Riesling Roche Granitique 2020
The Riesling Roche Granitique 2020 from Domaine Zind-Humbrecht grows on the steep granite slopes of the Grand Cru Brand in Turckheim and is a fully fermented, saline, mineral-driven wine from Alsace.
CHF 33.00
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 coolly etched, uncompromisingly dry Riesling from Alsace. Right after opening it calls for the decanter; the nose then reveals mineral precision alongside orange flesh, white peach and peach skin, plus cool stone, oyster shell, soy sauce and sea breeze.
Terroir and origin
The vines stand on the steep granite slopes of the Grand Cru Brand in Turckheim, complemented by a small parcel just below the Grand Cru that is added each year. Granite warms quickly and drains well. Riesling ripens late and prizes exactly that: a dry, continental climate with cold-warm extremes. This brings grapes with good physiological ripeness and low malic acid content into the cellar, keeping vegetal notes at bay.
Grape variety and winemaking
Riesling from vines planted between 1978 and 2001 on the Brand, which do not feed into the Grand Cru. The 2020 vintage delivered very ripe fruit; a vigorous fermentation used up the sugar, producing a very dry wine at 13.5% ABV.
On the palate
Citrus fruit, yellow and exotic fruit, carried by pronounced, very lively acidity. The saline minerality is immensely present, the wine glides invigoratingly across the tongue, and the fine bitterness in the finish holds the tension between fruit and acidity.
Food pairings
Grilled prawns and peach on rocket salad, pulled pork with oranges and crusty baguette, and potato and pumpkin wedges with apple-ginger chutney.
Special features
Olivier Humbrecht, the first Frenchman to hold the title Master of Wine, farms 42 hectares biodynamically; he converted the first five hectares back in 1996. Yields sit at 30 to 40 hectolitres per hectare, at least six months of lees contact lend texture, and no wine leaves the cellar before one to two years of ageing. The family has been growing wine since 1620.
