Wine Advocate 93 points - Olivier Humbrecht points to his 2011 Muscat d?Alsace Goldert as an illustration of why he has been replacing Muscat Ottonel with Muscat Petites Grains, as the latter can hang longer without becoming too alcoholic and at the same time hang on to acidity. A provocatively and enticingly pungent not to mention complex nose of basil, peppermint, lemon zest, orange rind, iris and orange blossom leads to a palate and finish of cut, clarity and brightness such as I would not have expected from this genre and vintage had it not been for this wine?s origin in Gueberschwihr highly calcareous, high-elevation, Muscat-tested vineyards. Not only the sense of levity, energy and sheer juiciness on display here but also a sense of chalky underpinning seems unmistakably to testify to Goldert terroir. Hints of pine needle and lemon pip add to the already mentioned pungent components for a mouth-shakingly invigorating as well as consummately refreshing finish. Don?t miss out on this spectacularly successful dry Muscat in its youth; but if possible set aside a few bottles to drink through at least 2028, because savoring older Goldert from a good vintage is nearly always a remarkable experience! (Aug 2014)
The Humbrecht family has made wine in Alsace, France since 1620 but began operating under its current name when Leonard Humbrecht married Genevieve Zind in 1959. The winery is situated in the heart of the Herrenweg Vineyard along the main road between Colmar and Turckheim. The wines are made by Leonard’s son, Olivier Humbrecht, Master of Wine. Olivier is a passionate advocate for wines from this region and the benefits of biodynamic and organic farming. All viticulture and vinification decisions are tailored to the belief that great wines are a reflection of place. The estate was certified organic in 1998 and received its biodynamic certification in 2002. Olivier has customized the biodynamic practices developed by Rudolph Steiner to suit the terroir at the estate. He restricts yields, relies on indigenous yeasts and ferments his wines at low temperatures on their lees in oak barrels for an extended period. Only handharvested estate fruit is used. The wines from this legendary estate are archetypal examples of terroir and varietal and considered amongst some of the best in the world.