Zind Humbrecht, Riesling, Heimbourg, Alsace, France, 2023

Producer Profile

Olivier Humbrecht MW holds the notable achievement of being the first French national to earn the title of Master of Wine in 1989.

From a winemaking lineage that dates back to 1620, Olivier is the twelfth generation of his family working in viticulture. In 1959, his parents, Léonard Humbrecht and Geneviève Zind, merged their family vineyards to establish Domaine Zind-Humbrecht and Olivier assumed responsibility for the estate's winemaking in 1989, the same year he achieved his Master of Wine qualification. Under his guidance, Olivier's domaine has become renowned for its commitment to biodynamic viticulture, a practice he adopted in the early 1990s. He employs non-interventionist winemaking techniques, allowing the unique terroirs of Alsace to express themselves fully in the wines, and his dedication to quality and innovation in winemaking has earned him international acclaim, solidifying his status as a leading figure in the world of wine.

Viticulture

The Heimbourg de Turckheim single vineyard sits opposite the Grand Cru Brand, on a steep southwest to west slope. Sunlight reaches the west-facing plots later in the morning but extends well into the evening, giving long hours of ripening light. The soils are shallow, composed of Oligocene marl-calcareous-sandstone with limestone pebbles enclosed in red calcareous sandstone rich in iron. The fractured bedrock allows roots to penetrate deeply, shaping the expression of this small but remarkable terroir.

Tasting Note

Despite its very calcareous terroir, the Riesling from Heimbourg shows a striking delicacy and aromatic openness. The nose remains restrained, showing hints of wet stone, marked minerality, and a touch of complex reduction. With time to air, layers of citrus, anise, liquorice, and menthol emerge. On the palate, the texture is precise and energetic. The acidity gives a firm opening, yet the wine unfolds into a juicy, mouthwatering finish. Elegant and racy, it promises fine ageing potential.

Food Matching

Oysters, scallops, sushi, or grilled prawns — the acidity cuts through and highlights the sweetness of the flesh.