Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2009 / 750ml | ≈ $76.42Original €68.00≈ £57.44 | boutique.hugel.com ↗ |
2009 Technical Specifications
Alcohol 12.35%
Residual Sugar 75 g/L
pH 3.48
Total Acidity 6.12 g/L
Calories (estimated) 145 kcal / glass
150ml glass145 kcal
750ml bottle725 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 2012-2017+
Classification Alsace AOC, Vendanges Tardives
Region Alsace
Soil Clay and chalk
Vineyard Yield 28 hL/ha
Harvest Dates October 14-15, 2009
Estate Grown Yes
Sites Lower and heavier parts of Grand Cru Sporen vineyard (clay-rich) and chalky Pflostig plots
Vine Age 30
Fermentation Vessels Oak Barrel, Stainless Steel Vat
Pressing Method Gravity-Filled Presses
Botrytis Affected Yes
Serving Temperature 8°C · 46°F
Closure Cork
Production Details Grapes are taken in small tubs to gravity-filled presses without pumping. After pressing, must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine is racked once, naturally clarified during winter. Following spring, lightly filtered before bottling and aged extensively in cellars before release.
Tartaric Acid 6.12 g/L
Tasting Notes Serge Dubs: youthful linden-green and lemon-yellow color; aromatic white peach, candied citrus, citron marmalade, marshmallow, liquorice, mullein, acacia blossom, elderflower, hop flower, woodsmoke, iodine and damp moss; juicy, lively palate.
Food Pairing Foie gras, game terrine, blue or matured cheeses, Vacherin, Reblochon, river or sea fish in cream sauce, fruit tarts and cakes.
2008 Technical Specifications
Alcohol 11.75%
Residual Sugar 111 g/L
pH 3.59
Total Acidity 6.41 g/L
Calories (estimated) 165 kcal / glass
150ml glass165 kcal
750ml bottle825 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 2011-2013+
Classification Alsace AOC, Vendanges Tardives
Region Alsace
Soil Clay and chalk
Vineyard Yield 22 hL/ha
Harvest Dates October 27, 2008
Estate Grown Yes
Sites Lower and heavier parts of Grand Cru Sporen vineyard (clay-rich) and chalky Pflostig plots
Vine Age 30
Fermentation Vessels Oak Barrel, Stainless Steel Vat
Pressing Method Gravity-Filled Presses
Botrytis Affected Yes
Serving Temperature 8°C · 46°F
Closure Cork
Production Details Grapes are taken in small tubs to gravity-filled presses without pumping. After pressing, must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine is racked once, naturally clarified during winter. Following spring, lightly filtered before bottling and aged extensively in cellars before release.
Tartaric Acid 6.41 g/L
Tasting Notes Serge Dubs: deep yellow-gold with amber; rich aromas of over-ripe grapes, currants, dates, dried figs, honey, liquorice and warm brioche; soft, unctuous, velvety, rich and juicy, with lively freshness and a long perfumed finish.
Food Pairing Serve alone, with foie gras terrine or pan-fried foie gras with apple or quince, blue cheeses, or fruit tarts.
2001 Technical Specifications
Alcohol 12.3%
Residual Sugar 98 g/L
Calories (estimated) 160 kcal / glass
150ml glass160 kcal
750ml bottle800 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 2004-2007+
Classification Alsace AOC, Vendanges Tardives
Region Alsace
Soil Clay and chalk
Vineyard Yield 28 hL/ha
Harvest Dates November 5, 2001
Estate Grown Yes
Sites Lower and heavier parts of Grand Cru Sporen vineyard (clay-rich) and chalky Pflostig plots
Fermentation Vessels Oak Barrel, Stainless Steel Vat
Pressing Method Gravity-Filled Presses
Botrytis Affected Yes
Closure Cork
Production Details Grapes are taken in small tubs to gravity-filled presses without pumping. After pressing, must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine is racked once, naturally clarified during winter. Following spring, lightly filtered before bottling and aged extensively in cellars before release.
2000 Technical Specifications
Alcohol 12.5%
Residual Sugar 77 g/L
Calories (estimated) 150 kcal / glass
150ml glass150 kcal
750ml bottle750 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 2003-2010
Classification Alsace AOC, Vendanges Tardives
Region Alsace
Soil Clay and chalk
Harvest Dates October 25, 2000
Estate Grown Yes
Sites Lower and heavier parts of Grand Cru Sporen vineyard (clay-rich) and chalky Pflostig plots
Fermentation Vessels Stainless Steel Vat
Pressing Method Gravity-Filled Presses
Botrytis Affected Yes
Closure Cork
Production Details Grapes are taken in small tubs to gravity-filled presses without pumping. After pressing, must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine is racked once, naturally clarified during winter. Following spring, lightly filtered before bottling and aged extensively in cellars before release.
Tasting Notes Serge Dubs, 12 January 2005: yellow-gold with a silky copper sheen; rich aromas of over-ripe grapes, currants, sultanas, figs, dates and liquorice; fleshy, juicy, powerful, elegant and velvety.
Food Pairing Foie gras terrine, pan-fried foie gras with caramelised apple or quince, or served alone at the end of a meal.
1999 Technical Specifications
Alcohol 11.3%
Residual Sugar 86 g/L
Calories (estimated) 145 kcal / glass
150ml glass145 kcal
750ml bottle725 kcal
Grape Varieties 100% Pinot Gris
Drinking Window From 12 March 2008 through approximately 2016
Region Alsace
Vineyard Yield 30 hL/ha
Harvest Dates 9 November 1999
Vine Age 25
Fermentation Vessels Large foudres or vats
Pressing Method Hand-Picked Grapes Carried In Small Containers To Gravity-Fed Presses Without Pumping Or Other Manipulation.
Botrytis Affected Yes
Bottling Date Spring following the 1999 harvest
Serving Temperature 8°C · 46°F
Production Details Potential alcohol at harvest was 16.4°. Grapes were harvested by hand, transported in small containers and gravity-pressed without pumping. After several hours of settling, the must fermented in foudres or vats under temperature control at 18–24°C. The wine was racked once before winter, clarified naturally, lightly filtered, bottled the following spring and then cellar-aged until release. The page’s vineyard section says the wine came from the best Pflostig plots, while a generic Pinot Gris VT/SGN paragraph on the same page mentions historical Sporen and Pflostig parcels; the exclusive site qualification is therefore not proposed as settled site_blend data.
Tasting Notes Serge Dubs, 12 March 2008: intense straw-gold color; exotic aromas of acacia honey, orange blossom, candied fruit, apricot, citrus, currants, liquorice and dill; unctuous, caressing, velvety, sweet, harmonious and elegant with a persistent finish.
Food Pairing Foie gras, blue-veined cheeses, moderately sweet desserts, or served alone.
1998 Technical Specifications
Alcohol 13.3%
Residual Sugar 56 g/L
Calories (estimated) 145 kcal / glass
150ml glass145 kcal
750ml bottle725 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 1999-2008
Classification Alsace AOC, Vendanges Tardives
Region Alsace
Soil Clay and chalk
Harvest Dates October 13-14, 1998
Estate Grown Yes
Sites Lower and heavier parts of Grand Cru Sporen vineyard (clay-rich) and chalky Pflostig plots
Fermentation Vessels Oak Barrel, Stainless Steel Vat
Pressing Method Gravity-Filled Presses
Botrytis Affected Yes
Serving Temperature 8°C · 46°F
Closure Cork
Production Details Grapes are taken in small tubs to gravity-filled presses without pumping. After pressing, must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine is racked once, naturally clarified during winter. Following spring, lightly filtered before bottling and aged extensively in cellars before release.
Tasting Notes Serge Dubs, 15 May 2007: bright yellow-gold; rich aromas of currants, acacia honey, crystallised orange, citron and liquorice; soft, velvety, suave and sweet with fresh balance and very long aromatic persistence.
Food Pairing Serve alone, with foie gras terrine or pan-fried foie gras, Stilton or Fourme cheeses, and apple or pear tarts.
1997 Technical Specifications
Alcohol 12.85%
Residual Sugar 70 g/L
Calories (estimated) 150 kcal / glass
150ml glass150 kcal
750ml bottle750 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 1998-2007
Classification Alsace AOC, Vendanges Tardives
Region Alsace
Soil Clay and chalk
Harvest Dates October 23 & November 6, 1997
Estate Grown Yes
Sites Lower and heavier parts of Grand Cru Sporen vineyard (clay-rich) and chalky Pflostig plots
Fermentation Vessels Oak Barrel, Stainless Steel Vat
Pressing Method Gravity-Filled Presses
Botrytis Affected Yes
Closure Cork
Production Details Grapes are taken in small tubs to gravity-filled presses without pumping. After pressing, must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine is racked once, naturally clarified during winter. Following spring, lightly filtered before bottling and aged extensively in cellars before release.
1996 Technical Specifications
Alcohol 13.2%
Residual Sugar 42 g/L
Calories (estimated) 135 kcal / glass
150ml glass135 kcal
750ml bottle675 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 1997-2006
Classification Alsace AOC, Vendanges Tardives
Region Alsace
Soil Clay and chalk
Vineyard Yield 24 hL/ha
Harvest Dates October 29 & November 1, 1996
Estate Grown Yes
Sites Lower and heavier parts of Grand Cru Sporen vineyard (clay-rich) and chalky Pflostig plots
Vine Age 28
Fermentation Vessels Oak Barrel, Stainless Steel Vat
Pressing Method Gravity-Filled Presses
Botrytis Affected Yes
Closure Cork
Production Details Grapes are taken in small tubs to gravity-filled presses without pumping. After pressing, must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine is racked once, naturally clarified during winter. Following spring, lightly filtered before bottling and aged extensively in cellars before release. Many wines underwent malolactic fermentation.
Tasting Notes Serge Dubs, 1 June 2001: youthful greenish appearance with concentration and richness; mature-grape aromas with woodsmoke and liquorice; soft, velvety, supple and unctuous but not cloying, with structure and lively freshness.
Food Pairing Pâtés, game terrines, duck or goose foie gras served fresh or pan-fried, and sweet-and-sour dishes.
1990 Technical Specifications
Alcohol 13.7%
Residual Sugar 50 g/L
Calories (estimated) 145 kcal / glass
150ml glass145 kcal
750ml bottle725 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 1991-2000
Classification Alsace AOC, Vendanges Tardives
Region Alsace
Soil Clay and chalk
Harvest Dates October 4 - November 27, 1990
Estate Grown Yes
Sites Lower and heavier parts of Grand Cru Sporen vineyard (clay-rich) and chalky Pflostig plots
Fermentation Vessels Oak Barrel, Stainless Steel Vat
Pressing Method Gravity-Filled Presses
Closure Cork
Production Details Grapes are taken in small tubs to gravity-filled presses without pumping. After pressing, must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine is racked once, naturally clarified during winter. Following spring, lightly filtered before bottling and aged extensively in cellars before release. Perfect climatic conditions meant botrytis did not develop on the grapes.
1989 Technical Specifications
Alcohol 13.9%
Residual Sugar 62.2 g/L
Calories (estimated) 150 kcal / glass
150ml glass150 kcal
750ml bottle750 kcal
Grape Varieties Pinot Gris
Pinot Gris100%
Drinking Window 1996-2009
Classification Alsace AOC, Vendanges Tardives
Region Alsace
Soil Clay and chalk
Vineyard Yield 28 hL/ha
Harvest Dates September 27 - November 9, 1989
Estate Grown Yes
Sites Lower and heavier parts of Grand Cru Sporen vineyard (clay-rich) and chalky Pflostig plots
Vine Age 30
Fermentation Vessels Oak Barrel, Stainless Steel Vat
Pressing Method Gravity-Filled Presses
Botrytis Affected Yes
Closure Cork
Production Details Grapes are taken in small tubs to gravity-filled presses without pumping. After pressing, must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine is racked once, naturally clarified during winter. Following spring, lightly filtered before bottling and aged extensively in cellars before release. Exceptional vintage with record sugar levels not seen since 1945.
Tasting Notes Serge Dubs, 3 September 1996: exceptionally intense yellow-gold; open aromas of honey, very candied fruit and highly over-ripe botrytised grapes; almost liqueur-like yet balanced, silky, velvety and fine.
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