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Domaine Ostertag, Les Aventures de l'agneau Masqué, Épisode 3 is a white wine made from gewürztraminer, pinot gris, riesling and red sylvaner by Domaine Ostertag in Alsace (France).
Domaine Ostertag, Les Aventures de l'agneau Masqué, Épisode 3 is a white wine made from gewürztraminer, pinot gris, riesling and red sylvaner by Domaine Ostertag in Alsace (France).
Under this name, which sounds like a library hero, there are in fact experiments on gewurztraminer carried out by Arthur Ostertag. In the 1990s, his father André had launched a series of experimental wines under the name of Mouton Masqué, the animal on the estate's labels having long represented the family.
The sheep, transformed into a lamb, thus seeks, through several volumes, to embody a dry gewurztraminer, energetic but always sweet. In this volume 3, entitled Le Grand Bain, the Gewurztraminer is joined by 20% Pinot Gris and a touch of Riesling and Sylvaner. After maceration of the berries and fermentation for ten days with indigenous yeasts, the wine is aged for nine months on the lees and bottled unfiltered.
A dry, rich and aromatic wine, the nose reveals the characteristic notes of gewurztraminer: lychee, rose and spices.
The palate is perfectly balanced, more austere than expected, and closes with a beautifully persistent finish.
Domaine Ostertag, Les Aventures de l'agneau Masqué, Épisode 3 is a white wine made from gewürztraminer, pinot gris, riesling and red sylvaner by Domaine Ostertag in Alsace (France).
Domaine Ostertag, Les Aventures de l'agneau Masqué, Épisode 3 is a white wine made from gewürztraminer, pinot gris, riesling and red sylvaner by Domaine Ostertag in Alsace (France).
Under this name, which sounds like a library hero, there are in fact experiments on gewurztraminer carried out by Arthur Ostertag. In the 1990s, his father André had launched a series of experimental wines under the name of Mouton Masqué, the animal on the estate's labels having long represented the family.
The sheep, transformed into a lamb, thus seeks, through several volumes, to embody a dry gewurztraminer, energetic but always sweet. In this volume 3, entitled Le Grand Bain, the Gewurztraminer is joined by 20% Pinot Gris and a touch of Riesling and Sylvaner. After maceration of the berries and fermentation for ten days with indigenous yeasts, the wine is aged for nine months on the lees and bottled unfiltered.
A dry, rich and aromatic wine, the nose reveals the characteristic notes of gewurztraminer: lychee, rose and spices.
The palate is perfectly balanced, more austere than expected, and closes with a beautifully persistent finish.
