1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Crémant d'Alsace
60% Pinot Auxerrois, 20% Chardonnay, 15% Pinot Blanc, 5% Pinot Noir Planted in 1972 and 2009 Granitic Colluvium, Alluvium 1 ha
Edelzwicker
60% Pinot Blanc, 15% Muscat, 15% Chasselas, 10% Riesling N/A N/A N/A
Gentil
40% Pinot Blanc, 30% Muscat, 15% Riesling, 15% Gewurztraminer N/A N/A N/A
Gewurztraminer "Réserve"
Gewurztraminer Planted in 1969 and 1999 N/A .8 ha (plus declassified Grand Cru and Lieux-dits fruit
Muscat
Vignoble de Katzenthal
33.3% Muscat d'Alsace, 66.6% Muscat Ottonel Planted in 1969, 1975, 1990, and 2005 Granite with Mica, Calcareous Marl .69 ha
Pinot Blanc
Vieilles Vignes
65% Pinot Auxerrois, 20% Pinot Blanc, 15% Pinot Gris and Pinot Noir Planted in 1965 and 1978 N/A 2.5 ha
Pinot Gris "Réserve"
Pinot Gris Planted in 1988 and 2008 Marly Limestone .55 ha (plus declassified Grand Cru and Lieux-dits fruit)
Pinot Noir
Pinot Noir Planted in 1990 N/A .15 ha
Pinot Noir "Réserve"
Pinot Noir Planted in 1975 N/A .3 ha
Riesling "Réserve"
Riesling Planted in 1969 and 2006 N/A .8 ha (plus declassified Grand Cru and Lieux-dits fruit)
Riesling
Vignoble de Katzenthal
Riesling Planted in 1985 and 2009 Granite with Mica, Calcareous Marl .8 ha (plus declassified Grand Cru and Lieux-dits fruit)
Gewurztraminer
Dorfburg VV
Gewurztraminer Planted in 1965 Oolitic Calcareous Marl .4 ha
Gewurztraminer
Grand Cru Kaefferkopf
Gewurztraminer Planted in 1965 Clay, Limestone .4 ha
Gewurztraminer
Grand Cru Sporen
Gewurztraminer Planted in 1975 and 1979 Marly Limestone .31 ha
Gewurztraminer
Grand Cru Wineck-Schlossberg
Gewurztraminer Planted in 1959 and 1999 Granite with Mica .48 ha
Pinot Gris
Dorfburg
Pinot Gris Planted in 1994 Oolitic Calcareous Marl .35 ha
Pinot Gris
Hinterburg de Katzenthal
Pinot Gris Planted in 1982 and 1997 Granite with Mica, Calcareous Marl .75 ha
Pinot Gris
Grand Cru Kaefferkopf
Pinot Gris 1997 Marly Limestone N/A
Riesling
Grand Cru Kaefferkopf
Riesling Planted in 1978 Marly Sandstone .32 ha
Riesling
Pfoeller
Riesling Planted in 1982 Limestone rich in fossils “muschelkalk” .5 ha
Riesling
Grand Cru Schoenenbourg
Riesling Planted in 1995 Marl “marne verte de keuper” .14 ha
Riesling
Grand Cru Wineck-Schlossberg
Riesling Planted in 1958 and 2010 Granite with Mica 1 ha
Gewurztraminer
Dorfburg VV SGN
Gewurztraminer Planted in 1965 Oolitic Calcareous Marl .4 ha
Gewurztraminer
Grand Cru Furstentum VT
Gewurztraminer Planted in 1969 and 2008 N/A .45 ha
Gewurztraminer
Grand Cru Sporen SGN
Gewurztraminer Planted in 1975 and 1979 Marly Limestone .31 ha
Gewurztraminer
Grand Cru Wineck-Schlossberg VV VT
Gewurztraminer Planted in 1959 and 1999 Granite with Mica .48 ha
Pinot Gris
Hinterburg de Katzenthal SGN
Pinot Gris Planted in 1982 and 1997 Granite with Mica, Calcareous Marl .75 ha
Pinot Gris
Hinterburg de Katzenthal VT
Pinot Gris Planted in 1982 and 1997 Granite with Mica, Calcareous Marl .75 ha
Riesling
Pfoeller VT
Riesling Planted in 1982 Limestone rich in fossils “muschelkalk” .5 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

Félix is increasingly interested in organic farming and uses no synthetic fertilizers, herbicides, or pesticides to treat the vines. Cover crops are planted in every other row in the vineyards. Some vineyards are plowed, but certain parcels can be plowed only once a year because any more would erode the soils. He treats the grapes with the same individualized care, harvesting by hand and gently loading them into the press. The use of native yeasts during fermentation makes the process longer and slower, creating a more lush texture.

Vineyard Work:
Vineyards are planted at densities of 4500-5000 vines per hectare and can reach up to 8000 vines per hectare in the steepest vineyard sites. Guyot training is used but may be double or simple depending on each individual vine. Meticulous de-budding helps control yields, so green harvesting is rarely necessary. Sulfur, copper, and other organic products are used to treat the vineyards, and homemade compost from byproducts of organic agriculture is used to fertilize the poorest soils.

“Classic” White Wines:
The grapes are gently pressed in a pneumatic press for 4-10 hours, and then the must is left for 24-36 hours to allow the heavy lees to settle. Fermentation takes place in temperature-controlled stainless steel tanks or oak barrels over a period of 1-3 months. The wines are racked two weeks after the fermentation has completed, and the wines are kept on the fine lees until the mid-May bottling.

Grand Cru & Lieux-Dits Wines:
The whole grapes are gently pressed in a pneumatic press for 4-10 hours, and then the must is left for 24-36 hours to allow the heavy lees to settle. Fermentation takes place in temperature-controlled stainless steel tanks or oak barrels over a period of 1-3 months. The wines are racked two weeks after the fermentation has completed, and the wines are kept on the fine lees until the September bottling.

Crémant d’Alsace “Brut Extra”:
The grapes are harvested at a potential alcohol of around 11% and vinified in the méthode champenoise. Around mid-March, the first fermentation is finished and the wine is bottled for the second fermentation, which lasts two to three months. It is left in bottle for at least twelve months before disgorging, when a minimum of dosage is added.

MISCELLANEA

Then, one day at my place in the south of France, in the company of Domaine Tempier’s Daniel Ravier, I was tasting through an assortment of samples from all over the country. We lowered our noses into glasses of a Pinot Blanc. Hmm, old vines, who’s that? Meyer-Fon . . . We looked up at each other, eyes widening. HEY, that smells great. Wow, the stuff wine dreams are made of. We continued through the domaine’s samples with huge smiles and oohs and aahs, enjoying that rare thrill of recognition that you experience when you discover something crucial in your glass.

Kermit Lynch on his first tasting of Meyer-Fonné’s wines