Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2013 / 750ml | ≈ $66.86Original €59.50≈ £50.26 | boutique.hugel.com ↗ |
2015 Technical Specifications
Alcohol 12.7%
Residual Sugar 53.9 g/L
pH 3.0
Calories (estimated) 140 kcal / glass
150ml glass140 kcal
750ml bottle700 kcal
Grape Varieties Riesling 100%
Drinking Window 8–15 years
Classification AOC Alsace, Vendange Tardive
Region Alsace
Soil Keuper, Marl, Dolomite and gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk and lias marl-limestone outcrops
Vineyard Yield 30 hL/ha
Harvest Dates The producer's overall 2015 grape-picking began on 10 September; this wine was picked well after the classic harvest.
Estate Grown Yes
Sites Selected oldest estate plots in the heart of grand cru Schoenenbourg
Vine Age 43
Fermentation Vessels Temperature-controlled vats
Pressing Method Grapes Carried In Small Tubs To Gravity-Filled Presses, Without Pumping Or Other Mechanical Intervention
Botrytis Affected Yes
Serving Temperature 8°C · 46°F
Closure Diam Cork
Production Details Must settled for a few hours, then fermented in temperature-controlled 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. The companion producer HTML describes the fermentation vessels more broadly as barrels or vats.
Tartaric Acid 7.83 g/L
Tasting Notes Green and pale straw-yellow reflections; grapefruit, citron, hawthorn, lemon balm and Sichuan pepper; slight overripeness; bright, crisp attack; balanced concentration; ample, aromatic finish
Food Pairing Aperitif or fruit-based desserts when young; after 4–5 years, foie gras, creamy river fish, poultry, veal or cheese
Critics Ratings 97
2013 Technical Specifications
Alcohol 11.14%
Residual Sugar 67.8 g/L
pH 3.1
Total Acidity 8.49 g/L
Calories (estimated) 135 kcal / glass
150ml glass135 kcal
750ml bottle675 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 1-15+ years, best after 4-5 years
Classification Vendange Tardive (Alsace)
Region Alsace
Soil Keuper, Marl, Dolomite and gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 33 hL/ha
Harvest Dates Began 1st October 2013
Estate Grown Yes
Sites Grand cru Schoenenbourg
Vine Age 41
Fermentation Vessels Oak Barrel, Stainless Steel Vat
Pressing Method Gravity Feed Presses, No Pumping Or Mechanical Intervention
Botrytis Affected Yes
Closure Diam Cork
Production Details Grapes taken in small tubs to presses, filled by gravity without pumping. After pressing, must decanted for few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine racked once before natural clarification during winter. Following spring, lightly filtered before bottling. Bottles aged extensively in cellars before release. Made from overripe grapes (Vendange Tardive) affected by noble rot (botrytis cinerea) selected from oldest plots of Hugel estate in heart of grand cru Schoenenbourg.
Tartaric Acid 8.49 g/L
Tasting Notes Powerful, full-bodied and rich, yet straight and precise
Critics Ratings 97
2012 Technical Specifications
Alcohol 12.32%
Residual Sugar 48 g/L
pH 3.33
Total Acidity 6.51 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 1-15+ years, best after 4-5 years
Classification Vendange Tardive (Alsace)
Region Alsace
Soil Keuper, Marl, Dolomite and gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 35 hL/ha
Harvest Dates Harvest 12 October 2012. Potential alcohol 15.0°
Estate Grown Yes
Sites Grand cru Schoenenbourg
Vine Age 40
Fermentation Vessels Oak Barrel, Stainless Steel Vat
Pressing Method Gravity Feed Presses, No Pumping Or Mechanical Intervention
Botrytis Affected Yes
Serving Temperature 8°C · 46°F
Closure Diam Cork
Production Details Grapes taken in small tubs to presses, filled by gravity without pumping. After pressing, must decanted for few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine racked once before natural clarification during winter. Following spring, lightly filtered before bottling. Bottles aged extensively in cellars before release. Made from overripe grapes (Vendange Tardive) affected by noble rot (botrytis cinerea) selected from oldest plots of Hugel estate in heart of grand cru Schoenenbourg.
Tartaric Acid 6.51 g/L
Tasting Notes Grapefruit, citron, cardamom, white peach, lemon balm, bergamot, hawthorn, gooseberry and Sichuan pepper; concentrated, fresh, harmonious and long
Food Pairing Aperitif; rhubarb, lemon, grapefruit or herbal desserts; after 4–5 years, foie gras, fish in cream sauce, blue cheese, white meat, poultry, game birds, goose liver or citrus-accented prawns
Sources: m.hugel.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 12.8%
Residual Sugar 63 g/L
pH 3.39
Total Acidity 6.35 g/L
Calories (estimated) 145 kcal / glass
150ml glass145 kcal
750ml bottle725 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window immediate to 5-15+ years
Classification Vendange Tardive (Alsace)
Region Alsace
Soil Keuper, Marl, Dolomite and gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 28 hL/ha
Harvest Dates 27 September to 26 October 2010. Harvest date 12 Oct. Potential alcohol 15.0°
Estate Grown Yes
Sites Grand cru Schoenenbourg
Vine Age 30
Fermentation Vessels Oak Barrel, Stainless Steel Vat
Pressing Method Gravity Feed Presses, No Pumping Or Mechanical Intervention
Botrytis Affected Yes
Closure Diam Cork
Production Details Grapes taken in small tubs to presses, filled by gravity without pumping. After pressing, must decanted for few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine racked once before natural clarification during winter. Following spring, lightly filtered before bottling. Bottles aged extensively in cellars before release. Made from overripe grapes (Vendange Tardive) affected by noble rot (botrytis cinerea) selected from oldest plots of Hugel estate in heart of grand cru Schoenenbourg. Harvest dates 27 September to 26 October, 2010. Maturity reached record levels, highest for 50 years, with good acidity similar to 1996.
Tartaric Acid 6.35 g/L
Tasting Notes Acacia honey, preserved pear, kumquat, citron, bergamot, hawthorn, acacia blossom and mineral notes; sweet, fresh, refined and crystalline
Food Pairing Aperitif, foie gras or moderately sweet desserts when young; with age, baked fish or fish in cream sauce, truffles, poultry, capon, pheasant or partridge
Sources: m.hugel.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 12.3%
Residual Sugar 45 g/L
pH 3.15
Total Acidity 8.82 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window immediate to 20+ years
Classification Vendange Tardive (Alsace)
Region Alsace
Soil Keuper, Marl, Dolomite and gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 28 hL/ha
Harvest Dates 27 September to 26 October 2010. Harvest date 12 Oct. Potential alcohol 15.0°
Estate Grown Yes
Sites Grand cru Schoenenbourg
Vine Age 30
Fermentation Vessels Oak Barrel, Stainless Steel Vat
Pressing Method Gravity Feed Presses, No Pumping Or Mechanical Intervention
Botrytis Affected Yes
Closure Diam Cork
Production Details Grapes taken in small tubs to presses, filled by gravity without pumping. After pressing, must decanted for few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine racked once before natural clarification during winter. Following spring, lightly filtered before bottling. Bottles aged extensively in cellars before release. Made from overripe grapes (Vendange Tardive) affected by noble rot (botrytis cinerea) selected from oldest plots of Hugel estate in heart of grand cru Schoenenbourg. Harvest dates 27 September to 26 October 2010. Winter 2010 particularly harsh with more than 30 days below zero, temperatures dropped to -17°C. Maturity reached record levels, highest for 50 years, with good acidity similar to 1996. Crop size 30% below average.
Tartaric Acid 8.82 g/L
Tasting Notes Pale green and pistachio hues; grapefruit, citrus marmalade, cardamom, white peach, lemon balm, bergamot and may blossom; fresh, crisp, mineral and persistent
Food Pairing Aperitif or rhubarb, lemon, grapefruit and herbal desserts when young; after 4–5 years, foie gras, fish in cream sauce, blue cheese, white meat, poultry or game birds
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