Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $18.40Original €16.50≈ £13.77 | boutique.hugel.com ↗ |
2024 Technical Specifications
Alcohol 12.28%
Residual Sugar 0.3 g/L
pH 3.65
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Drinking Window 3–5 years ageing potential
Classification AOC Alsace
Region Alsace
Soil Clay and limestone
Vineyard Yield 43 hL/ha
Harvest Dates Harvested in the first days of Hugel's harvest, which began September 23, 2024
Vine Age 28
Fermentation Vessels vats
Closure Diam Cork
Production Details Exclusively hand harvested in the first days of harvest from clay-and-limestone vineyards in about a dozen favored localities in and around Riquewihr. Grapes were transported in small tubs, 100% destemmed and macerated for 6–7 days. Following malolactic fermentation, the wine matured in vats and was bottled in early summer of the following year; bottles were then cellar-aged until release.
Tartaric Acid 4.76 g/L
Tasting Notes bright ruby; morillo cherry; kirsch; redcurrant; fresh tobacco; abundant fruit; fresh palate; present but not hard tannin; structured finish
Food Pairing charcuterie, red meat and cheese
Sources: m.hugel.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 12.27%
Residual Sugar 0.8 g/L
pH 3.53
Total Acidity 5.54 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Classification AOC Alsace
Region Alsace
Soil Clay and limestone
Vineyard Yield 41 hL/ha
Harvest Dates Harvested in the first days of the Hugel harvest beginning September 18, 2023
Vine Age 28
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Maceration 6.5 days
Closure Diam Cork
Production Details Hand harvested grapes from clay and limestone vineyards in and around Riquewihr. Grapes taken in small tubs to the winery, 100% destemmed and macerated for 6 to 7 days. After malo-lactic fermentation, wine matured in vats until bottled in early summer. Bottles aged in cellars before release.
Tartaric Acid 5.54 g/L
Tasting Notes bright ruby; morillo cherry; kirsch; redcurrant; fresh tobacco; abundant fruit; fresh palate; present but not hard tannin; structured finish
Food Pairing charcuterie, red meat and cheese
2022 Technical Specifications
Alcohol 13.09%
Residual Sugar 0.3 g/L
pH 3.55
Total Acidity 5.48 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Classification AOC Alsace
Region Alsace
Soil Clay and limestone
Vineyard Yield 52 hL/ha
Harvest Dates Harvested in the first days of the Hugel harvest beginning September 12, 2022
Vine Age 27
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Maceration 6.5 days
Closure Diam Cork
Production Details Hand harvested grapes from clay and limestone vineyards in and around Riquewihr. Grapes taken in small tubs to the winery, 100% destemmed and macerated for 6 to 7 days. After malo-lactic fermentation, wine matured in vats until bottled in early summer. Bottles aged in cellars before release.
Tartaric Acid 5.48 g/L
Tasting Notes bright ruby; morillo cherry; kirsch; redcurrant; fresh tobacco; abundant fruit; fresh palate; present but not hard tannin; structured finish
Food Pairing charcuterie, red meat and cheese
2021 Technical Specifications
Alcohol 12.49%
Residual Sugar 0.3 g/L
pH 3.76
Total Acidity 5.66 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Classification AOC Alsace
Region Alsace
Soil Clay and limestone
Vineyard Yield 49 hL/ha
Harvest Dates Harvested in the first days of the harvest beginning September 27, 2021
Vine Age 26
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Maceration 6.5 days
Closure Diam Cork
Production Details Hand harvested grapes from clay and limestone vineyards in and around Riquewihr. Grapes taken in small tubs to the winery, 100% destemmed and macerated for 6 to 7 days. After malo-lactic fermentation, wine matured in vats until bottled in early summer. Bottles aged in cellars before release.
Tartaric Acid 5.66 g/L
Tasting Notes bright ruby; morillo cherry; kirsch; redcurrant; fresh tobacco; abundant fruit; fresh palate; present but not hard tannin; structured finish
Food Pairing charcuterie, red meat and cheese
2020 Technical Specifications
Alcohol 13.08%
Residual Sugar 0.4 g/L
pH 3.68
Total Acidity 4.81 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Classification AOC Alsace
Region Alsace
Soil Clay and limestone
Vineyard Yield 50 hL/ha
Harvest Dates Harvested in the first days of the picking period beginning September 7, 2020
Vine Age 25
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Maceration 6.5 days
Closure Diam Cork
Production Details Hand harvested grapes from clay and limestone vineyards in and around Riquewihr. Grapes taken in small tubs to the winery, 100% destemmed and macerated for 6 to 7 days. After malo-lactic fermentation, wine matured in vats until bottled in early summer. Bottles aged in cellars before release.
Tartaric Acid 4.81 g/L
Tasting Notes bright ruby; morillo cherry; kirsch; redcurrant; fresh tobacco; abundant fruit; fresh palate; present but not hard tannin; structured finish
Food Pairing charcuterie, red meat and cheese
2019 Technical Specifications
Alcohol 13.12%
Residual Sugar 0.2 g/L
pH 3.79
Total Acidity 5.07 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Classification AOC Alsace
Region Alsace
Soil Clay and limestone
Vineyard Yield 45 hL/ha
Harvest Dates Harvested in the first days of the harvest beginning September 18, 2019
Vine Age 23
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Maceration 6.5 days
Closure Diam Cork
Production Details Hand harvested grapes from clay and limestone vineyards in and around Riquewihr. Grapes taken in small tubs to the winery, 100% destemmed and macerated for 6 to 7 days. After malo-lactic fermentation, wine matured in vats until bottled in early summer. Bottles aged in cellars before release.
Tartaric Acid 5.07 g/L
Tasting Notes bright ruby; morillo cherry; kirsch; redcurrant; fresh tobacco; abundant fruit; fresh palate; present but not hard tannin; structured finish
Food Pairing charcuterie, red meat and cheese
2018 Technical Specifications
Alcohol 13.12%
Residual Sugar 0.2 g/L
pH 3.79
Total Acidity 5.07 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Classification AOC Alsace
Region Alsace
Soil Clay and limestone
Vineyard Yield 45 hL/ha
Harvest Dates Harvested in the first days of the harvest beginning September 5, 2018
Vine Age 23
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Maceration 6.5 days
Closure Diam Cork
Production Details Hand harvested grapes from clay and limestone vineyards in and around Riquewihr. Grapes taken in small tubs to the winery, 100% destemmed and macerated for 6 to 7 days. After malo-lactic fermentation, wine matured in vats until bottled in early summer. Bottles aged in cellars before release.
Tartaric Acid 5.07 g/L
Tasting Notes Family tasting, December 4, 2019: deep brilliant ruby; subtle and elegant; cherry and redcurrant; rich, ample palate; soft, ripe and delicate tannins. Earlier family tasting, November 21, 2018: bright ruby; youthful, fruit-forward and open; juicy and easy but still juvenile and showing élevage.
Food Pairing charcuterie, red meat and cheese
Producer Information
Website
Address
3 Rue de la Première Armée, 68340 Riquewihr, France
Phone
+33 (0)3 89 47 92 15
Email
Owner
Hugel Family (12th-13th generation)
Cellarmaster
Marc Hugel