With over 50 vintages produced, “Le Pierrets” is one of the oldest continuously made cuvées at Josmeyer. It’s sourced from three biodynamically farmed, 60-year-old parcels, one of which lies on the hillside of Grand Cru Hengst in the commune of Turckheim. The other two are located nearby, in the lower-lying plains. Harvest is always manual and yields are kept low to ensure optimal ripeness. At their nearby cellar in Colmar, the grapes are light and slowly pressed over six hours. Fermentation occurs in antique, century-old casks. After maturing on its fine lees for 6-8 months, bottling occurs without filtration. 

This wine is insane, in that I stumbled upon the half-opened bottle in my kitchen SIXTEEN DAYS after initially being opened and its vinous heart was still beating. I was at a loss for words. For those who don’t plan on waiting over two weeks, I suggest a minimum 60-minute decant before serving in Burgundy stems. This is a tense, compact, mineral-dominated Riesling that offers up bone-dry yet ripe flavors of kiwi, lime, apple skin, and mango peel on a dense bed of  petrol, struck flint, crushed stone, and honeysuckle.