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Zind-Humbrecht Herrenweg Riesling 1999

Riesling from Alsace, France
    0% ABV
    • RP91
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    0% ABV

    Winemaker Notes

    The average age of these vines and the warm and precocious terrior of the Herrenweg always brings out the aromatic intensity and elegance in the Herrenweg wines. The 1999 is very ripe and shows some botrytis. The nose is therefore intense with strong fruity, ripe exotic aromas. The palate is already long and very open. This precocious character helps appreciating this wine early in life, but thanks to its acidity it should age quite well.

    Critical Acclaim

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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 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.

    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 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.

    NDV359394_1999 Item# 24422