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Rating

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Zind Humbrecht Pinot Gris Rotenberg 2010 750ml 2010
Sku: 38642
The Humbrecht family has made wine in Alsace, France since 1620 but began operating under its current name when Leonard Humbrecht married Genevieve Zind in 1959. The winery is situated in th ...more
Product Rating
Critics Ratings:   (1)
Product Information
Country: France
Region: Alsace
Sub-Region: Alsace Aoc
Grape Varietal: Pinot Gris
Type: Still wine
 
Reg. $52.99

Qty:
 
Wine Advocate 91 points - Zind-Humbrecht?s 2010 Pinot Gris Rotenberg dramatically reflects the cool northwestern exposure of its site in having been picked relatively late yet having finished with only 13.4% alcohol and a level of residual sugar that remains only subtly supportive. That such a constitution is nevertheless unusual for a Rotenberg Pinot Gris results from the fact that these vines usually succumbing to botrytis, which in 2010, however, largely stayed-away. Ripe peaches, smoked meats, musk and noble mushrooms present a classic portrait of Alsace Pinot Gris, the wine?s zesty phenolic pungency being allied to smokiness and toasted nut piquancy in a sustained if not especially focused or juicy finish. This firm rendition of Rotenberg nevertheless conveys ample mid-palate energy to accompany its complexity, and I suspect that it will merit revisiting through 2025. (Aug 2014)

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The Humbrecht family has made wine in Alsace, France since 1620 but began operating under its current name when Leonard Humbrecht married Genevieve Zind in 1959. The winery is situated in the heart of the Herrenweg Vineyard along the main road between Colmar and Turckheim. The wines are made by Leonard’s son, Olivier Humbrecht, Master of Wine. Olivier is a passionate advocate for wines from this region and the benefits of biodynamic and organic farming. All viticulture and vinification decisions are tailored to the belief that great wines are a reflection of place. The estate was certified organic in 1998 and received its biodynamic certification in 2002. Olivier has customized the biodynamic practices developed by Rudolph Steiner to suit the terroir at the estate. He restricts yields, relies on indigenous yeasts and ferments his wines at low temperatures on their lees in oak barrels for an extended period. Only handharvested estate fruit is used. The wines from this legendary estate are archetypal examples of terroir and varietal and considered amongst some of the best in the world.