Josmeyer Pinot Gris Grand Cru Brand L’Exception 2009 (1500ml)

Presentation
The word BRAND means “Land of Fire”.

The vintage
From the beginning of November to the end of January, the weather is cold and snowy. At the end of February, temperatures are milder but in mid-March, the cold is present again and is characterized by snowfall in the Vosges. Spring really begins in April with temperatures reaching 19°C. The vines are beginning to bud. May is warm and rainy allowing early flowering. At the beginning of June, the entire vineyard is in flower. July is hot and is accompanied by some big storms. From July 21, the weather becomes milder and some clusters begin to change color. Ripening is quite rapid and at the beginning of September the berries are magnificently healthy. A feast for the eyes.
The harvest began on September 8 in perfect, dry and sunny weather. From the 18th, the weather becomes colder and rainy. The harvest ends on October 6.
Despite lower acidity due to a hot and dry summer, the wines of the 2009 vintage are full-bodied and pulpy. Well balanced, they have a lot of charm.

Terroir
Protected from the winds and benefiting from exceptional sunshine, the Brand terroir, located on the Ban de Turckheim, is made up of granite, the best supplier of trace elements in the soil. The Brand is divided into 2 parts: The Steingliz, further to the west, is characterized by a granite terroir with two micas. Below, the Schneckelbourg contains limestone (pH 8.4) and is richer in organic matter.

In the vineyard
Since 2004, the entire vineyard has been cultivated organically and biodynamically. This other, more demanding and qualitative path allows a symbiosis between the sky, the earth, the plant and man. This close relationship between these 4 elements generates a noble grape, which, in turn, will give birth to a dense and balanced wine with a unique personality.

Vinification
Harvested by hand and pressed whole pneumatically (between 5 and 8 hours), the grapes – exclusively from organic and bio-dynamic farming – naturally transfer their aromas to the must. They ferment spontaneously without the addition of enzymes or selected yeasts, and without chaptalization. After fermentation lasting from one to four months, they are aged, depending on the case, in century-old oak tuns or in stainless steel vats.