|Bottling :||February 2021|
|Acquired alcohol :||12.9°|
|Residual sugar :||1.6 g/l|
|Total acidity :||4.6 g/l H2SO4 (7.1 g/l Tartrique)|
|Yield :||55 hl/ha|
|Optimum tasting :||2024-2034+|
|Average age of vines :||30 years|
|Terroir :||Clos Windsbuhl|
|Sweetness index :||1|
|Soil :||Muschelkalk calcareous|
Description of the wine Zind 2019
The Clos Windsbuhl was acquired be the Domaine Zind-Humbrecht at the end of 1987. We realized quickly that some parts needed to be replanted in order to choose either a better suited grape variety/root stock combination and/or change the density of plantation. The part of the Clos the nearest to the forest had to be replanted. While considering the options, we decided to choose slightly earlier ripening cultivars to compensate the cooling effect of the nearby forest. Instead of planting the classic combination Auxerrois/Pinot-Blanc, we replaced the later with Chardonnay. Unfortunately, the Chardonnay isn’t permitted for still wines in Alsace, so we have to declassify this wine in Vin de France every year. Chardonnay is part of the Pinot family, but compared to Pinot-Blanc can produce lower yields and retain beautiful acidity on limestone geology of the Windsbuhl. In 2019, production was actually quite small, so we also added a small percentage of Pinot-Gris in the blend that fermented bone dry.
2/2021: pale yellow colour. The nose shows the strong limestone influence: mineral, stone driven, citrus fruits and some white fruits (peach) after some aeration. The wine fermented in a large recent oak cask (foudre) and was on full lees until bottling. The palate is quite strict, bone dry, with a racy sapid acidity that gives a juicy texture on the finish. The wine has a nice concentration, but because it is bone dry with a ripe acidity, it feels elegant and delicate.
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.