Alsace Pinot Noir has long been used for rose wines, which was not to bring up its reputation, but since about a decade some ambitious vintners have been trying to make real reds out of it. Here at domaine Ostertag big efforts are made in the vineyard to produce Pinot Noir. It
requires a lot of concentration to obtain what makes a great red wine: not natural sugar degree which is kind of easy to get (we don’t use chaptalisation since 1992), but indeed ripe tannins! In order to achieve that, and in parallel to biodynamic farming, we spend a lot of time pulling leaves off to expose the berries to the sun so that tannins ripen well. Then, the key is simply to harvest at the right time and to apply a severe sorting to select only
sound berries, and then process the material very gently and respectfully, keeping the best balance of work and non-work to preserve the qualities of the grapes. Pinot Noir rouge d’E pretends to illustrate the typical expression of Pinot Noir on the land of the village of Epfig. Maceration lasts about ten days at around 26°C and the wine is aged until the end of spring, partly in old barrels and the rest in stainless steel tank. The idea is to make a soft, easy wine, preserving the fruit in its freshest expression, to be drunk withing five years. This wine is the result of a blend of two 20 years old parcels, located on the village of Epfig,
on soils of clay and pebbles.
It is a delighful, thirst quenching wine with fresh red fruit aromas. It can be matched with grilled meats and all kind of cold snacks, picnics with friends and without gastronomic pretension.