Domaine Julien Meyer is a Biodynamic winery in Nothalten in the Bas-Rhin of the Alsace region of France. The domaine dates from 1706. After Patrick took over he moved to a more natural style of winemaking.

Owners: Patrick and Mireille Meyer.

Vineyards: 2008 7 hectares (17.3 acres).

Biodynamics: Patrick Meyer (perso communication) describes his Biodynamic approach thus: “We dynamize [stir] biodynamic field sprays in a 240-litre copper dynamiser. We spray 500P using a copper back sprayer (une pompe à dos en cuivre) twice annually, once in spring and once in autumn. Horn silica 501 is sprayed over the vines before or after flowering, depending on the spring. For this, we use a tractor on which is mounted an electrically-powered pump delivering 2 bars of pressure. We spray the common horsetail 508 preparation, and various other plant-based teas as needed in hot years. During winter pruning we apply pruning washes [les badigeons] to the vines. These are made from cow manure, whey, clay, common horsetail tea, essential oils and powdered oak bark. We spread biodynamic compost 502-507 on the vineyards at a rate of 5 tonnes per hectare every seven years.”

Soil management: Patrick Meyer, who has been influenced by the writing of Masanobu Fukuoka says (perso communication). “We no longer mow the sward between the vines, instead we roll and then scarify [scratch] it in order to protect the soil by leaving a green cover over it. To avoid mixing the topsoil and subsoil layers we work the soil only to a shallow depth of 5cm [2 inches], twice in spring and once in autumn. We use an implement we made ourselves (‘une charrue de fabrication maison’) for this. This allows rain water to filter first through the humus layer in the subsoil, and then through the various sub-soil layers, charging itself with mineral elements with then become available to the deepest roots.”

Certification: 1992+ Bio sans papiers. | 1999 First use of Biodynamic practices. | 2006 First vintage with full organic certification. | 2012 First vintage with full Demeter Biodynamic certification.

Sparkling wines

Crémant d’Alsace Blanc, O: The name ‘zero’ means no added sulfites. Pinot Blanc and Auxerrois.

Still wines

Alsace Blanc AOC, Nature: 2012 Sylvaner, Pinot blanc. ‘Its texture is almost honeyed, though bone dry,’ (Isabelle Legeron MW, 2014, p.148).

AAlsace Blanc AOC, Solis: 2007 Sylvaner, Pinot blanc and Muscat.

Alsace Gewürztraminer AOC, Heissenberg: From the Heissenberg lieu-dit, Nothalten.

ALSACE Gewürztraminer AOC, Les Puce’s2007 Nice light “up” style at Millésime Bio 2009

Alsace Muscat AOC, Petite Fleur

Alsace Pinot Blanc AOC, Les Pierres Chaudes: From the Heissenstein, lieu-dit, Nothalten.

Alsace Pinot Blanc AOC, Dolmen

Alsace Pinot Gris AOC

Alsace Pinot Gris AOC, Zellberg

Alsace Pinot Noir, Les Pierres Chaudes: From the Heissenstein (clay, schist, granite).

Alsace Riesling AOC2007 Light mineral style with a bit of oxidation at Millésime Bio 2009 where Patrick told me as he only adds sulphur at bottling this oxidative note blows off with time.

Alsace Riesling AOC, Grittermatt: From Riesling on siliceous soil at the base of the Alsace Grand Cru Muenchberg AOC.

Alsace Riesling AOC, Zellberg: On marl and silt (‘terroir de marne et de limon’). 

Alsace Sylvaner AOC2002 A bit flat at Millésime Bio 2004.

Alsace Sylvaner AOC, Zellberg sous Voile: 2000 Aged ‘sous voile’.

Grand Crus

Alsace Grand Cru AOC Muenchberg AOC, Riesling


Domaine Julien Meyer

14 route du Vin

F-67680 Nothalten (Bas-Rhin), France

Tel+33 (0) / patrickmeyer67 [at]


Isabelle Legeron MW, Natural Wine, An introduction to organic and biodynamic wines grown naturally (2014, Cico Books, London & New York), p.148.