With our classics we strive to demonstrate the true expression of each varietal and the best of each vintage. These wines are recognized for their body, harmony and structure.
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Vines :
Terroir : Between Wintzenheim and Turckheim these flat alluvian deposits of the Fecht are rich in
clay (22%). The soil is predominantly of sand, shingle, and silt with a high incidence of pebbles and
frequent plates of Ioess. From this vineyard come wines which are soft and sensual.
Age of vines : 35 ans
Grape variety : MUSCAT The wine :
Sugar Level : 4 g / l
Alcohol level : 12 % / volume
Acidity level in tartaric acidity : 5,9
Yields : 65 hl / ha Vintage : Beginning of the year is quiet mild. The “real” winter only starts end of January until mid
February. The second half of the month is mild and the rose’s buds start to grow... but the winter make’s a
come-back in March with some more snow. In April, the weather is mild and rainy. May is warm and humid.
Vines are growing very well and blossoming begins around the 13th of June what makes 2008 a “normal”
year. From July to mid august, the weather is humid and unstable. The big pressing of mildew requires a
constant vigilance. During the second half of August and beginning of September, we have a nice and warm
summer which allow a good ripening of the grapes. The 13th of September we have a very rainy day with 40
mm in 24 hours… We were scared of a quick degradation of the grapes but a very nice period, cold and dry,
followed and saved the 2008 vintage. The harvest begins on Tuesday 16th of September. The 2008 vintage
looks great. Wines are very well – balanced with a great body and a fine and ripe acidity. Vinification : The grapes were hand picked and whole-bunch pressed very slowly and gently in pneumatic
presses over 5-8 hours to give a clean must and a beneficial amount of skin contact. Transferred to thermoregulated
stainless steel tanks the juice then began a natural fermentation using only its own natural yeast
which lasted for one month. The fermentation was initially temperature controlled but was eventually
allowed to proceed at its own pace to allow the wine to develop its own character and complexity. The wine
stabilized in stainless steel tanks naturally during the winter season and, following a very gentle filtering,
was bottled in March 2007 before the heat of summer to preserve the natural carbonic gas (a natural antioxidant).
Malolactic fermentation is always avoided at Josmeyer and no chaptalization takes place. Wine tasting : A dry Muscat with a nose open, on the fruit. Crisp on the palate with a long finish of fresh
grapes.
Food pairings : Appetizers, white asparagus, avocado with shrimp, prawns, creamy cheeses.
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