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The adventures of the masked lamb are the story of my fantasies, of my daydreams concerning gewurztraminer. The idea is simple, the balance perilous, to make a dry Gewurztraminer, filled with energy with bounce and deliciousness. This series of wines is a step-by-step representation of discovering and learning a different way of thinking about a grape variety in its form and form!

For this fifth episode, I chose to vinify together the Gewurztraminer (70%), the Pinot Gris (20%) and a touch of Sylvaner added before bottling (10%).

Fermentation took place in 1 stainless steel vat, with only 10% whole bunches. This lasted 10 days, with regular pumping over to ensure even and gentle extraction. After pressing, the wine was aged for 9 months on its lees, always in stainless steel. Bottled in June without filtration or sulphiting. The wine has a slight deposit but this gives it a very nice shine and good air resistance.

A fresh nose, expressive of beautiful tenacity. Floral notes, aromatic herbs with a subtle touch of candied fruit with intoxicating and captivating spice. The palate presents itself with a juice of elegant substance, revealing a tone of blood orange and cinnamon in the mid-palate, completed by a complex finish due to the Sylvaner providing a long and straight acidity, perfect for beautiful days with eggplant and yellow zucchini on the grill, lightly spiced on toast scraped with garlic and a few tastes of lime. – Arthur Ostertag