Pinot Gris AOC Alsace

As with other wines originating from the single Clos Windsbuhl vineyard (one that famously missed out on 'Grand Cru' status due to not being submitted!), one's struck by the cool minerally energy, a wine that speaks more of the soil than the fruit per se. The 10 month long ferment tailed off leaving an off-dry style with 49 grams of residual, yet the palate is fantastically focused, charged with bristling electricity, leaving an oh! so cleansing pear purity. Needs time, till 2014 to see its best. Great with creamy veal or white meat platters.
(David Berry Green )

This Pinot Gris comes from Clos Windsbuhl, a terraced limestone & clay vineyard, which by many is considered to be producing Zind Humbrecht's greatest wines. The 2007 vintage displays toasty characteristics, tea leaves, chalk and plenty of fruit flavours. The finish is dry, long, intense and complex.

The ultimate expression of Alsace Pinot Gris: from a hot vintage delivering plenty of concentrated fruit, yet minerally structured thanks to marl & gypsum soils. Off-dry with 30 grams of residual sugar.
David Berry Green (BBR Buyer)
World's finest Pinot Gris; great length and concentration, unforgettable (Freddy Price-Top new Alsaces- Decanter Sept 2007)

Rubbing shoulders with Heimbourg  and overlooking Turckheim, this small but steep, west/northwest- facing, red calcareous vineyard tends to give fruit blessed with fine acidity. This was particularly welcome in the super ripe 2005 vintage, when the tiny, berry by berry, 8hl/ha harvest was especially late and strung-out, giving 280 grams of residual sugar and only eight percent alcohol.

Consequently the wine's disarmingly succulent, toast, honey, barley sugar and peach flavours are perfectly balanced by an extra gear of freshness and mouth-watering acidity. This is decadent and delicate all in one.

This dry style of Alsace Pinot Gris offers aromas of quince, fresh pear and yellow flowers. This wine is traditionally fermented and aged in old Burgundy barriques, offering a delicate honeyed note and rounded mouth-feel. The finish is long and complex with hints of peach stone and citrus pith. This would pair well with smoked salmon or spice-based dishes. Ready to drink now.
Daisy Gatt, Buying Assistant (summer 2019)