Pinot Gris Clos Windsbuhl 2020

Wine profile
Olivier Humbrecht
The Clos Windsbuhl vineyard is unmistakably late ripening due to its altitude and proximity to the Vosges Mountains - a characteristic that makes varieties like Pinot Gris almost limitlessly attractive. Although recent climatic turns have influenced the ripening process of the grapes, this vineyard has maintained its preference for Pinot Gris. The new, earlier harvest period - usually early to mid-September instead of mid-October - encourages the production of drier wines, as the grapes are less often exposed to botrytis.

Finishing process
The maturation of the Grauburgunder at Windbuhl is rather leisurely and ensures that the wine retains unprecedented acidity and remains dry, as was the case when it was produced in 2020. Setting the exact harvest date can be a difficult balancing act, requiring close daily checks in the run-up to harvest. The 2020 harvest impressed with its healthy grapes and a careful, slow fermentation process ultimately resulted in a perfectly dry wine, to our joyful satisfaction. After 17 months of refinement in old oak barrels and yeast sediment, the wine was carefully bottled.

Colour scheme
A deep and lively golden yellow.

Scent
The 2020 Pinot Gris from Clos Windsbuhl radiates pure intensity - rich nuances of dried apricots, honey, caramelised apple and lime vie for supremacy on the nose. This bouquet is rounded off by malty undertones, crunchy sesame and orangy honey aromas, combined with thyme. This wine is specifically reminiscent of a fresh sea breeze, of oyster shells foaming on angular rocks.

Taste impression
The full-bodied and juicy Pinot Gris impresses with perfectly balanced sweetness and acidity, rounded off by a remarkable salty note and refreshing liveliness. It prances serenely across the tongue and leaves a wonderful aftertaste that you won't soon forget. A wine that will serve your meal with the utmost pleasure - and has enormous ageing potential!
Those who cannot resist and decide to enjoy it already should consider decanting it at least a day before and filleting it from large Burgundy glasses - but not too cold.

Food recommendations
Try it with tofu glazed with forest blossom honey and a spring-sized green salad. Winged sesame crust with honey or pork tenderloin topped with roasted carrots and tropical pineapple would also make flattering companions for this wine.