|Bottling :||September 2011|
|Acquired alcohol :||9°|
|Residual sugar :||285.0 g/l|
|Total acidity :||6.2 g/l H2SO4|
|Yield :||6 hl/ha|
|Optimum tasting :||2017-2039+|
|Average age of vines :||42 years|
|Terroir :||Clos Windsbuhl|
|Sweetness index :||5|
|Available for sale :||Yes|
|Soil :||Muschelkalk calcareous, South/South East facing|
Description of the wine Pinot Gris Clos Windsbuhl 2009 - Sélection de Grains Nobles
Despite a warm climate very favourable to high ripeness, 2009 wasn’t a vintage with huge botrytis development. There were of course a few exceptions, and the Clos Windsbuhl Pinot Gris was particularly affected by noble rot. The late precocity of this vineyard favours a late ripening of the grapes, which makes it always easier with botrytis. There is nothing worse for botrytis to start developing under too warm condition and too early: it often turns into mould or acid rot. The calcareous rocky soil of the Windsbuhl also brings good acidity and structure to these rich wines. In 2009, we were able to select the noble rot in the old vines of Pinot Gris which produced an SGN. The other grapes, still affected with some decent amount of noble rot, produced this wine. Medium length fermentation and the wine finished with a beautiful sweet balance.
2/2011: this wine is already quite showy, probably due to the intensity and quality of the noble rot associated to the exotic character of the 2009 vintage; it is possible to see wonderful honeyed, cocoa, green tea and dried candied fruit flavours. The palate is ample and rich and develops a sweet, round, unctuous finish. It is a very concentrated wine but remains elegant and racy. It will also improve for many years if well kept…
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.