Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $35.40Original €31.50≈ £26.61 | domaine-josmeyer.com ↗ |
2023 Technical Specifications
Alcohol 12.5%
Residual Sugar 2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Riesling
Drinking Window 5–10 years
Classification AOC Alsace
Region Alsace
Soil Predominantly limestone soil in a rocky, Sheltered amphitheatre
Orientation Open To The South
Vineyard Yield 45 hL/ha
Vine Age 50
Fermentation Vessels Century-old oak foudres
Pressing Method Whole-Bunch Pneumatic Pressing For 5–8 Hours
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Oak
Contains Added Sulfites Yes
Serving Temperature 12°C · 54°F
Production Details Hand-harvested organic and biodynamic grapes were whole-bunch pneumatically pressed for 5–8 hours. Fermentation was spontaneous, without added enzymes or selected yeast and without chaptalization, lasting 1–4 months; the wine then matured on fine lees in century-old oak foudres until bottling. Reported production volume is 3000, but the sheet gives no unit. It also reports “acidité tartrique” of 5.7 g/L without clarifying whether this is an individual tartaric-acid assay or total acidity expressed as tartaric-acid equivalent.
Tasting Notes Citrus-marked, approachable and spicy; lively, with healthy energy
Food Pairing Seafood; sea or freshwater fish; sushi and sashimi; white meats with cream; goat, sheep, soft and firm cheeses
2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Riesling
Classification AOC Alsace
Region Alsace
Soil Predominantly limestone soil in a rocky, Sheltered amphitheatre
Orientation Open To The South
Vineyard Yield 30 hL/ha
Vine Age 50
Fermentation Vessels Century-old oak foudres
Pressing Method Whole-Bunch Pneumatic Pressing For 5–8 Hours
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Oak
Contains Added Sulfites Yes
Production Details Hand-harvested organic and biodynamic grapes were whole-bunch pneumatically pressed for 5–8 hours. Fermentation was spontaneous, without added enzymes or selected yeast and without chaptalization, lasting 1–4 months; the wine then matured on fine lees in century-old oak foudres until bottling. Reported production volume is 2800, but the sheet gives no unit. It also reports “acidité tartrique” of 6.2 g/L without clarifying whether this is an individual tartaric-acid assay or total acidity expressed as tartaric-acid equivalent.
Tasting Notes Citrus-marked, approachable and spicy; lively, with healthy energy
Food Pairing Seafood; sea or freshwater fish; sushi and sashimi; white meats with cream; goat, sheep, soft and firm cheeses
Critics Ratings 93
Sources: vincod.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 12.0%
Residual Sugar 8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Classification AOC Alsace
Region Alsace
Vineyard Yield 50 hL/ha
Vine Age 40
Production Details The sheet reports “tartaric acidity” of 6.7 g/L but does not clarify whether this is an individual tartaric-acid assay or total acidity expressed as tartaric-acid equivalent.
Critics Ratings 16
Sources: vincod.com ↗ · Compare this vintage
2006 Technical Specifications
Alcohol 13.0%
Residual Sugar 5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Classification AOC Alsace
Region Alsace
Soil Limestone soil
Orientation Southwest-Facing
Vineyard Yield 40 hL/ha
Vine Age 40
Fermentation Vessels Thermoregulated stainless-steel tanks
Pressing Method Slow, Gentle Whole-Bunch Pneumatic Pressing For 5–8 Hours
Natural Yeast Yes
Indigenous Yeast Yes
Bottling Date March 2007
Production Details Hand-picked grapes were slowly whole-bunch pressed for 5–8 hours and naturally fermented in thermoregulated stainless-steel tanks for one month. The wine stabilized naturally in stainless steel over winter, was gently filtered and bottled in March 2007; no chaptalization was used and malolactic fermentation was avoided. The sheet notes a planned harvest date of 18 September, followed by rain and severe grape selection, but does not establish that date as the full harvest period. It reports “tartaric acidity” of 6.6 g/L without clarifying the analytical basis.
Tasting Notes Elegant nose of crystallized lemon and white-peach skin; rich, ample and dense palate
Food Pairing Fish, sushi, goat cheese, chicken with cream sauce and fish tartare
Sources: vincod.com ↗ · Compare this vintage
2003 Technical Specifications
Alcohol 12.6%
Grape Varieties Riesling
Classification AOC Alsace
Region Alsace
Vineyard Yield 50 hL/ha
Vine Age 40
Production Details The residual-sugar field is blank and therefore supports no residual-sugar claim. The sheet reports “tartaric acidity” of 5.2 g/L but does not clarify whether this is an individual tartaric-acid assay or total acidity expressed as tartaric-acid equivalent.
Tasting Notes Open nose with lemon and grapefruit; mineral character and great purity of expression
Sources: vincod.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1423147 | — | — | 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