2012 Technical Specifications
Alcohol 13.93%
Residual Sugar 7.5 g/L
pH 3.28
Total Acidity 6.14 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 2012-2022+
Region Alsace
Soil Clay and limestone
Vineyard Yield 55 hL/ha
Harvest Dates September 24, 2012
Estate Grown Yes
Vine Age 25
Fermentation Vessels Stainless Steel Vat, Oak Barrel
Pressing Method Gravity-Filled Presses
Closure Diam Cork
Production Details Grapes harvested exclusively by hand from clay and limestone vineyards in a dozen of the most favored localities in and around Riquewihr with high percentage of estate grapes. After pressing, must decanted for few hours, then fermented in temperature-controlled barrels or vats at 18-24°C. Wine racked once before natural clarification during winter. Following spring, lightly filtered before bottling, then aged in cellars before release.
Tartaric Acid 6.14 g/L
Tasting Notes Deep straw-yellow; apricot; greengage; liquorice; buttery brioche; sesame seed; pistachio; fresh hazelnut; rich, velvety and long-finishing.
Food Pairing Fish in sauce, crayfish, lobster, lamb curry, red mullet with turmeric, monkfish with saffron, poultry, pheasant, veal with wild mushrooms, game terrine and duck foie gras.
2011 Technical Specifications
Alcohol 14.2%
Residual Sugar 3.5 g/L
pH 3.38
Total Acidity 5.56 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 2011-2017+
Region Alsace
Soil Clay and limestone
Vineyard Yield 55 hL/ha
Harvest Dates September 12, 2011
Estate Grown Yes
Vine Age 25
Fermentation Vessels Stainless Steel Vat, Oak Barrel
Pressing Method Gravity-Filled Presses
Closure Diam Cork
Production Details Grapes harvested exclusively by hand from clay and limestone vineyards in a dozen of the most favored localities in and around Riquewihr with high percentage of estate grapes. After pressing, must decanted for few hours, then fermented in temperature-controlled barrels or vats at 18-24°C. Wine racked once before natural clarification during winter. Following spring, lightly filtered before bottling, then aged in cellars before release.
Tartaric Acid 5.56 g/L
Tasting Notes Concentrated straw and lemon yellow; acacia honey; apricot; liquorice; fresh almond; greengage; lightly smoked brioche; dry, fleshy, full-bodied and persistent.
Food Pairing Fish with crayfish or lobster sauce, lamb curry, red mullet with turmeric, monkfish with saffron, poultry, pheasant, white meats, veal with wild mushrooms, game terrine and duck foie gras.
Sources: m.hugel.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 14.25%
Residual Sugar 7.9 g/L
pH 3.38
Total Acidity 6.32 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 2010-2022+
Region Alsace
Soil Clay and limestone
Vineyard Yield 55 hL/ha
Harvest Dates September 27 - October 26, 2010
Estate Grown Yes
Vine Age 25
Fermentation Vessels Stainless Steel Vat, Oak Barrel
Pressing Method Gravity-Filled Presses
Closure Diam Cork
Production Details Grapes harvested exclusively by hand from clay and limestone vineyards in a dozen of the most favored localities in and around Riquewihr with high percentage of estate grapes. After pressing, must decanted for few hours, then fermented in temperature-controlled barrels or vats at 18-24°C. Wine racked once before natural clarification during winter. Following spring, lightly filtered before bottling, then aged in cellars before release.
Tartaric Acid 6.32 g/L
Tasting Notes Pale green and lemon yellow; white peach; greengage; almond blossom; cardamom; liquorice; dry, soft and fresh with a long ripe-fruit finish.
Food Pairing Fish with crayfish, lobster or spicy sauce, lamb curry, red mullet with turmeric, monkfish with saffron, poultry, pheasant, white meat, veal with mushrooms, game terrine and duck foie gras.
2009 Technical Specifications
Alcohol 14.35%
Residual Sugar 7.7 g/L
pH 3.36
Total Acidity 5.48 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 2009-2020+
Region Alsace
Soil Clay and limestone
Vineyard Yield 55 hL/ha
Harvest Dates 2009
Estate Grown Yes
Vine Age 25
Fermentation Vessels Stainless Steel Vat, Oak Barrel
Pressing Method Gravity-Filled Presses
Closure Diam Cork
Production Details Grapes harvested exclusively by hand from clay and limestone vineyards in a dozen of the most favored localities in and around Riquewihr with high percentage of estate grapes. After pressing, must decanted for few hours, then fermented in temperature-controlled barrels or vats at 18-24°C. Wine racked once before natural clarification during winter. Following spring, lightly filtered before bottling, then aged in cellars before release. Exceptional vintage with record ripeness levels.
Tartaric Acid 5.48 g/L
Tasting Notes Light green and lemon yellow; linden and almond blossom; white peony; white peach; liquorice; smoky notes; fresh, dry and harmonious with persistent finish.
Food Pairing Sea or river fish in sauce, crayfish, lobster, spicy dishes, poultry, white meats, veal stew and pheasant.
2008 Technical Specifications
Alcohol 13.7%
Residual Sugar 7.6 g/L
pH 3.27
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinot Gris 100%
Region Alsace
Soil Clay and limestone
Vineyard Yield 55 hL/ha
Vine Age 25
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Gravity-Filled Presses Without Pumping Or Other Mechanical Intervention
Malolactic Fermentation 20%
Closure Diam Cork
Production Details Hand harvested from clay-and-limestone vineyards in favored localities around Riquewihr, with a high percentage of estate grapes. The must was decanted for a few hours, fermented at 18–24°C in temperature-controlled barrels or vats, racked once before natural winter clarification, lightly filtered the following spring and bottle-aged in the producer's cellars until release. A Wine Advocate review reproduced on the page reports that 20% underwent malolactic transformation in small, older barriques.
Tartaric Acid 6.66 g/L
Tasting Notes Pastel and straw gold; apricot; yellow peach; pine honey; smoke; hazelnut butter; liquorice; dry, structured, supple and fleshy with a fresh finish.
Food Pairing Sea or river fish in sauce, crayfish, lobster, spicy dishes, poultry, white meat, game terrine and duck foie gras.
2007 Technical Specifications
Alcohol 13.35%
Residual Sugar 4.6 g/L
pH 3.34
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Gris 100%
Region Alsace
Soil Clay and limestone
Vineyard Yield 55 hL/ha
Vine Age 25
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Gravity-Filled Presses Without Pumping Or Other Mechanical Intervention
Serving Temperature 8°C · 46°F
Closure Diam Cork
Production Details Hand harvested from clay-and-limestone vineyards around Riquewihr, with a high percentage of estate grapes. The must was decanted for a few hours, fermented at 18–24°C in temperature-controlled barrels or vats, racked once before natural winter clarification, lightly filtered the following spring and bottle-aged until release. A Wine Advocate review reproduced on the page reports that some lots underwent malolactic transformation and others did not.
Tartaric Acid 6.58 g/L
Tasting Notes Pistachio green; floral and fruit-driven; spring blossom; primrose; daffodil; green apple; white peach; ginger; lemon balm; dry, elegant and long-finishing.
Food Pairing Poached, marinated or sauced sea and river fish, lobster, langoustine, crayfish, white meats, veal, poultry and pork.
Sources: m.hugel.com ↗ · Compare this vintage
2006 Technical Specifications
Grape Varieties Pinot Gris 100%
Region Alsace
Soil Clay and limestone
Vineyard Yield 45 hL/ha
Harvest Dates The producer's overall 2006 harvest began on September 27, 2006.
Vine Age 20
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Gravity-Filled Presses Without Pumping Or Other Mechanical Intervention
Production Details Hand harvested from clay-and-limestone vineyards around Riquewihr, with a high percentage of estate grapes. The must was decanted for a few hours, fermented at 18–24°C in temperature-controlled barrels or vats, racked once before natural winter clarification, lightly filtered the following spring and bottle-aged until release.
Tasting Notes Pale pistachio green and straw yellow; jasmine; hawthorn; lime blossom; frangipane; smoke; moss; fern; chanterelle and cep mushrooms; dry and balanced.
Food Pairing Sea or river fish, eel, red mullet, crayfish, veal and poultry.
Sources: m.hugel.com ↗ · Compare this vintage
2005 Technical Specifications
Grape Varieties Pinot Gris 100%
Region Alsace
Soil Clay and limestone
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Gravity-Filled Presses Without Pumping Or Other Mechanical Intervention
Serving Temperature 8°C · 46°F
Production Details Hand harvested from clay-and-limestone vineyards around Riquewihr, with a high percentage of estate grapes. The must was decanted for a few hours, fermented at 18–24°C in temperature-controlled barrels or vats, racked once before natural winter clarification, lightly filtered the following spring and bottle-aged until release.
Tasting Notes Pale yellow; apricot; greengage; honey; liquorice; fresh, elegant, dry, soft and balanced with a long finish.
Food Pairing Fish, shellfish, lobster, crayfish, white meat, veal, pork, poultry and game birds.
Sources: m.hugel.com ↗ · Compare this vintage
2004 Technical Specifications
Grape Varieties Pinot Gris 100%
Classification AOC Alsace
Region Alsace
Soil Clay and limestone
Vineyard Yield 45 hL/ha
Vine Age 20
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Gravity-Filled Presses Without Pumping Or Other Mechanical Intervention
Production Details Hand harvested from clay-and-limestone vineyards around Riquewihr, with a high percentage of estate grapes. The must was decanted for a few hours, fermented at 18–24°C in temperature-controlled barrels or vats, racked once before natural winter clarification, lightly filtered the following spring and bottle-aged until release.
Tasting Notes Pale green; hawthorn; almond blossom; pistachio; liquorice; crisp, juicy, velvety, light and dry.
Food Pairing Crayfish au gratin, lobster, crab and game terrine.
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