Alsacian meal - wine tasting & Immersive wine cellar tour
Taste traditional wines and visit a cellar housing massive oak barrels dating back to 1850. End your tour with a delicious lunch of Alsatian specialties in a new 100% ...
Profile
Structure
Drinking window
Best 3 to 12 years from vintage.
vintage3 yrs12 yrs14 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: lemon zest, white peach, wet stone, white flower
Palate: green apple, lime, salt, spice
Andre Ostertag's Heissenberg Riesling from sandstone slopes near Nothalten, alongside Muenchberg. Pure, dry, biodynamic; the maison's everyday Bas-Rhin Riesling.
What it pairs with
- Oysters Saline citrus against the bivalve.More wines for oysters →
- Choucroute garnie Riesling acid for pork-and-kraut.More wines for pork →Find choucroute garnie on TableJourney →
- Sole meuniere Brown-butter fish for the wine's stone and lemon.More wines for fish →
With cheese
Munster
Local tradition French Wikipedia says Munster goes with Riesling, though above all with Gewurztraminer. A dry Riesling's acidity cuts the creamy paste and the pungency of the washed rind without adding sweetness.
Bargkass
Our pick Bargkass is mild and low in salt, tasting of hay and fresh grass. A dry Riesling's acidity lifts the supple, melting paste without covering its gentle summer-pasture flavour.
How to serve Ostertag Heissenberg Riesling
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- Pair with. Oysters, Choucroute garnie, Sole meuniere. Match the wine's structure to the dish's fat and salt.
History
Heissenberg is a sandstone slope adjacent to Muenchberg, farmed by the Ostertag family since the 1960s. Andre Ostertag's biodynamic Heissenberg Riesling has been bottled as a lieu-dit cuvee since 1985.
- 1985First Heissenberg Riesling lieu-dit bottling
Facts
- Producer
- Domaine Ostertag · visiting guide
- Grapes
- Riesling (100%)
- Classification
- Alsace AOC
- Oak
- Large old foudre; no new oak
- ABV
- 12.5%
- Price
- EUR 30 to 45 at retail
- Drinking window
- 3-12 from vintage
- First vintage
- 1985
Frequently asked about Ostertag Heissenberg Riesling
What does Ostertag Heissenberg Riesling taste like?
On the nose, lemon zest, white peach, wet stone, white flower. On the palate, green apple, lime, salt, spice. Structurally medium-bodied, racy acidity with a long finish. Andre Ostertag's Heissenberg Riesling from sandstone slopes near Nothalten, alongside Muenchberg. Pure, dry, biodynamic; the maison's everyday Bas-Rhin Riesling.
When should I drink Ostertag Heissenberg Riesling?
Drink 3-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Ostertag Heissenberg Riesling?
Oysters is the canonical pairing. Other strong matches include Choucroute garnie and Sole meuniere. Saline citrus against the bivalve.
What grapes are in Ostertag Heissenberg Riesling?
The blend is Riesling (100%). The wine is classified as Alsace AOC.
Tags
Taste it where it is made: tastings near Domaine Ostertag
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