Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $37.08Original €33.00≈ £27.88 | domaine-josmeyer.com ↗ |
2024 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Riesling
Drinking Window 10–15 years
Classification AOC Alsace
Region Alsace
Soil Gravel at herrenweg; marl-limestone at rotenberg on the north face of grand cru hengst
Vineyard Yield 45 hL/ha
Sites Two parcels: a 50-year-old Herrenweg de Wintzenheim parcel on gravel and a Rotenberg parcel on the north face of Grand Cru Hengst on marl-limestone
Vine Age 45
Pressing Method Whole-Bunch Pneumatic Pressing For 5–8 Hours
Indigenous Yeast Yes
Oak Types Oak
Serving Temperature 12°C · 54°F
Production Details Hand harvested and whole-bunch pneumatic pressed for 5–8 hours. Spontaneous fermentation lasted 1–4 months without added enzymes, selected yeasts or chaptalization; the wine was then matured in century-old oak foudres until bottling.
Tartaric Acid 7.0 g/L
Tasting Notes Advanced maturity balanced by firm, persistent acidity
Food Pairing Grilled langoustines; delicate freshwater fish in terrine, pan-fried or en papillote; sole meunière; sushi; plancha-cooked fish with olive oil; poultry with tarragon cream; semi-dry goat cheese
2023 Technical Specifications
Alcohol 12.0%
Residual Sugar 4 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Riesling
Classification AOC Alsace
Region Alsace
Vineyard Yield 50 hL/ha
Vine Age 35
Tartaric Acid 8.7 g/L
Sources: vincod.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.0%
Residual Sugar 4 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Riesling
Classification AOC Alsace
Region Alsace
Vineyard Yield 50 hL/ha
Vine Age 35
Tartaric Acid 8.7 g/L
Sources: vincod.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 12.0%
Residual Sugar 4 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Riesling
Classification AOC Alsace
Region Alsace
Soil Alluvium progressively covered by pale, Fine, Sandy, Calcareous and clay-rich loess
Vineyard Yield 50 hL/ha
Harvest Dates 17 September–17 October 2012 (estate vintage harvest period)
Sites Selection of parcels in the Herrenweg de Wintzenheim
Vine Age 35
Pressing Method Whole-Bunch Pneumatic Pressing For 5–8 Hours
Indigenous Yeast Yes
Production Details Hand harvested and whole-bunch pneumatic pressed for 5–8 hours. Spontaneous fermentation lasted 1–4 months without added enzymes, selected yeasts or chaptalization; maturation was, depending on the lot, in century-old oak foudres or stainless-steel tanks.
Tartaric Acid 8.7 g/L
Food Pairing Grilled langoustines; delicate freshwater fish in terrine, pan-fried or en papillote; sole meunière; sushi; plancha-cooked fish with olive oil; poultry with tarragon cream; semi-dry goat cheese
Sources: vincod.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 13.0%
Residual Sugar 8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Classification AOC Alsace
Region Alsace
Soil Flat fecht alluvium with 22% clay; predominantly sand, Shingle and silt, With many pebbles and frequent loess plates
Vineyard Yield 55 hL/ha
Vine Age 35
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Slow, Gentle Whole-Bunch Pneumatic Pressing For 5–8 Hours
Natural Yeast Yes
Production Details Hand harvested, whole-bunch pneumatic pressed for 5–8 hours and fermented for about one month in temperature-controlled stainless steel using only natural yeast. Fermentation was initially temperature controlled and then allowed to proceed at its own pace; the wine stabilized naturally in stainless steel over winter, was gently filtered, underwent no malolactic fermentation and was not chaptalized.
Tartaric Acid 6.2 g/L
Tasting Notes Peach, apricot, ripe citrus and delicate spice; soft, supple and persistent
Food Pairing Fish, sushi, goat cheese, chicken with cream sauce and fish tartare
Critics Ratings 89
Sources: vincod.com ↗ · Compare this vintage
2001 Technical Specifications
Alcohol 12.4%
Residual Sugar 9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Classification AOC Alsace
Region Alsace
Soil Flat fecht alluvium with 22% clay; predominantly sand, Shingle and silt, With many pebbles and frequent loess plates
Vineyard Yield 55 hL/ha
Vine Age 35
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Slow, Gentle Whole-Bunch Pneumatic Pressing For 5–8 Hours
Natural Yeast Yes
Production Details Hand harvested, whole-bunch pneumatic pressed for 5–8 hours and fermented for about one month in temperature-controlled stainless steel using only natural yeast. Fermentation was initially temperature controlled and then allowed to proceed at its own pace; the wine stabilized naturally in stainless steel over winter, was gently filtered, underwent no malolactic fermentation and was not chaptalized.
Tartaric Acid 6.7 g/L
Tasting Notes Dry, firm and concentrated, with limestone, quince and peach notes
Food Pairing Fish, sushi, goat cheese, chicken with cream sauce and fish tartare
Sources: vincod.com ↗ · Compare this vintage
2000 Technical Specifications
Alcohol 13.2%
Residual Sugar 9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Classification AOC Alsace
Region Alsace
Vineyard Yield 55 hL/ha
Vine Age 35
Tartaric Acid 5.3 g/L
Tasting Notes Menthol, blackcurrant leaf, ripe vegetal notes and anise seed, followed by apricot, peach, orange and smoke; fine acidity and a firm, generous frame
Sources: vincod.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1489950 | — | — | 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