Vinification takes place in traditional large “foudresâ€, on fine lees similarly to Leonard and Olivier Humbrecht with whom Felix worked for several years before returning to his 11-ha family estate.
“Felix Meyer is one of the more ambitious and successful young vignerons of Alsaceâ€. Wine Advocate
“…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.
Not long after that, there I was in Katzenthal near Ammerschwihr, tasting with Monsieur Meyer: impeccable vinification, purity of expression, depths of interest, a strong sense of terroir, stylishness, class, and pure hedonistic pleasure, too. Grosse tête is French for egotistical, blinded by self-importance, conceited. Félix Meyer is the opposite of a grosse tête. He 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†Kermit Lynch.
