" We don't sell the wine without touching the vine "
Wine from Zind-Humbrecht
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Winegrowing is a passion that has been passed down from father to son in the Humbrecht family since the 17th century. Domaine Zind Humbrecht today comprises of 42 hectares of vines, spread out over an array of different terroirs in the geological patchwork which is the Alsatian wine region and birthplace of our noble grape varieties.
Winegrowers father to son since 1620, the Humbrecht family has cultivated their vines in the great terroirs of Alsace.
Domaine Zind Humbrecht was created in 1959 and after taking over the reins from Léonard and Geneviève Humbrecht in 1989, the Domaine is today run by Olivier and Margaret Humbrecht. Their sons, Pierre Emile joined the Domaine in 2019.
Today owns 42ha of vines present in the Grand Crus of Rangen de Thann (5.5ha), Goldert in Gueberschwihr (0.9ha), Hengst in Wintzenheim (1.4ha), Brand in Turckheim (2.4ha), Sommerberg (0.3ha) and Wineck-Schlossberg (1ha); as well as the terroirs of Rotenberg (1.8ha) and Clos Häuserer (1.2ha) in Wintzenheim; Herrenweg (11.5ha), Clos Jebsal (1.3ha) and Heimbourg (4ha) in Turckheim and the Clos Windsbuhl (5.15ha) in Hunawihr.
The expression of terroir, conveyed through grape varieties of Alsace, is reinforced by cultivating the vines organically and according to biodynamic principles. Ripe, balanced and concentrated grapes enables the elimination of any vinification techniques that would modify the initial harmony of each terroir. Fermentations are very slow, and the wines spend a minimum of 6 months on the total lees. The wines are bottled between 12 and 24 months after the harvest. As respect for the vine and soil life is imperative, the viticultural tasks are carried out by a team of 22 dedicated staff members. The high ratio of vineyard worker to vineyard surface enables an attention to detail and the execution of many of the viticultural tasks manually. In addition, animal traction and the use of their own compost help to reduce the impact of mechanical compaction on the soils. The yield is greatly vintage dependent, and averages around 35hl/ha with an annual production of between 12 000 and 16 000 cases. Since 1992, the Domaine Zind Humbrecht is located at Route de Colmar, Turckheim, in the heart of the Herrenweg vineyard.
The Domaine Zind Humbrecht has often been a forerunner in many aspects of vineyard work and wine-making.
In the vineyard, this was reflected in the return to high planting densities in the 1970s, the implementation of bio-dynamics in 1997, the return of animal traction used for ploughing of the soil in 2005... In the cellar, Léonard Humbrecht was the first winegrower in France to install a sophisticated cooling system in the large oak casks allowing the control of temperatures during fermentation in 1981, to press the entire harvest in whole grapes in 1986, to extend the fermentations over one year at the end of the 80s .... All these points indicate a will to progress in order to obtain a wine that respects its terroir.
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Domaine Zind-Humbrecht Riesling Heimbourg is made from 100 percent Riesling.
Bright yellow color. The nose expresses an immediate sense of strong mineral and limestone influence. After aeration or decanting, it will show eventually bright citrus, bergamot, spices and an expected slight austerity. It is very expressive today, but it is easy to see that this wine still has much more to show in the future. The mouth is tight, dry, showing a bright acidity and elegant finish.
Review:
What a fascinating peachy, flinty and smoky nose this great dry Riesling has. Power, energy and vitality on the generous palate, but also a profoundly chalky and flinty minerality. Long juicy finish that pulls you back for more. From biodynamically grown grapes. Drink or hold.
-James Suckling 95 Points
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• 100% pure Sauvignon Blanc, crafted from grapes grown in the most notable and warmer regions of California’s coastal hills. Each block contributes a distinct element to the blend, resulting in a layered and complex style.
• The harvest dates were determined by physiological maturity, which varied widely in the 2023 vintage due to the wet winter leading to a cool summer. Nevertheless, the extended hang time reduced grapes with low sugar, firm acid, minimal pyrazines, and intense flavor expressions.
• Upon arrival at the winery, the whole clusters underwent a gentle pressing, and the juice underwent a cold settling process for two days. Subsequently, it was racked off the heavy lees into stainless steel tanks, where it underwent a chill fermentation with native yeast – which contributed to the balanced mouthfeel, set against a backdrop of minerality and acidity.
• Following fermentation, the wines remained in tank, with the lees being stirred weekly for nearly four months before the final blend was assembled. No malolactic fermentation was allowed, preserving the vibrant fruit and floral notes, alongside the natural tension characteristics of this blend.
Color:
Medium yellow straw hue.
Aroma:
Asian pear, honeysuckle, passionfruit,
green melon, and a citrus bouquet.
Palate:
Refreshing stone fruit, grapefruit, and tropical flower. This wine has a well-balanced mouthfeel with bright and lively acidity.
Food Pairing:
Oysters on the half shell with mignonette sauce,
niçoise salad, a blue cheese pear tart and crab cakes.
Jip Jip Rocks Shiraz is made from 100 percent Shiraz.
Jip Jip Rocks wine is synonymous with premium wines from South Australia’s Padthaway wine region. The vineyard is planted in some of the world’s oldest mineral rich soils and in the most temperate of maritime climates. The Jip Jip Rocks vineyard consistently produces excellent fruit quality from low yielding vines.
Only the best parcels of fruit are carefully selected throughout the vineyard and utilized in the Jip Jip Rocks label. Great attention to detail with the integration of fruit flavors and fine oak barrels helps produce classic handcrafted wine styles.
Lifted spice and ripe mulberry/blackberry aromas are complimented with chocolate, cedar and cinnamon on the nose. Well-integrated oak tannin provides flavors of clove and supple texture, which supports the rich plum, blackberry and mocha. The overall structure is supple and generous with fine-grained tannin and a lingering finish.
Pairs well with venison, ribeye steak, lamb.
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