0 immediate, 3 marketplace
0 immediate, 5 marketplace
Average critic rating : 92.5 points
In a departure from typical recent behavior, Zind-Humbrecht’s 2011 Riesling Clos Windsbuhl (last tasted from cask) fermented to a mere four grams of residual sugar. Yet, it reached only a modest 13.4% alcohol. This boasts hazelnut and walnut piquancy, musky inner-mouth perfume, and juicy white peach and lemon on a palpably dense, expansive, yet somehow also buoyant palate. Where the corresponding Clos Hauserer bore at least superficial resemblance to Chablis, here one might detect some kinship with Meursault. In either case, there is an undeniable sense of chalky, stony underpinnings as well as a vibratory finishing intensity with a sense of animation and sheer juiciness rare for the vintage. Plan to follow this through at least 2028. ||”The trap into which many growers fell,” opines Olivier Humbrecht, “was to pick 2010 too early and 2011 too late. In 2010 you had to wait for the acidity – especially the malic acid – to drop; whereas in 2011 you had a battle to keep potential alcohol from getting too high and the acidity too low. That situation made 2011 a record-breaking year for production of V.T. in Alsace, though not,” he adds with a smile, “at Zind-Humbrecht.” Having said the 2010 crop needed time to ripen, Humbrecht admits to some surprise at the fact that his harvest was finished already (with the Rangen vineyards), on October 18, earlier, as well as at higher must weights, than he had anticipated when he began strategizing and picking. But then, yields were miniscule even by region-wide 2010 standards (with Gewurztraminer decimated by hail on top of poor flowering); and like most practitioners of biodynamics, Humbrecht believes his viticultural regimen is conducive to promoting ripe flavors earlier in any given season. The fact that total pH levels in his 2010 vintage Rieslings remain so low even after most of them (like their 2011 counterparts) underwent malolactic transformation, is certainly proof that when Humbrecht picked, tartaric acidity far outweighed malic (green apple) acidity, in contrast with the situation that prevailed this vintage in most of the Rhine basin, French or German. Being on the whole slow to ferment even by this estate’s laissez-faire standards, Zind-Humbrecht’s 2010s benefited from the buffering of extended lees contact and very few were bottled before the following August, at which point the precocious 2011 harvest intervened. From that latter vintage, even much of the estate’s Riesling was picked by the third week of September, but Humbrecht reports that heat during harvest was not the problem that it had been in 2009. In addition, alcohol levels for Riesling cracked 14% only in Brand and Rangen (levels that – like those of his other 2011 Rieslings – Humbrecht underestimated when showing them to me from cask; and no wonder, because most of these wines manage to seem quite buoyant). Pinot Gris from 2011 was a different matter, with several bottlings – not for the first time – being vitiated by alcohol well in excess of 15%. Better perhaps, to have adopted the same attitude Humbrecht expressed that year toward Gewurztraminer: “to have tried to get balanced dry wines would in most cases have meant harvesting without physiological ripeness.” A welcome feature for many of us as Rieslings from both the 2010 and 2011 collections at this address will be their having with few exceptions fermented to analytical dryness, though the former often border on severity and will need time in bottle. The Humbrechts have recently found themselves in a ludicrous position. Unless a quorum of bottling growers can be found to collaborate on the establishment of a so-called cru communale (which commits those producers to 10% crop reduction and certain minimum prices) then a commune’s name is no longer authorized as the name of a wine. Neither Gueberschwihr nor Wintzenheim – the Humbrechts’ and Zinds’ ancestral villages – can muster such a quorum, so fantasy names have to be created to replace those village names if the same fruit as in past years is to be subjected to separate bottling.||Imported by Kobrand, Inc., New York, NY; tel. (212) 490-9300 eRobertParker.com.August, 2014
Arguably the leading producer in Alsace , Olivier Humbrecht of Domaine Zind-Humbrecht focusses on showcasing the specificity of vineyard sites, owning just single vineyards, including grand cru sites. The ability of the estate to produce wines reflective of their terroir is second to none.
The style of the domaine is also very distinctive, we know of no other Alsace wines that have the cleanliness, precision and freshness that these wines have; indeed, we believe they are stylistically quite different from anything else in Alsace – taste them blind and they are very difficult to place!
Olivier draws on his depth of knowledge (he was the first Frenchman to qualify as a Master of Wine) and experience to challenge and improve his wines each vintage. This focus has transformed the winery with new viticultural techniques, the expansion of the estate, conversion to organic and biodynamic culture and use of workhorses. He is committed to his project and to explaining the wines of Alsace to the consumer, for instance the sweetness index Olivier created, which can be found on all Zind-Humbrecht post 2001 bottles.
This index attempts to combine the residual sugars, alcohol, acidity and overall structure of the wine to better understand the style and with what it’d be best served with:
1: Dry (<2 to 6g/l)
2: Off dry, the sugars aren’t apparent on the palate but there is a roundness
3: Off dry, more sweetness in young wines which fades with age
5: Very sweet, close to late harvest (>45g/l)
We ship directly from the domaine, so please get in touch if there’s something you’re looking for that we aren’t currently listing.
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