- Producer
- Domaine Zind-Humbrecht
- Grape variety
- Gewürztraminer
- Region
- Elsass
- Country
- France
- Vintage
- 2019
- Alcohol
- 13.5 % vol
- Volume
- 0.75 l
- Item no.
- 9950302225
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Gewürztraminer Roche Calcaire 2019
The Gewürztraminer Roche Calcaire 2019 from Domaine Zind-Humbrecht grows on sedimentary limestone at the foothills of the Vosges in Alsace, combining exotic fruit with a firm structure.
CHF 34.00
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
An Alsatian Gewürztraminer that brings together exoticism and poise. On the nose, first orange, citrus, honeydew melon and a scent of vanilla foam, joined with air by peach, lychee, quince jelly, pear and roses. The limestone subsoil already reveals itself in its youth.
Terroir and origin
The sedimentary limestone geology at the foothills of the Vosges has always been the first choice for long-lived, structured Gewürztraminer. The clay content brings a cooler element to the soil, slows ripening and preserves acidity. The limestone shapes both aromatics and texture: spicier, less floral, with a firmer tannic structure that is essential for balance.
Grape variety and winemaking
Pure varietal Gewürztraminer from the estate's top single vineyards and Grands Crus, where the younger vines stand alongside the older ones. The variety demands full skin ripeness, otherwise the wine becomes overly aromatic and bitter. This is why harvest takes place late, which carries little risk given the naturally low acidity. 13.5% vol., with a fine residual sweetness.
On the palate
The fine sweetness wins you over immediately, alongside plenty of freshness and a delicate tannic structure. An elegant, eminently drinkable wine whose fine-grained structure also holds up well at the table.
Food pairing recommendations
As an aperitif with salted caramel pastries, followed by tartlets of dried tomatoes with star anise and fried peas and turbot fillet in a sesame crust with saffron-white wine butter sauce and nasturtium flower.
Highlights
Olivier Humbrecht, the first Frenchman to hold the title Master of Wine, farms 42 hectares; the conversion to biodynamic viticulture began in 1996 with the first five hectares. Yields are 30 to 40 hectolitres per hectare, the wines spend at least six months on lees and leave the cellar only after one to two years of ageing. Decant if possible and serve in large glasses.
