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Wine Information
Kottable is French for "Cottabos", an ancient Greek drinking game played during the symposia whereby participants tossed the sediment of their wine into a basin (amorous liaisons often followed the culmination of the game).
Vintage:
From mid-December through to the middle of March temperatures remained close to zero. Winter came to a dramatic end in March with a dump of 60 cm of snow – something not seen since 1954. Easter was damp and cold and Spring finally arrived in the middle of April. Under good conditions in May, the vines pushed forth well. The June weather allowed for a successful flowering which was finished by the 23rd. July was extremely hot (36ºC) and dry. Some areas suffered from the dry spell but the rain arrived at the beginning of August and fell intermittently through the month (133 mm). Thanks to the biodynamic cultivation of Josmeyer’s vines, they survived well despite these climatic variations and the grapes reached good maturity in time for the planned harvest on 18th September. Less fortunately heavy rain fell on the 17th (28 mm) followed by another downpour on the 24th (21 mm) and again on 2nd October (65 mm in 2 days) which made it a singularly complicated harvest and meant that a fairly severe selection of the grapes was required to adhere to the high standards set out by the domain.
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.
WINEMAKER'S TASTING NOTES:
Delicate and floral, an excellent dry Riesling with a hint of petrol and clean citrus fruit. A superb example of Alsace Riesling. Bright and high toned palate with fine acidity. Great balance and class.
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.
Age of vines : 35 and
Grape variety : Riesling
Sugar Level : < 5 g / l
Alcohol level : 13 % / volume
Acidity level in tartaric acidity : 6,6 g / l (acidité tartrique )
Yields : 65 hl / ha
Food pairings : all types of fish - sushis - goat cheese - chicken on a creamy sauce - tartar of fish
