The soilslend a naturally higher acid profile, which acts as a lovely foil to feature the juicy, and fruity notes. Slight undertones of sweetness in the front of the palate are deceptive in that they almost hide the structure and density of this wine. The texture and elongated finish hints at what time and cellaring will bring – classic limestone minerality with shades of salinity. Indice 1
Wine Advocate 92 points - Zind-Humbrecht?s 2011 Riesling Calcaire would until this vintage have been known as Riesling Gueberschwihr which ? as noted above ? is no longer permitted by French law. But while it might not be allowed to name its place of origin, it?s certainly proclaimed beautifully from the glass! An irresistibly perfumed nose of honeysuckle, rowan, and almond extract hints also at the fresh lime and white peach that form the fundament of an infectiously juicy palate transparent to chalky and crystalline as well as floral nuances. Finishing with lift and delicacy (despite 13.7% alcohol) yet inexorable penetration, this totally dry beauty delivers mouthwatering salinity, peach kernel piquancy, and an invigoratingly sizzling suggestion of musky rose radish. The bright energy and pronounced mineral character on exhibit here, while unusual for the vintage, are characteristic for the influence of Gueberschwihr?s soils, elevation, and exposures. I would anticipate delights through at least 2024. (Aug 2014)
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.
|New village classifications took effect in 2011, consequently the Riesling Gueberschwihr was renamed Calcaire, after the limestone soils found in the village.