2009 Technical Specifications
Alcohol 14.45%
Residual Sugar 16.3 g/L
pH 3.39
Total Acidity 5.79 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 2013-2020+
Classification Grand Cru Sporen, Grand Cru Pflostig
Region Alsace
Soil Grand cru sporen (clay) and chalky pflostig
Vineyard Yield 40 hL/ha
Harvest Dates 2009 vintage - fabulous year with record levels of ripeness. Rich and harmonious vintage marking an emotional year for the Hugel family.
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 lower and heavier parts of the Grand Cru Sporen (rich in clay) and best plots in chalky Pflostig. 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. Lightly filtered before bottling in spring. Bottles aged extensively in cellars before release.
Tartaric Acid 5.79 g/L
Tasting Notes Serge Dubs: pale straw-yellow with green highlights; aromas of apricot, yellow peach, sultana, brioche, butter, liquorice, hop flower and lime blossom; full-bodied, creamy and persistent.
Food Pairing Foie gras; liver with fruit; fish or shellfish in rich sauces; white meat; poultry; partridge; quail; veal; game or meat terrine.
2008 Technical Specifications
Alcohol 14.5%
Residual Sugar 8.5 g/L
pH 3.31
Total Acidity 6.35 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 2011-2021+
Classification Grand Cru Sporen, Grand Cru Pflostig
Region Alsace
Soil Grand cru sporen (clay) and chalky pflostig
Vineyard Yield 40 hL/ha
Harvest Dates 2008 vintage - grapes ripened slowly but fully, perfectly healthy with excellent acidity. Late October harvest with historically high sugar and acidity levels.
Estate Grown Yes
Vine Age 35
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 lower and heavier parts of the Grand Cru Sporen (rich in clay) and best plots in chalky Pflostig. Small tubs transported to presses filled by gravity without pumping. Must decanted for a few hours after pressing, then fermented in temperature-controlled used Pinot Noir barrels, kept on lees with bâtonnage and underwent malolactic fermentation. Lightly filtered before bottling in spring. Bottles aged extensively in cellars before release.
Tartaric Acid 6.35 g/L
Tasting Notes Serge Dubs, 2013-01-09: apricot, Golden Delicious apple, acacia blossom, beeswax, honey, liquorice and Tahitian vanilla; full, generous and lightly tannic.
Food Pairing Fish in homardine sauce; lobster; crab; red mullet; crayfish au gratin; white meat; poultry; partridge; quail; veal; meat or game terrine.
2007 Technical Specifications
Alcohol 13.7%
Residual Sugar 8.6 g/L
pH 3.37
Total Acidity 6.69 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 2009-2017+
Classification Grand Cru Sporen, Grand Cru Pflostig
Region Alsace
Soil Grand cru sporen (clay) and chalky pflostig
Vineyard Yield 40 hL/ha
Harvest Dates 2007 vintage - benchmark year with longest period of maturation in 25 years. Perfectly ripe and healthy grapes.
Estate Grown Yes
Vine Age 35
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 lower and heavier parts of the Grand Cru Sporen (rich in clay) and best plots in chalky Pflostig. Sporen and Pflostig vineyards harvested at over 14% 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 6.69 g/L
Tasting Notes Serge Dubs, 2010-04-20: pale green with pistachio hints; pineapple, green apple, lime, liquorice, cardamom, bergamot and candied lemon; fresh, full and long.
Food Pairing Fish in cream sauce or court-bouillon; lightly spiced dishes; smoked eel; smoked salmon; poultry; rack of veal.
2005 Technical Specifications
Alcohol 14.25%
Residual Sugar 9.2 g/L
pH 3.31
Total Acidity 6 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 2010-2025+
Classification Grand Cru Sporen, Grand Cru Pflostig
Region Alsace
Soil Grand cru sporen (clay) and chalky pflostig
Vineyard Yield 40 hL/ha
Harvest Dates 2005 vintage - great vintage with superb vineyard conditions throughout the season. Indian Summer at harvest end enabled late picking under optimum conditions. Healthy grapes with excellent acidity.
Estate Grown Yes
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 lower and heavier parts of the Grand Cru Sporen (rich in clay) and best plots in chalky Pflostig. 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 6.0 g/L
2004 Technical Specifications
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window Drink immediately or within five years of the producer note dated 2007-08-02.
Classification AOC Alsace
Region Alsace
Soil Lower, Clay-rich portions of grand cru sporen and chalky pflostig plots
Vineyard Yield 40 hL/ha
Estate Grown Yes
Vine Age 35
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Small Tubs; Presses Filled By Gravity Without Pumping Or Mechanical Handling
Serving Temperature 10°C · 50°F
Production Details Grapes were carried in small tubs and gravity-fed to the presses without pumping. After several hours of must settling, fermentation occurred in temperature-controlled barrels 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 release.
Tasting Notes Serge Dubs, 2007-08-02: pale straw yellow; delicate floral and fresh-fruit aromas with liquorice; fresh, elegant and refined despite a firm structure.
Food Pairing Sea or river fish; lobster; shellfish; white meat; veal; poultry; partridge.
Sources: m.hugel.com ↗ · Compare this vintage
2001 Technical Specifications
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window Keep for 5–10 years from the producer tasting note dated 2002-12-12.
Region Alsace
Soil Lower, Clay-rich portions of grand cru sporen and chalky pflostig plots
Vineyard Yield 40 hL/ha
Estate Grown Yes
Vine Age 35
Tasting Notes Serge Dubs, 2002-12-12: deep straw yellow with green hints; Golden Delicious apple, yellow peach, nectarine and blossom honey; rich, supple, opulent and youthful.
Food Pairing Foie gras; black truffles; lobster; crayfish; white meat; roast poultry; pheasant.
2000 Technical Specifications
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window Expected to reach its peak 3–6 years after the producer note dated 2002-06-06.
Region Alsace
Soil Lower, Clay-rich portions of grand cru sporen and chalky pflostig plots
Vineyard Yield 40 hL/ha
Estate Grown Yes
Vine Age 25
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Small Tubs; Presses Filled By Gravity Without Pumping Or Mechanical Handling
Serving Temperature 10°C · 50°F
Production Details Grapes were carried in small tubs and gravity-fed to the presses. After several hours of must settling, fermentation occurred in temperature-controlled barrels or vats at 18–24°C. The wine was racked once before natural winter clarification, lightly filtered before spring bottling, and bottle-aged until release.
Tasting Notes Serge Dubs, 2002-06-06: intense straw-gold; acacia blossom, dried apricot, honey and liquorice; rich, velvety, dry and well balanced.
Food Pairing Foie-gras terrine; game; lobster; scampi; crab; veal; poultry; mature bottles with black truffles.
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