Zind-Humbrecht Clos Windsbuhl Riesling 2011
-
Robert
Parker -
Wine
Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
This wine pairs well with seafood, shellfish, pork chops, goat cheese or sushi.
Professional Ratings
-
Robert Parker's Wine Advocate
In a departure from typical recent behavior, Zind-Humbrecht’s 2011 Riesling Clos Windsbuhl (last tasted from cask) fermented to a mere four grams of residual sugar. Yet, it reached only a modest 13.4% alcohol. This boasts hazelnut and walnut piquancy, musky inner-mouth perfume, and juicy white peach and lemon on a palpably dense, expansive, yet somehow also buoyant palate. Where the corresponding Clos Hauserer bore at least superficial resemblance to Chablis, here one might detect some kinship with Meursault. In either case, there is an undeniable sense of chalky, stony underpinnings as well as a vibratory finishing intensity with a sense of animation and sheer juiciness rare for the vintage. Plan to follow this through at least 2028.
Rating: 92-93 -
Wine Spectator
A well-knit, fresh and accessible white, offering a sense of finesse and restraint to the finely layered flavors of fresh-cut apple, melon, ground ginger and white pepper, with hints of citrus zest, almond and fleur de sel and a long, smoky finish. Drink now through 2025.
Other Vintages
2019-
James
Suckling
-
Wine
Enthusiast -
James
Suckling -
Wine
Spectator
-
Wine
Enthusiast -
James
Suckling -
Wine
Spectator -
Robert
Parker
-
Wine
Spectator -
Wine
Enthusiast -
James
Suckling -
Robert
Parker
-
Wine
Enthusiast -
Wine &
Spirits -
James
Suckling -
Wine
Spectator -
Robert
Parker
-
Wine
Spectator
-
Robert
Parker
Certified Organic and Biodynamic.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
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 running north to south on France’s northeastern border has spent much of its existence as German territory. Nestled in the rain shadow of the Vosges mountains, it is one of the driest regions of France but enjoys a long and cool growing season. Autumn humidity facilitates the development of “noble rot” for the production of late-picked sweet wines, Vendange Tardive and Sélection de Grains Nobles.
The best wines of Alsace can be described as aromatic and honeyed, even when completely dry. The region’s “noble” varieties, the only ones permitted within Alsace’s 51 Grands Crus vineyards, are Riesling, Gewurztraminer, Muscat, and Pinot Gris.
Riesling is Alsace’s main specialty. In its youth, Alsace Riesling is dry, fresh and floral, but develops complex mineral and flint 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, vinified dry, tastes of ripe green grapes and fresh rose petal.
Other varieties grown here include Pinot Blanc, Auxerrois, Chasselas, Sylvaner and Pinot Noir—the only red grape permitted in Alsace and mainly used for sparkling rosé known as Crémant d’Alsace. Most Alsace wines are single-varietal bottlings and unlike other French regions, are also labeled with the variety name.