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 At the foot of the majestic hill going by the name of Schlossberg, surrounded by vines and roses, lies Domaine Weinbach. Named after the little stream which runs through the property and planted with vines since the IXth century. It was established as a winery in 1612 by Capuchin friars. These vineyards, to this day surrounded by ancient walls, are specifically named Clos des Capucins. In addition to this, the estate’s history is well remembered through the image of a monk which fittingly adorns our labels.

After being sold as national property during the French revolution, it was acquired by the Faller brothers in 1898 who then left it to their son and nephew, Théo. Théo Faller was a prominent figure in Alsace winegrowing and an ardent defender of quality wine production. He developed, expanded and enhanced Domaine Weinbach. In 1979, Colette -Théo’s wife-, Catherine, Laurence Faller and their team pursued the family’s passion for the great wines of Alsace and its unrelenting commitment to delivering excellence.

Since 2016, Catherine has lead the estate winery with her sons, Eddy and Théo.

In 1998, Domaine Weinbach began working in accordance with the principles of biodynamics on a total of 8 hectares. The culture methods of the rest of our vineyards were based on classic organic viticulture. Since 2005, the whole surface (28 hectares) has been worked according to biodynamics.

Biodynamics begins with organic viticulture and is rooted in the work of Dr. Rudolf Steiner’s complex body of research, aimed at finding a new way to integrate scientific understanding with recognition of a spirit in nature. It was then developed by Maria Thun and goes a lot further than just avoiding chemical products.

The harvest is an accomplishment of a whole year’s work. It symbolizes the efforts and the faultless diligence of each and every one of us in order to allow the terroir to express itself at its best.

Domaine Weinbach’s grapes are harvested completely by hand so as to respect the entirety of the bunches and their aromas. The transport to the cellar is carried out as rapidly as possible and our team stands ready to receive the harvested grapes.

Harvesting is also a perfect occasion to exchange and to work as a team, the ultimate common goal being to conclude the vintage on a high note. These exchanges are more focused during lunch, when all the teams come together to share their experiences.