From the sun-bathed granite of Turckheim’s Brand, Josmeyer renders Pinot Gris in a precise, dry, food-led register. Biodynamic farming, hand selection and very slow pressing preserve purity; native/neutral ferments run cool, and élevage on fine lees in large, neutral foudres builds texture without overt oak. The result is a grand cru Pinot Gris that marries richness to line—serious at table, never heavy.
Aromatics suggest pear, quince and baked apple with citrus oils, fennel/anise and white pepper; gentle smoke and almond from lees work sit over Brand’s hallmark saline, stony thread. The palate is medium-bodied and finely structured: a silken entry, then granite-etched drive and discreet phenolic grip that pulls the finish long, dry and savoury.
Serve at 10–12 °C in medium white-wine stems; a brief splash-decant helps young bottles shed reduction and lift the spice. It’s superb with roast poultry and tarragon, pork with apples, mushroom tart, seared scallops, mildly spiced Asian dishes, and hard cheeses such as aged Comté—the wine’s freshness and fine tannins keep richness in check.
Drink well on release for clarity and cut, or cellar 5–10+ years. With time it gains honeyed nuances, hazelnut and gentle smokiness while retaining Brand’s salty, mineral backbone. For those searching “Josmeyer Brand Pinot Gris,” expect a benchmark of dry, gastronomic Alsace—granite precision wrapped around quietly layered depth.
