Alcohol: 13%
Grape(s): Riesling
Localization: Alsace, France
Tasting notes: The Domaine Ostertag Riesling “Fronholz” is a beautifully expressive Alsace Riesling that opens with a vibrant nose of honey, wet stone, and delicate florals like acacia and jasmine. On the palate, it delivers a precise balance of ripe pear, peach, and apricot, lifted by citrus zest and underscored by a mineral backbone. Its racy acidity and dry finish give it a crystalline structure, while a subtle creaminess adds depth and elegance. This is a wine that speaks clearly of its biodynamic roots and the sandstone soils of the Fronholz vineyard—refined, energetic, and built to shine at the table.
Notes: Located on the top and southwest slopes of the Epfig hill, the Fronholz vineyard produces wines with marked minerality, firm acidity, and elegant aromas that can be somewhat discreet in their youth. The estate’s four hectares are divided among Riesling (1 ha), Muscat (0.3 ha), Pinot Noir (0.3 ha), Pinot Gris (0.75 ha), Gewurztraminer (1.3 ha), and Sylvaner (0.35 ha).
The Domain: To call André Ostertag a revolutionary winemaker is to tell just half the story. He is a pioneer, certainly, but also an ardent environmentalist. After training in Burgundy, André returned to the family Domaine in Alsace with renewed zeal: he lowered yields considerably and introduced viticultural and vinification techniques from other regions to his own home ground. He looks for the nuance of terroir rather than the typicity of a grape varietal. André rejects formulaic, scientifically engineered wines, and since going biodynamic in 1997, has been an active member of the natural farming community.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
