2011 Technical Specifications
Alcohol 14.3%
Residual Sugar 14.4 g/L
pH 3.5
Total Acidity 4.7 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Gewurztraminer
Region Alsace
Soil Limestone, Calcareous and siliceous soil on a gentle slope
Orientation East-Facing
Vineyard Yield 43 hL/ha
Vine Age 28
Bottling Date September 2012
Production Details Sweetness index 2. Total acidity was additionally reported as 3.1 g/L on an H2SO4-equivalent basis. The technical table labels the terroir “Grand Cru Goldert,” but the same page's narrative describes this small vineyard as very close to Goldert; no Grand Cru classification is therefore proposed for this wine.
Tasting Notes Producer tasting note dated February 2013: citrus and pink grapefruit, exotic fruit, spice and pepper; modest sweetness is well integrated, with tannins producing a drier mouthfeel on the finish.
Sources: www.zindhumbrecht.fr ↗ · Compare this vintage
2007 Technical Specifications
Alcohol 14.5%
Residual Sugar 26 g/L
Calories (estimated) 135 kcal / glass
150ml glass135 kcal
750ml bottle675 kcal
Drinking Window 2010-2025+
Region Alsace
Vineyard Yield 61 hL/ha
Bottling Date September 2008
Production Details The producer notes that Riesling Brand 2006 SGN had aged in the cask immediately beforehand and wondered whether some of its pungent aromas remained; the resulting palate was round without seeming excessively sweet and finished in delicate harmony.
Sources: coefinewine.wordpress.com ↗ · Compare this vintage
2006 Technical Specifications
Alcohol 15.0%
Residual Sugar 33.6 g/L
pH 4.0
Total Acidity 5.2 g/L
Calories (estimated) 145 kcal / glass
150ml glass145 kcal
750ml bottle725 kcal
Grape Varieties Gewurztraminer
Region Alsace
Soil Deep, Rich silt and limestone soil, Also characterized in the technical presentation as limestone/calcareous/siliceous
Orientation East-Facing
Vineyard Yield 55 hL/ha
Vine Age 23
Fermentation Vessels Small wooden foudre
Botrytis Affected Yes
Bottling Date July 2007
Production Details Sweetness index 3. Total acidity was additionally reported as 3.4 g/L on an H2SO4-equivalent basis. The fruit was very ripe with a high proportion of noble rot; fermentation in a small wooden foudre proceeded without incident and finished with significant sweetness.
Tasting Notes Producer tasting note dated January 2008: intense spice, cooler-climate structure, a dense palate marked by botrytis, and a sweet, rounded finish.
Sources: www.zindhumbrecht.fr ↗ · Compare this vintage
2000 Technical Specifications
Alcohol 15.2%
Drinking Window 2002-2008
Region Alsace
Vineyard Yield 55 hL/ha
Bottling Date September 2001
Production Details Produced from very old vines in Gueberschwihr and fermented completely dry; the report gives no exact finished-wine residual-sugar measurement.
Tasting Notes Producer tasting note dated December 2001: strong rose and spice aromas, a relatively austere mineral palate and a powerful finish.
Food Pairing Very spicy food
Sources: coefinewine.wordpress.com ↗ · Compare this vintage
Producer Information
Website
Address
4 Rte de Colmar, 68230 Turckheim, France
Phone
+33 3 89 27 02 05
Owner
Olivier Humbrecht
Cellarmaster
Olivier Humbrecht