Riesling Clos Windsbuhl BIO

Domaine Zind-Humbrecht
Perched on a steep limestone hill above Hunawihr, this walled vineyard is one of Alsace's great treasures, farmed biodynamically by the Humbrecht family for decades. The 2022 vintage gives you a wine of real tension: think crushed citrus, white peach and a smoky, flinty edge that only this cool, chalky terroir can deliver. Hand-harvested grapes, native yeasts and a slow, unhurried fermentation in old wooden foudres keep everything honest and precise. The finish is long, saline and beautifully dry. Drink it now with turbot or scallops, or tuck it away — it'll reward your patience for fifteen years or more.
77.35 € incl tax

-5% for 6 identical bottles

6 in stock

Wine Name: Riesling Clos Windsbuhl BIO 2022

Vintage: 2022

Producer: Domaine Zind-Humbrecht

Grape Varieties: 100% Riesling

Region: Alsace, France

Appellation: AOC Alsace (single vineyard Clos Windsbuhl, Hunawihr)

Vinification Method: Hand-harvested whole bunches, gentle pneumatic pressing over several hours, slow natural settling, indigenous yeast fermentation in large old oak foudres, long slow fermentation lasting several months, ageing on fine lees without bâtonnage, no malolactic fermentation, minimal sulphur, light filtration before bottling

Maceration: No skin maceration; brief pre-press contact during slow whole-cluster pressing only

Colour: Bright pale gold with green-tinged highlights, clear and luminous

Bouquet: Crushed white peach, lime zest, white flowers, crystallised citrus, a touch of fresh ginger and smoky flint typical of the cool limestone site

Palate: Dry and taut, tensile acidity wrapped in a dense saline core, white-fleshed fruit and citrus pith, chalky mineral grip, long vibrant finish with a slightly austere, stony signature

Alcohol Content: 13% vol.

Soils: Muschelkalk limestone on a cool, high-altitude north-east facing amphitheatre at around 350 metres, shallow stony topsoil

Farming: Certified organic and biodynamic (Demeter), ploughing, herbal preparations, no synthetic treatments, low yields

Ageing Potential: 10 to 25 years from the vintage

Food Pairing: Sea bass in a lemon butter sauce, scallops, langoustines, sushi and sashimi, roast poultry with herbs, Munster cheese at a younger stage, Alsatian onion tart

Serving Temperature: 10–12°C, decanting recommended for young bottles