Riesling Clos Häuserer 2023
The Riesling Clos Häuserer 2023 from Domaine Zind-Humbrecht is a dry Alsatian wine from a single vineyard at the foot of the Grand Cru Hengst in Wintzenheim, planted by Léonard Humbrecht in 1973.
CHF 57.50
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
✓ On your wishlist. — View wishlist
About this wine
Character
A dry Riesling of great precision: dense in its fruit profile, cool and linear in its flow. The fullness of the entry stays nimble, as the acidity tightens the wine from within. A wine that makes its case quietly rather than loudly.
Terroir and origin
Clos Häuserer lies at the foot of the Grand Cru Hengst in Wintzenheim and takes its name from the adjoining Häusererweg. The Riesling grows on Oligocene limestone bedrock, covered by a 1 to 1.5 metre layer of calcareous marl. This deep soil warms slowly, holds an exceptional amount of water, and lets the roots reach far down. Hence the pronounced acidity these wines from this Clos show regardless of vintage.
Grape variety and vinification
Riesling from the parcel Léonard Humbrecht planted in 1973. Slow fermentation in traditional old oak foudres, aged on full lees until bottling. In 2023, Clos Häuserer came through flowering unscathed, and the harvest turned out superb: 53 hl/ha, 1.6 g/l residual sugar, 4 g/l acidity, 13.0% vol.
On the palate
The nose opens with ripe mirabelle plum, apricot and Williams pear, along with nashi pear, cantaloupe melon, coffee lime and bergamot, framed by white blossom, apple blossom and lilac, without any yeasty or oaky note. The entry is powerful and round with a creamy fruit core, yet stays brighter than the nose: yellow apple, nashi pear, bergamot, accompanied by lemon balm, chervil and tarragon. The texture is fine-grained, with restrained, precise phenolics lending contour.
Food pairings
With pan-fried sole in lemon butter, with flammekueche with crème fraîche, and with sushi and sashimi.
Special features
Olivier Humbrecht, the first Frenchman to become a Master of Wine, converted the estate's first five hectares to biodynamic farming in 1996; today it covers 42 hectares. No wine leaves the cellar before one to two years of ageing.
