The Grands Crus

etiquette Kastel
Kastelberg Riesling

Surface : 104,16 ares
Elevation : 280-300 m.
Average yield: 50 hl / ha or about 5500 bottles

Exceptional terroir on a steep, south-facing slope of black Silurian shale, unique in Alsace, a very hard and dark rock made of quartz, mica and chlorite. This makes for a very stony and well drained soil. Second smallest Grand Cru Alsace by its total area of ​​5.82 ha.
Planted with vines during the Roman occupation, this is one of the oldest wines of Alsace. As early as 1064, there are records of the production of great wines.
The Riesling reigns over this prestigious Grand Cru; the nobility and the discretion of its fruit and mineral flavors are fine and sharp. It resembles a diamond; clear, robust, handsome. Mineral flavors are fresh, incisive and complex. Flint, combined with aromas of cinnamon, hazelnut, almond, rosewood. All these elements work together to mature well over many years, without losing an amazing mineral freshness. This is a great wine.
The magazine Cuisine et Vins de France, in the 'We Liked' section, reviewed the Grand Cru Kastelberg 95 in 2012 with the comment: "This great Cru produces wines of remarkable finesse, the '95 Riesling is at it's height today. Mineral, elegant, powerful structure is coated with roundness his final seduced by its sharpness and liveliness. ".


Domaine Moritz cultivates forty small plots, some terraces, representing a set of 1 ha and 5 acres, aged between 35 an 80 years, which lead to two types of wine:

The classic Kastelberg Riesling, dry and powerful, and in the great years, the oldest vines are harvested very late for a for a refreshing wine with 25 grams of residual sugar, not necessarily claimed as "Vendange Tardive", given the low volumes. An unstoppable elegance and lightness, a harmony of the senses.

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etiquette Moench

Moenchberg Riesling

Surface : 14,60 ares
Altitude : 260 m.
Average yield : 50 hl/ha , about 1000 bottles

 A fine, silty clay, soil with a tendency towards limestone. This south-facing slope, sheltered from the wind, enjoys maximum sunlight and dry conditions, making it an ideal microclimate.
This is one of the oldest vineyards of Alsace, first planted during the Roman occupation. The Benedictine monks of the Abbey of Altdorf have produced their best wines there in 1060-1110.
What characterizes Moenchberg Riesling Grand Cru is immediate generosity, a body and a texture that you can almost bite into. It evokes the mineral aromas of fossils, giving the wine elegance and heritage, a robust body plus a nice nervousness.
Indispensable on rich dishes like lobster termidor, Orloff veal, guinea fowl sour.
Thee parcel is divided in two parts, one from 1985 and one from 1960.

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Wiebelsberg Riesling

Suface : 36,65 ares
Altitude : 280-290 m.
Average yield : 50 hl/ha, or about 2200 bottles

A very sandy Vosges sandstone soil, facing south south-east, which benefits from a microclimate leaving the Andlau valley. The Riesling grown here is elegant, flowery, refined. It is the most feminine of the the Grand Crus of the town of Andlau.
Riesling Grand Cru Wiebelsberg tends to resemble the ground: fluid and delicate as lace, but at the same time very persistent.
Delicately fruity, with apple, grapefruit, peach, mango and floral aromas of acacia and rose when young, it evolves towards spicy taste of cinnamon and nutmeg when ageing, with a remarkable length in the mouth.
Admirable on shellfish and sea fish, but also white meat with or without sauces.
We have two parcels, the youngest is from 1970, the other, higher up the hill, from 1958.

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etiquette Winz

Winzenberg Gewurztraminer

Superficie des parcelles : 11,14 ares
Altitude : 280 m.
Rendement moyen : 45 hl/ha; soit environ 700 bouteilles

Another exceptional soil, but this time in the neighboring commune of Blienschwiller. The South-East facing slope grants an exceptional period sunshine of which the Gewurztraminer is so fond. In addition, its microclimate and its granitic soil also favor Gewurztraminer.
The Winzenberg offers a floral character typical of Gewurz, one of great finesse with infinite soul. Its ideal location allows us quite regularly to make a 'late harvest', with an irresistible power of seduction on raw, baked or fried foie gras, as well as strong cheeses as only the French can make them (Munster, langres , reblochon, Epoisses ...).
Of course a huge potential. Great wine-enjoyment.

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