Vines
Terroir : Between Wintzenheim and Turckheim these flat alluvian deposits of the Fecht are rich in clay (22%). The soil is predominantly of sand, shingle, and silt with a high incidence of pebbles and frequent plates of loess. From this vineyard come wines which are soft and sensual.
Age of vines : 35 ans
Grape variety : RIESLING
The wine :
Sugar Level : 5 g /
Acidity level in tartaric acidity : 6
Yields : 55 hl / ha
Name : Kottable is French for "Cottabos", an ancient Greek drinking game played during the symposia whereby participants tossed the sediment of their wine into a basin (amorous liaisons often followed the culmination of the game).
Vintage : From early November to end of January the weather conditions are cold with snow. End of February the temperature are mild and at mid March we have a period of colder weather again with some snow on the Vosges Mountains. Spring is really starting at beginning of April, with temperatures going up to 19°C. The vines are starting their vegetative cycle. Due to the very good weather conditions the flowering is starting early, and the 3rd of June all grape varieties are in full flowering. July is warm and the rain is mostly coming with some heavy storms. From the 21st of July the weather becomes more quite and some grapes starts to ripe and to change colour. The ripening is quite rapid under warm days and very less rain. Beginning of September the grapes shows very nicely and healthy. It’s a real pleasure to show and to taste them. We start the harvest on September 8th. Under perfect conditions, dry and sunny, and we finished to pick the crop on October 6th. From the 18th of October, the weather becomes much colder, rainy, with temperature around 0°C. Due to the warm and dry summer, the acidity level in the wines is lower they express their character by a great extract which compensate positively this low level of acidity. Globally, the wines are full bodied with a nice ripe fruit expression. Well balanced they have a great charm and a very interesting dry expression.
Vinification : The grapes were hand picked and whole-bunch pressed very slowly and gently in pneumatic presses over 5-8 hours to give a clean must and a beneficial amount of skin contact. Transferred to thermo-regulated stainless steel tanks the juice then began a natural fermentation using only its own natural yeast which lasted for one month. The fermentation was initially temperature controlled but was eventually allowed to proceed at its own pace to allow the wine to develop its own character and complexity. The wine stabilized in stainless steel tanks naturally during the winter season and, following a very gentle filtering, was bottled in March 2007 before the heat of summer to preserve the natural carbonic gas (a natural anti-oxidant). Malolactic fermentation is always avoided at Josmeyer and no chaptalization takes place.
Wine tasting : Nose is open on grapefruit notes. The mouth is fleshy and we find again the grapefruit flesh. Firm and fresh after taste.
Food pairings : all types of fish - sushis - goat cheese - chicken on a creamy sauce - tartar of fish
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