- Producer
- Domaine Zind-Humbrecht
- Grape variety
- Gewürztraminer
- Region
- Elsass
- Country
- France
- Vintage
- 2022
- Alcohol
- 13.5 % vol
- Volume
- 0.75 l
- Item no.
- 9950302363
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Gewürztraminer Hengst Grand Cru 2022
The Gewurztraminer Hengst Grand Cru 2022 from Domaine Zind-Humbrecht comes from nearly hundred-year-old vines on red Oligocene limestone near Wintzenheim, showing a saline, taut side of the variety.
CHF 70.00
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
A Gewurztraminer of cool depth. On the nose, ethereal lemon balm, elderberry pulp, a touch of cassis, then sweet grapefruit, kumquat and preserved mango; above that, cinnamon, white chocolate and warm brioche, without the mineral coolness ever fading.
Terroir and origin
The Hengst was classified Grand Cru in November 1982 and sits on a steep, southeast-facing slope at Wintzenheim near Colmar. The red Oligocene limestone, made up of calcareous sandstone and pebbles, is rich in iron. The topsoil remains thin, but the clay in the marls makes the vineyard resistant to drought and preserves acidity even in a hot year like 2022. A small hailstorm at the end of June reduced the yield.
Grape variety and vinification
Gewurztraminer is the most widely planted variety at the Hengst; early ripening, along with abundant limestone and iron, delivers the phenolic ripeness this site calls for. The vines are very old, one of the two plots nearly a hundred years, planted with old plant material that is less aromatic but more complex than modern clones. Fermentation proceeded slowly, leaving a medium sweetness, at 13.5% ABV.
On the palate
Saline, mineral structure, present fruit and a dry impression, along with invigorating acidity and fine tannin; the finish lingers long. The structure will carry many more years of ageing. Decant now and serve in large Burgundy glasses; it continues to gain complexity a few days after opening.
Food pairing suggestions
Fresh goat's cheese crème brûlée on rhubarb with lemon thyme, pan-seared skate on the bone with Gewurztraminer foie gras sauce and sun-dried tomato hummus, with a mint oil, and baked venison praline with geranium, beetroot and rose-raspberry gel.
Highlights
Olivier Humbrecht, the first Frenchman to become a Master of Wine, farms 42 hectares biodynamically; since 2019, Pierre Émile Humbrecht has joined as the eleventh generation. Yields run between 30 and 40 hectolitres per hectare, and no wine leaves the cellar before one to two years of ageing.
