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Zind-Humbrecht Clos Windsbuhl Riesling 2015

Riesling from Alsace, France
  • WE95
  • WS95
  • JS94
  • RP94
12.5% ABV
  • WE94
  • RP93
  • W&S93
  • JS93
  • WS93
  • WS92
  • WS93
  • RP93
  • RP94
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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.

Pairs well with seafood, shellfish, pork chops, goat cheese or sushi.

Critical Acclaim

All Vintages
WE 95
Wine Enthusiast
Funky notions of yeast still cloud the nose. The palate gives us tense, concentrated lemon and tangerine zest at first but you feel that there is more strength, almost raw force, at the core of this that still needs to develop and work out its balance. This is a big wine, energetic and dry, intense and generous but not yet fully fledged. Drinking it now would rob it of its as of yet untapped essence. For now it is lemon purity that holds sway but there will be so much more. Cellar from 2022–2035, at least.
WS 95
Wine Spectator
A vibrant white, crackling with a light saber of acidity that defines the flavors of nectarine, melon, grated ginger and star anise, revealing a tangy, saline-tinged undertow. Finely knit and long, with the fruit and mineral notes echoing on the finish.
JS 94
James Suckling
Very complex, cool nose with a lot of herbal notes including tarragon. This has a unique personality and a lot of elegance, but it needs a couple more years in the bottle to reveal all its riches. Long, cool and delicate finish. Made from biodynamic grapes. Ecocert certified
RP 94
Robert Parker's Wine Advocate
Intense yellow in color, the 2015 Riesling Clos Windsbuhl is deep, clear, pure, ripe and rich on the nose, with smoky and toasty (speck) aromas and lovely fresh lemon flavors. Coming from pure, thinner limestone soils, this is a tension-filled, pure and salty, but also rich and lush Riesling with great tension. Still closed but highly elegant, full of finesse and tension, this Riesling is provided with great length and aging potential. The 2015 Windsbuhl is going to be bottled with 12.4 grams of residual sugar and 12.3% alcohol. Fine tannins and grip here. Gorgeous, but keep it for ten years or more. So pure, so salty, so fresh and finessed. Tasted from the cask (on the fine lees already) in February 2017. To be bottled some days later.
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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 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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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 more 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.

NDF9870_2015 Item# 337688