2012 Technical Specifications
Alcohol 14.85%
Residual Sugar 13 g/L
pH 3.63
Total Acidity 3.82 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window 2012-2017+
Region Alsace
Soil Clay and limestone
Vineyard Yield 60 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
Serving Temperature 8°C · 46°F
Closure Diam Cork
Production Details 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, some from the Sporen. Grapes taken in small tubs to presses filled by gravity without pumping or mechanical intervention. 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 3.82 g/L
Tasting Notes Deep lemon-yellow; green hints; passion fruit, mango and fresh pineapple; rose, jasmine and acacia blossom; pistachio and fresh almond; velvety, opulent palate with an aromatically fresh finish.
Food Pairing Aperitif; game terrine; foie gras; strong cheeses including Munster and Maroilles; mildly spicy Chinese, Moroccan or Indian dishes.
2011 Technical Specifications
Alcohol 14.15%
Residual Sugar 8.6 g/L
pH 3.51
Total Acidity 4.52 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window 2011-2016
Region Alsace
Soil Clay and limestone
Vineyard Yield 60 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
Serving Temperature 8°C · 46°F
Closure Diam Cork
Production Details 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, some from the Sporen. Grapes taken in small tubs to presses filled by gravity without pumping or mechanical intervention. 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 4.52 g/L
Tasting Notes Deep lemon-yellow; green hints; passion fruit, mango and fresh pineapple; rose, jasmine and acacia blossom; pistachio and fresh almond; velvety and generous palate with aromatic freshness.
Food Pairing Aperitif; game terrine; foie gras; strong cheeses including Munster and Maroilles; mildly spicy Chinese, Moroccan or Indian dishes.
2010 Technical Specifications
Alcohol 14.05%
Residual Sugar 13 g/L
pH 3.57
Total Acidity 5.43 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window 2010-2020+
Region Alsace
Soil Clay and limestone
Vineyard Yield 60 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
Serving Temperature 8°C · 46°F
Closure Diam Cork
Production Details 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, some from the Sporen. Grapes taken in small tubs to presses filled by gravity without pumping or mechanical intervention. 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 5.43 g/L
Tasting Notes Pale green, pistachio and lemon tones; passion fruit, mango, pear and pineapple; rose, jasmine, lime blossom, acacia, freesia, honey and spice; fresh, supple and harmonious with a perfumed finish.
Food Pairing Aperitif; game terrine; strong cheeses including Munster and Maroilles; delicately spicy Chinese, Moroccan or Indian dishes.
2009 Technical Specifications
Alcohol 14.05%
Residual Sugar 15.7 g/L
pH 3.51
Total Acidity 4.26 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window 2009-2016
Region Alsace
Soil Clay and limestone
Vineyard Yield 60 hL/ha
Harvest Dates 2009
Estate Grown Yes
Vine Age 25
Fermentation Vessels Stainless Steel Vat, Oak Barrel
Pressing Method Gravity-Filled Presses
Serving Temperature 8°C · 46°F
Closure Diam Cork
Production Details 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, some from the Sporen. Grapes taken in small tubs to presses filled by gravity without pumping or mechanical intervention. 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 4.26 g/L
Tasting Notes Pale yellow; ripe apricot, Golden Delicious apple, acacia and almond blossom; restrained floral character; luscious, soft and velvety palate with a balanced, dry finish.
Food Pairing Meat or game terrines; spicy lobster; roasted white meats, poultry or veal; red mullet; lightly spicy or sweet-and-sour dishes.
2008 Technical Specifications
Alcohol 13.4%
Residual Sugar 11.5 g/L
pH 3.4
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Region Alsace
Soil Clay and limestone
Vineyard Yield 50 hL/ha
Vine Age 25
Fermentation Vessels Barrel, Vat
Pressing Method Presses Filled By Gravity Without Pumping Or Other Mechanical Intervention.
Serving Temperature 8°C · 46°F
Closure Diam Cork
Production Details Hand-harvested in small tubs from clay-and-limestone vineyards in about twelve favored localities around Riquewihr, with a high proportion of estate fruit and some fruit from Sporen. Presses were gravity-filled without pumping. After pressing, the must settled for a few 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.
Tartaric Acid 5.46 g/L
Tasting Notes Bright youthful color with pale-green hints; rose, hawthorn and acacia flower; passion fruit, lychee and pineapple; cardamom and saffron; supple, fleshy and velvety palate with a dry finish.
Food Pairing Strongly flavored or mildly spicy foods; blue cheeses and Livarot; white meats with sweet-and-sour sauces; game terrines; also suitable as an aperitif.
Sources: m.hugel.com ↗ · Compare this vintage
2006 Technical Specifications
Grape Varieties Gewurztraminer
Gewurztraminer100%
Region Alsace
Soil Clay and limestone
Vineyard Yield 50 hL/ha
Harvest Dates Harvest began September 27, 2006.
Vine Age 25
Fermentation Vessels Barrel, Vat
Pressing Method Presses Filled By Gravity Without Pumping Or Other Mechanical Intervention.
Serving Temperature 8°C · 46°F
Production Details Hand-harvested in small tubs from clay-and-limestone vineyards in about twelve favored localities around Riquewihr, with a high proportion of estate fruit and some fruit from Sporen. Presses were gravity-filled without pumping. After pressing, the must settled for a few 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 Youthful, relatively deep color; pure and subtle floral perfume; soft, supple and velvety palate with freshness and a highly aromatic finish.
Food Pairing Aperitif or spicy, expressive and full-flavored dishes.
Sources: m.hugel.com ↗ · Compare this vintage
2005 Technical Specifications
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window Ready to drink when reviewed on May 14, 2006, with stated cellaring potential of 5 to 8 years.
Classification AOC Alsace
Region Alsace
Soil Clay and limestone
Vineyard Yield 45 hL/ha
Vine Age 25
Fermentation Vessels Large Wooden Cask, Vat
Pressing Method Presses Filled By Gravity Without Pumping Or Other Mechanical Intervention.
Serving Temperature 8°C · 46°F
Production Details The Tradition selection included purchased grapes from contract growers in about ten favored communes around Riquewihr together with a substantial share of Domaine Hugel fruit. Grapes were hand-harvested in small containers and delivered intact to gravity-fed presses without pumping. After several hours of settling, the must fermented in temperature-controlled large wooden casks or vats at 18–24°C. The wine was racked once before natural winter clarification, lightly filtered before spring bottling, and bottle-aged in the producer’s cellars until sale.
Tasting Notes Floral and perfumed, with spice and rose-garden aromas; dry yet soft and rounded on the palate, with an ample body and a long aromatic finish.
Food Pairing Fish or white-meat dishes with spices such as saffron, turmeric or paprika.
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