Domaine Jean Sipp

Details and numbers


Appellations :

Alsace - Alsace Grand Cru - Vendanges Tardives (Late Harvest) - Lieux dit

History :

There are traces in the family archives of a Jean-Guillaume SIPP in 1654. But it is especially since the 1950s that a dynamic business has been operating out of the estate's old seigniorial buildings, which data back to 1416.

Surface area :

23 Hectares, including :

White Wines
2.5 Ha for the Grands Crus Kirchberg and Osterberg, 2.0 Ha for the Cru Trottacker, 15.0 Ha for all the grape varieties planted, 1.5 Ha for the Clos Ribeaupierre: a 40 % slope, vineyards with a South-South-East exposure, terraced planting, in a granitic soil.
Red Wines
2.0 Ha of Pinot Noir vines.

Grands Crus :

The writings of the historian Barth refer to the existence of the Kirchberg and Osterberg lands, already mentioned in 1324 for their exceptional quality. The Trottacker was mentioned in the 16th century as the name of a hamlet.

Geographical situation :

The vineyards are spread across the territory of the villages of Ribeauvillé, Bergheim and St-Hippolyte. Furthest distance apart: 6 km.

Exposure :

South-South-East and South-South-West for 80 % of the estate.

Soil :

Argilo-calcareous, pebbly in certain places at Ribeauvillé and Bergheim. Sandy, resting on a layer of clay-bonded sand at St-Hippolyte. Generally speaking, steep slopes: from 10 % to over 40 %.

Grape varieties planted :

The 7 Alsatian grape varieties : Sylvaner - Pinot Blanc - Riesling - Muscat - Tokay Pinot Gris - Gewurztraminer - Pinot Noir.

Average age :

5 to 25 years for the reserve wines, 10 to 40 years for the wines from the "Grand Cru" land , over 30 years for the "Vieilles-Vignes"(Old Vines). Certain vines are 50 years old.

Rootstocks :

90 % of the estate is on 3309, except for the Pinot Noir, which is on S04.

Density :

Approximately 4500 to 5500 plants per hectare.

Viticulture :

Controlled grass cover every 2 rows and the second row turned over by rotary spading machine, and then sown with rye. Double Guyot pruning. All the vegetation is trellised up to a height of 2 metres supported by 5 stainless steel wires. Trunk cleaning and tipping: mechanical and manual in the plots with difficult access. Organic treatment, and use of sexual confusion techniques on the Grand Cru land, as well as in the Clos Ribeaupierre.

Yields :

40 to 50 hl for the Grands Crus Kirchberg , Osterberg ,Trottacker, as well as for the Old Vines, 60 hl for the Reserve quality, which is generally produced from young vines.

Harvesting :

Grapes checked for full ripeness, tasting of the grapes, manual picking, certain vintages, the "Grands Crus", "Old Vines" and "Late Harvest", are sorted twice, which can last until mid-November.

Dry white wine-making :

Picking by grape variety and different soil type. Transport in 150 kg tubs from the vine to the press. Pressing within 2 hours of picking, using a pneumatic press for 8 hours. For the "Grands Crus", "Old Vines" and "Late Harvests", the grapes are carried to the press whole on conveyor belts.
The Pinot Noir is 100% destemmed, then put in tanks for approximately 10 days' fermentation. After a slight racking the Red Alsatian Pinot Noir will be matured in oak barrels from the Vosges for 12 months, then bottled without filtering after 2 rackings. Natural settling of the must for 24 hours, at a temperature of 10°.
Temperature-controlled fermentation at about 20° for 6 weeks and more, in 50 hl tuns and stainless steel tanks. At the end of the fermentation process: racking. The "Grands Crus" as well as the "Old Vines" rests on fine lees until May, and in certain years until September, at a temperature controlled at 10°.
At the beginning of April, Kieselgur (mineral earth) filtering to obtain a limpid, brilliant wine - this applies only to : Sylvaner - Pinot Blanc - Riesling Cuvée S and finally, bottling in the spring 8 to 11 months maturing in tuns for the "Grands Crus" and "Old Vines".
More than 8 months maturing in barrels on fine lees for the Pinot Auxerrois.
June-September: bottling, sterile cellulose board filtering, followed by membrane filtering.

Marketing :

Direct sales to private customers and restaurants. 20 % exported.

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