Technical presentation
| Bottling : | September 2005 |
|---|---|
| Acquired alcohol : | 12.3° |
| Residual sugar : | 30.0 g/l |
| Total acidity : | 4.7 g/l H2SO4 (7.2 g/l Tartrique) |
| pH : | 3.5 |
| Yield : | 37 hl/ha |
| Average age of vines : | 22 years |
| Sweetness index : | 2 |
| Format : | 75 cl |
Description of the wine Zind 2003
This wine is made from the now classic blend of 50% auxerrois (from rotenberg, Herrenweg and Clos Windsbuhl vineyards), 35% chardonnay (Clos Windsbuhl) and 15% pinot blanc (Herrenweg). There is no doubt that those grapes were harvested very ripe in 2003. The choice of grape varieties and vineyard was carefully made in the late 80s in order to bring structure and ageing potential to this wine formerly called Pinot d’Alsace. This decision proved to be very useful in 2003. The cooler calcareous soils of the Windsbuhl and Rotenberg helped to keep enough freshness in this very rich wine. Like every past vintage, this wine fermented very slowly.
Tasting notes
06/2004 : This wine is still fermenting today and will need another 4 to 5 months to finish. The potential is much higher than 01 and 02. I expect this wine to finish in the style of the 1991 or 1995 (approx 13.5/14% alc and 10-15g/l sugar, indice 2 or 3). Very aromatic and quite elegant, it will be a powerful Zind. Doesn’t taste like there is a lower acidity, even now, with lots of sugar left in the wine. (10/2004) : still fermenting !
07/2005 : at last ! the fermentation was over this spring and the wine racked off its lees. The wine is rich, quite dense but very harmonious, thanks to a surprising acidity (100% natural !), which makes me decide for an ‘indice’ 2 instead of 3. The nose is intense and shows lots of fresh aromatics: limetree, exotic fruits, mandarine…
