Meaty and musky scents and flavors dominate Ostertag’s 2010 Riesling Muenchberg to the extent that I might, tasted blind, have guessed it to be a Pinot Gris with vintage-typically high acidity for that c‚page. Vibrant and tingling, it also displays flattering richness of texture thanks to high glycerol and seemingly palpable extract. Passion fruit and peach are mingled in the mouthwatering, clear, juicy finish with urchin roe and capped by a musky sizzle of rose radish and eye-opening bite of lemon zest. This is like a tonic to one’s system and keeps compelling the next sip. Plan to follow it through at least 2022.
Wine Maker Notes
Muenchberg means the “mountain of the monks” and was first planted in the 12 century by the Cistercian monks. The total size of the Grand Cru is 17 Ha, we own 2,05 Ha of which 1,65 Ha are planted with Riesling.Muenchberg is one of the most unique Grand Crus of Alsace because of its very particular soil of redsandstone and volcanic sediments. The vineyard is based in the village of Nothalten. It is a wonderful south-facing amphitheatre of vines in a closed valley, in the Vosges foothills, protected at the west by a big mountain (Ungersberg – 901 m). The altitude ranges between 250 and 300 m which prevents from excessive heat and helps to keep all complexity in the wines. Like all the domaine’s vineyard the Riesling vines are farmed using biodynamic principles, and certified organic. We pay particular attention to manual tasks on the vines, because machines may be sometimes necessary but they will never have “man’s hand’s intelligent sensitivity”.For us, besides that, making a great wine will always depend on men and their commitment, their sensitivity and their passion. This is the key to succeed in Biodynamic viticulture.
The Muenchberg Riesling has uncomparable elegance and lenght, with a delicate and fleshy structure. In this wine, the volcano and the sandstone meet with perfect matching. The sensual and feminine sandstone makes the charming mouth entry, while the volcano, masculine and primal fire, stretches it on a fine and everlasting finish, nearly salty and full of texture, so typical of the Muenchberg.
Food pairing: every kind of delicate and refined cuisine with fish, shellfish, poultry and white meats.Aging potential: 20 years and more.