Domaine Jean-Marie HAAG

A traditional wine grower, working a natural inheritance, devoted to my work. Allow myself and my wife to share with you our passion for the terroir, the vine and wine.

Le contrôle gustatif des raisins, l'observation des pépins et enfin la mesure de la densité et de l'acidité - avant et pendant la vendange - permettent de décider du jour précis de la récolte.

Celle-ci s'effectue exclusivement à la main et se déroule sur un mois, toujours pour une maturité optimale.

Une sélection parcellaire s'effectue à la vendange pour permettre une meilleure expression du Terroir.

The wine-growing village of Soultzmatt is 20 km to the south of Colmar. This flourishing community is at the heart of the vallé Noble.

From the 11th to the 16th century, various noble families built as many as seven chateaux in this area, from which it draws its name : "vallis praenobilis", eminently noble valley.
Traces of Soulzmatt wine-growing tradition have been found as far back as the 12th century, during which period carts ("Kara") loaded with wine were transported to the Bade region.

It is whithin this magnificient valley that our Domaine was established.

We are delighted to welcome you:
Monday to saturday from 09am to 12 noon and 2pm to 6pm
Sundays and public holidays by appointment.

In order to be sure of the best possible welcome, please let us know of you intended visit.

Climate, sun exposure and earth make up the alchemy of the terroir. It is the terroir that gives us our remarkable wines, full of finesse, lenght and elegance.

At the foot of the Vosges mountains, protected by Le Petit and Le Grand Ballon peaks of the Vosges, peaks that form a barrier against the west winds, as well as a good few summer storms. It cannot be denied that Vallée Noble vineyards are favourably located.

In the shape of a basin, tha Vallée Noble predominantly contains hillside vines. During autumn, the nights are cool, with the only winds being drying winds, so favouring noble rot.

The vinyard curves steeply, at some points more than 40%, allowing maximum sun exposure. During the vine's growing period, from April to September, we benefit from 1750 hours of sun, almost the same as in Bordeaux.

The subsoil is predominantly chalk, with some sand and limestone areas.

From the moment of your arrival in Soultzmatt, the Zinnkoepflé Grand Cru offers a spectacular view.

Overhanging the Valley, turned towards the south-southeast, and enjoying maximum sun exposure, amongst the 51 Grand crus hillsides the Zinnkoepflé is certainly tne pinnacle of Alsace vineyard.

Thanks to its orientation, steep slope (40%) and sand and limestone soil, Grand Cru Zinnkoepfle wines present
complexity of aroma
delicate, rich freshness and length
great capacity to keep
great capacity to have overmatured grapes.

Another hillside, the so-called Breitenberg areas take their name from the Alsatian words large (breit) and hill (berg).

This land is further to the west of the Vallée Noble, with a South-facing orientation.

In the past, this hill was crowned by one of the seven Vallée Noble chateaux.

Breitenberg wines offer
Finesse of aroma
Elegance
Good capacity to keep.

Climate, sun exposure and earth make up the alchemy of the terroir. It is the terroir that gives us our remarkable wines, full of finesse, lenght and elegance.

This philosphy is reflected in our regular and rigorous attention and observation. It is for this reason that integrated wine growing is a reality for 30 years within the domain.

Our soil is ploughed to allow the vine roots to draw the resources they need. It is at this stage that the terroir begins to shape the wine.

In the vineyard grass naturally grow every other row which enables to control vine's strength and preserve the ecosystem. Only the grass under the row is cut.

It is in this way that yields are limited, with the constant goal of pushing the boundaries of quality whilst maintaining a constant respect for the environment.

Within the cellar, a single aim: the production of speciality wines.

Taste testing of the grapes, monitoring of seeds and finally testing of density and acidity, both before and during grape harvest, with a view to selecting the precise date of harvesting.
The above tasks are carried out exclusively by hand, and take place over the course of a month, so as to ensure optimum maturity.

Grape selection and harvest is divided up to allow better variety.

Whole grapes are used in pressing.

Fermentation takes place slowly and is temperature controlled to allow the wine to retain all of its aromatic qualities.

In his work within the cellar, the wine-maker "guides" the wines towards even greater concentration and balance to bring together grape varieties and regions.

In this way, all sorts of gastronomic alliances are made possible.

Domaine Jean-Marie HAAG - 17,Rue des Chèvres 68570 SOULTZMATT - Phone 0389470238

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