# Gewurztraminer Clos Windsbuhl

- **Producer:** Domaine Zind-Humbrecht
- **Colour:** white
- **Type:** still
- **Grapes:** Gewürztraminer
- **Region:** Alsace, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €65
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 9–14 °C
- **Aromas & flavours:** rose, lychee, peach, grapefruit, apricot, butter, pastry, biscuit, dried apricot, ginger, honey, almond

## About this wine

Domaine Zind-Humbrecht's Gewurztraminer Clos Windsbuhl originates from the historic Clos Windsbuhl vineyard in Hunawihr, Alsace. This site, characterized by its high altitude and unique Muschelkalk limestone soil rich in magnesium and seashells, contributes to the wine's distinctive minerality and elegance. The vineyard's south-east facing slopes and cooler microclimate encourage late ripening, allowing for physiological ripeness and a harmonious balance. Domaine Zind-Humbrecht, a family estate led by Master of Wine Olivier Humbrecht, is committed to biodynamic farming and expressing the pure essence of this exceptional terroir.

## Interesting facts

- Clos Windsbuhl vineyard dates back to 1324, once known as Erlach.
- Vineyards here are over 45 years old, some planted in the 1960s.
- Soils are thin, often revealing bedrock and ancient seashells.
- Organically and biodynamically farmed for over two decades.

## Food pairing

The wine's aromatic intensity and slight off-dry character are well-suited to complement and contrast with spicy, rich, and savory dishes. Its vibrant acidity cuts through the richness of fatty meats like duck and goose, while its exotic spice notes echo the complex flavors of Asian and Indian cuisines.

## Wine making process

The winemaking process for Gewurztraminer Clos Windsbuhl emphasizes natural methods. Grapes are fermented using indigenous yeasts, often in old oak foudres. Extended pressing cycles and abbreviated clarification are employed. The wine then undergoes extended aging on its lees, typically for 12 to 18 months or longer, in large, unroasted oak barrels. This approach prioritizes the expression of the vineyard's unique character and the natural evolution of the wine.