Domaine Ostertag Sylvaner Les Vieilles Vignes 2016
 
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2269397-1

Domaine Ostertag Sylvaner Les Vieilles Vignes 2016
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Andre Ostertag trained in Burgundy and then moved back to his family domaine in Alsace. His winemaking philosophy is to celebrate the nuances of the terroir. He converted the vineyards to biodynamic viticulture in 1998 and all vineyard work and harvesting is done by hand. This is a 40 year-old vineyard planted on clay, granite and gravel and aged in stainless steel.

Tasting notes
Les Vieilles Vignes de Sylvaner is a dry yet full bodied white wine, showing aromas of white fruits, citrus and fresh grape.
Wine maker notes
Domaine Ostertag’s Vieilles Vignes de Sylvaner are aged in average of 50 years, and have been farmed with Biodynamic methods since 1998 like the whole vineyard. The vines are betweed 30 and 70 years of age and a deeply established root system which brings a surprisingly rich mineral structure for this varietal, and a great depth of taste. They come from several parcels located in the village of Epfig, with clay, sand and pebbles soils. They are pruned short (2 small shoots), mechanically ploughed, and never see any weed-killers, chemical fertilizers, insecticides or any kind of chemicals. Although Sylvaner has a reputation of huge yielding grape, we never have to make green harvest as the vine is able to self-stabilize itself, like a wise character, which is one of the virtues of old age. Therefore the yield naturally never exceeds 60 Hl/ha. Like for all of our wines, it is hand-picked (in 40 kg trays). The whole bunches are pressed gently and slowly using an pneumatic press, and aged in tank on its lees before being bottled in the following spring. It can be kept 4 to 5 years but we most enjoy it in the 2 first years.

Other text
”The vintner is like the sun for the vines,” he writes in his annual vintage report. ”The sky is the limit in a vintner’s mind!,” he wrote. Far beyond the soil and the climate, it is ”the energy of men and women who shape the vines.”

Food pairing
Serve between 8 and 10 °C with all kind of sea food, or as an aperitif.

Andre Ostertag trained in Burgundy and then moved back to his family domaine in Alsace. His winemaking philosophy is to celebrate the nuances of the terroir. He converted the vineyards to biodynamic viticulture in 1998 and all vineyard work and harvesting is done by hand. This is a 40 year-old vineyard planted on clay, granite and gravel and aged in stainless steel.

Tasting notes
Les Vieilles Vignes de Sylvaner is a dry yet full bodied white wine, showing aromas of white fruits, citrus and fresh grape.
Wine maker notes
Domaine Ostertag’s Vieilles Vignes de Sylvaner are aged in average of 50 years, and have been farmed with Biodynamic methods since 1998 like the whole vineyard. The vines are betweed 30 and 70 years of age and a deeply established root system which brings a surprisingly rich mineral structure for this varietal, and a great depth of taste. They come from several parcels located in the village of Epfig, with clay, sand and pebbles soils. They are pruned short (2 small shoots), mechanically ploughed, and never see any weed-killers, chemical fertilizers, insecticides or any kind of chemicals. Although Sylvaner has a reputation of huge yielding grape, we never have to make green harvest as the vine is able to self-stabilize itself, like a wise character, which is one of the virtues of old age. Therefore the yield naturally never exceeds 60 Hl/ha. Like for all of our wines, it is hand-picked (in 40 kg trays). The whole bunches are pressed gently and slowly using an pneumatic press, and aged in tank on its lees before being bottled in the following spring. It can be kept 4 to 5 years but we most enjoy it in the 2 first years.

Other text
”The vintner is like the sun for the vines,” he writes in his annual vintage report. ”The sky is the limit in a vintner’s mind!,” he wrote. Far beyond the soil and the climate, it is ”the energy of men and women who shape the vines.”

Food pairing
Serve between 8 and 10 °C with all kind of sea food, or as an aperitif.

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01/03/2020
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