Vins D'Exception

Suite à des conditions climatiques très particulières (brouillards matinaux) à partir de mi-Octobre, les raisins atteignent des niveaux de surmaturation importants liés au passerillage et à la pourriture noble. Dans ce cas, le botrytis cinerea pénètre dans le grain du raisin, pour vivre de sa pulpe, s?en nourrir, et concentre ainsi les acides et les sucres afin d?induire le dessèchement de la baie. Cette destruction instillée au c?ur même de la vie, métamorphose en fait le raisin vers une forme d?éternité. C?est peut-être pourquoi l?on dit de cette pourriture qu?elle est noble. Récoltés par tries successifs de fin Octobre à fin Novembre, ces raisins permettent de produire des vins rares issus d?une vie transfigurée. Ce sont de véritables chef- d??uvres.

RIESLING Vendange Tardive 1995

Le millésime :
The Vosges knew a good winter with heavy snowfalls. April was wet and May was nice with some summer temperatures like 25 ° and 27 ° C allow a prompt departure of the vegetative cycle. Between mid-May and mid-June, a cloudy and rainy weather was present. Only July 2, can be considered as the end of the flowering. The crop looks good. On July 5, the heat wave settled until August 6 (38 ° C). Despite some light rain until September 11, the grapes are beautiful in our vineyards, the decay is not important and maturity is well advanced. The heavy rainfall of the 12, 13 and 19 of September lead to a flying start to rot. This decay, thanks to the perfect ripeness of our grapes is evolving rapidly toward the noble rot. But we must harvest quickly to save the crop that is concentred and reduced day by day. The harvest begins September 26. In unusual wealth, our wines reflect the uniqueness of this vintage.

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 loess. From this vineyard come wines which are soft and sensual.

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 thermo-regulated 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 anti-oxidant). Malolactic fermentation is always avoided at Josmeyer and no chaptalization takes place.

Cépages :

Spécifications techniques :
Teneur en alcool : 12,2

Dégustation :
Aromas rich and further succeed in the palate. Marked by delicious aromas of tropical fruit, the wine combines finesse, intensity and length. Sumptuous.

Accords Mets-Vins :
rich food (foie gras, sardine tajine, goat chesse (Ossau Irati) and desserts made from apples (tarte tatin), lemon or rhubarb.

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