Alsace has long been – and still is in part – the object of mistrust for its wines with high yields and high doses of sulfur synonymous with headaches. But since the 1970s, it has also been a pioneering region for organic farming and biodynamics: it is in this direction that, often with an experimental spirit (oxidative aging, maceration, etc.), winegrowers like Bruno Schueller or Patrick Meyer have led the way, true figures of natural wine in Alsace and inspirations of the young generation.
By taking over the family estate in 1981, Patrick Meyer opted for organic farming and then, in the 90s, biodynamics. The estate, located around the village of Nothalten in the Bas-Rhin, spans about ten hectares, from which all chemicals are excluded. The life of the soil and the vine, with light and non-aggressive farm-work, is at the center of the winegrower's concerns, an approach that continues in the cellar to exalt the natural and lively character of the wine, with a minimal dose of sulfur at bottling (homeopathic dilution from rock sulphur). The subtle, complex and variable blends of grape varieties, terroirs and climatic profiles of each vintage gives rise to wines where the choices of vinification and aging generate a great diversity of cuvées: the quest for naturalness and the creativity of the winemaker are combined and expressed in wines with distinctive personalities.
Patrick Meyer - Domaine Julien Meyer wines
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