- Producer
- Domaine Zind-Humbrecht
- Grape variety
- Pinot Gris (Grauburgunder)
- Region
- Elsass
- Country
- France
- Vintage
- 2014
- Alcohol
- 13.5 % vol
- Volume
- 0.75 l
- Item no.
- 9950302118
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Pinot Gris Rotenberg 2014
The Pinot Gris Rotenberg 2014 from Domaine Zind-Humbrecht is a dry Alsatian Pinot Gris of opulent stature, grown under biodynamic farming.
CHF 48.50
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 dry-vinified Pinot Gris that concentrates its fullness rather than spreading it out: broad-shouldered in presence, dense and compact at its core. The 13.5% vol. carries a creamy texture, while delicate bitterness and moderate acidity provide the counterpoint.
Terroir and origin
Domaine Zind-Humbrecht farms 42 hectares in Alsace, bottled in Turckheim. Olivier Humbrecht, the first Frenchman to hold the title of Master of Wine, runs an estate where the family has tended vines since 1620; since 2019, Pierre Émile Humbrecht has worked alongside him as the eleventh generation. In the steepest plots, horses once again work the vines.
Grape variety and vinification
Pure varietal Pinot Gris, known as Grauburgunder in German-speaking regions. Yields range from 30 to 40 hectolitres per hectare, and the vines are farmed biodynamically, a practice that began in 1996 on the first five hectares. At least six months on the lees give the wine its texture, and no wine leaves the cellar before one to two years of ageing.
On the palate
In the glass, a rich golden yellow like a buttercup. The nose leads with yellow-fleshed fruit: ripe apricot and Charentais melon, the ethereal spice of blood orange zest, the sweetness of candied dried pineapple, joined by meadow sage, spruce shoots, dandelion, rooibos tea and beeswax. The fruit richness carries far before bitterness and acidity frame the finish.
Food pairings
With cheese fondue made with young hard cheese, with pan-seared sea bream with saffron risoni and okra, or with veal fricassee with chanterelles, braised leek and potato dumplings.
Special features
The spirit of innovation runs in the family: back in 1981, father Léonard Humbrecht installed cooling systems in wooden casks. Olivier Humbrecht describes biodynamics as a therapy that helps the vines forget stress.
