Alsace France, Domaine Julien Meyer. Based in the village of Nothalten. Altitude 220 m. 420 inhabitants. The village is at the foot of the Vosges mountains. Vine : Route des Vins d’Alsace, Grands Crus wines “Muenchberg”., the winery is currently run by the energetic Patrick Meyer is a disciple of biodynamic viticulture and is known as a resource in the practice by many young growers.
When Patrick took over the family Domaine several years ago, he was one of the first in the area to begin slowly converting his parcels from the use of synthetic products to purely organic treatments. With 119 villages making up the Alsace growing area, the region is extremely diverse in terms of terroir. Nestled in the hills and plains of the Vosges Mountains, the region is made up of a variety of soil structures including schist, limestone, gneiss, and sandstone. Rainfall is the lowest in France and the growing season is extremely long, helping the grapes develop elegant and complex aromas.
Most vineyards are between 200 and 300 meters altitude and on hillsides with good sun exposure. Patrick employs no synthetic treatments for his vines and uses only wild, indigenous yeasts for the fermentation process. There is minimal manipulation in the winery and the wines are always bottled unfined. Fermentation can take anywhere from one to six months, depending on the varietal, and only the Sylvaner and the Pinot Noir pass through malolactic fermentation. The property prefers a more terroir‐driven approach to winemaking, and as such, always vinifies parcels separately before any blending takes place.
Very little botrytis is allowed in the wines and the bottlings are always known for their taught, high‐noted acidity and crisp finishes. Patrick searches for the minerality of the soil to be expressed through his wines and prefers elegance and minerality to power in his bottlings. These are wines of great finesse and character.
While much of the vineyard land of the South of France was cultivated by the Romans, Alsace lies at the crossroads of Roman and Germanic influence. Wine has been produced here for over 1,000 years, and although production of “modern” quality Alsace wines did not begin until after the First World War, the region is proud of its storied history. 91% of Alsace wines that are produced are from white varietals which can often be some of the best in the world. Many of these wines come from specifically‐designated Grand Cru sites which have been judged to have superior terroir.
Patrick employs no synthetic treatments for his vines and uses only wild, indigenous yeasts for the fermentation process. There is minimal manipulation in the winery and the wines are always bottled unfined. Organic & Biodynamic