After a dry winter and a warm, dry spring, bud break in Alsace came early in 2011. Flowering followed suit in the midst of record high temperatures, and a potentially large crop was set. From June on however, normal conditions returned, and moderate rains replenished the dry soils. Ripening continued steadily through the summer, and cooler temperatures in August helped keep acidity fresh and sugars in check. It was an early harvest with most sites beginning in the first week of September and many concluding before the end of the month.
Overall, 2011 brought a large crop with good to very good wines that are somewhat round and forward, and should be enjoyable early on in their lives.
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.
Ranges from dry to sweet, but deeply aromatic in all styles
Munster cheese, pork, goose, spicy Asian food
One of the wine world's love-it-or-hate-it grapes, Gewürztraminer is for many wine lovers the signature variety of Alsace. Its highly perfumed aromas of rose petal, smoked meat, lychee, grapefruit, and spices are immediate and captivating, although some examples lack refinement and seem a bit blowzy owing to low acidity and high alcohol. Gewürztraminer is as unlike the steelier, more aristocratic Riesling as a white grape can be. No other region of the world has been able to produce significant quantities of Gewürztraminer that even approach the decadent richness and exotic fruit qualities that the best producers in Alsace achieve. Still, other than late-harvest versions, Gewürztraminer is normally a dry wine in Alsace, despite smelling like a sweet one. Gewürztraminer marries beautifully with rich, fatty dishes like pork and goose or ripe cheeses, as well as with the exotic spices of Moroccan, Indian, and Far Eastern cuisines.