AOC status, Théo Faller died in 1979. His wife Colette and her daughters Catherine and Laurence took charge of the property and continued to build its reputation; it is now known all over the world. Located at the base of the majestic Schlossberg hill, it benefits from an exceptional position that has all of the geological and climate characteristics usually associated with Alsace's finest wines. The vineyard is tended with a deep respect for nature and with a view to expressing each terroir. The harvests are delayed until optimal ripeness; after rigorous selection the grapes are gently, progressively pressed, followed by long fermentations in old oak casks. The property produces successful generic cuvées, but really stands out for its grandes cuvées, named after members of the family, and associated with each terroir.