Since 1614 we write the history of Alsace wine
|Vineyards and Terroirs|
A little history
The Kaefferkopf terroir was mentioned for the first time in the register of the Abbey Pairis of Ammerschwihr in 1338. It was cited numerous times in literature of the 19th and 20th centuries.
The Kaefferkopf terroir during the fall
Located in the heart of the Alsace vineyard, just south of our town of Ammerschwihr, the Kaefferkopf is stretched over the hillsides of the Vosges Mountains at 240 to 320 meters of altitude. Benefiting from long hours of sunshine, it produces racy, and wines of great finesse, which are the pride and joy of estate.
More information on the Kaefferkopf
The soil is mainly composed of granite (Kaysersberg migmatite granite, granite micas of Turckheim 2) flush the foothills partially hidden by Quaternary formations of various origins.
Recently classified as a Grand Cru, the domaine JB Adam produces 3 distinctive Kaefferkopf cuvées:
Riesling Grand Cru Kaefferkopf
This dry and powerful Riesling shows complex fruit aromas. This exceptional wine can greatly benefit from cellaring, which will reveal mineral flavors over the next 10 to 15 years.
Food and Wine pairings:
Gewurztraminer Grand Cru Kaefferkopf
Discover this rich and elegant wine.
Food and wine parings:
Kaefferkopf "Cuvee Traditional"
Delicate blend with 80% to 20% Gewurztraminer and Riesling, each variety sourced from the Kaefferkopf terroir.
Food and wine pairings:
As a wonderful testimony of historical reputation for excellence of this terroir, the single oldest Alsace wine label, of the vintage 1834, and produced by our estate, already has the mention “Kaefferkopf D’Ammerschwihr”.
Letzenberg, rich and complex soil
This splendid terroir benefiting from long hours of sunshine, is located in the village of Ingersheim, right next door our town of Ammerschwihr.
The Letzenberg vineyard during harvest
More information on the Letzenberg
Most of the elements of this eroded slope come from limestone layers which formed during the Jurassic era, but other interesting elements, and particularly around the outcrops are left from the Triassic era.
The clay-marl-limestone (red earth) soil of Letzenberg settled on conglomerates with pebbles of sandstone and limestone. The soil is heavy, fat, rich in oligo elements. In some areas, there is barely 20cm of topsoil, which forces the roots to dig deeper into the soil to find their required nutrients.
Letzenberg give birth to two cuvées:
Jean-Baptiste Adam’s Riesling Letzenberg
This Riesling is created for dry and racy white wine lovers!
Food and wine pairing:
Jean-Baptiste Adam’s Pinot Gris Letzenberg
This Pinot Gris is powerful, opulent, and shows great aromatic finesse. Extraordinary well balanced, its refreshing acidity confers it a great aging potential.
Food and wine pairing:
A few words from Jean-Baptiste Adam on the Letzenberg
«This great Letzenberg terroir has always fascinated me! It benefits from much sunshine due to perfect exposure favoring powerful wines, but extremely well balanced, and with a fantastic aging potential.»