Zind Humbrecht was created in 1959 as a result of the merger of the wine producing operations of the Humbrecht family in Gueberschwihr and the Zind family in Wintzenheim. The Humbrechts are a very old wine-making family, who have been passing their skills from one generation to the next since the Thirty Years War (1620). The property has 42 hectares across 6 grand crus and other vineyards and is managed according to biodynamic principles. Zind Humbrecht has long been established as one of Alsace's most reputable producers. Léonard Humbrecht has placed quality over quantity, developing superb terroirs that have been neglected because they are too difficult to work, such as Rangen in Thann. Today, Olivier Humbrecht - the first French Master of Wine - and his father are only interested in exceptional terroirs; their insistence on quality, combined with virtuoso technical ability, enable them to produce exceptionally dense, complex wines that are always respectful of the characteristics of the grape varieties and the terroir. Their wines can be classed among the best white wines in the world.

Previously marked under the name of its single-vineyard origin, Herrenweg, this cuvée comes from the alluvial cone of the Fecht River in Turckheim. Here, fifty-year-old vines thrive in sandy-gravelly soils mixed with richer, decarbonated loess. Unlike other vineyards near Colmar, this terroir benefits from reduced water stress, producing exceptional wines with remarkable structure and acidity. For over twenty years, the vineyard has been farmed biodynamically, with most tasks performed manually to nurture the vines and soils, allowing the grapes to achieve full ripeness and concentration. In the cellar, minimal intervention is required, after gentle pressing, the juice ferments naturally with natural yeasts and matures on fine lees for at least six months. Roche Roulée offers a straw-yellow hue with a luminous bouquet of citrus, tropical fruits, and linden blossom. Very expressive young, owing to the gravelly-loamy soil composition, the palate becomes supple and well structured, culminating in a sapid finish. It promises to evolve beautifully with a few years of cellaring.