The terroir
The vines climb the sides of a steep hill, whose marl-limestone-sandstone nature allows the Riesling to assert itself.
This terroir is part of the Ribeauvillé fracture zone. Bordered to the south by the town of Ribeauvillé and to the east by the Grand Cru Geisberg, the Grand Cru Kirchberg de Ribeauvillé enjoys a south/south-west exposure which, combined with a very steep slope, gives it excellent sunshine during ripening. To the south, the steep slope plunges down towards the old town of Ribeauvillé, while to the north the slope is gentler.
Experience and time have shown that the grape varieties particularly well suited to this terroir are Riesling, par excellence, and Muscat.
The success of these aromatic grape varieties is linked to the micro-climate to which the Grand Cru is subjected. These grape varieties benefit from a long ripening period, with a succession of warm and cool periods. The regular katabatic winds are perfect for this purpose.
More recently, Pinot Gris has appeared in the northern part of the vineyard. Gewurztraminer, which has long been present in the Grand Cru, has been planted very sparingly.
History
The history and influence of the Kirchberg wines are closely linked to that of the town of Ribeauvillé and the Lords of Ribeaupierre.
The Kirchberg, literally the ‘mountain of churches’, takes its name from the presence of three churches at its foot, in the old town of Ribeauvillé: the church of the Convent of Divine Providence, the Catholic church and the Protestant temple.
Médard Barth, a historian of Alsace vineyards, tells us that the Kirchberg site was first mentioned in 1328. Bernadette Burn and Gilles Schmidt associate the glory of Ribeauvillé with that of its two Grands Crus:
« Ratbaldovilllare, which was given by Pepin the Short to his chancellor, Abbot Fulrade, in 768, was already famous under the Roman Empire for its thermal spring. After the invasions, a certain Rappoltus established himself as master of the region and built a village that would remain the domain of the Ribeaupierre family for seven centuries. »
« The lords of Ribeaupierre, enlightened spirits, undertook to help and protect baladins and acrobats and declared themselves ‘kings of the fifes’, organising their festival every eighth of September. Then, as now, at Pfifferdag, the central fountain overflows with fine wines, perhaps from the famous Geisberg or Kirchberg hillsides overlooking the town. »
The wines
The terroir of this Grand Cru produces wines of great precision, fresh and full-bodied, with remarkable balance.
The terroir of this Grand Cru produces wines of great precision, fresh and full-bodied.
« Their concentration and dense structure make these wines quite virile. Their tonic, acidic tension is expressed in a broad, pure body. At the beginning of the palate, this combination combines with a slight drying sensation (the hallmark of limestone), and an intense minerality in the long finish.
The Muscat provides a fruity and floral pleasure that is as immediate as it is bewitching.
Riesling and Pinot Gris take advantage of the chiselled texture typical of this Grand Cru, a texture that often includes citrus notes – tangerine, blood orange or kumquat. The Gewurztraminer reveals flavours of lychee and all the expressions of rose (fresh, dried, wilted).
With each grape variety, the intense, marine minerality of the Cru is expressed in delicate length. »
Great vintages
1971, 1985, 1988, 1989, 1990, 1995, 1996, 1998, 1999, 2000, 2001, 2002, 2005, 2007, 2008, 2009, 2010, 2011, 2012, 2013.
« The wines of Kirchberg de Ribeauvillé are firm when young and need a little rest. After four to six years of ageing, their substance integrates the acidity and reveals all the aromatic and mineral potential of the Grand Cru.
In early vintages, the volume on the palate is reminiscent of juicy citrus fruit and orange. The wines are greedy and salivating, with a generous body. The aromas explode and reveal themselves with great expressivity.
Late vintages: straightforward and frank, these vintages deserve to be waited for to refine their body. They are dominated by minerality and freshness. The patina of time gives them a honeyed character. »
Pairings
« The strength of this cru means that it can be paired with iodised, imposing products. Platters of seafood, simply grilled shellfish, rock fish soup… The iodised, marine aromas of this Grand Cru and its minerality allow the aromatic character of the dish and the richness of the terroir to express themselves fully in a highly promising dialogue. »
Photo © ZVARDON / Textes CIVA – www.VinsAlsace.com
