Domaine Jean-Marc Bernhard is located in Katzenthal, west of Colmar, in the heart of the Alsatian vineyards. The vineyard of 11 hectares in organic culture is spread over 5 communes, providing both variety and complementary crop.
The family winery is located in the heart of the village, the farm was acquired by the Bernhard family in 1802, while the buildings date back to the end of the 16th century. The cellars have always been used exclusively for viticulture.
Today, the company benefits from the dynamism and experience of nine generations of winemaking families, from father to son, serving viticulture and quality wine. The attachment to our vineyard roots remains intact today, symbol of a family business where everyone plays their part.
Grapes exclusively from the steeply-sloped Mambourg GC vineyards which dominate the area of Sigolsheim. For centuries this had been considered a privileged location, receiving periods of maximum sunshine and high temperatures due to its southern orientation. The calcium-magnesium soils are developed above calcareous conglomerates and marls. Very low yield.
After a manual harvest with little sorting, we perform a slow pressing. Indigenous yeast fermentation, follows, then ageing on fine lees for 10 months. The bottle ageing potential is 5 to 15 years.
Complex nose, candied, spicy, exotic fruits, powerful and full-bodied palate. Balance oriented towards the softness. Our Mambourg Gewurztraminer are explosive, powerful and concentrated, but without heaviness. Its exotic and spicy character tames this power and asserts itself with time.
Aperitif, exotic dishes, sweet-salty, munster, blue.
From granitic soils, harvested early in September. Muscat Ottonel 70%, Muscat d'Alsace 30%.
Long pressing over four hours, fermentation for one month with natural yeasts. Maturing on the fine lees for around 10 months, then bottle aged ideally for 1-4 years.
Expressive nose of Muscat, aniseed, fresh acidity, long mouth with persistence.
Granitic and sandy soils
By hand with selective picking.
Natural yeasts, maturing on the fine lees during 8 months in large oak barrels and stainless steel tanks.
Clear yellow colour, brilliant, expressive nose, fruit aromas (apricot, peach), smoked, crystallised fruits. In the mouth it is rich, full, round and fresh.
The Schlossberg is in an altitude of 280 to 400 metres. The steepness of the slope means that the Schlossberg must be cultivated in terraces. South exposed, granitic soil very rich on mineral elements.
Our land is south-facing at the end of the valley, its sandy and shallow soil is rich in various mineral elements, favoring the expression of a large terroir with dry Riesling.
Manual harvest. Long pressing of whole grapes, fermentation of indigenous yeasts, aging on fine lees for 10 months. Ageing potential 5-10 years.
Expressive nose of citrus, flower, great finesse, lively attack, lively acidity and final taut, this wine tastes dry. Straight and more mineral than the Wineck.
Pairs well with crustaceans, freshwater fish, grilled fish, seafood, poultry.
The Riesling grapes are picked by hand from their steep, granitic, south-east exposed hillside.
Excellent with raw fish (sushi), grilled fish, fish in a sauce, meat.
Natural yeasts are using in the wine-making, with long maturing on the fine lees during 11 months in large oak barrels. After bottling the ageing potential is 5 to 20 years, developing its legendary minerality.
Powerful and complex nose of citrus aromas (lemon and grapefruit), crystallized fruit. In the mouth it is rich, fleshy, fat with an elegant lemony acidity, with aromatic persistence.
Average from two pieces of land with vines aged 40 years. Harvested early with hand-sorting to remove and damaged grape clusters.
Seperation and maceration over 10 days with an average pumping. Ageing 11 months in oak barrels centenary, light filtration.
This wine has a nose of red fruit and cherry with a supple and fresh attack but silky tannins. Goes well with Quiches, appetizers and terrines. Fruity style and flexible to drink young.
Hillsides (lower Hinterburg) from vines more than 30 years average, granitic soil, early.
Manual, with sorting, often in several stages.Slow pressing, fermentation of native yeasts, aging on fine lees for 6 months. Ageing potential 5-10 years.
Very fruity, complex nose, honey, fresh fruit and candied fruit. Smooth and fresh mouth, all in lace. An aperitif wine, to drink alone, on the fruit.