In Wettolsheim, a team of two brothers and their wives, including the granddaughter of Albert Mann, run this domaine. The quartet combines centuries of family winemaking expertise: the Barthelmés and the Manns have both been making wine in Alsace
since the 17th century. Today, Domaine Albert Mann touts 19 hectares under vine, including 5 hectares worth of Grand Cru Vineyards.
While most of the domaine's other wines are fat, round and at least moderately sweet, its Rieslings
are vibrant and minerally, offering excellent cut and clarity. The estate's classic example from the granite soil of Schlossberg is typically austere in its youth. In both regular and old-vines versions, the Auxerrois are rich and full-bodied, sometimes reminiscent of Pinot Gris in weight and texture.
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Alsace has been almost pathologically ignored by the American wine-drinking public for generations--a real mystery in light of the great number of juicy, pure wines produced in this picture-postcard region of northeastern France.
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