A rich, just off-dry white, enlivened by intense, citrus acidity. Exudes kumquat, apricot and guava flavors, laced with exotic spice notes of anise and cardamom. Despite its power, this is elegantly put together, with a clean, dry finish that leaves a mouthwatering impression. Drink now through 2028. 410 cases made.

Robert Parker's Wine Advocate 27/04/2010 Having pointed out – in connection with this year’s Heimbourg Riesling – that a wine of only 9 grams residual sugar could 20 years ago have been sold as vendange tardive, Olivier Humbrecht proceeds to explain that – at 32 grams – he felt his 2006 Riesling Rangen Clos Saint Urban had already fermented too far to be bottled as V.T., which is how he had envisioned it at harvest! The deep color here signifies the strong presence of botrytis. The smoky aromatic pungency is, I think, a case of noble rot reinforcing vineyard character. Quince and gooseberry preserves, dried peach, nut paste, caramel, and peat saturate a palate of creamy richness and palpable density, and this finishes only slightly sweet, its analysis notwithstanding. It might well improve in bottle for a few years, but I would certainly monitor it carefully. ”After the experience of 2003,” remarks Olivier Humbrecht with an eye to his 2007s, “I’m never going to complain about having and extra gram or two of acidity.” In fact, Humbrecht considers 2007 ideal in nearly every respect, having permitted the grower the luxury of picking under optimum conditions for each grape variety and style. The fruit was completely healthy, insists Humbrecht, “you could walk through the vineyards for half an hour and fine one spoiled berry,” … except, of course, where the rot was noble! This year’s generally dry-tasting, relatively low-alcohol, high acid, high-extract Rieslings are not always the most youthfully approachable or winsome in style, but the best are profound; whereas Pinot Gris and Gewurztraminer ran to extremities of potential alcohol, even though the harvest was finished before mid-October. Far fewer wines went through malo-lactic transformation here from 2007 than usual – the pHs were often so low they proved inhospitable to the necessary bacteria. As for 2006, it’s clear that this is a year to test the meddle of any grower, and it is therefore not surprising that Zind-Humbrecht was among the estates to demonstrate that excellence and even excitement were not ruled out by the weather. Furthermore, he arrived at an average 2006 yield virtually identical to that of 2005. “Of course,” asserts Humbrecht, “quality in 2006 depended on how you handle your vineyards and your vines the whole year through. It was a vintage where, if you made a mistake in the vineyards, you got slapped pretty hard at harvest time, unlike 2007 where if you made a mistake, nature was forgiving.” The completion of fermentations in 2007 was spread over even more months than usual, often with late bottling; frequently with no racking; and my notes are based both on tastings from bottle early this year (sometimes referencing the wine’s performance from cask) and in a few instances solely on tastings from cask. Two 2007 Pinot Gris “Trie Speciale” – from Clos Windsbuhl and Clos Jebsal – were not even wine yet last I visited, and will in any case not be released for at least another year.