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A particularly elegant white from Alsace; silken and mineral, it makes a fantastic food wine. More info
A suprising Pinot Blanc: unctuous and almost fat in texture, it is held up by a fine minerality. This is a blend of grapes from a few parcels in Epfig, all cultivated according to biodynamic principles. The fruit is fermented in Burgundy-style barrels, where the wine is also matured on its lees. Drink chilled alongside white meat, soft cheese or a fish terrine.
Pinot Blanc Barriques Ostertag (Domaine) serve at a temperature of 12°C. It will pair perfectly with the following dishes: Charlotte aux poires, Chaource, oeufs en meurette au vin blanc.
A suprising Pinot Blanc: unctuous and almost fat in texture, it is held up by a fine minerality. This is a blend of grapes from a few parcels in Epfig, all cultivated according to biodynamic principles. The fruit is fermented in Burgundy-style barrels, where the wine is also matured on its lees. Drink chilled alongside white meat, soft cheese or a fish terrine.
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).
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