2007 Gewurztraminer Herrenweg de Turckheim

RS 42.4 g/l, TA 3.7, yields 28 hl/ha. Smoked ham nose, though not desperately opulent at this stage. Round exotic rose water notes on the palate and very lively acidity apparent, even though analytically this has lower acidity than the Rangen apparently. Coded 4 – though to me the Rangen tastes sweeter at this stage – presumably because of the alcohol. Candied rose petals, and there is certainly sweetness on the finish. (JR)

(15.5% alcohol, 35 g/l r.s. and 3.5 acidity) Full yellow. More discreet aromas of smoked meat, ginger and clove. Then a fat fruit bomb in the mouth, with lovely peppery minerality standing in for acidity to frame and lift the wine. The flavors of lime and acacia honey do not seem overly sweet. This large-scaled wine finishes with gentle tannins and very good length. Not a lot of botrytis here, according to Humbrecht.

Zind-Humbrecht’s 2007 Gewurztraminer Herrenweg de Turckheim smells of sweet pea, celery seed, litchi, peach preserves, bacon fat and browned butter. Polished and honeyed, creamy and sultry (but without its 15.5% alcohol generating objectionable heat) it finishes with remarkable reserves of primary juiciness and nips of cress and white pepper which – no doubt along with sheer extract – help keep its sweetness from becoming cloying. ||”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. eRobertParker.com.April, 2010