Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2014 / 750ml | ≈ $123.61Original €110.00≈ £92.92 | boutique.hugel.com ↗ |
2015 Technical Specifications
Alcohol 9.69%
Residual Sugar 195 g/L
pH 3.19
Total Acidity 8 g/L
Calories (estimated) 195 kcal / glass
150ml glass195 kcal
750ml bottle975 kcal
Grape Varieties Riesling
Riesling100%
Classification Sélection de Grains Nobles
Region Alsace
Soil Keuper, Marl, Dolomite, Gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 6 hL/ha
Harvest Dates Harvest began September 27, 2010 and ended October 26, 2010
Estate Grown Yes
Vine Age 41
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Botrytis Affected Yes
Production Details Grapes picked one by one from the oldest plots of the Hugel estate in the heart of the grand cru Schoenenbourg. Grapes taken in small tubs to the presses, which are filled by gravity without any pumping or other mechanical intervention. After pressing, the must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (at 18 to 24°C). The wine is racked just once, before natural clarification during the course of the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged extensively in the cellars until released for sale.
Tartaric Acid 8.0 g/L
2010 Technical Specifications
Alcohol 10.6%
Residual Sugar 120 g/L
pH 2.95
Total Acidity 12.52 g/L
Calories (estimated) 160 kcal / glass
150ml glass160 kcal
750ml bottle800 kcal
Grape Varieties Riesling
Riesling100%
Classification Sélection de Grains Nobles
Region Alsace
Soil Keuper, Marl, Dolomite, Gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 7 hL/ha
Harvest Dates Harsh winter with more than 30 days below zero. Harvest began September 27 and ended October 26, 2010. Maturity reached record levels, the highest for 50 years, with good acidity similar to 1996.
Brix at Harvest 18.0°
Estate Grown Yes
Vine Age 40
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Gravity Fill, Small Tubs
Botrytis Affected Yes
Serving Temperature 6°C · 43°F
Production Details Grapes picked one by one from the oldest plots of the Hugel estate in the heart of the grand cru Schoenenbourg. Grapes taken in small tubs to the presses, which are filled by gravity without any pumping or other mechanical intervention. After pressing, the must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (at 18 to 24°C). The wine is racked just once, before natural clarification during the course of the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged extensively in the cellars until released for sale.
Tartaric Acid 12.52 g/L
Tasting Notes Sparkling, dense straw and lemon yellow with pistachio-green highlights; lemon, lemon balm, citron, lemongrass, pink grapefruit, rhubarb, peach, mirabelle, ginger, honey and subtle minerality; sweet and creamy but lively, with concentrated aromas.
Food Pairing Lemon, rhubarb, redcurrant or pineapple tarts; almonds; foie gras in terrine or pan-fried with apples; fresh fruit salad; or served alone.
Sources: m.hugel.com ↗ · Compare this vintage
1998 Technical Specifications
Alcohol 10.6%
Residual Sugar 94 g/L
Calories (estimated) 145 kcal / glass
150ml glass145 kcal
750ml bottle725 kcal
Grape Varieties Riesling
Riesling100%
Classification Sélection de Grains Nobles
Region Alsace
Soil Keuper, Marl, Dolomite and gypsum, With quaternary siliceous gravel, Vosges sandstone, Muschelkalk and lias marl-limestone outcrops
Vineyard Yield 9 hL/ha
Harvest Dates 21 Oct 1998 and 1998-10-27
Estate Grown Yes
Vine Age 30
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Grapes Transported In Small Tubs; Presses Filled By Gravity Without Pumping Or Other Mechanical Intervention
Botrytis Affected Yes
Production Details The wine-specific harvest measurement was 16.1° potential alcohol, not finished-wine alcohol or Brix. After pressing, the must settled for a few hours and fermented at 18–24°C in temperature-controlled barrels or vats. The wine was racked once before natural winter clarification, lightly filtered before spring bottling, and aged extensively in bottle until release. The producer recommends serving it at 6–8°C; this range is retained here rather than converted into a single serving-temperature value.
Tasting Notes Rich, deep and crystal-clear with green highlights; lemon balm, lemongrass, pink grapefruit and pineapple; ripe noble acidity, elegance, fruit and developing mineral character.
Food Pairing Serve alone, with pineapple or rhubarb fruit tarts, or with pan-fried goose liver.
Sources: m.hugel.com ↗ · Compare this vintage
1995 Technical Specifications
Alcohol 11.35%
Residual Sugar 88 g/L
Calories (estimated) 145 kcal / glass
150ml glass145 kcal
750ml bottle725 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 15–20 years from the producer-hosted tasting note dated 2000-10-10
Classification Sélection de Grains Nobles
Region Alsace
Soil Keuper, Marl, Dolomite and gypsum, With quaternary siliceous gravel, Vosges sandstone, Muschelkalk and lias marl-limestone outcrops
Vineyard Yield 8 hL/ha
Grapes Picked 25 Oct 1995
Estate Grown Yes
Vine Age 30
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Grapes Transported In Small Tubs; Presses Filled By Gravity Without Pumping Or Other Mechanical Intervention
Botrytis Affected Yes
Serving Temperature 8°C · 46°F
Production Details The wine-specific harvest measurement was 16.5° potential alcohol, not finished-wine alcohol or Brix. After pressing, the must settled for a few hours and fermented at 18–24°C in temperature-controlled barrels or vats. The wine was racked once before natural winter clarification, lightly filtered before spring bottling, and aged extensively in bottle until release.
Tasting Notes Deep, rich gold; honey, beeswax, caramel, tangerine, candied orange and grapefruit, marshmallow, toast, almond and pistachio; velvety and liqueur-like with lively, balanced Riesling freshness.
Food Pairing Goose liver, fruit tart, desserts, or served alone.
Sources: m.hugel.com ↗ · Compare this vintage
1988 Technical Specifications
Alcohol 13.7%
Residual Sugar 74 g/L
Calories (estimated) 160 kcal / glass
150ml glass160 kcal
750ml bottle800 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 5–10 years from the producer-hosted tasting note dated 1996-07-10
Classification Sélection de Grains Nobles
Region Alsace
Soil Keuper, Marl, Dolomite and gypsum, With quaternary siliceous gravel, Vosges sandstone, Muschelkalk and lias marl-limestone outcrops
Vineyard Yield 9 hL/ha
Grapes Picked 9 Nov 1988
Estate Grown Yes
Vine Age 30
Fermentation Vessels Temperature Controlled Barrels, Temperature Controlled Vats
Pressing Method Grapes Transported In Small Tubs; Presses Filled By Gravity Without Pumping Or Other Mechanical Intervention
Botrytis Affected Yes
Production Details The wine-specific harvest measurement was 18.1° potential alcohol, not finished-wine alcohol or Brix. After pressing, the must settled for a few hours and fermented at 18–24°C in temperature-controlled barrels or vats. The wine was racked once before natural winter clarification, lightly filtered before spring bottling, and aged extensively in bottle until release.
Tasting Notes Pronounced yellow-gold; intense, concentrated, unctuous and bright; honey, quince, fig, candied citrus and ethereal aromas; soft and liqueur-like but lively, balanced and not cloying.
Food Pairing Foie gras, pan-fried goose liver, rhubarb tart, strawberries, or served alone.
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