2007 Riesling, Clos Windsbuhl, Domaine Zind-Humbrecht, Alsace
- White
- Dry
- Medium Bodied
- Riesling
- Stephan Reinhardt
- 92/100
- Jancis Robinson MW
- 18.5/20
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Product: 20078112404
75 cl Bottle
Description
Showing an expressive nose of musky, bittersweet floral aromatics, leading to a palate that is full of mineral quality and as dry as it could possibly be. The acidity in 2007 Riesling, Clos Windsbuhlis is intense, but is complemented by ripe grapefruit notes, wet stones and minerality, striking a wonderful balance. Those with a mind to cellar for longer can do so safely.
Colour White
Sweetness Dry
Vintage 2007
Alcohol % 13
Grape List Riesling
Body Medium Bodied
Property Domaine Zind Humbrecht
Critics reviews
Stephan Reinhardt 92/100
Eight years after it had been harvested, the 2007 Riesling Clos Windsbuhl offers a clear, beautifully matured Riesling bouquet that combines fruit ripeness and intensity with purity and distinction. 2007 was probably the finest vintage for Riesling before 2014, and Humbrecht's bone dry Windsbuhl is not the worst example to underline this thesis. Its bouquet is discreet, precise and rather ascetic in its meatless flavors of mint, ginger and grated lemon peels. The palate is very linear and salty, especially in the finish, which is quite austere and will always be. Densely woven and very compact, this is an ascetic Riesling that should be served with food -- raw fish for example. The wine won't get better from here, but will keep its gastronomic character for at least another ten years.Stephan Reinhardt - 30/10/2015
Jancis Robinson MW 18.5/20
Firm, tangy, quite austere nose with obvious tension. Bone dry and intense. Positively vibrates on the palate. Great corseted flavour and fruit. So long and such energy. Terrific wine. What a start to a tasting! jancis_robinson_mw MW, Tasting articles: Zind-Humbrecht 07, www.JancisRobinson.com- 13 Nov 08)
About this wine
Riesling
Riesling's twin peaks are its intense perfume and its piercing crisp acidity which it manages to retain even at high ripeness levels.