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He is young, he loves nature and nature loves him back. Jeff Konsbrück is part of this generation of young winemakers for whom working in harmony with the environment is a priority. And what an environment it is!
This early autumn, on the green heights of Ahn, nose to nose with the Palmberg hill, the cellar of the 34-year-old winemaker is a haven of peace. All around, vineyards as far as the eye can see. On his magnificent wild terrace overlooking the valley, birds sing, lizards wander and weasels watch. In the distance, a falcon flies over the Moselle. Here, time stands still.
In tune with nature
“I wanted a cellar that was in tune with nature. That’s why the building is mostly made of wood, to blend in with the landscape as much as possible,” says the winegrower.
Jeff Konsbrück does not come from a family of pure winegrowers. “My grandfather was a farmer, he had a bit of everything. My father owned 8 hectares of vines and was in the wine trade. When he asked me if I wanted to take over I said, ‘OK, but I’ll make wine with these vineyards’.” And, at not even 25 years old, Jeff Konsbrück produced his first wine. “It was not home-made as I made it at a friend’s house.” His winery was completed in 2014. Today, he owns 13 hectares of vineyards stretching from Machtum to Wolmerdange, via Ahn and Niederdonven.
“We have all the grape varieties of the region on our estate, except for Rivaner, which I buy if needed. We produce between 50 and 60,000 bottles a year and I also sell some grapes to Alice Hartmann. Our customers are individuals, restaurants and grocery shops…”
Organic is coming…
Youth + nature = (often) organic. When asked about the equation, the young man smiles: “I had this idea from the beginning, but I didn’t start directly with organic. Even though I don’t use pesticides and use natural products, it takes a few years before I can obtain the ‘organic’ label. It will come,” he explains, as if it was natural. For him, his farm is already well advanced in terms of eco-responsibility: “I use water from the springs on my estate, but also water that I collect from the rain. I have a 7,000 litre tank that allows me to wash my floors with recycled water, for example.”
As for the harvest, everything is done by hand by a team of seasonal workers, with the help of his wife Sarah, and his two employees. “The harvest took place over four weeks, between 29 August and 26 September, but we didn’t go every day. One vineyard was picked later. We have a very good harvest, in quality and yield. Every year is different, so I don’t want to compare. In 2022, we had a lot of sun so we will have more expression in the wines.”
Crémant on top of the bill
His biggest production? The crémant. “It represents about 65% of our production. We called it Kinnekskummer, which means ‘the king’s room’ in Luxembourgish. We make it with the same grape varieties as in Champagne: Pinot meunier, Chardonnay and Pinot noir. We just add a touch of Riesling for freshness,” explains the holder of a Master’s degree in oenology.
The best place to discover it? Definitely on the terrace of the Jeff Konsbrück cellar in Ahn, on a day when the sun is shining high, no matter what the season, as long as the sky is clear and you can enjoy the magical, unobstructed view.
Winery Jeff Konsbrück
35, Rue de la Résistance — L-5401 Ahn
Tel. +352 / 691 827 319