JOSMEYER

Céline & Isabelle Meyer

In 1854, Aloyse Meyer, restaurateur and wine broker, decided to create, from a few vines worked by his father, a wine business, the starting point of Domaine Josmeyer. The name Josmeyer came from Hubert Meyer in 1941, as an amalgamation of his father’s first name, Joseph. This was to differentiate themselves from the many other Meyer families that were also making wine in the region. The estate is still in the hands of the Meyer family. The late Jean Meyer took the helm in 1966 before management passed on to his daughters, Céline and Isabelle.

Josmeyer, Alsace, Red Wine, White Wine, Singapore, France, French Wine, Fine Wine, Galiena, Fine Wines, Shop, Importer

In 1854, Aloyse Meyer, restaurateur and wine broker, decided to create, from a few vines worked by his father, a wine business, the starting point of Domaine Josmeyer. The name Josmeyer came from Hubert Meyer in 1941, as an amalgamation of his father’s first name, Joseph. This was in order to differentiate themselves from the many other Meyer families that were also making wine in the region. The estate is still in the hands of the Meyer family. The late Jean Meyer took the helm in 1966 before management passed on to his daughters, Céline and Isabelle.

Wines produced from the vines growing in the valley on alluvial soil are soft and voluptuous, whilst those from the calcareous and marl soils of the 360m high. Wines from Hengst vineyard are rich and full-bodied, and those from the deep granite soil of the Grand Cru Brand vineyard are incisive and fine structured.

Hengst is on Oligocene conglomerates, a deep and cold soil that requires a perfect microclimate to perform well and show fruit and finesse.

Josmeyer has lands on Grand Crus Hengst and Brand. While Hengst is cold and clayey, Brand is on a hot, sandy granitic terroir (Brand means "fire").

Grapes are grown using biodynamic treatments, such as cow horn manure, nettle and horsetail, and are developed densely to encourage the roots to deepen. They use cuttings from their best vines to spread them, instead of the more common practice of cloning. The grapes themselves are hand-picked and are not de-stemmed, and the fermentation comes from only indigenous yeasts found naturally on the grapes.

Grapes are grown using biodynamic treatments, such as cow horn manure, nettle and horsetail, and are grown densely to encourage the roots to deepen. They use cuttings from their best vines to spread them, instead of the more common practice of cloning. The grapes themselves are hand-picked and are not de-stemmed, and the fermentation comes from only indigenous yeasts found naturally on the grapes