Roger Jung Et Fils

The Roger Jung estate could almost be an exception in Riquewihr, so recent is its formation. It was in 1961 that Roger JUNG, Jacques’ father, took over his grandfather’s estate and began to vinify and develop its bottled production. At the time, Roger only farmed a hectare and a half of vines with his wife Marthe, from a family of winegrowers in nearby Hunawihr.

A relentless worker, Roger Jung expanded his estate over the years by renting or buying plots, eventually becoming part of one of the largest estates in terms of surface area, in Riquewihr. In 1966, the couple and their children moved into a larger house, and in 1974 began construction of a new winery next to the family home. This new building, more spacious and functional than the previous one, is still in use today.

The couple matured, the children grew up and two brothers began working in the vineyard at a very young age. The eldest moves in with his parents, followed by Jacques. In 1994, just out of viticulture school, Jacques embarked on this exciting adventure; at the tender age of 20, he brought his parents’ legacy to fruition by developing the business. Today, it covers just over eleven hectares. He now runs the family business alone, with the help of two employees.

The entire range of Alsace wines is produced on the hillsides of the communes that make up the heart of the Alsace vineyards. The now famous Crémant d’Alsace has also been produced by Domaine Roger Jung et Fils since 1981. Jacques’ aim today is to produce quality, terroir-driven wines. By vinifying each one separately, the result is as many different cuvées, the very essence of a place or a plot, and of course as many desires and reasons to lose oneself in a maze of rows of vines… The grape varieties have been planted with a very specific purpose in mind. It was chosen and adapted to the nature of the soil and its exposure. With Jacques, the natural richness of the land is maintained by tillage and controlled grassing. Jacques is passionate about his work. As he puts it, “I was brought up on this”, and working with vines and wine was an obvious choice for him from an early age.