- Producer
- Domaine Zind-Humbrecht
- Grape variety
- Gewürztraminer
- Region
- Elsass
- Country
- France
- Vintage
- 2019
- Alcohol
- 13 % vol
- Volume
- 0.75 l
- Item no.
- 9950302224
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Gewürztraminer Clos Windsbuhl 2019
The Gewürztraminer Clos Windsbuhl 2019 from Domaine Zind-Humbrecht grows in the monopole vineyard on the heights of the village of Hunawihr in Alsace, on dolomitic shell limestone, and is vinified as a Moelleux, meaning with noticeable residual sweetness.
CHF 66.50
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
A Gewürztraminer with residual sweetness that comes across as cool and chalky, never pushing its sweetness to the fore. Elegance, mineral depth and vibrancy define it.
Terroir and origin
The Clos Windsbuhl lies on the heights of the village of Hunawihr and is a monopole vineyard of the domaine. The soil consists of Triassic shell limestone, a magnesium-rich, shell-bearing rock also known as dolomitic limestone. The topsoil is thin, and the vines root quickly into the poor bedrock beneath. The slope and orientation warm the soil just enough for this grape variety, while the higher elevation near the forest has a cooling effect.
Grape variety and vinification
Single-varietal Gewürztraminer. The grapes ripen slowly, retaining a naturally higher acidity. Fermentation proceeded slowly and left some sweetness in the wine, hence the designation Moelleux. Olivier Humbrecht, the first Frenchman to become a Master of Wine, farms the domaine's 42 hectares biodynamically, with yields of 30 to 40 hectolitres per hectare. At least six months of lees contact lend texture, and no wine leaves the cellar before one to two years of ageing. 13.0% ABV.
On the palate
On the nose, sweet plum, pear, juicy pineapple and orange marmalade, joined after decanting by coriander, dried ginger and anise, finely woven and never overpowering. On the palate, a very precise acidity, plenty of freshness and a saline contour, carried by pear and pineapple fruit; well-balanced between sweet and tart, aromatic, with umami on the finish.
Food pairings
Caramelised chicory with grapefruit and pine nuts, beef fillet with caramelised salsify and, for dessert, pineapple tartlet with Gewürztraminer foam and basil ice cream.
Special notes
Anyone opening it now should give it air: decant at least a day in advance, serve not too cold and in large Burgundy glasses. It already drinks beautifully and will continue to gain complexity over the coming years.
