My first Clos Windsbuhl Gewurztraminer

[wondersofwine]

I decided on the 1989 ZIND HUMBRECHT GEWURZTRAMINER CLOS WINDBUHL with an appetizer of soft-shelled crab and red cabbage slaw with a creamy sauce featuring a light touch of Dijon mustard. My first Clos Windsbuhl and I'm still anticipating my first Cuvee Frederic Emile. Wine list states that this Clos Windsbuhl was Robert Parker's only 100-pt. dry Alsace wine ever.

Burnished gold color of a wedding band (lovely!) with transparency. Nose combined honeysuckle, tangerine zest, florals, exotics and spiciness (nutmeg? or very light pepper?) Listed as a dry Alsace but so fruity it almost tastes botrytized. It had a brightness and vividness that belied its age. I obviously lack experience with Z-H wines so don't know how they are supposed to taste when mature, but this is drinking in a lovely fashion and seems in no danger of fading quickly. The wine fills the palate and its presence lingers for some time after the swallow.

Was thrilled to try three special wines in one evening (the others are on the Pinot Noir/Red Burgundy thread.)