- Producer
- Domaine Zind-Humbrecht
- Grape variety
- Gewürztraminer
- Region
- Elsass
- Country
- France
- Vintage
- 2019
- Alcohol
- 14 % vol
- Volume
- 0.75 l
- Item no.
- 9950302229
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Gewürztraminer Rangen de Thann Clos-Saint-Urbain Grand Cru 2019
A Gewurztraminer from the Grand Cru Rangen de Thann, grown on volcanic rock in the Clos-Saint-Urbain and fermented almost dry.
CHF 103.00
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
The Rangen shapes this Gewurztraminer more forcefully than the variety usually allows, pushing it towards a relatively dry style. In the glass, a radiant, deep golden yellow, with a nose of orange flesh, peach, pear and grapefruit, alongside fragrant blossom, a hint of matchstick, light tobacco, citrusy ginger freshness and delicate pepper.
Terroir and origin
The Grand Cru Rangen de Thann rises at a 68-degree gradient above the small town of Thann, the steepest vineyard site in Alsace. The south-facing slopes lie at the end of a cooler valley at over 350 metres of altitude, on volcanic soil. The Thur river runs directly below the slopes and tempers the climate: planted only a short distance from the river, Gewurztraminer thrives here.
Grape variety and vinification
Gewurztraminer is the least represented grape variety in the Clos-Saint-Urbain, covering 0.5 hectares that yield around 1,500 bottles a year. In 2019, harvest came much later than for most other Gewurztraminers; the must then fermented quickly and finished almost dry. Olivier Humbrecht farms the domaine biodynamically and never lets a wine leave the cellar before one to two years of ageing.
On the palate
Fine and elegant, with vibrant acidity and an interplay underscored by compact, layered minerality. Juicy orange combines with a fine tannic structure. The 14.0% ABV stated on the label is barely noticeable, the wine remaining silky and light.
Food pairing suggestions
Walnut crostini with caramelised pear, coriander, pepper and cumin, Moroccan lemon chicken in vadouvan broth with date bulgur and aubergine miso, or Alsatian pigeon with fir honey and black pepper, served with confit leg and kohlrabi in lemon-ginger jus.
Highlights
A wine best left to rest. Those opening it young should decant it one to two days in advance and serve it in large Burgundy glasses.
