Domaine Josmeyer
ドメーヌ・ジョスメイヤー
Alsace pioneers of bone-dry, biodynamic terroir wines.
Founded in 1854 in Wintzenheim, Alsace, Domaine Josmeyer is one of the region's most quietly influential estates. The name itself was coined in 1963 by Hubert Meyer, who combined the first three letters of his father Joseph's name with the family surname to distinguish this branch from Alsace's ubiquitous Meyer families. Today the fifth generation, sisters Céline and Isabelle Meyer, farms the estate's 25 hectares across some 90 plots — including prized parcels in Grand Cru Hengst and Grand Cru Brand — following biodynamic principles since 2000 (certified since 2004). Guided by the house philosophy of 'nothing added, nothing removed and nothing changed,' Josmeyer has pioneered a resolutely dry style since the 1980s, rejecting the residual sugar common in Alsace to produce wines of purity, precision, and mineral tension that pair effortlessly with a wide range of cuisines, including Japanese food.
www.domaine-josmeyer.com/ ↗Cuvées
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Who Is This For?
For those who love dry, terroir-driven white wines and want reliable pairings for fine dining and Japanese cuisine alike.
Frequently Asked Questions
- What is Domaine Josmeyer's winemaking philosophy?
- The estate's guiding principle is 'nothing added, nothing removed, and nothing changed' — minimal intervention that lets the Wintzenheim terroir speak clearly through the wine.
- Is Domaine Josmeyer certified biodynamic?
- Yes. The estate has practiced biodynamic viticulture since 2000 and has been officially certified since 2004.
- Where does the name 'Josmeyer' come from?
- In 1963, Hubert Meyer combined the first three letters of his father Joseph's name ('Jos') with the family surname 'Meyer' to distinguish this branch from Alsace's many other Meyer families.
- Which Grand Cru vineyards does Josmeyer own?
- The estate farms prized parcels in Grand Cru Hengst and Grand Cru Brand, among its roughly 90 plots spread across 25 hectares.
- Are Josmeyer wines suitable for Japanese cuisine?
- Yes. Their commitment to a bone-dry style since the 1980s, together with vibrant acidity and mineral precision, makes them excellent partners for sushi, sashimi, and other delicate Japanese dishes.