Domaine Kumpf et Meyer, established in 1997 in Rosheim, Alsace, France, is a 15–16-hectare estate born from the union of two historic winemaking families, the Kumpfs (Molsheim) and Meyers (Rosenwiller), with vineyards dating to the 17th century. Sophie Kumpf and Philippe Meyer merged their family estates, but after their 2009 divorce, Philippe sold his share to Sophie, who invited Julien Albertus to join in 2010. Since 2012, Julien has led winemaking, converting the vineyards to organic (certified) and biodynamic (no certification mentioned) practices, producing ~70,000 bottles annually of natural wines, including Riesling, Gewürztraminer, Pinot Gris, Pinot Noir, Auxerrois, Sylvaner, Muscat, and Crémant d’Alsace. With a sulfite-free or low-sulfur approach (0–40 mg/L), Julien’s micro-vinifications across 70 parcels yield ~30–34 cuvées, including Grand Crus Bruderthal and Westerberg, known for sharp minerality, no residual sugar, and vibrant drinkability. The domaine, located along the Alsace Wine Route, exports to Europe, North America, and Australia, earning praise for its terroir-driven, “gouleyant” wines, akin to Meckert’s sulfite-free Alsace style and Didon’s biodynamic purity.

Winemaking Philosophy

• Organic and Biodynamic Viticulture: The 15–16 hectares, spread across 70 parcels in Rosheim, Molsheim, Dorlisheim, Mutzig, and Wolxheim, are farmed organically since 2010 (certified) and biodynamically since 2012, inspired by Julien’s training at Domaine Zusslin. Soils vary (clay-limestone, marno-calcareous, loess, sandstone), fostering diverse terroirs. No mineral fertilizers, synthetic pesticides, or herbicides are used; vineyards are grass-covered year-round (natural or with cover crops like legumes, cereals, brassicas) to enhance biodiversity and deep root systems. Manual harvests and low yields (~25–35 hl/ha) ensure concentrated grapes, similar to Meckert’s grass-covered vines and Didon’s Demeter practices.

• Natural Winemaking: Sulfite-free or low-sulfur (0–30 mg/L reds, 0–40 mg/L whites), no fining, no filtration, and spontaneous fermentation with native yeasts. Whites (Riesling, Gewürztraminer, Pinot Gris, Auxerrois, Sylvaner, Muscat) are direct-pressed or macerated (e.g., Je Suis de Marne, Utopiste), aged 9–24 months in stainless steel, demi-muids, or amphorae, yielding crisp, mineral profiles with floral and citrus notes. Reds (Pinot Noir, e.g., Weingarten, Salmestal) use whole-cluster fermentation, aged 1–2 years in demi-muids, offering spicy, red-fruit-driven wines. Crémants (Crémant d’Alsace Brut, Restons Nature Pét-Nat) are methode traditionnelle or ancestral, with no dosage, delivering airy, fruit-forward bubbles. The first fully natural vintage was 2016, aligning with Plassat’s sulfite-free Jura wines and Didon’s unfiltered approach.

• Terroir: Alsace’s clay-limestone, marno-calcareous, loess, and sandstone soils contrast Jura’s marly limestone (e.g., Plassat’s Trousseau) or Châtillonnais’ red marl (e.g., Dame Jeanne’s Chardonnay). Rosheim’s dry, sunny microclimate, protected by Mont Champ du Feu and Mont Sainte-Odile, suits crisp whites and delicate reds, unlike Meckert’s volcanic sandstone or Morel’s Saint-Aubin limestone.

Background

• Winemakers: Sophie Kumpf and Philippe Meyer, from families with 17th-century viticultural roots, founded the domaine in 1997, merging 16ha. After their 2009 divorce, Sophie continued, joined by Julien Albertus in 2010. Julien, trained at Domaine Zusslin (Alsace) and with experience at Domaine Réméjeanne (Rhône), converted the estate to organic (2010) and biodynamic (2012) practices, vinifying fully natural wines by 2016. Sophie manages commercial work, while Julien oversees viticulture and winemaking, also founding Jeux de Vins (2020) to mentor organic vignerons in natural vinification. His innovative approach mirrors Meckert’s global training (e.g., Pacalet, Binner) and Plassat’s natural etho