Wine Advocate 92 points - Not only is there no corresponding generic bottling due to sheer paucity of fruit, but Zind-Humbrecht?s 2010 Gewurztraminer Calcaire ? modest in volume though it is ? contains the entire crop of Goldert Gewurztraminer plus that from their 30-year-old vines in hailed-on Hengst. And even at 14.6% alcohol the fruits of these small yields left behind subtle sweetness. An intensely penetrating nose of rose essence, peppermint, and mirabelle distillate ? along with hints of bacon fat ? sets the scene for an expansive palate marked by volatile inner-mouth esters and mouth-shaking pungency, finishing with white pepper joining the peppermint and fruit pit. In keeping with some of the more amazing feats of non-Riesling grapes in this Alsace vintage, there are vibrancy and sheer juiciness unexpected from Gewurztraminer, not to mention one of such high alcohol. I suspect this will amply reward attention through 2025 ? gradually backing-off in sweetness and sheer audacity to become more versatile at table ? and given this potential, vineyard pedigree and price, it should be high on the shopping list of anyone (provided he or she isn?t allergic to strong Gewurztraminer) who wants to experience the remarkable character of Alsace 2010. (There was a tiny Gueberschwihr bottling this vintage as well ? from the Humbrechts? parcel of old vines in the village not part of Goldert ? but Olivier Humbrecht couldn?t locate a bottle to serve me nor did I secure one subsequently.) (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.