Zind 2013

Zind 2013

Dry Wine

Technical presentation

Bottling : March 2015
Acquired alcohol : 13.5°
Residual sugar : 3.1 g/l
Total acidity : 4.1 g/l H2SO4 / (6.3 g/l Tartrique)
pH : 3.1
Yield : 45 hl/ha
Optimum tasting : 2016-2028
Average age of vines : 24 years
Terroir : Clos Windsbuhl
Sweetness index : 1
Soil : Muschelkalk calcareous

Description of the wine Zind 2013

It seems that both the Auxerrois (35%) and Chardonnay (65%) grapes decided to have a break after two generous vintages. The stony Muschelkalk (seashell limestone) soil of the Windsbuhl produced lower yields in 2013, packing this Zind wine with lots of character and zesty acidity. The consequence was a long fermentation and we feared that it would keep some significant residual sweetness. However, having been able to harvest the grapes at perfect desired ripeness and very healthy, the wild yeast managed to ferment the wine dry.

Zind 2013

Tasting notes

03/2015 : Delicate vanilla and spices on the nose (no new oak used!) and then opens up to more herbal, citrus aromatics. There is always a limestone mineral signature in the wines originating from this vineyard, easy to recognize on both nose and palate. The palate has a delicate mid power structure that opens up quickly. There is a juicy saline acidity increasing the finish and making this wine perfect with seafood.