Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2019 / 750ml | ≈ $63.49Original €56.50≈ £47.73 | domaine-josmeyer.com ↗ |
| Producer priceRecommended retail price | 2017 / 750ml | ≈ $61.81Original €55.00≈ £46.46 | domaine-josmeyer.com ↗ |
2019 Technical Specifications
Alcohol 13.2%
Residual Sugar 3.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Riesling
Drinking Window 25–30 years
Classification AOC Alsace Grand Cru Hengst
Region Hengst
Soil Oligocene calcareous conglomerates containing 14% active limestone, Interbedded with thick red, Brown, Green and beige marls; soil ph approximately 7.8–8.3 and yellow-orange parent rock
Elevation 360.0 meters
Orientation South–Southeast
Vineyard Yield 30 hL/ha
Sites Three adjacent parcels on the crest of Grand Cru Hengst in Wintzenheim
Vine Age 40
Fermentation Vessels Century-old foudre
Pressing Method Hand-Picked Whole Bunches Pneumatically Pressed For 5–8 Hours
Indigenous Yeast Yes
Serving Temperature 12°C · 54°F
Production Details Hand-harvested whole bunches were pneumatically pressed for 5–8 hours. Fermentation was spontaneous, without added enzymes, selected yeasts or chaptalization, and lasted 1–4 months. The technical sheet says maturation took place as appropriate in century-old oak foudres or stainless steel; the official 2019 product page more specifically records fermentation in a century-old foudre followed by several months on fine lees, filtration and customary bottling in July, with sulfur adjustment only if necessary.
Tartaric Acid 6.7 g/L
Tasting Notes Luminous citrus-peel flavours, noble bitters, substantial power and persistent finesse
Food Pairing Sea fish including bass, turbot, halibut, skate and monkfish; lobster and langoustine; with age, sashimi; aged Comté, Gouda or Parmesan
Critics Ratings 97
2017 Technical Specifications
Drinking Window 25–30 years
Classification AOC Alsace Grand Cru Hengst
Region Hengst
Soil Brown calcareous, Sandstone and clay soils with oligocene conglomerates; stony muschelkalk limestone mixed with clay
Elevation 360.0 meters
Orientation South–Southeast
Sites Three adjacent parcels on the crest of Grand Cru Hengst in Wintzenheim
Fermentation Vessels Century-old foudre
Pressing Method Whole Grapes Pressed Pneumatically For Approximately 7 Hours
Indigenous Yeast Yes
Serving Temperature 12°C · 54°F
Production Details The grapes were harvested entirely by hand, whole-bunch pneumatically pressed for about 7 hours and naturally settled. Fermentation started spontaneously with ambient yeasts in a century-old foudre. The wine then remained on fine lees for several months until its customary July bottling; it was filtered beforehand, and sulfur could be adjusted if necessary.
Tasting Notes Powerful, mineral and saline; citrus, aromatic herbs, spice, sap, long bitters, white fruit, verbena and flint-related sweet spices
Food Pairing Fine fish and shellfish such as lobster and langoustine; with evolution, poultry in cream or concentrated jus, pot-au-feu with marrow bone, aged Comté and other hard cheeses
2015 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Riesling
Classification AOC Alsace Grand Cru Hengst
Region Hengst
Vineyard Yield 30 hL/ha
Vine Age 40
Tartaric Acid 5.6 g/L
Tasting Notes Pure and crystalline, with white fruit, lemongrass, verbena, celery, ginger, root-like notes, firm structure and fine bitters
Food Pairing Sea fish including bass, turbot, halibut, skate and monkfish; lobster and langoustine; with age, sashimi; aged Comté, Gouda or Parmesan
Sources: vincod.com ↗ · Compare this vintage
2005 Technical Specifications
Alcohol 12.5%
Residual Sugar 15 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Classification AOC Alsace Grand Cru Hengst
Region Hengst
Soil Vosges limestone, Calcareous marl with 14% active limestone, And thick layers of red, Brown, Green and beige sediment; orange-yellow parent rock; soil ph 7.8–8.3
Elevation 360.0 meters
Vineyard Yield 35 hL/ha
Vine Age 40
Fermentation Vessels Thermoregulated stainless-steel tanks
Pressing Method Hand-Picked Whole Bunches, Slowly And Gently Pressed In Pneumatic Presses For 5–8 Hours
Indigenous Yeast Yes
Bottling Date March 2007
Production Details Healthy grapes were harvested by successive selections. Whole bunches were pneumatically pressed for 5–8 hours. Natural fermentation in thermoregulated stainless steel lasted one month; temperature was controlled initially and later allowed to proceed at its own pace. The wine stabilized naturally in stainless steel during winter, was gently filtered and bottled in March 2007. No chaptalization or malolactic fermentation was used. The estate's overall 2005 harvest ran from 19 September to 25 October; the sheet does not assign those endpoints specifically to this cuvée.
Tartaric Acid 6.4 g/L
Tasting Notes Open and fine, with a lacy texture; orange, apricot, spring blossom and mineral flavours; lively, invigorating and long, with a floral-tinged finish
Food Pairing Sea fish including bass, turbot, halibut, skate and monkfish; lobster and spiny lobster; with age, sashimi; aged Comté, Gouda or Parmesan
Critics Ratings 94
Sources: vincod.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1209710 | — | — | 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