Domaine Ostertag, Epfig, Alsace, France
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.
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.
Biodynamic producer
Winemaking
Delightful biodynamic, barrel-fermented Pinot Blanc from André Ostertag. Grapes are hand-picked, gently pressed and slowly fermented and aged in Burgundy barrels. The oak is on average five years old (just 5% new) which imparts no flavour but allows a slow, gentle oxidation. Combined with ageing on the lees (without stirring), this adds complexity and a sense of fullness to the wine.
Tasting Notes
The result is an uncommonly full-bodied and structured Pinot Blanc - yet dry. It exudes fresh fruity aromas of fresh apples, yellow peaches and nectarine. A hint of hazelnut comes out with air. Deep but tense with a clear mineral feel and delicate creaminess.
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