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L’équipe formée du père et du fils, Léonard et Olivier Humbrecht, assure l’exploitation de Zind- Humbrecht, l’un des plus grands domaines d’Alsace, qui a été fondé en 1959, après le mariage de Léonard Humbrecht et de Geneviève Zind. Léonard Humbrecht s’est taillé une place de choix au sein du monde du vin, en produisant d’année en année des vins tout à fait splendides, issus de plusieurs vignobles situés aux quatre coins de l’Alsace. Leur fils, Olivier, n’est pas...
- 93 Points -
This silky white layers rapierlike acidity and smoky minerality with ripe and expressive flavors of papaya and passion fruit, pink grapefruit sorbet and Thai basil. Medium-bodied, with a long, spiced finish. Not imported into the U.S. Drink now through 2030.Voir la revue de presse détaillée
- 93 Points -
Ian D'Agata, Avril 2018
Dark bright yellow. Ripe aromas of peach and nectarine, plus scents of medicinal herbs and wet stone. Then conveys a sweet, full impression in the mouth, where firm underlying chamomile and botanical herb nuances give shape to the fruit-driven flavors. The finish is long and clean, featuring a persistent note of chamomile. This wine fermented for a year but still wasn’t able to digest all of its sugar and so clocks in at 14 g/L (the highest residual sugar of any 2015 Riesling from Zind Humbrecht). The grapes grow on Oligocene marl that is believed to be more suited for red wine production than for white. It’s a much deeper soil than that found in many of Zind-Humbrecht’s holdings, with deep stones, and that tends to contribute to much larger, horizontal wines with noteworthy residual sweetness. This wine tastes off-dry thanks to a very low ph of 3; actually, with a pH that low, it requires that amount of residual sugar, or it would risk tasting lean and hard. It also needs 10 or 15 years in the cellar to really reach optimal drinking form, though you don’t need to wait that long to have a good time with this. In my experience, this wine tends to develop notes of petrol and diesel fuel faster than other Zind-Humbrecht Rieslings, so those of you who do not appreciate that nuance might want to drink this up on the earlier side – say, within eight years from the vintage.Voir la revue de presse détaillée
Like in 2013 and 2014, the 2015 Riesling Clos Häuserer also stopped fermentation earlier than expected. The soil is deep and cold here and the grapes need more time to ripen than the Heimbourg. It was picked on September 11 at 14% potential alcohol and ended at 12.9% alcohol with 18 grams of residual sugar. The pH was 2.76 on the juice and, after the malolactic fermentation and one and a half years of aging, still at pH 2.93; Olivier thinks this might be a reason to stop the fermentation as is the picking date. "Maybe we should have picked it a few days earlier?" The 2015 opens intense and creamy, with yeasty and spicy, almost oriental flavors. Round, lush and vital on the palate, this is a well structured, finely tannic white with a bit of a red wine character. The finish is pure and piquant, lush, intense and absolutely gorgeous! Tasted from the fine lees in February 2017.Voir la revue de presse détaillée