Technical presentation
| Bottling : | September 2012 |
|---|---|
| Acquired alcohol : | 12.5° |
| Residual sugar : | 11.0 g/l |
| Total acidity : | 4.0 g/l H2S04 |
| pH : | 3.2 |
| Yield : | 75 hl/ha |
| Optimum tasting : | 2014-2021+ |
| Average age of vines : | 22 years |
| Terroir : | Clos Windsbuhl |
| Sweetness index : | 2 |
| Soil : | Muschelkalk calcareous, South/South East facing |
Description of the wine Zind 2011
The Zind is produced every year since 2004 from Chardonnay (60%) and Auxerrois (40%) exclusively located on the Clos Windsbuhl in Hunawihr. The Chardonnay was chosen to replace the Pinot-Blanc, lower the importance of Auxerrois and bring more complexity through the influence of a great limestone vineyard. In 2011, these grapes were more fertile than usual, probably a consequence of the small 2010 crop, so the Auxerrois is slightly more important in proportion. The 2011 crop was healthy, had a good ripeness and fermented lazily without being able to go right to the end, so the wine kept a little sweetness.
Tasting notes
2/2013: the nose shows still discreet minerality, but opens up with air towards white fruits (peach) and subtle exotic aromas. Nice presence on the palate, quite juicy with some toasty and nutty flavors. It is possible to taste a slight roundness mid-palate, which is discretely hiding behind a nice acidity and minerality typical of this vineyard. The 2011 Zind is very similar to the 2007 vintage.
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.