MEYER-FONNÉ, Katzenthal biodynamic principles
Within few years, Félix Meyer has built a solid reputation in Alsace. Working extremely hard in the vineyard, keeping yields ridiculously low, the immense potential of the granitic soils of Katzenthal is reflected in every single of Félix wines. No other grower in this part of Alsace produces wines with such precision, depth, purity and expression of terroir.
Vinification takes place in traditional large “foudres”, on fine lees similarly to Leonard and Olivier Humbrecht with whom Félix worked for several years before returning to his 12-ha family estate in 1992.
“Félix Meyer is one of the more ambitious and successful young vignerons of Alsace. Furthermore, his prices are very reasonable.” Wine Advocate
“ … Félix Meyer still has humility, still has a sense of wonder, and is still capable of self-criticism. He is a seeker and a perfectionist. Quantities are limited because while he makes several different cuvées, the domaine has only eleven hectares of vines. He is a terroirist, and when he speaks of a granitic soil, the wine in your glass tastes of it.”
Kermit Lynch, US importer
Pinot Gris Réserve originates in part from the Kaefferkopf Grand Cru vineyard, it presents a complex nose mixing richness, spices, dry fruit and some smoky notes. Smooth, lush and ripe palate with a full, robust and dry finish. This is the archetypical Pinot Gris for the table, with white meats, poultry, Asian cuisine or terrines.
Tomas Clancy picks his top wines of the year. OLD WORLD WHITE WINE OF THE YEAR: MEYER-FONNE, PINOT GRIS RP 2005 93pts: “I tried this vintage on a couple of occasions this year- to really convince myself of how good it was and to reaffirm my belief in the mythical supersonic bottle (a bottle that hits every note perfectly on the day). There are more ambitious bottles from Meyer-Fonne, the bespoke Alsace producer of this gem, but this offering is simply outstanding and easily my pick of the year. An epic wine with smooth, lifting oils and sweet fagranced honey, then a cliff edge of crispness”
Tomas Clancy, Sunday Business Post