2011 Technical Specifications
Alcohol 14.15%
Residual Sugar 3.1 g/L
pH 3.19
Total Acidity 6.57 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 2011-2016
Region Alsace
Soil Clay and limestone
Vineyard Yield 60 hL/ha
Harvest Dates Harvest started on 12 September 2011
Sites Clay-and-limestone vineyards in twelve favored localities around Riquewihr, including some Schoenenbourg fruit and a high proportion of estate grapes.
Vine Age 35
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Gravity Fill, No Pumping
Bottling Date Spring following the 2011 harvest
Contains Added Sulfites Yes
Serving Temperature 8°C · 46°F
Closure Diam Cork
Production Details Grapes taken in small tubs to presses filled by gravity without pumping or mechanical intervention. After pressing, must decanted for a few hours, then fermented in temperature-controlled barrels or vats at 18-24°C. Wine racked once before natural clarification over winter. Lightly filtered before bottling in spring. Bottles aged in cellars before release.
Certifications AOC Alsace
Tartaric Acid 6.57 g/L
Tasting Notes Serge Dubs: youthful lemon yellow with lime-green hints; fresh floral, fruity and mineral aromas, including white peach, green apple, lemon balm, lime blossom, wild hop flower and fresh moss; dry, crisp, lively and refreshing.
Food Pairing Apéritif; seafood, shellfish, raw or marinated fish, fish in sauce, grilled fish or fish terrine; lobster, crab and sushi.
2010 Technical Specifications
Alcohol 13.1%
Residual Sugar 4.3 g/L
pH 3.18
Total Acidity 7.87 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 2010-2015
Region Alsace
Soil Clay and limestone
Vineyard Yield 60 hL/ha
Harvest Dates 27 September 2010 - 26 October 2010
Sites Clay-and-limestone vineyards in twelve favored localities around Riquewihr, including some Schoenenbourg fruit and a high proportion of estate grapes.
Vine Age 35
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Gravity Fill, No Pumping
Bottling Date Spring following the 2010 harvest
Contains Added Sulfites Yes
Closure Diam Cork
Production Details Grapes taken in small tubs to presses filled by gravity without pumping or mechanical intervention. After pressing, must decanted for a few hours, then fermented in temperature-controlled barrels or vats at 18-24°C. Wine racked once before natural clarification over winter. Lightly filtered before bottling in spring. Bottles aged in cellars before release.
Certifications AOC Alsace
Tartaric Acid 7.87 g/L
Tasting Notes Serge Dubs: youthful pale green color; white peach, grapefruit, candied lemon, ginger, acacia and lime aromas with subtle minerality; dry, fresh, full-flavored, vibrant and refreshing.
Food Pairing Seafood, shellfish, raw or marinated fish, grilled fish, fish in sauce or terrine, lobster and crab.
2009 Technical Specifications
Alcohol 13.75%
Residual Sugar 7.5 g/L
pH 3.12
Total Acidity 7.39 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 2009-2011
Region Alsace
Soil Clay and limestone
Vineyard Yield 60 hL/ha
Sites Clay-and-limestone vineyards in twelve favored localities around Riquewihr, including some Schoenenbourg fruit and a high proportion of estate grapes.
Vine Age 35
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Gravity Fill, No Pumping
Bottling Date Spring following the 2009 harvest
Contains Added Sulfites Yes
Closure Diam Cork
Production Details Grapes taken in small tubs to presses filled by gravity without pumping or mechanical intervention. After pressing, must decanted for a few hours, then fermented in temperature-controlled barrels or vats at 18-24°C. Wine racked once before natural clarification over winter. Lightly filtered before bottling in spring. Bottles aged in cellars before release.
Certifications AOC Alsace
Tartaric Acid 7.39 g/L
Tasting Notes Serge Dubs: pale pistachio-green and lemon-yellow color; spring flowers, lime blossom, lime, lemon balm, white peach and a light mineral note; dry, fresh, lively and refreshing with an aromatic fruit finish.
Food Pairing Seafood, shellfish, raw or marinated fish, fish in sauce, grilled fish and fish terrines.
2008 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.7 g/L
pH 3.06
Total Acidity 8.34 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 2008-2015
Region Alsace
Soil Clay and limestone
Vineyard Yield 50 hL/ha
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Gravity Fill, No Pumping
Contains Added Sulfites Yes
Closure Diam Cork
Production Details Grapes taken in small tubs to presses filled by gravity without pumping or mechanical intervention. After pressing, must decanted for a few hours, then fermented in temperature-controlled barrels or vats at 18-24°C. Wine racked once before natural clarification over winter. Lightly filtered before bottling in spring. Bottles aged in cellars before release.
Certifications AOC Alsace
Tartaric Acid 8.34 g/L
2005 Technical Specifications
Grape Varieties Riesling 100%
Drinking Window From Serge Dubs's note dated 28 July 2007: drink then or within the following four years.
Classification AOC Alsace
Region Alsace
Soil Clay and limestone
Sites Vineyards in twelve favored localities around Riquewihr, including some Schoenenbourg fruit and a high proportion of estate grapes.
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Presses Filled By Gravity Without Pumping Or Other Mechanical Intervention
Bottling Date Spring following the 2005 harvest
Serving Temperature 8°C · 46°F
Production Details Grapes were harvested exclusively by hand and transported in small tubs. After gravity-fed pressing, the must settled for several hours and fermented in temperature-controlled barrels or vats at 18–24°C. The wine was racked once before natural winter clarification, lightly filtered before spring bottling, then bottle-aged in the producer's cellars until release.
Tasting Notes Serge Dubs, 28 July 2007: youthful with green reflections; green apple, citrus, grapefruit, lemon, lemon balm and ripe gooseberry; lively, linear, dry, structured and classically Alsatian.
Food Pairing Apéritif, fish and shellfish.
Sources: m.hugel.com ↗ · Compare this vintage
2001 Technical Specifications
Grape Varieties Riesling 100%
Drinking Window From Serge Dubs's note dated 5 September 2003: drink then or within the following two years.
Classification AOC Alsace
Region Alsace
Soil Clay and limestone
Vineyard Yield 45 hL/ha
Sites Vineyards in twelve favored localities around Riquewihr, including some Schoenenbourg fruit and a high proportion of estate grapes.
Vine Age 30
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Presses Filled By Gravity Without Pumping Or Other Mechanical Intervention
Bottling Date Spring following the 2001 harvest
Serving Temperature 8°C · 46°F
Production Details Grapes were harvested exclusively by hand and transported in small tubs. After gravity-fed pressing, the must settled for several hours and fermented in temperature-controlled barrels or vats at 18–24°C. The wine was racked once before natural winter clarification, lightly filtered before spring bottling, then bottle-aged in the producer's cellars until release.
Tasting Notes Serge Dubs, 5 September 2003: pale green, bright color; fruity and floral with moss and green-pistachio aromas; dry, softly textured, refined and balanced.
Food Pairing Freshwater fish such as pike-perch, pike, trout and salmon, served poached, with cream or pan-fried; frogs' legs.
Sources: m.hugel.com ↗ · Compare this vintage
1998 Technical Specifications
Grape Varieties Riesling 100%
Drinking Window From Serge Dubs's note dated 1 June 2001: drink then or keep for three to five years.
Classification AOC Alsace
Region Alsace
Soil Clay and limestone
Vineyard Yield 45 hL/ha
Harvest Dates Harvest began on 24 September 1998
Sites Vineyards in twelve favored localities around Riquewihr, including some Schoenenbourg fruit and a high proportion of estate grapes.
Vine Age 25
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Presses Filled By Gravity Without Pumping Or Other Mechanical Intervention
Bottling Date Spring following the 1998 harvest
Production Details Grapes were harvested exclusively by hand and transported in small tubs. After gravity-fed pressing, the must settled for several hours and fermented in temperature-controlled barrels or vats at 18–24°C. The wine was racked once before natural winter clarification, lightly filtered before spring bottling, then bottle-aged in the producer's cellars until release.
Tasting Notes Serge Dubs, 1 June 2001: bright youthful color with pale-green hints; lime zest, grapefruit, herbaceous and mineral aromas; dry, lively and refreshing with a rich, ripe, elegant structure.
Food Pairing Sea or freshwater fish, pan-fried or served with cream.
Sources: m.hugel.com ↗ · Compare this vintage
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