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Zind-Humbrecht Clos Windsbuhl Riesling 2014

  • WE94
  • WS93
  • RP93
  • JS93
  • W&S93
750ML / 12.5% ABV
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  • JS94
  • RP94
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750ML / 12.5% ABV

Winemaker Notes

Refined, mineral nose that opens up to display vibrant citrus and white fruits. The palate has a smooth, delicate, mineral structure but quickly firms up around the acidity. Beautiful ripe, integrated acidity.

Enjoy with seafood, shellfish, pork chops, goat cheese or sushi.

Critical Acclaim

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WE 94
Wine Enthusiast
Appetizing notes of ripe Cox Orange Pippin apples, both in their fresh, crunchy state and in a more mellow baked version, characterize the flavors of this wine, with overtones of strawberry and sun-warmed stone. The juicy palate is concentrated and incredibly mouthwatering, with generous ripeness pitched against pure, zesty freshness. It offers concentration, liveliness and purity in one amazing package. Drink now until 2030 at least.
WS 93
Wine Spectator
Laserlike acidity defines this statuesque Riesling, while the mouthwatering palate offers flavors of lime granita, crunchy white peach, fleur de sel and Thai basil. Long and vibrant, with a lasting, minerally finish. Drink now through 2028.
RP 93
Robert Parker's Wine Advocate
The 2014 Riesling Clos Windsbuhl is again a great Riesling, although it is still closed and hidden under limestone rocks (bottled end of February 2016). However, it opens with an intense and concentrated but also fresh, fine and transparent lemon flavor intermixed with the powder of crushed stones. Full-bodied, round and elegant, with 9.1 grams of residual sugar and 12.52% of alcohol, the 2014 is packed with ripe and juicy fruits. There is also grip and tension due to vibrant acidity and low pH (8.5/2.9). This is a tightly woven and airy structured Riesling with a silky texture, great finesse and fine tannin structure. Very promising.
JS 93
James Suckling
Love the lemon rind and hints of cream and stones. Some flinty undertones. Full-bodied, bright and beautiful. Tangy, lime finish. Drink now.
W&S 93
Wine & Spirits
Olivier Humbrecht farms riesling at the top of the slope in Clos Windsbuhl, where the topsoil has eroded so the vines are close to the muschelkalk; it’s a type of limestone rich in magnesium, which he finds to produce riesling with both elegance and volume. This wine took 15 months to finish fermentation, producing a kaleidoscope of fruit in colors of lemongrass, yellow flowers, pink grapefruit and red berries. The tense, mineral-tinged structure is powerful, yet withheld, keeping a tight focus on the lasting fruit complexity. Fascinating to drink now, this will benefit from mellowing for a few years in the cellar.
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Zind-Humbrecht

Zind-Humbrecht

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Zind-Humbrecht, 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.

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Alsace

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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, Alsatian 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 Alsatian wines are single-varietal bottlings and unlike other French regions, are also labeled with the variety name.

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Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. 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. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Washington, cooler regions of California, and the Finger Lakes region of New York.

In the Glass

Riesling typically produces wine with relatively low alcohol, high acidity, steely minerality and stone fruit, spice, citrus and floral notes. At its ripest, it leans towards juicy peach, nectarine and pineapple, while cooler climes produce Rieslings redolent of meyer lemon, lime and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of petrol.

Perfect Pairings

Riesling is quite versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice) and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

CGM32991_2014 Item# 164264

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