Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2019 / 750ml | ≈ $44.64Original CHF 36.90 | fr.millesima.ch ↗ |
2018 Technical Specifications
Alcohol 13.5%
Residual Sugar 1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Pinot Gris
Drinking Window More than 15 years
Region Hengst
Soil Oligocene limestone conglomerates with interbedded red, Brown, Green and beige marls; approximately 14% active limestone; soil ph 7.8–8.3
Vineyard Yield 25 hL/ha
Vine Age 40
Fermentation Vessels 500-litre sandstone jar
Pressing Method Whole-Bunch Pneumatic Pressing For 5–8 Hours
Indigenous Yeast Yes
Production Details Dry release from hand-harvested, organically and biodynamically grown grapes. Whole bunches were pneumatically pressed for 5–8 hours; fermentation began spontaneously without added enzymes, selected yeast or chaptalization. The wine fermented and matured in a 500-litre sandstone jar.
Tartaric Acid 5.0 g/L
Tasting Notes Tension, elegance and aromatic purity
Critics Ratings 94
Sources: vincod.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.0%
Residual Sugar 12 g/L
Total Acidity 6 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties 100% Pinot Gris
Region Hengst
Soil Oligocene limestone conglomerates with interbedded marls; approximately 14% active limestone; soil ph 7.8–8.3
Vineyard Yield 40 hL/ha
Vine Age 40
Pressing Method Whole-Bunch Pneumatic Pressing For 5–8 Hours
Indigenous Yeast Yes
Production Details Hand-picked 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. The wine was subsequently matured in century-old oak foudres.
Tartaric Acid 5.5 g/L
Tasting Notes Tropical fruit, honey and light oak; generous, sweet and very rich, with an exotic honeyed character, demi-sec profile and long, vibrant finish
Food Pairing Foie gras terrine, lobster in sauce, morel or porcini risotto, kidneys or liver in sauce, soy-based pasta, strongly flavoured dishes, root purées and Cantonese cuisine
Sources: www.domaine-josmeyer.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 13.5%
Residual Sugar 11 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Pinot Gris
Region Hengst
Soil Oligocene limestone conglomerates with interbedded marls; approximately 14% active limestone; soil ph 7.8–8.3
Vineyard Yield 40 hL/ha
Vine Age 40
Pressing Method Whole-Bunch Pneumatic Pressing For 5–8 Hours
Indigenous Yeast Yes
Production Details Hand-picked 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. The wine was then matured in century-old oak foudres.
Tartaric Acid 5.9 g/L
Tasting Notes Open and aromatic, with yellow fruit and a toasted accent; broad and slightly sweet on the palate, with fine acidity, pronounced minerality and a long smoky finish
Food Pairing Foie gras terrine, lobster in sauce, morel or porcini risotto, kidneys or liver in sauce, soy-based pasta, strongly flavoured dishes, root purées and Cantonese cuisine
Sources: vincod.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 14.5%
Residual Sugar 15 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Pinot Gris
Region Hengst
Vineyard Yield 40 hL/ha
Vine Age 40
Tartaric Acid 6.5 g/L
Tasting Notes Open and aromatic, with yellow fruit and a toasted accent; broad and slightly sweet, with fine acidity, pronounced minerality and a long smoky finish
Food Pairing Foie gras terrine, lobster in sauce, morel or porcini risotto, kidneys or liver in sauce, soy-based pasta, strongly flavoured dishes, root purées and Cantonese cuisine
2008 Technical Specifications
Alcohol 14.5%
Residual Sugar 15 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Pinot Gris
Region Hengst
Vineyard Yield 40 hL/ha
Vine Age 40
Tartaric Acid 6.5 g/L
Sources: vincod.com ↗ · Compare this vintage
2002 Technical Specifications
Alcohol 14.0%
Residual Sugar 19 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinot Gris
Region Hengst
Soil Vosges limestone, Chalky marl containing approximately 14% active limestone, And layered red, Brown, Green and beige sediments; soil ph 7.8–8.3
Elevation 360.0 meters
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
Indigenous Yeast Yes
Bottling Date March 2007
Production Details Hand-picked whole bunches were slowly pneumatically pressed for 5–8 hours. The must fermented for one month in thermoregulated stainless-steel tanks using only its natural yeast; temperature control was relaxed as fermentation progressed. The wine stabilized naturally in stainless steel over winter, underwent gentle filtration and was bottled in March 2007. No malolactic fermentation or chaptalization was used.
Tartaric Acid 7.2 g/L
Tasting Notes Rich and opulent, with apricot, citrus and grilled-nut notes, a bracing structure and a firm finish
Food Pairing Foie gras terrine, lobster in sauce, morel or porcini risotto, Chinese cuisine and Moroccan cuisine
Critics Ratings 92
Sources: vincod.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2019 / 750ml | ≈ $44.64Original CHF 36.90 | fr.millesima.ch ↗ |
| Wine-SearcherLWIN 1588796 | — | — | 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