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■ ■ ■ ■ ■ 486 Scores ≥ 90 Points, including one 100-Point Score – Wine Spectator 12 GENERATIONS OF WINEMAKERS 481 Scores ≥ 90 Points, including six 100-Point Scores SINCE 1620 – Robert Parker’s Wine Advocate 253 Scores ≥ 90 Points ■ Domaine Zind-Humbrecht is the archetype – Vinous of its region and one of the world’s greatest wine estates 111 Scores ≥ 90 Points – Wine Enthusiast Magazine ■ Unbroken winemaking lineage in Alsace since 1620 ■ Olivier Humbrecht was the first Frenchman and is one of the world’s only winemakers to attain Master of Wine status ■ 100 acres of prime estate vineyards include 4 prestigious Grands Crus ■ Wines are recognized for their overriding “I don’t know what is more mind-boggling, sense of terroir because every aspect of the quality of Domaine Zind-Humbrecht’s wines or viticulture and winemaking is tailored to Olivier Humbrecht’s complete dedication to quality. achieve that goal This tall, powerful, and intellectual man may ■ Certified organic and Biodynamic® since 2002 well be the finest winemaker in the world.” –Robert Parker Domaine Zind-Humbrecht The Zind-Humbrecht Domaine was created in 1959, when Leonard Humbrecht married Genevieve Zind, joining the Humbrecht family’s vineyard at Gueberschwihr with the Zind family’s vineyard at Wintzenheim. An ancient Alsatian wine growing family, the Humbrechts have handed the craft down from father to son since 1620. Today, Olivier Humbrecht manages the Domaine. Zind-Humbrecht’s house style balances power, richness, complexity and vibrant acidity, all the while staying unmistakably true to variety and terroir expression. Olivier Humbrecht, MW General Manager and Winemaker Olivier Humbrecht was the first French Master of Wine (MW) and the world’s second winemaker to attain MW status. His passion for Alsatian wines and biodynamic farming translates into a portfolio of legendary wines recognizable for their purity, intensity and, above all, their faithful expression of each individual vineyard site. With degrees from the Ecole Supérieure d’Agriculture de Purpan and Université d’Oenologie de Toulouse in Agriculture and Oenology, respectively, Olivier earned his Master of Wine certification in 1989. The same year, he took over winemaking from his father, continuing an unbroken lineage that extends back to the year 1620. Since 2002, he has served as President of the Syndicat International des Vignerons en Culture Bio-Dynamique/ Biodyvin (SIVCBD). He became President of the Alsace Grand Cru Association in 2011. Organic and Biodynamic Certified Organic certification was awarded to Zind-Humbrecht's vineyards in 1998. Organic is the most regulated farming practice and is the only one that requires government certifications. It aims to eliminate synthetic chemicals from the vineyard. Biodynamic certification was awarded in 2002, which far surpasses organic requirements. Biodynamics takes a holistic, symbiotic approach that treats all parts of the vineyard as a self-contained micro ecosystem. This approach encourages biodiversity and the use of homeopathic herbs instead of commercial fertilizer, weed killer and pesticides; natural treatments (special mixtures added to compost), herbs (valerian or nettles), natural predators (ladybugs), cover crops and native animals are used. The traditional lunar calendar determines ideal dates for vineyard work. Rangen Vineyard (above) Olivier Humbrecht, MW (left) Animals are used to work the land instead of machinery, to avoid compacting the soil. Biodynamic wines are vinified with natural rather than cultured yeasts, zero additives and limited added sulfites. As a certified Biodynamic estate, Zind-Humbrecht's vineyards are inspected annually. Converting to Biodynamic farming requires considerable time and expense, but it has the greatest potential to make high- quality fine wines. In the Vineyard: A Biodynamic Approach In 1995, Zind-Humbrecht started to convert vineyards to meet biodynamic standards. Vineyards were certified 100% biodynamic in 2002 by Biodyvin. ■ On average, vineyards yield 2-3 tons of fruit per acre. Vine- yards are planted incredibly densely without increasing yields so that each vine produces less fruit and grows less vigorously, resulting in more concentrated grapes. ■ Zind-Humbrecht aims for low fertility, low yield, small clusters and deep root systems that reflect terroir. ■ Minimal pruning is conducted during the vegetative period, since deep roots and herbaceous ground cover lead to self- regulation of growth and protect vines from drought and rot. ■ Though “vielles vignes,” meaning “old vines,” has no legal definition in Alsace, for Zind-Humbrecht this term signifies vines over 50 years old; some of Zind-Humbrecht’s vines are 90 years old. ■ All grapes are hand harvested. In the Winery: Capturing the Taste of the Vineyard Grapes are whole-cluster pressed with an extremely long, slow, 12-to-24-hour pressing rate that gently and fully extracts fruit and flavor (compared with standard 4-to-6-hour rate). ■ Chaptalization is not utilized. ■ An abbreviated 4-hour cycle of clarification after pressing ensures that natural yeasts and proteins are retained in the must (compared with standard 24-48 hour cycles). ■ Fermentation occurs in used wooden oak barrels, some as old as 60 years, varying in size from 765-10800 liters. ■ Natural malolactic fermentation of the small amounts of malic acids that are present in the mature grapes may be permitted, depending on vintage conditions. ■ Use of natural yeasts, with extended period resting on the lees, “sur lie,” with carefully controlled oxygen supply and reductive capacity creates a complex, autolytic character. ■ Fermentation may last anywhere from 3 weeks to 3 years. ■ Zind-Humbrecht’s non-interventionist approach allows the wine to decide when it is ready to be bottled and whether it will be sweet or dry; this is the best way to reflect the vintage and the terroir. Biodynamic farming, Brand Vineyard (above) Hengst Vineyard (center) Carved cellar barrels (right) ALSACE The Alsace Appellation d'Origine Contrôlée (AOC) Location Alsace is the northernmost wine region of France. On France’s eastern border with Germany and Switzerland, it flanks the Rhine River. Alsace’s 40,000 acres of vineyards run 75 miles long north to south, 1-5 miles wide, with a total of 4931 growers. Vineyards stretch from the northern town of Rotenberg Vineyard's iron-rich soil Marlenheim to Thann in the south. Terroir Varietals & Appellations The Vosges Mountains that run north-south the entire length THE AOC CLASSIFICATIONS: of Alsace influence the region greatly. They provide vineyard ■ Alsace AOC altitudes of 600-1,200 feet, which moderate temperatures and ■ Alsace Grand Cru AOC provide good drainage and optimal sun exposure. The Vosges also make Alsace one of the driest regions in France by blocking ■ Crémant d´Alsace AOC the cold, moisture-laden winds and clouds from the Atlantic. Overall, Alsace contributes 50% of France’s total still white There are 13 different identified soil types, each with distinct AOC wine production and 30% of France’s AOC sparkling mineral content, age and composition. Walking 550 feet in wines. The great majority (90%) of the wines produced under any direction will typically represent a significant change in the Alsace AOC are white, with Riesling, Pinot Gris, Gewürtz- at least one important aspect of the soil composition. As a traminer, Muscat, Pinot Blanc and Sylvaner representing the result, each hillside is divided into hundreds of named parcels. leading grape varieties. Some Pinot Noir is also produced. Even the Grands Crus include several sub-parcels with names from centuries ago. Each parcel has been farmed separately LATE HARVEST WINES: to yield wines with distinct aromas and flavors. The bedrock Within the Alsace and Alsace Grand Cru AOCs, Vendange on which the soil rests is similarly varied, but the variations do Tardive and Sélection de Grains Nobles are the two not necessarily overlap, which adds an extra dimension to the prestigious, sweet late harvest subclassifications. The term geological complexity that is unique to Alsace. “Vendange Tardive” was first used to describe only Alsatian late harvested wines, but it is now also used in other regions of The complexity of soil and bedrock composition, and the France. Since 1984, the term has been legally defined in Alsace. resulting myriad of distinct parcels, explains the multitude Sélection de Grains Nobles is an even sweeter clasification of wines each winery produces; the average Alsatian wine made from grapes affected by noble rot. producer makes over 30 different wines. Late Harvest Production Regulations: Types of bedrock found in Alsace include: ■ A declaration to the INAO in advance of the intention to Granite: a magmatic rock, generally composed of roughly harvest late, and the vineyards specified 60% quartz, 30% feldspars and 10% dark minerals. Since ■ A physical check of the grapes, and of the quality of the juice granite does not contain minerals that easily undergo chemical ■ A minimum must weight equivalent to 15.3% potential weathering, soils formed from granite tend to be acidic. alcohol for Gewürztraminer and Pinot Gris and 14% Famous Alsace Grands Crus on granite bedrock include potential alcohol for Riesling and Muscat. For Sélection Sommerberg, Schlossberg and Zind-Humbrecht's Brand. de Grains Nobles, the minimums are 18.2% and 16.4% respectively Limestone: composed of the mineral calcite with varying ■ Chaptalisation and acidification are not permitted amounts of dolomite. Limestone is relatively soft and weathers ■ The wine must be certified by INAO officials rapidly, both chemically and physically. If the dolomitic ■ The wine may not be released without a blind tasting by the content is between 10-50%, it is considered dolomitic INAO, at least 18 months after it is made limestone. Grand Cru Rosacker rests on dolomitic limestone. Organic and Biodynamic Viticulture Marl: a sedimentary rock composed of small particles of carbonate minerals and clay minerals in roughly equal Alsatian wine growers have practiced organic proportions. Marl is soft and breaks up easily to form clay soils. farming since the 1970’s.