Information about the plant
\nIn 1989, two years after our acquisition of Clos Windsbuhl, a coincidence led us to cultivate Auxerrois and Chardonnay in its coldest part, at the edge of the surrounding forest. We have always worked these grape varieties together. But due to the stringent AOC regulations on Alsace wine, and the simple fact that the Chardonnay grape is not permitted here, we were forced in 2001 to bring the wine to market as Zind \"Vin de France\".
\nIn terms of the ripening process
\nThe uniquely shell-limestone soils that characterise Clos Windsbuhl always give this wine an incomparable structure and remarkable ageing ability, provided one has the necessary patience. The higher acidity requires extended fermentation, but the wine finishes dry after a long maturation on the full lees. <\/p>\n
Colour
\nWe are greeted by a radiant golden yellow.<\/p>\n
Bouquet
\nThe scent of the 2021 Zind unfolds endlessly intense, tropical mango and refreshing lime, local orange and sharp ginger, juicy ripe apple. They are accompanied by shades of fine tobacco and creamy latte. With increasing oxygen contact, an attractive chalky note swings into the foreground and a fine explosive aroma, familiar from young, opulent Burgundies. Elegance, tension and depth are present in all facets.<\/p>\n
Tasting
\nOn the tongue, it captivates with its polished character, appears taut and, in addition to the prominent citrus fruit, enchants with its invigorating acidity and profoundly stony minerality. These impressions captivate and hold the connoisseur completely captive. The long, salty finish and delicate tannin indicate a fantastic ageing potential. The ideal companion to classic French cuisine as well as to Asian umami highlights. The 2021 presents itself in full beauty at the moment, yet it hints at great potential. <\/p>\n
Be sure to decant and serve in a larger glass. Do not enjoy too cold. <\/p>\n
Alternative to the original food recommendation:
\n- Risotto with saffron and grilled monkfish skewers
\n- Cordon bleu with caper sauce and baby potatoes
\n- Veal fillet in herb crust with green asparagus and truffle butter.<\/p>","protected":false},"excerpt":{"rendered":"