Domaine Rieffel

(Alsace, France)

The domaine began with Julien Rieffel, granfather of Lucas, with his first vintage of Sylvaner from Mittelbergheim in 1945. This came after a long period of transitioning the mixed use farm away from pre-war necessity towards strictly winemaking. It wasn’t until 1980 that Julien’s son Andre, under his ownership, that the estate was expanded to include plots of Grand Cru Kirchberg in the village of Barr and then again in 1990 of a Grand Cru Wiebelsberg site in Andlau. It was also during this period that he decided to create their first Cremant (1981). Taking the lead and experience from two generations of winegrowers, Lucas took over in 1996 and came to manage an interesting plot named Kreuzel, near the Grand Cru Zotzenberg vineyards. Here he planted in 2005 Pinot Noir on the limestone and marl soils. Simultaneously Lucas progressed the winery towards being certified organic and in 2012 his first vintage was born. Today the estate covers 10 hectares planted with the noble varieties of the region and crafting exquisite expressions of terroir and his family’s history.

Certified Organic


Cremant d’Alsace

70% Auxerrois, 20% Pinot Gris and 10% Chardonnay

Made in the methode traditionnelle, the wine is left to mature on the lees for 8 months without stirring, producing a delicately toasty nose, soft mouthfeel where acidity and fresh notes meet.  


Alsace, Riesling, “Brandluft”

100% Riesling

From 38 year old vines classically planted on chalk-clay soils intermixed with sandstone on gentle slopes, comes this elegantly crafted Riesling. A profuse expression of lemon aromas with a dash of salinity riding the acidity to a clean finish. Fermented and matured for 12 months in stainless steel with lees. 


Alsace Grand Cru, Riesling, “Wiebelsberg”

100% Riesling

The vines originate in the Andlau commune, planted on mainly sandstone soils and averaging around 50 years of age. The grapes are hand harvested in early October, pressed whole for 12 hours and allowed to settle for two days before fermentation and maturation proceeding for two years in stainless steel. The outcome: a mineral mix of chalk and flint, an ample and nervy mouthfeel balanced by fresh fruit, fennel and flower notes.


Alsace, Pinot Noir, "Nature"

100% Pinot Noir

These 30 year old vines are planted in soil comprised of clay and alluviums of sandstones. The grapes are hand harvested around the beginning of September and put through a fermentation process for seven months in 228L oak barrels. Alc. 13% by Vol.