2009 Technical Specifications
Alcohol 13.55%
Residual Sugar 8 g/L
pH 3.13
Total Acidity 7.29 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 2014-2028+
Classification Grand Cru Schoenenbourg
Region Alsace
Soil Keuper, Marl, Dolomite, Gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 45 hL/ha
Harvest Dates 2009 vintage with record levels of ripeness, marking a rich and harmonious harvest
Estate Grown Yes
Vine Age 30
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Serving Temperature 8°C · 46°F
Closure Diam Cork
Production Details Grapes harvested from the finest plots of the Hugel estate in the heart of the Grand Cru Schoenenbourg. Small tubs transported to presses filled by gravity without pumping. Must decanted for a few hours after pressing, then fermented in temperature-controlled barrels or vats at 18-24°C. Racked once before natural clarification during winter. Lightly filtered before bottling in spring. Bottles aged extensively in cellars before release.
Tartaric Acid 7.29 g/L
Tasting Notes Straw yellow with green highlights; ripe fruit, floral tones and rocky minerality; opulent, fresh, harmonious and long-finishing
Food Pairing Turbot, sea perch, monkfish, lobster, crayfish, poultry, roast poultry or poultry in cream sauce, and rack of veal with mushrooms
2008 Technical Specifications
Alcohol 12.3%
Residual Sugar 2.8 g/L
pH 3.03
Total Acidity 8.04 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 2011-2016+
Classification Grand Cru Schoenenbourg
Region Alsace
Soil Keuper, Marl, Dolomite, Gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 45 hL/ha
Harvest Dates 2008 vintage with cool summer but excellent Indian Summer in mid-September. Late October harvest with high sugar and acidity levels. Grapes perfectly healthy and slowly ripened but fully mature.
Estate Grown Yes
Vine Age 30
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Serving Temperature 8°C · 46°F
Closure Diam Cork
Production Details Grapes harvested from the finest plots of the Hugel estate in the heart of the Grand Cru Schoenenbourg. Small tubs transported to presses filled by gravity without pumping. Must decanted for a few hours after pressing, then fermented in temperature-controlled barrels or vats at 18-24°C. Racked once before natural clarification during winter. Lightly filtered before bottling in spring. Bottles aged extensively in cellars before release.
Tartaric Acid 8.04 g/L
Tasting Notes Pale straw-gold with green highlights; yellow peach, apricot, rocky minerality, terpene and white-truffle notes; dry, structured, complex and persistent
Food Pairing Shellfish, seafood, smoked fish, eel and herring; after further bottle age, baked fish or fish in sauce, turbot, monkfish, lobster and crayfish
2007 Technical Specifications
Alcohol 13.1%
Residual Sugar 7.2 g/L
pH 3.1
Total Acidity 7.71 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 2009-2017+
Classification Grand Cru Schoenenbourg
Region Alsace
Soil Keuper, Marl, Dolomite, Gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 45 hL/ha
Harvest Dates 2007 vintage - benchmark year with longest period of maturation in 25 years. Perfectly ripe and healthy grapes after pleasant growing season.
Estate Grown Yes
Vine Age 25
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Serving Temperature 8°C · 46°F
Closure Diam Cork
Production Details Grapes harvested from the finest plots of the Hugel estate in the heart of the Grand Cru Schoenenbourg. Schoenenbourg vineyards harvested at 13.8% potential ripeness. Small tubs transported to presses filled by gravity without pumping. Must decanted for a few hours after pressing, then fermented in temperature-controlled barrels or vats at 18-24°C. Racked once before natural clarification during winter. Lightly filtered before bottling in spring. Bottles aged extensively in cellars before release.
Tartaric Acid 7.71 g/L
Tasting Notes Pale green with silvery highlights; citrus, lemongrass, verbena, gooseberry, fern and restrained minerality; lively, harmonious, structured and dry-finishing
Food Pairing Shellfish, seafood, smoked fish, eel and herring; after three to four years, grilled fish or fish in sauce, turbot, monkfish, lobster and scampi
2005 Technical Specifications
Alcohol 12.8%
Residual Sugar 8.5 g/L
pH 3.02
Total Acidity 7.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 2010-2020+
Classification Grand Cru Schoenenbourg
Region Alsace
Soil Keuper, Marl, Dolomite, Gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 45 hL/ha
Harvest Dates 2005 vintage - great vintage with superb vineyard conditions. Indian Summer at harvest end enabled late picking under optimum conditions. Healthy grapes with excellent acidity. Aromatic purity and class on par with finest vintages.
Estate Grown Yes
Vine Age 30
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Grapes harvested from the finest plots of the Hugel estate in the heart of the Grand Cru Schoenenbourg. Small tubs transported to presses filled by gravity without pumping. Must decanted for a few hours after pressing, then fermented in temperature-controlled barrels or vats at 18-24°C. Racked once before natural clarification during winter. Lightly filtered before bottling in spring. Bottles aged extensively in cellars before release.
Tartaric Acid 7.8 g/L
Tasting Notes Bright pale green; acacia, mullein, lime blossom, privet, citron and white peach with subtle minerality; richly structured, juicy and nearly luscious
Food Pairing Wild turbot, lobster, crayfish, pike and salmon
2004 Technical Specifications
Alcohol 13.7%
Residual Sugar 7 g/L
pH 3.07
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling 100%
Drinking Window Four to ten years from the tasting note dated 29 July 2006
Classification Grand Cru Schoenenbourg
Region Alsace
Soil Keuper, Marl, Dolomite and gypsum, With layers of quaternary siliceous gravel, Vosges sandstone and muschelkalk, Plus lias marl-limestone outcrops at the eastern end
Vineyard Yield 45 hL/ha
Estate Grown Yes
Vine Age 40
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Grapes Carried In Small Tubs To Presses Filled By Gravity, Without Pumping Or Other Mechanical Intervention
Production Details After pressing, the must was 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 immediately before spring bottling, and then aged extensively in bottle in the producer's cellars until release.
Tartaric Acid 8.0 g/L
Tasting Notes Bright green-to-straw-gold colour; white peach, gooseberry, green fig, muscatel, verbena, lime blossom and hops; full, harmonious, richly textured, structured and mineral
Food Pairing Freshwater or sea fish served grilled, poached or in cream sauce, plus langoustine, lobster and crayfish
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