Domaine Frédéric Mochel
ドメーヌ・フレデリック・モシェル
14 generations mastering the limestone terroir of Altenberg de Bergbieten since 1669.
Domaine Frédéric Mochel is a family estate in Traenheim, Alsace, where the Mochel family has cultivated vines since 1669 — fourteen generations of winemaking history. Guillaume Mochel took over from his father Frédéric in 2001, bringing experience gained from internships in vineyards abroad while continuing the family's artisanal approach. The estate farms 10 hectares, half of which lie within the Altenberg de Bergbieten Grand Cru, a limestone-and-marl hillside that Frédéric Mochel himself helped champion for Grand Cru classification. The domaine has worked without chemical inputs for over a decade and follows organic and biodynamic practices. Riesling, Pinot Gris, Gewurztraminer, Pinot Blanc, Muscat, and Pinot Noir are vinified into dry, precise, terroir-driven wines, alongside a Crémant d'Alsace, with every step from harvest to bottling handled at the estate.
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Who Is This For?
For wine lovers who want authentic, dry, mineral-driven Alsatian wines from a historic Grand Cru estate committed to organic and biodynamic farming.
Frequently Asked Questions
- What is the signature vineyard of Domaine Frédéric Mochel?
- The Altenberg de Bergbieten Grand Cru, a limestone-and-marl hillside where the estate holds 5 of its 10 hectares. Frédéric Mochel was among the growers who championed its Grand Cru classification.
- Are Domaine Frédéric Mochel's wines organic?
- The estate has farmed without chemical inputs for over a decade and follows organic and biodynamic principles, though certification has been a more recent, ongoing process.
- How long has the Mochel family been making wine in Traenheim?
- Since 1669 — fourteen generations, with Guillaume Mochel having taken over from his father Frédéric in 2001.
- What grape varieties does the domaine work with?
- Riesling, Pinot Gris, Gewurztraminer, Pinot Blanc, Muscat, and Pinot Noir, plus a Crémant d'Alsace.
- Do the wines pair well with Japanese food?
- Yes — their dry, high-acid, mineral style (especially the Riesling) pairs very well with sushi, sashimi, and tempura.