Name : From the French word " pierre " ( stone ) which reminds the minerality of Riesling, the pierrets or pierrots are small sparrows.
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 ans
Sugar Level : 6 g / l
Alcohol level : 12,5 % / volume
Acidity level in tartaric acidity : 7,7 g / l (acidité tartrique )
Yields : 60 hl / ha
After a cold winter in December, a milder weather followed, but still cold until mid January. After some alternatively periods of rain, snow and mild weather conditions, the Spring season is starting on March 15th. Temperatures are going from 7°C in the morning to 20°C in the afternoon. Early April the vine starts to grow seriously. May is mild and humid, and the flowering begins around the 5th of June to finish at the end of the month. For information we got 37 mm rain from the mid-April until the end of May, and 53 mm during June. The good flowering let us hope a good harvest. The grapes are nicely built. July is nicely warm and humid (84 mm rain) and August is really wet with 118 mm rain. September is mild and dry. We start to pick the first grapes (Pinot Blanc and Auxerrois) the 23rd of September under beautiful weather conditions. Wines are very well balanced with a nice and fresh acidity, good body and structure.
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:
Dry and tightly wound, this conjures up a limestone cliff after a thunderstorm. Quince and peach also mingle in its rocky depths. Firm and concentrated.
all types of fish - sushis - goat cheese - chicken on a creamy sauce - tartar of fish