Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2018 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | domaine-josmeyer.com ↗ |
| Lowest shop price | 2018 / 750ml | ≈ $45.73Original CHF 37.80 | fr.millesima.ch ↗ |
2018 Technical Specifications
Alcohol 13.5%
Residual Sugar 7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Pinot Gris
Drinking Window 10–15 years
Classification AOC Alsace Grand Cru
Region Brand
Soil Granite substrate composed of quartz, Feldspar and mica, Producing sandy, Coarse soil
Orientation South To Southeast
Vineyard Yield 35 hL/ha
Vine Age 40
Fermentation Vessels Century-old foudre
Pressing Method Hand-Harvested Whole Bunches, Pneumatically Pressed For 5–8 Hours
Indigenous Yeast Yes
Oak Types Oak
Serving Temperature 12°C · 54°F
Production Details Natural settling precedes spontaneous fermentation without added enzymes, selected yeast or chaptalization. The technical sheet gives a fermentation duration of one to four months and says maturation may occur, depending on the case, in century-old oak foudres or stainless-steel tanks; the product page specifically places this wine's fermentation in a century-old foudre and describes several months on fine lees until bottling, normally in July. The wine is filtered before bottling and may receive a sulfur adjustment if necessary. The sheet reports “tartaric acidity” of 6.7 g/L; because the analytical basis may be total acidity expressed as tartaric-acid equivalent, it is retained here rather than mapped to tartaric acid or unqualified total acidity. The sheet also contains an unresolved unit inconsistency: “sugar content” 7 g/100 mL versus residual sugar 7 g/L; only the explicitly labelled residual-sugar result is mapped canonically.
Tasting Notes Smoky and slightly exotic; energetic, smooth, vibrant finish
Food Pairing Foie gras terrine, lobster in sauce, morel or porcini risotto, kidneys or liver in sauce, soy-sauce pasta, root purées, Cantonese cuisine, and Moroccan tajines or pastillas
Critics Ratings 95
2017 Technical Specifications
Alcohol 14.0%
Residual Sugar 4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Pinot Gris
Drinking Window 10–15 years
Classification AOC Alsace Grand Cru
Region Brand
Soil Brand terroir dominated by granite; steingliz has two-mica granite, While lower schneckelsbourg contains limestone and more organic matter
Vineyard Yield 35 hL/ha
Vine Age 40
Fermentation Vessels Century-old oak foudres or stainless-steel tanks; exact vessel for this vintage is not specified
Pressing Method Hand-Harvested Whole Bunches, Pneumatically Pressed For 5–8 Hours
Indigenous Yeast Yes
Production Details The grapes were hand harvested and whole-bunch pneumatically pressed for 5–8 hours. Fermentation was spontaneous, without added enzymes, selected yeast or chaptalization, and lasted between one and four months. Maturation was in either century-old oak foudres or stainless-steel tanks, but the sheet does not identify the vessel used for this lot. It reports “tartaric acidity” of 4.5 g/L, retained here because the analytical basis may be total acidity expressed as tartaric-acid equivalent. The sheet also contains an unresolved unit inconsistency: “sugar content” 4 g/100 mL versus residual sugar 4 g/L; only the explicitly labelled residual-sugar result is mapped canonically.
Tasting Notes Initially discreet nose; nearly dry impression, fine acidity, power, intensity, energy, purity and a grand-cru-quality finish
Food Pairing Foie gras terrine, lobster in sauce, morel or porcini risotto, kidneys or liver in sauce, soy-sauce pasta, root purées, Cantonese cuisine, and Moroccan tajines or pastillas
Sources: vincod.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 13.5%
Residual Sugar 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Pinot Gris
Classification AOC Alsace Grand Cru
Region Brand
Soil Brand terroir dominated by granite; steingliz has two-mica granite, While lower schneckelsbourg contains limestone and more organic matter
Vineyard Yield 35 hL/ha
Vine Age 40
Fermentation Vessels Century-old oak foudres or stainless-steel tanks; exact vessel for this vintage is not specified
Pressing Method Hand-Harvested Whole Bunches, Pneumatically Pressed For 5–8 Hours
Indigenous Yeast Yes
Production Details The grapes were hand harvested and whole-bunch pneumatically pressed for 5–8 hours. Fermentation was spontaneous, without added enzymes, selected yeast or chaptalization, and lasted between one and four months. Maturation was in either century-old oak foudres or stainless-steel tanks, but the exact vessel used for this lot is not identified. The sheet reports “tartaric acidity” of 5.5 g/L; because the analytical basis may be total acidity expressed as tartaric-acid equivalent, it is retained here rather than mapped to tartaric acid or unqualified total acidity.
Tasting Notes Initially discreet nose; nearly dry impression, fine acidity, power, intensity, energy, purity and a grand-cru-quality finish
Food Pairing Foie gras terrine, lobster in sauce, morel or porcini risotto, kidneys or liver in sauce, soy-sauce pasta, root purées, Cantonese cuisine, and Moroccan tajines or pastillas
Sources: vincod.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2018 / 750ml | ≈ $45.73Original CHF 37.80 | fr.millesima.ch ↗ |
| Wine-SearcherLWIN 1591516 | — | — | 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