Winery Jean-Pierre Rietsch

The Rietsch family and Alsace wine: a 400-year history

Present in Mittelbergheim since the 17th century, the Rietsch family has always been linked to the world of wine, whether working in the vineyards or making barrels. It wasn't until the early 1970s that Jean-Pierre Rietsch's parents transformed their mixed farming operation into a purely viticultural Winery . 

When did Winery Rietsch convert to organic farming?

In the early 2000s, Pierre and Doris handed over the reins to Jean-Pierre Rietsch and his wife Sophie. In 2008, they decided to convert Winery to organic farming. They work in collaboration with the association La Main verte , whose aim is to integrate mentally handicapped people into working life. 

Always going the extra mile

Following the example of fellow Alsatians such as Patrick Meyer and Jean-Pierre Frick, Jean-Pierre Rietsch is increasingly adopting a natural winemaking approach, using only indigenous yeasts, and refraining from any inputs other than occasional small doses of sulfur. Convinced that long maturation in casks improves the quality and conservation of wines, he can keep them on fine lees for two or three years before bottling.  

Which grape varieties make up Jean-Pierre Rietsch's wines?

Like any self-respecting Alsace producer, Jean-Pierre Rietsch offers a wide variety of grape varieties: Riesling, Gewurztraminer, Muscat, Pinot blanc, Pinot gris, Pinot noir, Sylvaner, and more rarely, Klevener de Heiligenstein. The latter is a pink Savagnin like the Gewurztraminer, with less floral and spicy aromas. It is featured in a perpetual cuvée (solera) launched in 2011. 

Orange wines in every color!

For the past ten years, Jean-Pierre Rietsch has been experimenting with maceration wines, improperly called orange wines. But as the skin of Gewurztraminer is flashy pink and that of Pinot gris is purplish graythe result is dresses like no other. 

Sylvaner Vieilles Vignes: the perfect introduction to the Rietsch style

Mittelbergheim is the only commune inAlsace authorized to produce Grand Cru Sylvaner wines. Indeed, it has been recognized that the Zotzenberg brings a nobility to this Grape variety that it does not have elsewhere. The venerable age of the vines adds finesse and depth. This intense, very fresh cuvée is the perfect mineral accompaniment to a seafood platter, sauerkraut ... or raclette!

Rietsch's must-drink: Riesling GC Wiebelsberg

This Grand Cru is located in the neighboring commune of Andlau. This sandstone terroir is renowned for producing Rieslings of great tactile softness. The 20-month ageing on lees gives this wine extra flesh and depth, as well as great aromatic complexity. It's the ideal companion for noble shellfish, river fish, baeckeoffe or creamed poultry.