Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2015 / 750ml | ≈ $52.25Original €46.50≈ £39.28 | boutique.hugel.com ↗ |
| Producer priceRecommended retail price | 2014 / 750ml | ≈ $52.25Original €46.50≈ £39.28 | boutique.hugel.com ↗ |
2024 Technical Specifications
Alcohol 12.0%
Residual Sugar 0.6 g/L
pH 3.27
Total Acidity 5.46 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Pinot Blanc, Pinot Auxerrois
Pinot Blanc50%
Pinot Auxerrois50%
Region Alsace
Soil Clay and limestone
Vineyard Yield 55 hL/ha
Harvest Dates 23 Sep 2024
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes exclusively from clay and limestone vineyards in and around Riquewihr. Grapes taken in small tubs to presses filled by gravity without mechanical intervention. After pressing, must decanted for a few hours, then fermented in temperature-controlled vats at 18-24°C. Wine racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release. Entire production closed with DIAM cork without risk of cork taint.
Tartaric Acid 5.46 g/L
Sources: m.hugel.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.11%
Residual Sugar 0.8 g/L
pH 3.19
Total Acidity 5.72 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Blanc, Pinot Auxerrois
Pinot Blanc50%
Pinot Auxerrois50%
Region Alsace
Soil Clay and limestone
Vineyard Yield 65 hL/ha
Harvest Dates 18 Sep 2023
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes exclusively from clay and limestone vineyards in and around Riquewihr. Grapes taken in small tubs to presses filled by gravity without mechanical intervention. After pressing, must decanted for a few hours, then fermented in temperature-controlled vats at 18-24°C. Wine racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release. Entire production closed with DIAM cork without risk of cork taint.
Tartaric Acid 5.72 g/L
Sources: m.hugel.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.39%
Residual Sugar 3.5 g/L
pH 3.27
Total Acidity 5.19 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Blanc, Pinot Auxerrois
Pinot Blanc50%
Pinot Auxerrois50%
Region Alsace
Soil Clay and limestone
Vineyard Yield 67 hL/ha
Harvest Dates 12 Sep 2022
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes exclusively from clay and limestone vineyards in and around Riquewihr. Grapes taken in small tubs to presses filled by gravity without mechanical intervention. After pressing, must decanted for a few hours, then fermented in temperature-controlled vats at 18-24°C. Wine racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release. Entire production closed with DIAM cork without risk of cork taint.
Tartaric Acid 5.19 g/L
Sources: m.hugel.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.47%
Residual Sugar 0.8 g/L
pH 3.36
Total Acidity 5.31 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Blanc, Pinot Auxerrois
Pinot Blanc50%
Pinot Auxerrois50%
Region Alsace
Soil Clay and limestone
Vineyard Yield 53 hL/ha
Harvest Dates 27 Sep 2021
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes exclusively from clay and limestone vineyards in and around Riquewihr. Grapes taken in small tubs to presses filled by gravity without mechanical intervention. After pressing, must decanted for a few hours, then fermented in temperature-controlled vats at 18-24°C. Wine racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release. Entire production closed with DIAM cork without risk of cork taint.
Tartaric Acid 5.31 g/L
Sources: m.hugel.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 12.9%
Residual Sugar 0.6 g/L
pH 3.23
Total Acidity 5.74 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Blanc, Pinot Auxerrois
Pinot Blanc50%
Pinot Auxerrois50%
Region Alsace
Soil Clay and limestone
Vineyard Yield 63 hL/ha
Harvest Dates 7 Sep 2020
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes exclusively from clay and limestone vineyards in and around Riquewihr. Grapes taken in small tubs to presses filled by gravity without mechanical intervention. After pressing, must decanted for a few hours, then fermented in temperature-controlled vats at 18-24°C. Wine racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release. Entire production closed with DIAM cork without risk of cork taint.
Tartaric Acid 5.74 g/L
Sources: m.hugel.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.26%
Residual Sugar 2.6 g/L
pH 3.22
Total Acidity 6.11 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Blanc, Pinot Auxerrois
Pinot Blanc50%
Pinot Auxerrois50%
Region Alsace
Soil Clay and limestone
Vineyard Yield 60 hL/ha
Harvest Dates 18 Sep 2019
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes exclusively from clay and limestone vineyards in and around Riquewihr. Grapes taken in small tubs to presses filled by gravity without mechanical intervention. After pressing, must decanted for a few hours, then fermented in temperature-controlled vats at 18-24°C. Wine racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release. Entire production closed with DIAM cork without risk of cork taint.
Tartaric Acid 6.11 g/L
Sources: m.hugel.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.49%
Residual Sugar 1.3 g/L
pH 3.3
Total Acidity 5.63 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Blanc, Pinot Auxerrois
Pinot Blanc50%
Pinot Auxerrois50%
Region Alsace
Soil Clay and limestone
Vineyard Yield 60 hL/ha
Harvest Dates 12 Sep 2018
Estate Grown Yes
Fermentation Vessels Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Closure Diam Cork
Production Details Hand harvested grapes exclusively from clay and limestone vineyards in and around Riquewihr. Grapes taken in small tubs to presses filled by gravity without mechanical intervention. After pressing, must decanted for a few hours, then fermented in temperature-controlled vats at 18-24°C. Wine racked once before natural clarification during winter. Lightly filtered before bottling in spring. Aged in cellars before release. Entire production closed with DIAM cork without risk of cork taint.
Tartaric Acid 5.63 g/L
Sources: m.hugel.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 11.5%
Residual Sugar 93.7 g/L
pH 3.93
Calories (estimated) 150 kcal / glass
150ml glass150 kcal
750ml bottle750 kcal
Grape Varieties Gewürztraminer 100%
Classification AOC Alsace; Vendange Tardive
Region Alsace
Soil Lias clay-marl, Decalcified at the surface and exceptionally rich in phosphoric acid
Vineyard Yield 34 hL/ha
Estate Grown Yes
Sites Selection of the oldest Hugel estate plots in the heart of Sporen
Vine Age 43
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Small Tubs; Presses Filled By Gravity Without Pumping Or Other Mechanical Intervention
Production Details Overripe grapes were pressed after gravity filling; the must was settled for a few hours and fermented at 18–24°C. The wine was racked once before natural winter clarification, lightly filtered and bottled the following spring, then aged extensively in the producer's cellars before release.
Tartaric Acid 4.53 g/L
Tasting Notes Dried and candied fruit; lychee; mango; kumquat; white peach; candied ginger; cloves; jasmine; rose; dense, rich and opulent palate
Sources: m.hugel.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 11.7%
Residual Sugar 101 g/L
pH 3.51
Calories (estimated) 160 kcal / glass
150ml glass160 kcal
750ml bottle800 kcal
Grape Varieties Gewürztraminer 100%
Classification AOC Alsace; Vendange Tardive
Region Alsace
Soil Lias clay-marl, Decalcified at the surface and exceptionally rich in phosphoric acid
Vineyard Yield 32 hL/ha
Estate Grown Yes
Sites Selection of the oldest Hugel estate plots in the heart of Sporen
Vine Age 42
Fermentation Vessels Temperature-controlled vats
Pressing Method Small Tubs; Presses Filled By Gravity Without Pumping Or Other Mechanical Intervention
Production Details Overripe grapes were pressed after gravity filling; the must was settled for a few hours and fermented at 18–24°C. The wine was racked once before natural winter clarification, lightly filtered and bottled the following spring, then aged extensively in cellar before release. Natural tartrate-crystal sediment may develop. The official PDF specifies vats, while the producer HTML alternatively says barrels or vats.
Tartaric Acid 4.65 g/L
Tasting Notes Dried and candied fruit; lychee; mango; kumquat; white peach; candied ginger; cloves; jasmine; rose; dense, rich and opulent palate
2014 Technical Specifications
Alcohol 10.95%
Residual Sugar 94.1 g/L
pH 3.58
Calories (estimated) 145 kcal / glass
150ml glass145 kcal
750ml bottle725 kcal
Grape Varieties Gewürztraminer 100%
Classification AOC Alsace; Vendange Tardive
Region Alsace
Soil Lias clay-marl, Decalcified at the surface and exceptionally rich in phosphoric acid
Vineyard Yield 25 hL/ha
Estate Grown Yes
Sites Selection of the oldest Hugel estate plots in the heart of Sporen
Vine Age 39
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Small Tubs; Presses Filled By Gravity Without Pumping Or Other Mechanical Intervention
Production Details Overripe grapes were pressed after gravity filling; the must was settled for a few hours, fermented at 18–24°C, racked once before natural winter clarification, lightly filtered and bottled the following spring, then extensively cellar-aged. The page heading and selector say 2014, but its vintage narrative incorrectly describes 2012; that narrative and the duplicated tasting/advice text were therefore withheld.
Tartaric Acid 7.07 g/L
Sources: m.hugel.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 10.7%
Residual Sugar 99 g/L
pH 3.94
Calories (estimated) 150 kcal / glass
150ml glass150 kcal
750ml bottle750 kcal
Grape Varieties Gewürztraminer 100%
Classification AOC Alsace; Vendange Tardive
Region Alsace
Soil Lias clay-marl, Decalcified at the surface and exceptionally rich in phosphoric acid
Vineyard Yield 27 hL/ha
Estate Grown Yes
Sites Selection of the oldest Hugel estate plots in the heart of Sporen
Vine Age 37
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Small Tubs; Presses Filled By Gravity Without Pumping Or Other Mechanical Intervention
Production Details Overripe grapes were pressed after gravity filling; the must was settled for a few hours and fermented at 18–24°C. The wine was racked once before natural winter clarification, lightly filtered and bottled the following spring, then aged extensively in cellar. Serving advice gives a 6–8°C range and elsewhere 8°C. Drinking guidance is internally inconsistent: immediate or within three years, 15–20 years for evolution, and elsewhere up to five years.
Tartaric Acid 4.16 g/L
Tasting Notes Rose; jasmine; reseda; acacia blossom; mango; citron; orange; lychee; passion fruit; freesia; honey; sweet spices; delicate sweetness
Food Pairing Foie gras; game terrines; strong cheeses including Roquefort, Stilton, Munster and Maroilles; lightly spiced Chinese, Moroccan or Indian dishes; fruit pies, cakes, soufflé and fruit cake
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