Technical presentation
| Bottling : | March 2012 |
|---|---|
| Acquired alcohol : | 13° |
| Residual sugar : | 4.8 g/l |
| Total acidity : | 4.4 g/l H2SO4 (6.7 g/l Acide Tartrique) |
| pH : | 3.3 |
| Yield : | 45 hl/ha |
| Average age of vines : | 21 years |
| Terroir : | Clos Windsbuhl |
| Sweetness index : | 1 |
| Soil : | Muschelkalk calcareous |
Description of the wine Zind 2010
Since 2004, the Zind is produced exclusively from Clos Windsbuhl grapes (2/3 Chardonnay and 1/3 Auxerrois). Back in the 80s we were really concerned about the evolution of our climate and tried to find a grape variety that would bring structure to the Auxerrois grape. The part closest to the forest being slightly cooler, we thought that these grape would achieve very well in this old calcareous Muschelkalk soil. Unfortunately, Chardonnay is not permitted for still wines in Alsace, so this wine is sold as Zind and Table wine. The grapes were very healthy in 2010 and achieved perfect ripeness. The fermentation lasted a year and ended with the wine being dry.
Tasting notes
03/2012 : These extra months on total lees really benefited the Zind 2010 as it is now really fully open. The nose shows beautiful ripe fruit flavours mixed with typical almond/nutty influence from the Chardonnay. The vines ageing, the Windsbuhl character shows more and more: the palate has this textbook acidity and elegance. Finishing dry but not aggressive, the Zind 2010 is a true Windsbuhl wine.
The Clos Windsbuhl of Hunawihr
The altitude of the vineyard coupled with Hunawihr’s tardy climate means that the Clos Windsbuhl is often one of the last of our vineyards to be harvested. This explains the aromatic quality of the Clos’ wines and the consistent balance of acidity, a guarantee of good ageing. Although often harvested late, the Windsbuhl grapes are only rarely botryitized, doubtless due to the altitude of the vineyard, but nevertheless often reach high levels of maturity.