Julien Meyer | Patrick Meyer Wine
Natural Wine producer Patrick Meyer runs Domain Meyer, the vineyards of which he inherited when his winemaking father Julien Meyer passed away. What's unusual to hear in the natural wine world, is Patrick decided to return the vineyard to conventional practices, before returning to chemical-free & holistic farming.
Experimental and often unusual, the wines of Domaine Meyer really intrigue with some favourites being the LouLou, Pinot Gris Maceration and Muenchberg Grand Cru Riesling.
From chemical-free to Conventional??
What's unusual to hear in the natural wine world, is Patrick initially decided to return the vineyard to conventional practices using lots of pesticides and herbicides as he learnt this is exactly the way vineyards should be treated, having studied at wine school where this was the norm. Farming sustainably was not the modern way back then ...
Domaine Meyer: An Alsace Gem
Obviously, he soon realised the issues he had caused with soil and vine health suffering, production of a far lesser quality and with the resulting wines of with no vibrancy or life.
He quickly returned to his father's methods and his wines eventually blossomed into living wines. Farming sustainably has given them more expression and depth... and his wines are highly sought after around the world.
He now produces around 50,000 bottles with his 8 hectares of vines, which are mostly Pinot Gris, Silvaner, Riesling and Pinot Noir. Patrick is known to be experimental with his wines, mixing red and white grapes, letting Noble Rot infect his Rieslings before aging under Flor (Sous Voille) for many years and much more...
He quickly returned to his father's methods and his wines eventually blossomed into living wines. Farming sustainably has given them more expression and depth... and his wines are highly sought after around the world.
He now produces around 50,000 bottles with his 8 hectares of vines, which are mostly Pinot Gris, Silvaner, Riesling and Pinot Noir. Patrick is known to be experimental with his wines, mixing red and white grapes, letting Noble Rot infect his Rieslings before aging under Flor (Sous Voille) for many years and much more...