Discover the delights of biodynamic Alsace producer Ostertag with 3 classic releases from across the range.
'Andre Ostertag continues to render some of the most distinctively delicious and thought-provoking wines in Alsace.'
‘I highly recommend tasting the wines of the Domaine Ostertag: they are perfectly dry, straight and terroir-driven arguments against the stereotypes Alsatian wines have to fight against since so many years.’
This pack includes one bottle of each of the following wines:
2016 Domaine Ostertag Muenchberg Grand Cru Riesling
'This has so much fruit and depth that you want to delve ever deeper into these flavors.'
97 Points - Wine Enthusiast
96 Points - James Suckling
95 Points - Stephen Reinhardt
94+ Points - Vinous
2018 Domaine Ostertag Pinot Blanc Les Jardins
'It’s an uncommonly full-bodied and structured Pinot Blanc, bone-dry and mouthwatering. It exudes fresh and fruity aromas of yellow peaches and nectarine. A hint of hazelnut comes out with air. The mouth is thick yet tense by a zesty minerality.'
2017 Domaine Ostertag Sylvaner Vieilles Vignes
'This is really tangy and lightly spicy with green-herb undertones to the lemon-rind flavours.'
93 Points - James Suckling
André Ostertag is clearly one of the most dynamic producers in Alsace today, and certainly one the highest rated. Where in many areas Alsace has fallen behind star producers in Germany and Austria, Ostertag is one that bucks this trend. This is a family-run property comprising 12 hectares spread over more than 75 small plots of vines within five villages: Epfig (55%); Nothalten (34%); Itterswiller (4%); Ribeauvillé (6%); and Albé (1%).
André is passionate and free-thinking, and his wines reflect this. Biodynamism was extended to 100% of the domaine in 1998, precluding any use of herbicides, chemical fertilisers and insecticides. All viticultural work is done manually, including harvest. In the cellar, press cycles are long and gentle, fermentations are long and conducted without artificial yeasts, and wines are left on their lees. Barrels are used for Pinot Blanc, Gris (sometimes) and Pinot Noir. There is little or no filtration of any of the wines, which rank among the finest in all of Alsace today.
Andre Ostertag's father founded the domain back in 1966 and handed him the keys to the cellar in 1980, when he was 21. He sees wine as a language that speaks to the senses of sight, smell, taste and touch - and one that calls upon the grower's critical faculties, as well as memory (and memories). His winemaking is a "very soft process" that relies exclusively on preserving the living matter - slowly shaping the wine over a long time. Pressing is a soft, slow and long process (eight to 12 hours), fermentations are slow and natural, wines are kept on their lees for quite a while, well-considered rackings are used to let wines breathe and oak is likewise used purely for oxidative purposes - and only for varieties suited to it.