Josmeyer has three half-century-old Riesling parcels totaling just over one hectare in the sprawling and sloped Grand Cru vineyard of “Hengst.” Their biodynamic grapes here are hand-picked and slowly pressed over seven hours in their nearby cellar. Fermentation to dryness occurs in antique, century-old casks and after maturing on fine lees for 8-10 months, the wine was bottled without filtration. 

This was my favorite (and most limited) of the lineup, as I found it to be the most precise, meditative, and nuanced. For me, it clearly defined what Grand Cru Alsace Riesling is all about. After one hour in a decanter, it rolls out spicy, piquant, and smoky aromas of yellow peach, green apple, pineapple core, grapefruit, mango peel, lemon verbena, petrol, wet rock, sous bois, and damp herbs. All of this slowly evolves and skews towards the softer, more savory side as the hours pass by. For those with battle-hardened patience, buy up to four bottles and open one every five years.