The 2007 vintage in Alsace was superb, producing beautiful, elegant wines with great acidity, focus and intensity – but it wasn’t an easy one for the growers.
Spring was warm and flowering came early. By May the vines were nearly a month ahead of schedule, reminiscent of 2003. The weather turned throughout June and July, as rain kept the vineyards humid and in constant need of attention to prevent the spread of disease. Temperatures flip-flopped between warm and cool, slowing down the ripening process and pushing projected harvest dates back to September.
In late August the weather improved. Warm, sunny days brought life to the vines and ripening began in earnest. The good conditions continued through September and when the call to harvest finally came the extra hang time proved crucial. Flavors were fully developed, supported by beautiful acidity, making for a lovely crop of wines.
It was Hubert Meyer, who, in 1963, added the first three letters of his father's name (J-o-s, from Joseph) to the family surname, forming the brand we know today. The Meyers have been in the wine trade for much longer than that, however; Aloyse Meyer, the grandfather of Hubert, began as a négociant in 1854.
Current proprietor, Jean Meyer, is a well-known gourmand whose wines are among the most food-friendly of Alsace: vibrant, crisp and light on their feet. The Josmeyer Rieslings are minerally, focused, on the dry side and capable of aging, especially at the upper end of the price range. Meyer has been known to pair six or seven of his Gewürztraminer bottlings with multiple courses at a single meal to show the flexibility of his wines with food.
Much of the viticulture here is now being directed by Meyer's son-in-law Cristopher Ehrhart, who drove the recent shift towards organic and biodynamic viticulture. The vineyard, which covers 28 hectares, is planted to 28% Riesling, 24% Pinot Blanc & Auxerrois, 21% Pinot Gris, 19% Gewurztraminer and 8% Sylvaner, Muscat and Pinot Noir.