2014 Technical Specifications
Alcohol 13.77%
Residual Sugar 8.2 g/L
pH 3.04
Total Acidity 8.22 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window now-2035+
Classification Grand Cru Schoenenbourg
Region Alsace
Soil Triassic keuper marl soil (45% clay content) from secondary era (marine sediments)
Elevation 300.0 meters
Slope 25.0°
Orientation Due South
Vineyard Yield 49 hL/ha
Harvest Dates 16 Sep 2014 to 16 Oct 2014
Estate Grown Yes
Sites Schoelhammer single vineyard at heart of Grand Cru Schoenenbourg, 0.63 hectares
Vine Age 32
Fermentation Vessels Temperature Controlled Vat
Pressing Method Hand-Picked In Small Tubs, Pressed With Gravity Fill, No Pumping Or Mechanical Intervention
Production Volume 3148 bottles
Bottles3148
Production Details Grapes taken in small tubs to press filled by gravity without pumping or mechanical intervention. Must decanted for few hours, then fermented in temperature-controlled vats at 18°C. Wine racked just once before natural clarification during winter. Following spring, lightly filtered before bottling and aged extensively in cellars until released.
Certifications Organic farming (certified)
Tartaric Acid 8.22 g/L
2012 Technical Specifications
Alcohol 12.37%
Residual Sugar 9.3 g/L
pH 3.09
Total Acidity 7.01 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window now-2032+
Classification Grand Cru Schoenenbourg
Region Alsace
Soil Triassic keuper marl soil (45% clay content) from secondary era (marine sediments)
Elevation 300.0 meters
Slope 25.0°
Orientation Due South
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 Schoelhammer single vineyard at heart of Grand Cru Schoenenbourg, 0.63 hectares
Vine Age 31
Fermentation Vessels Temperature Controlled Vat
Pressing Method Hand-Picked In Small Tubs, Pressed With Gravity Fill, No Pumping Or Mechanical Intervention
Production Details Grapes taken in small tubs to press filled by gravity without pumping or mechanical intervention. Must decanted for few hours, then fermented in temperature-controlled vats at 18°C. Wine racked just once before natural clarification during winter. Following spring, lightly filtered before bottling and aged extensively in cellars until released.
Certifications Organic farming (certified)
Tartaric Acid 7.01 g/L
Tasting Notes Producer notes describe a youthful, dense and crystalline appearance; a direct, pure, fresh, fruity and floral nose; and a balanced, harmonious, lively palate with a savoury, juicy finish and refined mineral character.
Food Pairing Turbot, John Dory, zander, pike, lobster, crab, poultry, veal ribs, and roasted or grilled partridge with refined cream sauces or juices.
2010 Technical Specifications
Alcohol 13.3%
Residual Sugar 6.9 g/L
pH 3.1
Total Acidity 8.02 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window now-2040+
Classification Grand Cru Schoenenbourg
Region Alsace
Soil Triassic keuper marl soil (45% clay content) from secondary era (marine sediments)
Elevation 300.0 meters
Slope 25.0°
Orientation Due South
Vineyard Yield 30 hL/ha
Harvest Dates 27 Sep 2010 to 26 Oct 2010 (6 weeks without rain)
Estate Grown Yes
Sites Schoelhammer single vineyard at heart of Grand Cru Schoenenbourg, 0.63 hectares
Vine Age 26
Fermentation Vessels Temperature Controlled Vat
Pressing Method Hand-Picked In Small Tubs, Pressed With Gravity Fill, No Pumping Or Mechanical Intervention
Production Volume 2534 bottles
Bottles2534
Production Details Grapes taken in small tubs to press filled by gravity without pumping or mechanical intervention. Must decanted for few hours, then fermented in temperature-controlled vats at 18°C. Wine racked just once before natural clarification during winter. Following spring, lightly filtered before bottling and aged extensively in cellars until released.
Certifications Organic farming (certified)
Tartaric Acid 8.02 g/L
Tasting Notes Serge Dubs describes a concentrated golden-apple colour with green reflections; a complex, fruity and floral bouquet with saline minerality; and an energetic, fresh, full-bodied palate with balanced acidity and a complex mineral finish.
Food Pairing Turbot, John Dory, sole, zander, pike, lobster, king prawns, crab, poultry, veal ribs and partridge, roasted or grilled, particularly with refined creamy sauces or juices.
2009 Technical Specifications
Alcohol 13.7%
Residual Sugar 7.4 g/L
pH 3.2
Total Acidity 6.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 2015-2030+
Classification Grand Cru Schoenenbourg
Region Alsace
Soil Triassic keuper marl soil (45% clay content) from secondary era (marine sediments)
Elevation 300.0 meters
Slope 25.0°
Orientation Due South
Vineyard Yield 31 hL/ha
Estate Grown Yes
Sites Schoelhammer single vineyard at heart of Grand Cru Schoenenbourg, 0.63 hectares
Vine Age 23
Fermentation Vessels Temperature Controlled Vat
Pressing Method Hand-Picked In Small Tubs, Pressed With Gravity Fill, No Pumping Or Mechanical Intervention
Production Volume 2534 bottles
Bottles2534
Production Details Grapes taken in small tubs to press filled by gravity without pumping or mechanical intervention. Must decanted for few hours, then fermented in temperature-controlled vats at 18°C. Wine racked just once before natural clarification during winter. Following spring, lightly filtered before bottling and aged extensively in cellars until released.
Certifications Organic farming (certified)
Tartaric Acid 6.7 g/L
2008 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.9 g/L
pH 2.93
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Riesling
Region Alsace
Soil Triassic keuper marl from approximately 200-million-year-old marine sediments, With 45% clay
Elevation 300.0 meters
Slope 25.0°
Orientation Due South
Vineyard Yield 49 hL/ha
Harvest Dates 28 Oct 2008
Estate Grown Yes
Sites Schoelhammer, a 0.63-hectare, 30-row Riesling plot within the Hugel estate at the heart of Grand Cru Schoenenbourg
Vine Age 23
Fermentation Vessels Temperature-controlled vats at 18°C
Pressing Method Grapes Delivered In Small Tubs; Press Filled By Gravity Without Pumping Or Other Mechanical Intervention
Serving Temperature 10°C · 50°F
Production Details The grapes had a stated potential alcohol of 12.5° at harvest; this is a grape/must observation, separate from the finished-wine analysis. After pressing, the must was settled for a few hours and fermented in temperature-controlled vats at 18°C. The wine was racked once before natural winter clarification, lightly filtered before bottling the following spring, and extensively bottle-aged in the producer's cellars before release. Production was 2,534 750-mL bottles, with no half-bottles.
Tartaric Acid 7.93 g/L
Tasting Notes Serge Dubs describes crisp apple, pink grapefruit, spring flowers, almond and cherry blossoms, wild moss, violets, cardamom and lemongrass, with limestone and white-truffle minerality; the palate is dry, ample, full-bodied, juicy and balanced, with a dense, complex finish.
Food Pairing Turbot, John Dory, sole, zander, pike, lobster, crayfish, crab, white meats, poultry, veal and partridge, as well as grilled or roasted meats and refined sauces.
Sources: m.hugel.com ↗ · Compare this vintage
2007 Technical Specifications
Alcohol 13.0%
Residual Sugar 7 g/L
pH 3.09
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Riesling
Region Alsace
Soil Triassic keuper marl from approximately 200-million-year-old marine sediments, With 45% clay
Elevation 300.0 meters
Slope 25.0°
Orientation Due South
Vineyard Yield 49 hL/ha
Harvest Dates 11 Oct 2007
Estate Grown Yes
Sites Schoelhammer, a 0.63-hectare, 30-row Riesling plot within the Hugel estate at the heart of Grand Cru Schoenenbourg
Vine Age 22
Fermentation Vessels Temperature-controlled vats at 18°C
Pressing Method Grapes Delivered In Small Tubs; Press Filled By Gravity Without Pumping Or Other Mechanical Intervention
Production Details The grapes had a stated potential alcohol of 13.4° at harvest; this is a grape/must observation and must not replace the finished-wine alcohol of 13% vol. After pressing, the must was settled for a few hours and fermented in temperature-controlled vats at 18°C. The wine was racked once before natural winter clarification, lightly filtered before bottling the following spring, and extensively bottle-aged in the producer's cellars before release. Production comprised 4,288 750-mL bottles and 352 half-bottles. The producer recommends serving at 8–10°C.
Tartaric Acid 7.7 g/L
Tasting Notes Serge Dubs describes spring flowers, green apple, white peach, lime, lemon balm, verbena, almond blossom and vineyard flowers with precise minerality; the palate is rich yet dry, juicy, fresh, deep and complex, with a very long finish.
Food Pairing Turbot, lobster, crayfish, John Dory, pike-perch, Piedmont white truffles, white meats and poultry.
Sources: m.hugel.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2015 / 750ml | CHF 972.90Recorded amount · package unit unverified | vinpark.ch ↗ |
| Shop price | 2014 / 750ml | CHF 908.04Recorded amount · package unit unverified | vinpark.ch ↗ |
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