Technical presentation
| Bottling : | February 2006 |
|---|---|
| Acquired alcohol : | 13.1 ° |
| Residual sugar : | 4.7 g/l |
| Total acidity : | 4.6 g/l H2SO4 / (7.0 g/l Tartrique) |
| pH : | 3.2 |
| Yield : | 70 hl/ha |
| Average age of vines : | 23 years |
| Terroir : | Clos Windsbuhl |
| Sweetness index : | 1 |
| Format : | 75 cl |
Description of the wine Zind 2004
We were often tempted to vinify the Auxerrois (30%) and the Chardonnay (70%) from the Clos Windsbuhl separately. In 2004 we were able to take this opportunity as the other Pinots vineyards didn’t need the extra acidity and structure from the Clos Windsbuhl. The pure calcareous soil (muchelkalk) show in this wine: fabulous dry palate and great acidity. It fermented for almost 12 months in a large ancient oak cask (foudre), so there is a big influence of the lees, but no new oak.
Tasting notes
01/2006: Fabulous nose of ripe Chardonnay, associated to the Windsbuhl character, still restraint, very dry, with classic wet stone minerals. The Chardonnay may be identified on the nose (almonds, nuts, light butter), but without the usual heavier toasty character. It is still on its fine lees, perfectly clear and showing a long, dry and crisp palate. This is a very easy wine to use with a large variety of foods.
The Clos Windsbuhl of Hunawihr
The altitude of the vineyard coupled with Hunawihr’s tardy climate means that the Clos Windsbuhl is often one of the last of our vineyards to be harvested. This explains the aromatic quality of the Clos’ wines and the consistent balance of acidity, a guarantee of good ageing. Although often harvested late, the Windsbuhl grapes are only rarely botryitized, doubtless due to the altitude of the vineyard, but nevertheless often reach high levels of maturity.
