Alfred Meyer et Fils

About the Winery

After being a chef, Daniel Meyer took over in 2004 the estate created in 1968 by his father Alfred, who himself had inherited the paternal vines. He expanded it and now cultivates 8 hectares around Katzenthal, a village nestled in a sheltered valley northwest of Colmar, and in five other communes. In 2017, he inaugurated his new bioclimatic cellar and tasting room. The estate is certified HVE (High Environmental Value). The domaine produces the full range of Alsace wines including Grand Cru wines from the Wineck-Schlossberg, along with Crémant d'Alsace and late harvest wines. The combination of culinary background and winemaking expertise brings a unique perspective to the estate's wines.

“A chef-turned-winemaker cultivating 8 hectares around Katzenthal, with a bioclimatic cellar and HVE certification.”