2016 Technical Specifications
Alcohol 13.1%
Residual Sugar 0.3 g/L
pH 3.5
Total Acidity 6.21 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window now-2028+
Classification Grand Cru Alsace (Grossi Laüe)
Region Alsace
Soil Muschelkalk limestone terroir composed of dense, Fissured lithographic limestones
Orientation East-Facing
Vineyard Yield 35 hL/ha
Harvest Dates 27 Sep 2016 onwards (one of the latest and longest campaigns of recent years)
Estate Grown Yes
Sites Clos du Pflostig vineyard (less than one hectare, family monopoly)
Grape Clone Burgundian clones
Fermentation Vessels Oak Barrel
Pressing Method Destemmed And Macerated With Manual Immersion Of The Cap (Pigeage)
Maceration 14 days
Oak Aging 10 months
Oak Details 100% Second Fill Oak
Second Fill Oak100%
Third Fill Oak100%
Oak Types oak barrels
Barrel Size small oak vats
Closure Diam Cork
Production Details Grapes from Clos du Pflostig destemmed and macerated for about 2 weeks with manual immersion of the cap (pigeage) to ensure the best possible extraction. The wine is matured for almost 10 months in small oak vats, which are partially renewed each year. The whole production is closed with DIAM cork without risk of cork taint.
Certifications Organic certification (2024 for red wines)
Tartaric Acid 6.21 g/L
2015 Technical Specifications
Alcohol 13.7%
Residual Sugar 0.3 g/L
pH 3.66
Total Acidity 4.82 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window now-2035+
Classification Grand Cru Alsace (Grossi Laüe)
Region Alsace
Soil Muschelkalk limestone terroir composed of dense, Fissured lithographic limestones
Orientation East-Facing
Vineyard Yield 36 hL/ha
Harvest Dates 10 Sep 2015 to 15 Oct 2015 (three days later than rest of Alsace, only one day of rain disrupted harvest)
Estate Grown Yes
Sites Clos du Pflostig, east-facing slopes of Riquewihr, vines averaging 30 years of age
Grape Clone old massal selections of Pinot Noir
Fermentation Vessels Burgundy Barrel
Pressing Method Hand-Harvested With Careful Sorting, Destemmed With Gentle Manual Punch-Downs
Maceration 14 days
Oak Aging 6 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Second Fill Oak100%
Oak Types Burgundy barrels
Barrel Size standard Burgundy barrels
Closure Diam Cork
Production Details Hand-harvested from Clos du Pflostig with careful sorting in vineyard to retain only healthiest and ripest bunches. Destemmed, then placed in tanks with utmost care to preserve integrity of berries. Maceration lasts around two weeks with gentle manual punch-downs to extract colour, texture and structure without excess. Fermentation at moderate temperature to preserve purity of fruit and finesse of tannins. Matured in Burgundy barrels for around six months with limited proportion of new oak. Each barrel tasted individually before blending and only most balanced and expressive lots selected for Grossi Laüe. After bottling, wine undergoes additional ageing in cellars, refining texture and revealing greater depth and complexity before release. Closed with DIAM cork.
Certifications Organic certification (2024 for red wines)
Tartaric Acid 4.82 g/L
2014 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.3 g/L
pH 3.39
Total Acidity 5.94 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window now-2029+
Classification Grand Cru Alsace (Grossi Laüe)
Region Alsace
Soil Muschelkalk limestone terroir
Orientation East-Facing
Vineyard Yield 37 hL/ha
Harvest Dates 16 Sep 2014 to 16 Oct 2014
Estate Grown Yes
Sites Clos du Pflostig vineyard, Pflostig slope family estate
Grape Clone Burgundian clones
Fermentation Vessels Oak Vat
Pressing Method Destemmed And Macerated With Manual Immersion Of The Cap (Pigeage)
Maceration 14 days
Oak Aging 10 months
Oak Details 100% Second Fill Oak
Second Fill Oak100%
Third Fill Oak100%
Oak Types oak vats
Barrel Size small oak vats
Closure Diam Cork
Production Details Grapes from Clos du Pflostig destemmed and macerated for about 2 weeks with manual immersion of the cap (pigeage) to ensure the best possible extraction. The wine is matured for almost 10 months in small oak vats, which are partially renewed each year. The whole production is closed with DIAM cork without risk of cork taint.
Tartaric Acid 5.94 g/L
2013 Technical Specifications
Alcohol 13.1%
Residual Sugar 0.1 g/L
pH 3.34
Total Acidity 6.73 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window now-2028+
Classification Grand Cru Alsace (Grossi Laüe)
Region Alsace
Soil Muschelkalk limestone terroir
Orientation East-Facing
Vineyard Yield 35 hL/ha
Harvest Dates 1 Oct 2013 onwards
Estate Grown Yes
Sites Clos du Pflostig vineyard, Pflostig slope family estate
Grape Clone Burgundian clones
Fermentation Vessels Oak Vat
Pressing Method Destemmed And Macerated With Manual Immersion Of The Cap (Pigeage)
Maceration 14 days
Oak Aging 10 months
Oak Details 100% Second Fill Oak
Second Fill Oak100%
Third Fill Oak100%
Oak Types oak vats
Barrel Size small oak vats
Closure Diam Cork
Production Details Grapes from Clos du Pflostig destemmed and macerated for about 2 weeks with manual immersion of the cap (pigeage) to ensure the best possible extraction. The wine is matured for almost 10 months in small oak vats, which are partially renewed each year. The whole production is closed with DIAM cork without risk of cork taint.
Tartaric Acid 6.73 g/L
2012 Technical Specifications
Alcohol 13.46%
pH 3.46
Total Acidity 6.61 g/L
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window now-2025+
Classification Grand Cru Alsace (Grossi Laüe)
Region Alsace
Soil Muschelkalk limestone terroir
Orientation East-Facing
Vineyard Yield 35 hL/ha
Harvest Dates 24 Sep 2012 onwards (patchy weather during part of harvest then fine sunny intervals)
Estate Grown Yes
Sites Clos du Pflostig vineyard, Pflostig slope family estate
Grape Clone Burgundian clones
Fermentation Vessels Oak Vat
Pressing Method Destemmed And Macerated With Manual Immersion Of The Cap (Pigeage)
Maceration 14 days
Oak Aging 10 months
Oak Details 100% Second Fill Oak
Second Fill Oak100%
Third Fill Oak100%
Oak Types oak vats
Barrel Size small oak vats
Closure Diam Cork
Production Details Grapes from Clos du Pflostig destemmed and macerated for about 2 weeks with manual immersion of the cap (pigeage) to ensure the best possible extraction. The wine is matured for almost 10 months in small oak vats, which are partially renewed each year. The whole production is closed with DIAM cork without risk of cork taint.
Tartaric Acid 6.61 g/L
2011 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.1 g/L
pH 3.3
Total Acidity 5.28 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window now-2020+
Classification Grand Cru Alsace (Grossi Laüe)
Region Alsace
Soil Muschelkalk limestone terroir
Orientation East-Facing
Vineyard Yield 35 hL/ha
Harvest Dates 12 Sep 2011 onwards (no precipitation from beginning to end of harvest)
Estate Grown Yes
Sites Clos du Pflostig vineyard, Pflostig slope family estate
Grape Clone Burgundian clones
Fermentation Vessels Oak Vat
Pressing Method Destemmed And Macerated With Manual Immersion Of The Cap (Pigeage)
Maceration 14 days
Oak Aging 10 months
Oak Details 100% Second Fill Oak
Second Fill Oak100%
Third Fill Oak100%
Oak Types oak vats
Barrel Size small oak vats
Closure Diam Cork
Production Details Grapes from Clos du Pflostig destemmed and macerated for about 2 weeks with manual immersion of the cap (pigeage) to ensure the best possible extraction. The wine is matured for almost 10 months in small oak vats, which are partially renewed each year. The whole production is closed with DIAM cork without risk of cork taint.
Tartaric Acid 5.28 g/L
2010 Technical Specifications
Alcohol 12.75%
Residual Sugar 0.1 g/L
pH 3.44
Total Acidity 6.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window 2013-2028+
Classification Grand Cru Alsace (Grossi Laüe)
Region Alsace
Soil Muschelkalk limestone terroir
Orientation East-Facing
Vineyard Yield 35 hL/ha
Harvest Dates 27 Sep 2010 to 26 Oct 2010 (6 weeks without rain)
Estate Grown Yes
Sites Clos du Pflostig vineyard, Pflostig slope family estate
Grape Clone Burgundian clones
Fermentation Vessels Oak Vat
Pressing Method Destemmed And Macerated With Manual Immersion Of The Cap (Pigeage)
Maceration 14 days
Oak Aging 10 months
Oak Details 100% Second Fill Oak
Second Fill Oak100%
Third Fill Oak100%
Oak Types oak vats
Barrel Size small oak vats
Closure Diam Cork
Production Details Grapes from Clos du Pflostig destemmed and macerated for about 2 weeks with manual immersion of the cap (pigeage) to ensure the best possible extraction. The wine is matured for almost 10 months in small oak vats, which are partially renewed each year. The whole production is closed with DIAM cork without risk of cork taint.
Tartaric Acid 6.6 g/L
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