Domaine Josmeyer "Le Kottabe" Riesling 2024
$32.99 on 6+ (code 6saves2)
Our tasting Note: A straw lemon gold color. The pronounced and tense nose shows lemon verbena, lime, a lot of green apple, mineral, crushed rocks, dusty lanolin. Med(-) body, filigreed, med+ mouthwatering acidity, a pronounced palate, with a long, persistent and lingering finish - bone dry!
Le Kottabe was imagined and created by Jean Meyer in 1986. The name, from the Greek “O Kottabos” was a game of skill, mixing wine and love. It was practiced in Greece during banquets in the 5th century BC.
Grape: Riesling - 45 year old vines
Viticulture: Certified organic / Biodynamic
Soil type: A dozen small plots on alluvial and gravelly soils located on the plain around the communes of Wintzenheim and Turckheim make up this cuvée. Planted at 450m ASL.
Winemaking: The harvest is 100% manual. The grapes are pressed whole for about 6 hours in pneumatic presses. The settling is natural. Fermentation starts spontaneously with the yeasts in the middle in hundred-year-old casks. It is followed by aging on fine lees for several months, until bottling, which usually takes place at the end of spring. Before bottling, the wine is filtered.
Original: $34.99
-70%$34.99
$10.50
Description
$32.99 on 6+ (code 6saves2)
Our tasting Note: A straw lemon gold color. The pronounced and tense nose shows lemon verbena, lime, a lot of green apple, mineral, crushed rocks, dusty lanolin. Med(-) body, filigreed, med+ mouthwatering acidity, a pronounced palate, with a long, persistent and lingering finish - bone dry!
Le Kottabe was imagined and created by Jean Meyer in 1986. The name, from the Greek “O Kottabos” was a game of skill, mixing wine and love. It was practiced in Greece during banquets in the 5th century BC.
Grape: Riesling - 45 year old vines
Viticulture: Certified organic / Biodynamic
Soil type: A dozen small plots on alluvial and gravelly soils located on the plain around the communes of Wintzenheim and Turckheim make up this cuvée. Planted at 450m ASL.
Winemaking: The harvest is 100% manual. The grapes are pressed whole for about 6 hours in pneumatic presses. The settling is natural. Fermentation starts spontaneously with the yeasts in the middle in hundred-year-old casks. It is followed by aging on fine lees for several months, until bottling, which usually takes place at the end of spring. Before bottling, the wine is filtered.
