92 points Wine Spectator: "[$35 list] This racy white crackles with acidity, offering an aromatic, flinty overtone to the flavors of nectarine, hazelnut, pomegranate and ground ginger. Features a long, mouthwatering finish. Chardonnay and Auxerrois. Drink now through 2026. 1,483 cases made, 192 cases imported. (12/15/18)"
92 points Chris Wilson (Decanter): "An off-piste Alsatian wine made from Chardonnay and Auxerrois. This textured and distinctly mineral blend comes from the chalky soils of the cool, late-ripening Clos Windsbuhl vineyard in Hunawihr. It’s fermented ‘wild’ for up to 12 months in large oak foudres giving it immense body and lush tropical fruit notes. Lanolin, vanilla, limestone and a zippy lime-tinged acidity complete the picture. Biodynamic. Drinking Window: 2019-2022. (May 2019)"
92 points James Suckling: "Strikingly flinty, nutty with candied citrus on the nose. A lovely, sleek and elegant palate with just enough creaminess, giving this wine a polished texture. Bone-dry with a lively acidity, but it has quite a supple finish. Drink or hold. A blend of two-thirds chardonnay and one-third auxerrois from the Clos Windsbuhl site. Made from biodynamically grown grapes. (5/6/18)"
91 points Stephan Reinhardt (Wine Advocate): "The bright citrus-yellow colored 2016 Zind blends 82% Chardonnay with 18% Auxerrois, both from the cool Clos Windsbuhl terroir where the vines root in rocky, magnesium-rich Muschelkalk (limestone) soils. From a generous crop of 65 hectoliters per hectare, with perfectly healthy grapes, this is Olivier Humbrecht's most Burgundian or even Champagne-styled wine: reductive, very clear, precise and fresh on the nose, with chalky-mineral, flinty/smoky and citrus-tinged notes. Fermented and aged in large oak for 16 months, this is a full-bodied yet pure, elegant, very tight, fresh and finessed wine with a pretty long, tensioned, salty-mineral and highly stimulating finish. Dry at 12.4% alcohol. Bottled in February, tasted June 2018. Drink: 2020-2030. (Oct 2018)"
92 points Chris Wilson (Decanter): "An off-piste Alsatian wine made from Chardonnay and Auxerrois. This textured and distinctly mineral blend comes from the chalky soils of the cool, late-ripening Clos Windsbuhl vineyard in Hunawihr. It’s fermented ‘wild’ for up to 12 months in large oak foudres giving it immense body and lush tropical fruit notes. Lanolin, vanilla, limestone and a zippy lime-tinged acidity complete the picture. Biodynamic. Drinking Window: 2019-2022. (May 2019)"
92 points James Suckling: "Strikingly flinty, nutty with candied citrus on the nose. A lovely, sleek and elegant palate with just enough creaminess, giving this wine a polished texture. Bone-dry with a lively acidity, but it has quite a supple finish. Drink or hold. A blend of two-thirds chardonnay and one-third auxerrois from the Clos Windsbuhl site. Made from biodynamically grown grapes. (5/6/18)"
91 points Stephan Reinhardt (Wine Advocate): "The bright citrus-yellow colored 2016 Zind blends 82% Chardonnay with 18% Auxerrois, both from the cool Clos Windsbuhl terroir where the vines root in rocky, magnesium-rich Muschelkalk (limestone) soils. From a generous crop of 65 hectoliters per hectare, with perfectly healthy grapes, this is Olivier Humbrecht's most Burgundian or even Champagne-styled wine: reductive, very clear, precise and fresh on the nose, with chalky-mineral, flinty/smoky and citrus-tinged notes. Fermented and aged in large oak for 16 months, this is a full-bodied yet pure, elegant, very tight, fresh and finessed wine with a pretty long, tensioned, salty-mineral and highly stimulating finish. Dry at 12.4% alcohol. Bottled in February, tasted June 2018. Drink: 2020-2030. (Oct 2018)"
| Product SKU | 343521 |
| Producer | Zind-Humbrecht |
| Country | France |
| Region | Alsace |
| Varietal | Other White Blends |
| Vintage | 2016 |
| Size | 750ml |
| Color | White |
| Blend | 70% Chardonnay, 30% Auxerrois |
| ABV | 12.5% |
| Ships To |
