The Hengst Grand Cru, with its 60-year-old vines, enjoys a long-standing reputation for being the place to grow Gewürztraminer. The combination of a high lime content calcareous soil, some marl, a warm and dry setting, but not too precocious, provide the best conditions possible for this difficult grape variety. Zind-Humbrecht’s dedication to terroir expression guides all winemaking practices, which include extended pressing cycles, abbreviated clarification cycles (to retain natural yeasts and proteins in the must), natural malolactic fermentation and extended aging on the lees. The wine is aged 18 months in 40-year-old French barrels.
The nose is extremely complex with faint floral aromas, more exotic fruits like litchi/mango and lots of spicy, bacon, toasted notes. The palate is concentrated, shows balanced acidity and the residual sweetness creates a harmonious finish.