Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2010 / 750ml | ≈ $169.91Original €151.20≈ £127.73 | boutique.hugel.com ↗ |
| Producer priceRecommended retail price | 2007 / 750ml | ≈ $151.71Original €135.00≈ £114.04 | boutique.hugel.com ↗ |
2010 Technical Specifications
Alcohol 12.1%
Residual Sugar 105 g/L
pH 3.58
Calories (estimated) 165 kcal / glass
150ml glass165 kcal
750ml bottle825 kcal
Grape Varieties Gewürztraminer 100%
Classification AOC Alsace; Sélection de Grains Nobles “S”
Region Alsace
Soil Grand cru sporen lias clay-marl, Decalcified at the surface and exceptionally rich in phosphoric acid
Vineyard Yield 7 hL/ha
Estate Grown Yes
Vine Age 43
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Presses Filled By Gravity From Small Tubs, Without Pumping Or Other Mechanical Intervention
Botrytis Affected Yes
Production Details After pressing, the must settled for a few hours and fermented at 18–24°C; the wine was racked once, clarified naturally over winter, lightly filtered before spring bottling, and bottle-aged in the producer’s cellars until release. The producer reports that its overall 2010 harvest ran from 27 September through 26 October, but does not identify that range as this wine’s specific picking dates.
Tartaric Acid 6.14 g/L
Sources: m.hugel.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 11.9%
Residual Sugar 139 g/L
pH 3.7
Calories (estimated) 180 kcal / glass
150ml glass180 kcal
750ml bottle900 kcal
Grape Varieties Gewürztraminer 100%
Classification AOC Alsace; Sélection de Grains Nobles “S”
Region Alsace
Soil Grand cru sporen lias clay-marl, Decalcified at the surface and exceptionally rich in phosphoric acid
Vineyard Yield 7 hL/ha
Estate Grown Yes
Vine Age 35
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Presses Filled By Gravity From Small Tubs, Without Pumping Or Other Mechanical Intervention
Botrytis Affected Yes
Production Details After pressing, the must settled for a few hours and fermented at 18–24°C; the wine was racked once, clarified naturally over winter, lightly filtered before spring bottling, and bottle-aged in the producer’s cellars until release.
Tartaric Acid 6.57 g/L
Sources: m.hugel.com ↗ · Compare this vintage
2007 Technical Specifications
Alcohol 11.75%
Residual Sugar 172 g/L
pH 3.85
Calories (estimated) 200 kcal / glass
150ml glass200 kcal
750ml bottle1000 kcal
Grape Varieties Gewürztraminer 100%
Classification AOC Alsace; Sélection de Grains Nobles “S”
Region Alsace
Soil Grand cru sporen lias clay-marl, Decalcified at the surface and exceptionally rich in phosphoric acid
Vineyard Yield 7 hL/ha
Harvest Dates 9 Oct 2007
Estate Grown Yes
Vine Age 35
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Presses Filled By Gravity From Small Tubs, Without Pumping Or Other Mechanical Intervention
Botrytis Affected Yes
Production Details Potential alcohol at harvest was 22° and is not the finished-wine alcohol. After pressing, the must settled for a few hours and fermented at 18–24°C; the wine was racked once, clarified naturally over winter, lightly filtered before spring bottling, and bottle-aged in the producer’s cellars until release. The producer page recommends serving at 8–10°C; the range is retained here rather than converted to a single serving-temperature value.
Tartaric Acid 7.83 g/L
Sources: m.hugel.com ↗ · Compare this vintage
2000 Technical Specifications
Alcohol 9.8%
Residual Sugar 210 g/L
pH 3.98
Calories (estimated) 205 kcal / glass
150ml glass205 kcal
750ml bottle1025 kcal
Grape Varieties Gewürztraminer 100%
Drinking Window 10–20 years from the 30 May 2007 tasting note
Classification AOC Alsace; Sélection de Grains Nobles “S”
Region Alsace
Soil Grand cru sporen lias clay-marl, Decalcified at the surface and exceptionally rich in phosphoric acid
Vineyard Yield 8 hL/ha
Harvest Dates 25 Oct 2000
Estate Grown Yes
Vine Age 35
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Presses Filled By Gravity From Small Tubs, Without Pumping Or Other Mechanical Intervention
Botrytis Affected Yes
Serving Temperature 6°C · 43°F
Production Details Potential alcohol at harvest is printed as 22°2 and is not the finished-wine alcohol. After pressing, the must settled for a few hours and fermented at 18–24°C; the wine was racked once, clarified naturally over winter, lightly filtered before spring bottling, and bottle-aged in the producer’s cellars until release.
Tartaric Acid 6.6 g/L
Tasting Notes Serge Dubs, 30 May 2007: concentrated and liqueur-like, with honeyed currants, roses and candied fruit; velvety, suave and exceptionally full.
Food Pairing Fresh apple, apricot or grape tarts and foie gras; alternatively enjoy alone
Sources: m.hugel.com ↗ · Compare this vintage
1997 Technical Specifications
Alcohol 13.35%
Residual Sugar 142 g/L
pH 4.04
Calories (estimated) 195 kcal / glass
150ml glass195 kcal
750ml bottle975 kcal
Grape Varieties Gewürztraminer 100%
Classification AOC Alsace; Sélection de Grains Nobles “S”
Region Alsace
Soil Grand cru sporen lias clay-marl, Decalcified at the surface and exceptionally rich in phosphoric acid
Vineyard Yield 8 hL/ha
Harvest Dates 28 Oct 1997
Estate Grown Yes
Vine Age 35
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Presses Filled By Gravity From Small Tubs, Without Pumping Or Other Mechanical Intervention
Botrytis Affected Yes
Serving Temperature 8°C · 46°F
Production Details Potential alcohol at harvest is printed as 21°7 and is not the finished-wine alcohol. After pressing, the must settled for a few hours and fermented at 18–24°C; the wine was racked once, clarified naturally over winter, lightly filtered before spring bottling, and bottle-aged in the producer’s cellars until release.
Tartaric Acid 5.4 g/L
Tasting Notes Serge Dubs, 5 July 2000: brilliant gold; fig, date, mango, quince, orange, candied grapefruit, honey, beeswax and royal jelly; sweet, harmonious and liqueur-like.
Food Pairing Foie gras, fruit tarts or cakes that are not overly sweet; alternatively enjoy alone
Sources: m.hugel.com ↗ · Compare this vintage
1989 Technical Specifications
Alcohol 13.35%
Residual Sugar 153 g/L
Calories (estimated) 200 kcal / glass
150ml glass200 kcal
750ml bottle1000 kcal
Grape Varieties Gewürztraminer 100%
Drinking Window 20–30 years from the 3 September 1996 tasting note
Classification AOC Alsace; Sélection de Grains Nobles “S”
Region Alsace
Soil Grand cru sporen lias clay-marl, Decalcified at the surface and exceptionally rich in phosphoric acid
Vineyard Yield 8 hL/ha
Harvest Dates 27 Oct 1989
Estate Grown Yes
Vine Age 30
Fermentation Vessels Temperature-controlled barrels or vats
Pressing Method Presses Filled By Gravity From Small Tubs, Without Pumping Or Other Mechanical Intervention
Botrytis Affected Yes
Production Details Potential alcohol at harvest was 22.5° and is not the finished-wine alcohol. After pressing, the must settled for a few hours and fermented at 18–24°C; the wine was racked once, clarified naturally over winter, lightly filtered before spring bottling, and bottle-aged in the producer’s cellars until release. Serge Dubs recommended serving at 8–10°C; the range is retained here rather than converted to a single serving-temperature value.
Tartaric Acid 4.9 g/L
Tasting Notes Serge Dubs, 3 September 1996: deep yellow-gold; honey, citrus, spice, candied fruit and dates; concentrated, complex and very long, with pronounced sweetness.
Food Pairing Rich desserts excluding chocolate, warm pear tart or pithiviers; alternatively enjoy 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