“Le Kottabe,” named after an ancient greek wine-tossing game, is a masterclass in blending. It comes from a dozen, half-century-old biodynamic parcels within the communes of Turckheim (where Grand Cru Brand lies) and Wintzenheim (where Grand Cru Hengst lies). 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 six months, bottling occurs without filtration in the springtime. 

Josmeyer’s 2020 “Le Kottabe” delivers ripe and fleshy textures of yellow apple, pineapple core, lemon curd, blood orange peel, fresh herbs, and menthol with a rocky, flinty finish. Unlike the “Les Pierrets” on offer, this doesn’t need hours/days of air: Simply pull the cork, serve in all-purpose stems, and allow it a few minutes to breathe.