Josmeyer is a benchmark Alsace estate based in Wintzenheim, family-run since 1854 and today led by sisters Céline (estate management) and Isabelle (winemaking). The domaine’s holdings span prime limestone, marl and granite sites around Wintzenheim and Turckheim, including parcels in the grands crus Hengst and Brand. The house style is unmistakable: dry, gastronomic whites with purity, texture and a clear sense of place—built for the table as much as for the cellar.
Farming is certified biodynamic, with meticulous hand work, cover crops and low yields to preserve natural acidity and aromatic finesse. Harvesting is done by parcel at optimal flavour ripeness rather than sugar, and fruit is pressed very slowly to protect delicacy. In the cellar, native or neutral ferments run cool; élevage is in stainless steel and large, neutral foudres on fine lees to build mid-palate without overt oak. Residual sugar is kept low across most cuvées, so varietal character reads clean and dry.
Riesling is the estate’s calling card—lime, white flowers and salt-chalk precision in village wines; extra depth and drive from Brand’s granite and Hengst’s limestone in grand cru bottlings. Pinot Gris is gastronomic rather than sweet, showing pear, quince and gentle spice on a taut frame; Gewurztraminer is rendered in a fresher register—rose, lychee and citrus oils with lift and a savoury, dry finish. The range is rounded out by elegant Pinot Blanc/Auxerrois and Sylvaner, plus occasional artist-label releases that echo the domaine’s long ties to the culinary world.
Food pairing is central to the brief: dry profiles, fine phenolics and a saline close make these wines natural partners for seafood, poultry, seasonal vegetables and Asian-leaning spice. Cellaring is rewarding without demanding decades—most village and lieu-dit bottlings drink beautifully from 3–6 years; grand crus typically hit their stride from 6–10 and can run 12–15+ in strong vintages, gaining honeyed, smoky and flinty nuances while retaining line. For anyone seeking precise, site-faithful Alsace with real gastronomic purpose, Josmeyer remains a reference.
