2015 Riesling Brand Grand Cru

As elsewhere, the harvest in 2016 was a very long one, starting on September 20 and finishing only in November (in most years at Josmeyer, they are able to finish it within a 3- to 4-week period). According to Céline Meyer, one of the members of the sister duo that runs Josmeyer (Céline is the estate president; the winemaker is her sister Isabelle), the problem child this year for them was Riesling, which had trouble reaching optimal ripeness, especially in those vineyards planted on flat sites. All the 2016 wines at Josmeyer are characterized by high acidities and low residual sugars, often even lower than usual (less than 1 g/L residual sugar is common, even in wines such as the Auxerrois H, which normally has 3-4 g/L residual sugar). I tasted through an excellent range of wines at Josmeyer this year; readers who like classic dry white wines would do well to search these out.