Zind-Humbrecht Rangen de Thann Clos Saint-Urbain Gewurztraminer
ツィント・フンブレヒト ランゲン・ド・タン・クロ・サン＝ユルバン・ゲヴュルツトラミネール
Domaine Zind-Humbrecht
Gewurztraminer
About this wine
A benchmark Gewurztraminer from the volcanic soils of the Rangen Grand Cru, showing explosive lychee and rose petal aromatics with extraordinary richness and depth.
A powerful, smoky, mineral-driven Gewurztraminer unlike the classic lychee-and-rose style — don't expect an easy, fruity sipper. Serve lightly chilled (10-12°C) and pair with bold, spicy food to let its volcanic character shine.
Sommelier's Note
"Domaine Zind-Humbrecht, biodynamic since the 1990s under Master of Wine Olivier Humbrecht, farms less than a hectare of Gewurztraminer on the Rangen de Thann's volcanic greywacke. The result is a Gewurztraminer stripped of its usual perfumed sweetness and replaced with smoke, flint, and saline minerality — a wine that argues for terroir over variety, and rewards several years of cellaring."
Food Pairings
Pairs beautifully with spicy Asian cuisine such as Thai curry and Sichuan dishes, foie gras, blue cheese, and Alsatian flammekueche. Its smoky power also suits richly sauced white meats and grilled fish.
When to drink it
Best suited to special occasions, fine dining, or serious wine tastings — a benchmark bottle for exploring how volcanic terroir transforms an aromatic grape.
Specs
- Grape Varieties
- Gewurztraminer
- Style
- White
- Price Range
- Approx. $70-140 USD per bottle (varies by vintage and market); Japanese retail typically ¥15,000-25,000.
Terroir & Winemaking
Grown on the steep, south-facing Rangen de Thann slope, Alsace's southernmost and hottest Grand Cru, on greywacke soil formed from the ash of the extinct Molkenrain volcano. The vineyard is farmed biodynamically and hand-harvested, with gravity-flow winemaking (no pumping), long fermentation with indigenous yeasts, and extended aging on fine lees. Sweetness level varies significantly by vintage, from nearly dry to a noticeable touch of residual sugar (around 20-30 g/l in some years), always framed by the site's characteristic high acidity and saline, smoky minerality. Alcohol typically around 13-14%.
Frequently Asked Questions
- Is this Gewurztraminer sweet or dry?
- It varies notably by vintage. Many recent vintages are vinified close to dry with only a touch of residual sugar, while some years show more noticeable sweetness — always balanced by the site's naturally high acidity and mineral saltiness.
- What does it taste like?
- Rather than the classic lychee-and-rose Gewurztraminer profile, expect smoke, flint, ash, and baking spice, layered over stone fruit, with a long, saline, mineral-driven finish shaped by the volcanic soil.
- What food pairs well with it?
- Spicy Asian dishes like Thai curry or Sichuan cuisine, foie gras, blue cheese, and Alsatian flammekueche; it also stands up well to richly sauced white meats.
- When is the best time to drink it?
- It can be enjoyed on release for its powerful presence, but 5 to 15+ years of cellaring lets the smoky, mineral complexity fully unfold.
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