Weinbach, Domaine
Summary
Domaine Weinbach is a 30-hectare family estate in Alsace, France, producing traditional varieties like Riesling and Gewurztraminer from four Grand Cru vineyards with diverse soils and old vines in the rain shadow of the Vosges Mountains. Their winemaking philosophy combines biodynamic viticulture with minimal intervention techniques, including indigenous yeast fermentations and aging in century-old oak foudres that preserve the authentic expression of their historic terroirs.
Heritage & Leadership
Domaine Weinbach traces its origins to 1612 when Capuchin monks established the winery near Kaysersberg in Alsace, France. The name "Weinbach" refers to the small stream or "wine brook" that flows through the property. Following the French Revolution, the estate was sold as national property, and in 1898, it was acquired by the Faller family when Théo Faller purchased the domaine.
The modern era of Domaine Weinbach began under the leadership of Théo's wife Colette and their daughters, Catherine and Laurence, who took control following his unexpected death in 1979. The trio established the domaine's reputation for exceptional quality and precision. Following Colette's passing in 2001, the sisters continued their mother's work until Laurence's untimely death in 2014. Today, Catherine Faller manages the estate alongside her sons, Eddy and Théo, maintaining the family's multigenerational commitment to the property.
The domaine's historic headquarters remains the original Capuchin monastery building, which dates back to the 17th century and stands as a physical connection to the property's monastic origins. Under the Faller family's stewardship, Domaine Weinbach has maintained its position as a standard-bearer for Alsatian wine while adapting to contemporary viticultural challenges.
Vineyards & Wines
Domaine Weinbach encompasses approximately 30 hectares of vineyards in the Kaysersberg Valley, including significant holdings in four Grand Cru sites: Schlossberg, Furstentum, Mambourg, and Marckrain. The Schlossberg vineyard, Alsace's first officially recognized Grand Cru (1975), features steep granite slopes that rise to 350 meters above sea level, providing ideal conditions for Riesling cultivation.
The domaine's vineyards benefit from the Vosges Mountains' rain shadow effect, creating a relatively dry mesoclimate. Soil composition varies significantly across the holdings: Schlossberg features well-draining granite soils; Furstentum contains limestone and clay; Mambourg is characterized by calcareous-rich soils; and Marckrain combines marl with limestone elements. These diverse terroirs allow for distinctive expressions across the domaine's portfolio.
The vineyard plantings reflect traditional Alsatian varieties with Riesling, Gewurztraminer, Pinot Gris, and Pinot Blanc dominating the holdings. The estate also maintains smaller plantings of Muscat and Sylvaner. Vine age varies throughout the property, with some parcels containing vines over 60 years old, particularly in the Schlossberg vineyard.
Domaine Weinbach produces a range of wines categorized by vineyard site and grape variety. Their portfolio includes single-vineyard expressions from each Grand Cru, along with wines from the Clos des Capucins, the walled vineyard surrounding the monastery building. The domaine also produces late-harvest designations including Vendanges Tardives and Sélection de Grains Nobles when vintage conditions permit.
Philosophy & Practice
Domaine Weinbach converted to organic viticulture in 1998 and received Biodynamic certification from Demeter in 2010. This approach reflects the family's commitment to expressing terroir through minimal intervention. The biodynamic regimen includes the application of specialized preparations according to the lunar calendar and the use of cover crops to promote soil health and biodiversity.
In the vineyard, yields are restricted through severe pruning and green harvesting when necessary. All grapes are harvested by hand, with multiple passes through the vineyards to ensure optimal ripeness for each variety and wine style. The domaine practices plot-by-plot vinification to preserve the distinct character of each terroir.
The winemaking process emphasizes gentle handling, beginning with whole-cluster pressing in pneumatic presses to minimize extraction of harsh phenolics. Fermentation occurs with indigenous yeasts in century-old oak foudres or stainless steel tanks, depending on the wine. The large neutral oak vessels allow for slow, controlled fermentation and aging without imparting significant oak flavors. Malolactic fermentation occurs naturally, and the wines typically remain on their fine lees until bottling to develop complexity.
Sulfur use is minimal throughout the winemaking process, with additions typically limited to bottling. The domaine's approach to residual sugar varies by wine, with some bottlings completed fully dry while others retain natural sweetness according to the traditional Alsatian style. This flexibility allows each wine to find its natural balance based on the vintage conditions and grape variety characteristics rather than adhering to a predetermined formula.