Zind Z022 BIO

Domaine Zind-Humbrecht
A white from one of Alsace's most respected biodynamic estates, where Olivier Humbrecht MW farms every parcel with real care. Because the vines sit on limestone-rich soils just outside the appellation rules, this blend of Auxerrois, Chardonnay and Pinot Gris carries its own identity: ripe orchard fruit, a touch of white flowers and a lovely saline lift on the finish. Fermented with indigenous yeasts in large old foudres, it keeps its texture without ever feeling heavy. Pour it with roast chicken, creamy pasta or a plate of soft cheeses. Honest, generous and seriously drinkable, you'll want more than one bottle.
30.94 € incl tax

-5% for 6 identical bottles

12 in stock

Wine Name: Zind Z022 BIO

Vintage: 2022

Producer: Domaine Zind-Humbrecht

Grape Varieties: Chardonnay (approximately 65%) and Auxerrois (approximately 35%)

Region: Alsace, France

Appellation: Vin de France (produced in Alsace, outside the Alsace AOC as Chardonnay is not permitted)

Vinification Method: Whole-bunch pressing, slow natural settling, spontaneous fermentation with indigenous yeasts in large old oak foudres, long ageing on fine lees without bâtonnage, no malolactic fermentation, minimal sulphur, light filtration before bottling

Maceration: No skin maceration; direct pressing of whole clusters, pressing cycle lasting several hours at low pressure

Colour: Bright pale gold with green-tinged highlights

Bouquet: Ripe white peach, lemon zest, white flowers, almond and a discreet smoky, flinty note

Palate: Dry and supple attack, creamy texture from lees ageing, fresh citrus and orchard-fruit core, saline and chalky finish with fine length

Alcohol Content: 13% vol

Soils: Limestone, marl and calcareous clay soils from the Herrenweg, Rotenberg and Clos Windsbuhl sectors around Turckheim and Wintzenheim

Farming: Certified organic and biodynamic (Demeter and Biodyvin), hand harvesting, low yields, ploughing and herbal preparations

Ageing Potential: 5 to 10 years from the vintage

Food Pairings: Roast poultry, veal in cream sauce, grilled sea bass, scallops, soft-rind cheeses, mushroom risotto

Serving Temperature: 10 to 12 °C