2010 Pinot Blanc, Barriques, Ostertag

2010 Pinot Blanc, Barriques, Ostertag

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2010 Pinot Blanc, Barriques, Ostertag

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When it comes to Alsace, Andre Ostertag is without doubt one of the masters. He’s no self-publicist; quite the opposite in fact; he quietly gets on making fine-boned elegant wines for you to enjoy. Ostertag treats Pinot Blanc as the Burgundian grape that it is, rather than the sweeter versions of some producers - it is always the first grape he picks, only 10 days or so after the Burgundian vintage, because he wants a dry wine with no botrytis. Always majestic wines and magnificent to boot.
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About this WINE

Pinot Blanc  Alsace

Pinot Blanc Alsace

Also known as Clevner or Klevner, Pinot Blanc is the workhorse grape of Alsace, covering around 21 percent of the vineyard area. It is more full-bodied than Sylvaner, but less concentrated and aromatic than its regional counterparts Riesling, Gewürztraminer and Pinot Gris.

It plays an important role in blends for the sparkling wine of the region, Crémant d'Alsace, which is clean, delicately fruity, very subtly aromatic but with fresh acidity and typically moderate alcohol of 11 to 12.5 percent. It is often blended with Auxerrois, which imparts a richer, broader and spicier character.

Pinot Blanc thrives throughout the region, but its natural home is considered to be Pfaffenheim. The appellation regulations do not authorize Pinot Blanc for wines at Vendange Tardive, Sélection de Grains Nobles and Grand Cru level.

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Pinot Blanc

Pinot Blanc

A white grape which is grown in Alsace, where it is sometimes referred to as Clevner or Klevner, and in Germany and Austria, where it is known as Weisseburgunder. In Italy it is called Pinot Bianco and is planted widely in Friuli-Venezia, the Alto Adige and the Veneto.

It is the workhorse grape of Alsace, where it is used to make varietal Pinot Blanc, is part of the blend for Edelzwicker, and is increasingly the main component of Cremant d`Alsace. It lacks the aromatic qualities of other Alsatian grape varieties and may not be used for the production of Grand Cru or late harvest wines.

At its best it produces light to medium-bodied, crisp dry white wines with hints of apples, honey and yeast and a refreshingly pure and clean finish. It normally sees no oak, though in the Alto Adige it is often fermented and matured in oak barrels.

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