Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $33.15Original €29.50≈ £24.92 | domaine-josmeyer.com ↗ |
2022 Technical Specifications
Alcohol 12.5%
Residual Sugar 1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Pinot Auxerrois
Drinking Window 10–15 years
Classification AOC Alsace
Region Alsace
Soil Hengst parcels with brown calcareous, Sandy and clayey soils, Stony muschelkalk limestone and clay, Oligocene limestone conglomerates and interbedded marls; the technical sheet reports 14% active limestone and soil ph 7.8–8.3.
Elevation 360.0 meters
Orientation South–Southeast
Vineyard Yield 45 hL/ha
Vine Age 60
Fermentation Vessels Century-old oak foudre
Pressing Method Whole Grapes Pneumatically Pressed For Approximately 7 Hours; The Technical Sheet Gives A 5–8-Hour Range.
Indigenous Yeast Yes
Contains Added Sulfites Yes
Serving Temperature 12°C · 54°F
Production Details The grapes are hand harvested and organically and biodynamically grown. Natural settling precedes spontaneous fermentation without added enzymes, selected yeast or chaptalization; the sheet gives a fermentation duration of one to four months and élevage in century-old oak foudres. The producer page adds several months on fine lees, filtration before the customary July bottling, and possible sulfur adjustment if needed. The French sheet also reports total acidity of 3.52 g/L without stating its analytical basis, alongside tartaric acidity of 5.4 g/L; the unqualified 3.52 figure is therefore retained here rather than entered as canonical total acidity.
Tartaric Acid 5.4 g/L
Tasting Notes White pear, saline notes, freshness, finesse and concentration, lemon zest, and a long, generous finish.
Food Pairing Fish terrines, scallops, langoustine, lobster, sweetbreads, bouchées à la reine, poultry or veal blanquette, soufflés, early vegetables, poultry, pies and creamy cheeses.
Vintages
2005 Technical Specifications
Alcohol 13.5%
Residual Sugar 4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Auxerrois
Classification AOC Alsace
Region Alsace
Soil Hengst limestone and calcareous marl with 14% active limestone, Layered red, Brown, Green and beige sediments, Orange-yellow parent rock and soil ph 7.8–8.3.
Elevation 360.0 meters
Vineyard Yield 40 hL/ha
Harvest Dates The producer's general 2005 vintage narrative says the estate harvest began on 19 September 2005 and finished on 25 October 2005; these are not stated as this cuvée's exact picking dates.
Vine Age 40
Fermentation Vessels Thermoregulated stainless-steel tanks
Pressing Method Hand-Picked Whole Bunches Were Pressed Slowly And Gently In Pneumatic Presses For 5–8 Hours.
Indigenous Yeast Yes
Bottling Date March 2007
Production Details Natural fermentation in thermoregulated stainless steel lasted one month; initial temperature control was later relaxed so fermentation could proceed at its own pace. The wine stabilized naturally in stainless steel during winter, was gently filtered and was bottled in March 2007 to preserve natural carbon dioxide. No chaptalization was used.
Tartaric Acid 6.0 g/L
Tasting Notes Dried pear and green apple, a hint of petrol, earthy undertones, spice and freshness.
Food Pairing Fish terrines, scallops, sweetbreads, lobster, blanquette, soufflés, vegetables, poultry, pies and creamy cheeses.
Sources: vincod.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1269824 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
76 rue Clemenceau, 68920 Wintzenheim, France
Phone
+33 (0)3 89 27 91 90
Owner
Céline and Isabelle Meyer
Cellarmaster
Isabelle Meyer