Riesling Clos Windsbuhl
2017
Olivier Humbrecht is one of the world's most renowned winegrowers. He is a Master of Wine and has been described by Robert Parker as the greatest white winemaker on earth. Yet he is very soft spoken, humble, and self-deprecating, which makes him perfectly suited to his assumed role as a global ambassador of wine. He is a champion of terroir, biodynamic farming principles, and non-interventionist winemaking, whose family have been winegrowers in Alsace for 12 generations (since 1620). He is...
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The Clos Windsbuhl is located in the commune of Hunawihr and faces south/south-east at a high altitude for Alsace (~350 m above sea level). These conditions make for a late ripening terroir. Windsbuhl lies on a soil structure unique from the rest of the commune: the degradation of limestone by microbial activity results in the presence of clay in the soil which contributes to interesting expressions of minerality in the wines from this cru.
All wines are fermented in traditional oak vats using native yeasts. No additives are used, and chaptalization is never carried out. The wines are left on their lees and ferment at there own pace, the wines are not fined. Very little sulfites are added and the wines are bottled after at least 6 months on the lees.
This wine is refined and has a mineral driven nose, which combines bright citrus and white fruits. The palate has a smooth, delicate, mineral structure, but has fresh and bright acidity. This wine is beautifully ripe and has a long finish.
A flinty glint of reduction shoots across the nose. Underneath, a sea of ripe citrus awaits with still-subdued intensity. Hints of earth and stone lend gravity while mandarin, ripe lemon and tangerine play a subtle, aromatic game. The harmonious and slender palate takes these flavors in stride and holds them with lemon intensity. The finish is dry, intense and long.
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Lots of crushed-apple, stone and kerosene aromas that follow through to a full body, layered fruit and a tangy finish. Contrastive. From biodynamically grown grapes. Drink or hold.
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A mineral-driven version, this displays austere power and intensity, with steely acidity and tightly meshed flavors of poached pear, Marcona almond, starfruit, white pepper, minerally petrol and smoke. Delivers a lightly honeyed quality that plays off the acidity to create an accessible, mouthwatering impression today, although this should age beautifully with some time in the cellar.
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