Domaine Ostertag : Riesling "Le Berceau" 2024

Characteristics and tasting notes for Domaine Ostertag's Riesling "Le Berceau" 2024

Tasting

Appearance
This wine displays a pale yellow hue, bright and clear, with delicate green and golden highlights.

Nose
The bouquet is expressive and nuanced. It reveals lovely notes of fresh and candied citrus, mingled with rich aromas of white and yellow fruit such as mirabelle plum, peach and apricot. Subtle floral touches and fine spices complete this complex ensemble.

Palate
The palate offers a texture that is both vibrant and fleshy. The grape's natural acidity brings a fine tension that balances a round, generous mid-palate. The long, lingering finish stands out for its noble bitterness and light spicy and smoky notes.

Food and wine pairing

This white wine pairs beautifully with seafood, shellfish or delicate white fish. It is also a superb match for white meats in a creamy sauce or poultry with fresh herbs.

Serving and cellaring

To fully appreciate this 2024 vintage, serve it at a temperature between 10°C and 13°C. It can be enjoyed now or cellared until around 2034.

The authentic expression of a terroir-driven Riesling from Alsace

The estate

Founded in 1966 by Irma and Adolphe, Domaine Ostertag is an iconic name in Alsace winemaking. Located in Épfig, this family estate of around fifteen hectares quickly stood out for its pioneering approach to biodynamics, certified since the late 1990s. Today, Arthur Ostertag runs the estate, carrying on the philosophy of his parents and his father, André. The domaine farms a mosaic of small plots, favouring hillside terroirs to produce precise wines with a strong sense of identity.

The vineyard

Sourced from the Pflanzer lieu-dit, on the slopes of Épfig in Alsace, this cuvée comes from a historic plot once used as a vine nursery. This terroir of around 0.8 hectares benefits from excellent natural ventilation and the proximity of a water table. The vines, around 35 years old, thrive on rich soils of quartz, sandstone, clay and marl. The entire vineyard is rigorously farmed according to organic and biodynamic principles, and the grapes are harvested by hand.

Vinification and ageing

Winemaking begins with a gentle whole-bunch pressing lasting around ten hours. Fermentation takes place in stainless steel tanks with indigenous yeasts and can last for many months, including malolactic fermentation. The wine is then aged on fine lees, exclusively in stainless steel tanks, for around twenty months, preserving its aromatic purity and minerality without any oak influence.

Grape variety

100% Riesling