Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $54.50Original €48.50≈ £40.97 | domaine-josmeyer.com ↗ |
| Lowest shop price | 2022 / 750ml | ≈ $55.05Original CHF 45.50 | fr.millesima.ch ↗ |
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
Drinking Window Producer indicates cellaring for up to 25 years.
Classification AOC Alsace Grand Cru Brand
Region Brand
Soil Granitic substrate of quartz, Feldspar and mica, Producing a coarse sandy soil; steingliz has two-mica granite, While lower schneckelsbourg includes limestone with soil ph 8.4 and more organic matter.
Elevation 380.0 meters
Orientation South To South-East
Vineyard Yield 40 hL/ha
Vine Age 40
Fermentation Vessels Century-old oak foudre
Pressing Method Whole-Cluster Pneumatic Pressing For 5–8 Hours
Indigenous Yeast Yes
Contains Added Sulfites Yes
Serving Temperature 12°C · 54°F
Production Details The grapes were harvested entirely by hand and whole-cluster pressed pneumatically. Natural settling preceded spontaneous fermentation without enzymes, selected yeast or chaptalization. The technical sheet gives a fermentation range of one to four months and says subsequent élevage may occur in century-old oak foudres or stainless-steel tanks. The producer page more specifically describes fermentation in a century-old foudre, followed by several months on fine lees until the customary July bottling, then filtration and possible sulfur adjustment. The sheet lists production volume as “750” without identifying its unit.
Tartaric Acid 6.0 g/L
Tasting Notes Vertical, vibrant and dry; saline and mineral structure; citrus, mandarin, orchard flowers and graphite; taut, precise palate with fresh acidity and notes of flowers, salt and rock.
Food Pairing Fish and seafood, refined Japanese cuisine, and dishes emphasizing saline or iodine-rich flavors.
2018 Technical Specifications
Alcohol 13.0%
Residual Sugar 5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Riesling
Classification AOC Alsace Grand Cru Brand
Region Brand
Soil Brand is principally granite; steingliz has two-mica granite, While lower schneckelsbourg contains limestone with soil ph 8.4 and more organic matter.
Vineyard Yield 30 hL/ha
Vine Age 40
Pressing Method Whole-Cluster Pneumatic Pressing For 5–8 Hours
Indigenous Yeast Yes
Production Details Hand-harvested organic and biodynamic whole bunches were pneumatically pressed for 5–8 hours. Fermentation was spontaneous, without enzymes, selected yeast or chaptalization, and lasted between one and four months. Élevage occurred, according to the lot, in century-old oak foudres or stainless-steel tanks.
Tartaric Acid 7.3 g/L
Tasting Notes Grand-scaled and already delicious, combining the generosity of the vintage with vigorous saline tension; strong aging potential.
Food Pairing Alsatian cuisine; shellfish; sea or freshwater fish; sushi and sashimi; white meat in cream sauce; goat, sheep and firm or aged cheeses.
Critics Ratings 95
Sources: www.domaine-josmeyer.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Classification AOC Alsace Grand Cru Brand
Region Brand
Soil Deep granite laced with black mica and gneiss; flinty soil of moderate acidity (soil ph 5.8), Rich in phosphates and low in potassium and magnesium.
Orientation South To South-East
Vineyard Yield 40 hL/ha
Vine Age 40
Fermentation Vessels Temperature-regulated stainless-steel tanks
Pressing Method Slow, Gentle Whole-Bunch Pneumatic Pressing For 5–8 Hours
Indigenous Yeast Yes
Production Details Hand-picked whole bunches were gently pneumatically pressed for 5–8 hours. Natural fermentation in temperature-regulated stainless steel used indigenous yeast and lasted one month; initial temperature control was later relaxed. The wine stabilized naturally in stainless steel during winter, was gently filtered, avoided malolactic fermentation and was not chaptalized. The estate-wide 2009 harvest ran from September 8 to October 6; these are not asserted as this wine's exact picking dates.
Tartaric Acid 6.5 g/L
Tasting Notes Bright yellow; grapefruit peel, white stone fruit, violet and white pepper; supple, silky and dry entry; lemony acidity and a persistent, authoritative finish.
Sources: vincod.com ↗ · Compare this vintage
2002 Technical Specifications
Alcohol 12.1%
Grape Varieties Riesling
Classification AOC Alsace Grand Cru Brand
Region Brand
Soil Deep granite laced with black mica and gneiss; flinty soil of moderate acidity (soil ph 5.8), Rich in phosphates and low in potassium and magnesium.
Orientation South To South-East
Vineyard Yield 40 hL/ha
Vine Age 40
Fermentation Vessels Temperature-regulated stainless-steel tanks
Pressing Method Slow, Gentle Whole-Bunch Pneumatic Pressing For 5–8 Hours
Indigenous Yeast Yes
Production Details Hand-picked whole bunches were gently pneumatically pressed for 5–8 hours. Natural fermentation in temperature-regulated stainless steel used indigenous yeast and lasted one month; initial temperature control was later relaxed. The wine stabilized naturally in stainless steel during winter, was gently filtered, avoided malolactic fermentation and was not chaptalized. The vintage narrative says the estate's 2002 harvest began September 18 with Muscat; this is not asserted as the Brand Riesling's picking date.
Tartaric Acid 8.0 g/L
Tasting Notes Lean, dry and austere, with petrol, apple, lemon and mineral notes; sharp acidity, persistent flavors and a long finish.
Food Pairing Seafood, fish, sushi, sashimi, fish carpaccio or tartare, and goat cheese.
Sources: vincod.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2022 / 750ml | ≈ $55.05Original CHF 45.50 | fr.millesima.ch ↗ |
| Wine-SearcherLWIN 1264904 | — | — | 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