Wine Advocate 95 points - At 12.5% and a full degree lower in alcohol than its Herrenweg counterpart, Zind-Humbrecht?s 2010 Muscat d?Alsace Goldert hides its ten grams of residual sugar thanks to efficacious acidity and extract. The bittersweet floral elements hinted at in the former here blossom into a greenhouse-like panoply allied to cooling, high-toned evocations of mint and Thai basil, fresh lemon and orange. The sense of citric refreshment and energetic ping here ? not to mention transparency and sheer persistence ? go well beyond those exhibited by that already outstanding Herrenweg, and the interactive complexity on display extends to a shimmering sense of mineral matter allied to saliva gland-milking salinity. This exhilarating, fantastically penetrating and dynamic exhibition of a site and genre that have long collaborated to achieve greatness chez Zind-Humbrecht, testifies eloquently to the wisdom of their transition from Ottonel to (now virtually 100%) petit grains vines. It is bound to remain stunningly delicious as well as versatile through at least 2030. To be sure, this is as riveting a youthful Muscat d?Alsace as I have ever encountered, but I would like to make clear that the very greatest wines of my experience from this genre have all been ones with a dozen or more years bottle age (and were usually Zind-Humbrecht Golderts). (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.