Domaine Josmeyer Wine
Jean Meyer's obsession for quality continues and today the vineyards are all worked biodynamically under the control of Managing Director, Christophe Ehrhart. The grapes are all hand picked and further selected on the table de tri at the winery. The grapes are not de-stemmed but are given a long, gentle pneumatic press. Fermentation is started by natural yeasts (Jean believes this is essential when making a vin de terroir) and takes place in 100 year old barrels ranging in capacity from 1200 to 6000 litres - or in stainless steel vats. Chaptilzation and malo-lactic fermentation are avoided, and in order to preserve the carbonic gas that is present in the wine, bottling is carried out before the heat of summer following a light filtration. 2002 was a superb vintage in Alsace and the purity and balance of these dry Rieslings is breathtaking.
Usually dispatched within 24-48 hours
Clean, very mineral & floral on the nose. White fruit with hints of oil, nuts, pepper & petrol. Clean, crisp & complex, high acidity, grapefruit, lemon, white fruits, minerals. Very dry, very long with stoney terroir notes. (CG) [more details]
£24.42 per bottle (inc VAT, duty paid)
Usually dispatched within 24-48 hours
Dry, ripe bouquet with a hint of mandarin. Good structure and a little four-square at the moment but really delicious fruit – mandarin and orange with hints of rose and spice and a touch of Kumquat. This is still very pure and direct and possesses the notable ... [more details]
Usually dispatched within 24-48 hours
Produced from 35-40 year old vines with 3 g/l residual sugar. Fabulous bouquet – clean, pure and powerful. Surprising ripeness, hint mineral behind. Powerful, clean and fine acidity. Long and mineral with fine acidity. (VR) [more details]
Usually dispatched within 24-48 hours
Picked in October with 12-13 g/l residual sugar. Lovely ripe fruits - plum tangerine and grapefruit with a chalky minerality and fine acidity. Intense and complex. Christophe says that by 2010 the residual sugar will be completely masked. I have to say however... [more details]











