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Zind-Humbrecht Gewurztraminer 2009
The nose is very pungent, showing lots of exotic aromas, roses and spices, clearly also influenced by the limestone vineyards from Wintzenheim. The palate shows surprising structure and a dry finish. The grapes were very healthy, so the fermentation was steady and almost complete, which suits this style of Gewurztraminer. It is already quite open but will benefit from a little time in the bottle.
This style of Gewurztraminer will be perfect with grilled fish or white meat, go very well with smoked food, Asian recipes and anything that could be complicated with wines.
Crackling acidity sets up this dry, aromatic version, with layered flavors of lychee, fleur de sel, orange peel and smoke, joined by a hint of cantaloupe. Finely meshed, building in intensity toward the minerally finish, with lots of lingering white pepper notes. The L170 in small print in the lower left corner of the label distinguishes this from the otherwise identical label of the L17M. Drink now through 2024. 3,000 cases made.
The Zind-Humbrecht 2009 Gewurztraminer L17O (along with its modestly sweet counterpart L17N) incorporates most of this year-s crop from the Herrenweg; the entire crop of the small but often distinguished village parcels in Turckheim and Wintzenheim; plus young vines from the Hengst. At 3,000 cases, it and the L17N constitute a volume three times the usual for generic Z-H Gewurz. Like the corresponding Pinot Gris, this finished dry at 14% alcohol, yet not only does it retain a fine sense of primary fruit juiciness, it also displays buoyancy that borders on delicacy. That-s not to say the oily richness or sense of inner-mouth expansiveness one expects from its genre are missing. Celery root, brown spices, and rose petal abound in this charmer, with pungent hints of catnip and pepper adding stimulation to an unusually refreshing finish. A small-scale triumph for its vintage which might well keep longer, I would still relish this wine-s youthful allure over the next couple of years.
Certified Organic and Biodynamic.