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Zind-Humbrecht Calcaire Pinot Gris 2014

Pinot Gris/Grigio from Alsace, France
  • JS93
  • WE93
  • WS92
  • RP92
14% ABV
  • JS94
  • WS92
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14% ABV

Winemaker Notes

Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.

Critical Acclaim

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JS 93
James Suckling
A fruity and flavorful wine showing ripe fruit and spices. Full-bodied, round and fruity. Lovely bright finish. Very clean, fruity and stylish with pear-skin undertones. A beauty. Drink now.
WE 93
Wine Enthusiast
Smoky glints of stone and ripe Mirabelle plum pervade the more usual notes of ripe pear. There is an earthy undertow but the palate sits serenely with its chiseled freshness and streamlined acidity. As you linger, every sip reveals different aspects of tart citrus, fresh-cut pear peel, ginger biscuits and chalky stone. The body is slender and dry.
WS 92
Wine Spectator
Though the aromas and flavors of dried apricot, papaya and orange peel are rich and ripe in character, this broad white is dry and lip-smacking overall, focused by intense acidity. The pronounced minerality echoes smoke and saline notes, with almond skin and paraffin hints lingering on the finish. Drink now through 2027.
RP 92
Robert Parker's Wine Advocate
Normally all or almost all made from the Clos Windsbuhl, the 2014 Pinot Gris Roche Calcaire also includes the entire Jebsal along with selected grapes from the Heimbourg. Due to the fruit fly (drosophila suzukii), the grapes were picked earlier than usual and without botrytis, which lead to a seriously dry Pinot Gris. This displays a ripe and very elegant bouquet of ripe fruits along with some flinty/mineral flavors. Full-bodied and rich on the palate, with a nice piquancy and tight tannin structure, this is a rich and powerful Pinot Gris with just 2.5 grams of residual sugar and – due to the Jebsal portion of 40% – 14.07% alcohol. Despite its richness, the wine indicates a nice purity as well, but should be cellared for at least another three to five years.
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Zind-Humbrecht

Zind-Humbrecht

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Zind-Humbrecht, Alsace, France
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The Domaine Zind-Humbrecht was created in 1959 by the merging of two families, that on Zenon Humbrecht, viticulteur in Gueberschwihr, and that of Emile Zind, viticulteur in Wintzenheim, with the marriage of their children, Leonard Humbrecht and Ginette Zind. Before this date both families produced and sold their wines separately. Domaine Humbrecht had been passed from father to son since the Thirty Years War (1620). The vinification is now in the hands of Oliver Humbrecht, son of Ginette and Leonard. In 1995, Robert Parker called Oliver's 1993's "The wine of a genius".

Certified Organic and Biodynamic.

With its fairytale aesthetic, Germanic influence, and strong emphasis on white wines, Alsace is one of France’s most unique viticultural regions. This hotly contested stretch of land on France’s northeastern border has spent much of its existence as German territory, and this is easy to see both in Alsace’s architecture and wine styles. A long, narrow strip running north to south, Alsace is nestled in the rain shadow of the Vosges mountains, making it perhaps the driest region of France. The growing season is long and cool, and autumn humidity facilitates the development of noble rot for the production of late-picked sweet wines Vendange Tardive and Sélection de Grains Nobles. Alsace is divided into two halves—the Haut-Rhin and the Bas-Rhin—the former, at higher elevations, is associated with higher quality and makes up the lower portion of the region.

The best wines of Alsace can be described as aromatic and honeyed, even when completely dry. The region’s “noble” varieties are Riesling, Gewurztraminer, Muscat, and Pinot Gris. Other varieties grown here include Pinot Blanc, Auxerrois, Chasselas, Sylvaner, and Pinot Noir—the only red grape permitted here, responsible for about 10% of production and often used for sparkling rosé known as Crémant d’Alsace. Riesling is Alsace’s main specialty, and historically has always been bone dry to differentiate it from its German counterparts. In its youth, Alsatian Riesling is fresh and floral, developing complex mineral and gunflint character with age. Gewurztraminer is known for its signature spice and lychee aromatics, and is often utilized for late harvest wines. Pinot Gris is prized for its combination of crisp acidity and savory spice as well as ripe stone fruit flavors. Muscat is vinified dry, and tastes of ripe green grapes and fresh rose petal. There are 51 Grand Cru vineyards in Alsace, and only these four noble varieties are permitted within. While most Alsatian wines are bottled varietally, blends of several (often lesser) varieties are commonly labeled as ‘Edelzwicker.’

Pinot Gris/Grigio

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One grape variety with two very distinct personas, Pinot Gris in France is rich, round, and aromatic, while Pinot Grigio in Italy is simple, crisp, and refreshing. In Italy, Pinot Grigio is grown in the mountainous regions of Trentino, Friuli, and Alto Adige in the northeast. In France it reaches its apex in Alsace. Pinots both “Gris” and “Grigio” are produced successfully in Oregon's Willamette Valley as well as parts of California, and are widely planted throughout central and eastern Europe.

In the Glass

Pinot Gris is naturally low in acidity, so full ripeness is necessary to achieve and showcase its signature flavors and aromas of stone fruit, citrus, honeysuckle, pear, and almond skin. Alsatian styles are aromatic, richly textured and often relatively high in alcohol. As Pinot Grigio in Italy, the style is much more subdued, light, simple, and easy to drink.

Perfect Pairings

Alsace is renowned for its potent food–pork, foie gras, and charcuterie. With its viscous nature, Pinot Gris fits in harmoniously with these heavy hitters. Pinot Grigio, on the other hand, with its lean, crisp, citrusy freshness, works better with simple salads, a wide range of seafood, and subtle chicken dishes.

Sommelier Secret

Outside of France and Italy, the decision by the producer whether to label as “Gris” or “Grigio” serves as a strong indicator as to the style of wine in the bottle—the former will typically be a richer, more serious rendition while the latter will be bright, fresh, and fun.

CGM32996_2014 Item# 175658