Domaine Kumpf et Meyer, Rosheim

Julien Albertus has a lot on his plate. He farms 16 biodynamic hectares spread out on 70 small parcels around the area of Rosheim, northern Alsace. This domaine was founded by Sophie and Philippe in 1990 and they have been working organically since the beginning. The name is a combination of the two areas which they have land at: Kumpf Molsheim and Meyer Rosenwiller. In 2010, when Phillippe left the domaine, Julien replaced him and brought new energy and ideas. He started to work biodynamically in the vineyards, for him it’s the best way to work if you want to express the full potential of each terroir.

Julien loves drinking wine and since 2012 he has been making the ’Restons Nature’, unfiltered wines without any addition of sulfur. His other wines undergo a very light filtration and he adds a little sulfur during the bottling. This passionate winemaker listens to his wines and he lets them take the time they need for ageing and developing, all depending on vintage and terroir.

The wines are rich in fruit, energy, minerality and freshness.

2018 Restons Nature Pet Nat

Soil: Limestone
Grape: 1/3 Pinot Gris, 1/3 Pinot Noir, 1/3 Auxerrois
Appellation: AOC Alsace
Age of Vines: Planted 1960-2010
Yields: 45 hl/ha

Vinification: Direct press then fermented in tanks until July 2019, when it was bottled with some sugar left to continue the fermentation on bottle and create nice bubbles. It rested 1 year on the lees in bottle before it was disgorged in July 2020. No dosage.


2016/17 Auxerois/Semling  

Soil: Marl and limestone.
Grape: 50% Auxerois, 50% Semling
Appellation: AOC Alsace
Age of Vines: Planted 1985
Yields: 45 hl/ha

Vinification
: Direct press then fermented and aged in 4000 liter foudres, bottled in August 2019. Julien likes to blend vintages from his specific terroirs, to give a bigger complexity to the wines due to longer ageing, and also to show more of the terroir than just one vintage.


2016 Riesling Westerberg

Soil: Clay and limestone, the steep Westerberg vineyard.
Grape: Riesling
Appellation: AOC Alsace
Age of Vines: Planted 1979-2004
Yields: 30 hl/ha

Vinification: Direct press then fermented and aged in 4000 liter foudres. Bottled after 14 months.


2019 l’Utopiste Gewürtztraminer

Soil: Clay and limestone.
Grape: Gewürtztraminer
Appellation: AOC Alsace
Age of Vines: Planted 1960-2010
Yields: 45 hl/ha

Vinification: Whole bunch fermentation for 1 month before pressing. After the press the wine was aged in stainless steel for 11 months.


2019 Anarchiste

Soil: Clay and limestone
Grape: Muscat d’Alexandria and Ottonel
Appellation: AOC Alsace
Age of Vines: Planted 1960-1980
Yields: 45 hl/ha

Vinification: Whole bunch fermentation for 1 month before pressing. After the press the wine was aged in stainless steel for 8 months.


2017 Dark Nat

Soil: Clay and limestone
Grape: Pinot Noir
Appellation: AOC Alsace
Age of Vines: Planted 1984
Yields: 60 hl/ha

Vinification: 48 hours of maceration, then fermented in tanks until the end of October, when it was bottled with some sugar left to continue the fermentation on bottle and create nice bubbles. No dosage.


2018/19 Pinot Noir

Soil: Clay and limestone
Grape: Pinot Noir
Appellation: AOC Alsace
Age of Vines: Planted 1960-1980
Yields: 60 hl/ha

Vinification: 90% of the grapes are destemmed, the rest is fermented in whole clusters. Pressing took place after 15 days of fermentation with the skins, then aged in concrete tanks. Bottled in July 2020. The fermentation of 2018 was so slow, so Julien added 2019 in it after harvest 2019 to speed up the fermentation. 2018 was extremely hot here, so sugar was high and nitrogen low, therefore very lengthy fermentations.


2019 Pierre Bleue, KeyKeg

Soil: Loess
Grape: Riesling
Appellation: AOC Alsace
Age of Vines: Planted 1980-1995
Yields: a 45 hl/ha

Vinification: Direct press then fermented and aged in 4000 liter foudres, K-kegged after 11 months. These grapes were bought from Domaine Goepp located in Heiligenstein.


2019 Toute première fois, KeyKeg

Soil: Clay
Grape: Gewürtztraminer
Appellation: Vdf
Age of Vines: Planted 1970
Yields: 45 hl/ha

Vinification: De stemmed and fermented with the skins for 15 days before pressing. After the press the wine was aged in stainless steel for 11 months. These grapes were bought from Domaine Leininger located in Barr.


2019 Hop ca change, KeyKeg

Soil: Clay and limestone
Grape: 50% Riesling, 50% Muscat
Appellation: Vdf
Age of Vines: Planted 1980-2000
Yields: a 45 hl/ha

Vinification: De stemmed and fermented with the skins for 10 days before pressing. After the press the wine was aged in stainless steel for 11 months. The grapes were bought from Juliens neighbour, Domaine Einhart in Rosenwiller.


2019 Pinot Noir, KeyKeg

Soil: Clay and limenstone
Grape: Pinot Noir
Appellation: AOC Alsace
Age of Vines: Planted 1980-1995
Yields: 50 hl/ha

Vinification: 50% of the grapes are destemmed, the rest is fermented in whole clusters. Pressing took place after 15 days of fermentation with the skins, then aged in concrete tank before ‘kegging’ in august 2020.