Located in Epfig, in the Lower-Rhine, the Domaine Ostertag ("Easter Day") has raised itself to the top of the hierarchy of Alsace properties in just two generations. Adolphe Ostertag created the Domaine in 1966. His son André took over in 1980, helped by his sister Annie. There are 15 hectares of vines, consisting of a hundred plots spread over five different terroirs. André Ostertag is in the habit of talking of the 80 gardens that he tends.
Trained in Burgundy, André has made quality his priority. Controlled yields, careful management of the vines, meticulous vinification, and ageing partially in barrels (for the Pinot Gris). In 1997, he converted the vineyard to organic farming (with AB certification) and then to biodynamic methods (without certification). Riesling, of which André Ostertag is a big fan, accounts for nearly 50% of the property's vines. The other varieties, in decreasing proportions, are Gewurztraminer, Pinot Gris, Sylvaner, Pinot Noir and Muscat. Different combinations of terroirs, grape varieties and levels of ripeness enable the Domaine to produce about twenty cuvées each year. André Ostertag classifies them in three main families: fruit wines (expressing the variety and grape flavours); stone wines (expressing the terroir); and vins de temps (which involve both meanings of the French word "temps" i.e. "weather" and "time", resulting in late ripening or noble rot).

The L’exutoire ZR3 cuvée originates from a parcel of vines planted with the oldest Riesling vines on the Ostertag estate. Nestling in Nothallen, these vines are cultivated entirely according to biodynamic methods and have never been treated with chemical fertilisers or weedkillers. The grapes are entirely hand-picked when they reach peak ripeness. The fruit is then transferred to the winery for low-intervention vinification. The long winemaking process culminates in a 20-month ageing period in stainless steel vats, ensuring the cuvée retains its remarkable freshness and incomparable purity. The label reflects a family collaboration, the fruit of rigorous work between father and son.
The golden colour reveals a singular nose characterised by aromas of citrus, verbena, barley and hops. The ample, generous mouthfeel offers a lovely hint of acidic tension, leading to a light, airy finish.