1 dozen bottles per lot
Details
A SUPERB AND RARE SELECTION OF THE VERY BEST FROM DOMAINE ZIND-HUMBRECHT INCLUDING RARE VT'S AND SGN'S
Property of a Gentleman
All wines stored in temperature controlled conditions since purchased upon release
Zind-Humbrecht has become the benchmark for wines from Alsace; Oliver Humbrecht's attention to detail is legendary. The yields are kept very low, and amongst the lowest in the region; often 4060 lower than other producers.
Riesling, Clos St. Urbain, Rangen de Thann--Vintage 1995
Alsace, Zind-Humbrecht
In original carton
"The 1995 Riesling Rangen Clos St.-Urbain (made from 18 hectoliters per hectare) does not possess the weight or volume offered by the Clos Windsbuhl. Nevertheless, it is an impressive, unevolved, tightly-knit Riesling that is still in its infancy. According to Olivier Humbrecht, it took ten months for this wine to ferment. The intriguing nose of roasted nuts, ginger, and spice hints at an exotic future. Rich and medium-bodied, with high acidity, and a spicy, earthy personality, this wine needs 1-3 years of cellaring; it should keep for 10-15+ years." Robert Parker, The Wine Advocate, Issue 111, 6/27/97
1 dozen bottles per lot
Property of a Gentleman
All wines stored in temperature controlled conditions since purchased upon release
Zind-Humbrecht has become the benchmark for wines from Alsace; Oliver Humbrecht's attention to detail is legendary. The yields are kept very low, and amongst the lowest in the region; often 4060 lower than other producers.
Riesling, Clos St. Urbain, Rangen de Thann--Vintage 1995
Alsace, Zind-Humbrecht
In original carton
"The 1995 Riesling Rangen Clos St.-Urbain (made from 18 hectoliters per hectare) does not possess the weight or volume offered by the Clos Windsbuhl. Nevertheless, it is an impressive, unevolved, tightly-knit Riesling that is still in its infancy. According to Olivier Humbrecht, it took ten months for this wine to ferment. The intriguing nose of roasted nuts, ginger, and spice hints at an exotic future. Rich and medium-bodied, with high acidity, and a spicy, earthy personality, this wine needs 1-3 years of cellaring; it should keep for 10-15+ years." Robert Parker, The Wine Advocate, Issue 111, 6/27/97
1 dozen bottles per lot