Technical presentation
| Bottling : | January 2025 |
|---|---|
| Acquired alcohol : | 12.1 ° |
| Residual sugar : | 1.4 g/l |
| Total acidity : | 4. g/l H2SO4 (6.4 g/l Acide Tartrique) |
| pH : | 2.97 |
| Yield : | 50 hl/ha |
| Optimum tasting : | 2025-2035 |
| Average age of vines : | 34 years |
| Grape variety : | Auxerrois |
| Terroir : | Clos Windsbuhl |
| Sweetness index : | 1 |
| Soil : | Muschelkalk calcareous, South East facing, South facing |
Description of the wine Auxerrois Clos Windsbuhl 2023
The Auxerrois was planted in 1989 (like the Chardonnay) on the Clos Windsbuhl. Located at the edge of the forest, this grape variety benefits from a cool and late climate that keeps great acidity. The limestone terroir (Muschelkalk) also brings tension and precision to this sometimes slightly soft grape variety. Traditionally blended in our Zind cuvée, we were able to vinify a small part of this plot outside of the blend. The result convinced us to bottle this small barrel separately. 2023 was a year without climatic problems and the limestone terroir did not suffer at all from the summer drought. Quite the opposite. A rapid fermentation allowed us to obtain a dry wine. Aged for 16 months on total lees.
Tasting notes
01/2025: Pale yellow colour. The nose is still on its mineral reserve with citrus notes. This austerity translates into great precision in the mouth, an acidity worthy of the limestone terroir of Windsbuhl. The palate is delicate with a beautiful rigour. Salivating finish of a great dry wine in the making. We find one of the components of our Zind wine but with a texture that is perhaps even finer. Some aeration will reveal the lovely aromatic range of this grape variety.
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.
