Pale, green-tinged colour. Apple, pear and spices on the nose, with a hint of exotic crystallized peach (done entirely in stainless steel). Juicy, tight and quite primary, with a penetrating quality to the flavours of ginger and crushed stone.
Wine Of Origin
This is what André Ostertag calls the stone wines, because here, the wine must express with justice and the greatest sincerity the singularity of each terroir, its "soul". Before André transcended it in his wines, this Fronholz terroir was not really known or recognized: for a long time it was covered with wood and the vine only appeared late. This terroir however reveals a typicity quite remarkable. Occupying the top of the Epfig hill, it stands out for its exposure to the South-West, very rare in Alsace, and benefits from an extended sunshine. Far away from the Vosges massif, it is quite cool and windy. Here, the grape can ripen slowly, while avoiding over-ripening and diminishing its acidity. The quality of the soils, composed of quartz and white sands on the surface and deep clays, gives the wine a very fine balance between mineral finesse and density of matter in the mouth. In the end, after a one-year aging in vats, on fine lees, this Domaine's emblematic cuvée has all the great Riesling, fine, precise and elegant, with impressive aromatic complexity. The fruit is juicy, evoking apple, white peach, ripe citrus, mango or passion fruit. Behind the delicacy of the fruit, the mineral tension is expressed in delicate notes of rubbed stone, while the end of mouth, all in tension and momentum, reveals a salinity marked quite typical of this terroir which undoubtedly has the class of a grand cru! This Fronholz is of course a great wine of guard, which will be able to wait at least 10 or 15 years in cellar, and a great wine of gastronomy, which will do wonders on a gravlax salmon, a lobster navarin or creamed chicken supremes! Nose: Fruity and mineral. Ripe citrus, apple, peach, mango, pineapple. Rubbed stone, flint. White flowers. Bergamot. Palate: Dense and vibrant. Gourmet attack on the fruit, a lot of momentum. Medium and final energetic, tense and very saline. Salivating! Food pairing: Smoked trout. Salmon Gravlax. Poached fish in a broth of spices. Veal stew. Poultry with cream and mushrooms. Organic and Biodynamic
Consume : today - 2025 Serving temperature: 12 ° Best decanted and left to open up for 30 minutes.