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THE RANGE :
Exceptional Wines Due to very specific climatic conditions (morning fog) from mid-October, the grapes are reaching high levels of ripening, related to the noble rot. In that case, the botrytis cinerea penetrates the grain of grape, to live his flesh, feed and concentrates acids and sugars to induce drying bay. This destruction instilled in the heart of life itself, is transformed into the grapes into a form of eternity. That may be why they say that it is “noble” rot. Harvested by successive tries late October to late November, these grapes are used to produce rare wines from a transfigured life. These are real masterpieces.
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 ans
Grape variety : PINOT GRIS
THE WINE :
Sugar Level : 100 g / l
Alcohol level : 12 % / volume
Acidity level in tartaric acidity : 5,8 g / l (acidité tartrique)
Yields : 20 hl / ha
Vintage : January is dry. February is mild and rainy. Spring begins in March and the mercury climbs to 26 ° C at the end of the month. The cold is back in April (5 ° C to 15 ° C). May is beautiful, June is dry and the flowering starts on the 18th. July is punctuated by storms (80 mm / month), so as August is dry (14mm). Drought Hangs a little ripening grapes. It develops again after a beneficial rain (September 12 - 10mm). We picked the Auxerrois and Muscat in pre-harvest on September 19. The official harvest begins September 27. The maturities of Pinot Gris and Gewurztraminer are exceptional. This is the first time in our history that we've cellared grapes displaying such extraordinary maturity (more than 350g of sugar per liter).
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 : Nose absolutely perfect. Everything is linked in the finesse, the elegance and the harmony. Huge!
Food pairings : Desserts made from figs, dates, apricots or chestnuts.