Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2017 / 750ml | ≈ $62.44Original €56.00≈ £46.75 | boutique.hugel.com ↗ |
2017 Technical Specifications
Alcohol 13.0%
Residual Sugar 4.4 g/L
pH 3.06
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window Over 15 years
Classification AOC Alsace Grand Cru Schoenenbourg
Region Schoenenbourg
Soil Keuper marl with gypsum and dolomite
Vineyard Yield 52 hL/ha
Sites Exclusively Schoenenbourg Grand Cru, overlooking Riquewihr
Fermentation Vessels Large Oak Cask, Tank
Pressing Method Gravity-Fed Presses Without Pumping Or Mechanical Handling
Contains Added Sulfites Yes
Production Details After several hours of static settling, fermentation occurs in large oak casks or tanks at a controlled 18°C. The wine is racked once before winter and clarifies naturally without artificial cold stabilization, then receives light filtration before spring bottling and bottle ageing until release. The sheet contains an unresolved vine-age conflict: its technical table says 31 years, while its vineyard narrative says 40–60 years; no canonical vine_age value is therefore proposed.
Tartaric Acid 7.39 g/L
Tasting Notes Musky, smoky, fresh almond, fresh nuts, buttery patina, intensely saline, full-bodied, lively, powerful, long and mouth-watering
2016 Technical Specifications
Alcohol 12.5%
Residual Sugar 6.2 g/L
pH 3.08
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Drinking Window Over 15 years
Classification AOC Alsace Grand Cru Schoenenbourg
Region Schoenenbourg
Soil Keuper marl mixed with gypsum and dolomite
Vineyard Yield 50 hL/ha
Sites Exclusively Schoenenbourg Grand Cru, overlooking Riquewihr
Fermentation Vessels Century-Old Oak Cask
Pressing Method Hand-Harvested Whole Clusters Pressed Through Long, Gentle Cycles
Contains Added Sulfites Yes
Closure Diam Cork
Production Details Each parcel was vinified separately and fermented slowly under temperature control in century-old oak casks without oak influence. The wines were racked before winter, aged on fine lees for several months and lightly filtered. During the following winter, four or five of approximately twelve separately vinified cuvées were selected for the Grossi Laüe blend; after bottling, the wine matured for several years in the family cellars. The sheet contains an unresolved vine-age conflict: its technical table says 30 years, while its vineyard narrative says 40–60 years; no canonical vine_age value is proposed.
Tartaric Acid 7.62 g/L
Tasting Notes Musky, smoky, fresh almond, fresh nuts, buttery patina, intensely saline, full-bodied, lively, powerful, long and mouth-watering
Food Pairing Charcuterie, dim sum, fish terrine, salmon, oysters, sea bass, smoked trout, pork belly and tandoori chicken
2015 Technical Specifications
Alcohol 14.98%
Residual Sugar 7.6 g/L
pH 3.05
Total Acidity 8.1 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 2015+
Classification Grand Cru Schoenenbourg
Region Schoenenbourg
Soil Keuper marl mixed with gypsum and dolomite
Vineyard Yield 49 hL/ha
Harvest Dates 10 Sep 2015 to 15 Oct 2015
Estate Grown Yes
Sites Schoenenbourg Grand Cru, aged vines (40-60 years old)
Fermentation Vessels Oak Cask
Pressing Method Whole Cluster, Gentle Long Cycles
Botrytis Affected Yes
Production Details Hand-harvested from Schoenenbourg Grand Cru in small containers to preserve integrity. Pressed as whole clusters through long, gentle cycles to extract purest and most balanced juices. Each parcel vinified separately to preserve character and individual expression. Fermentation in century-old oak casks under temperature control without winemaking artifices or oak influence. Racked once before winter, then aged on fine lees for several months. Light coarse filtration before bottling. Extended maturation in family cellars for several years after bottling.
Tartaric Acid 8.1 g/L
2014 Technical Specifications
Alcohol 13.7%
Residual Sugar 5.8 g/L
pH 3.03
Total Acidity 8.27 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window now-2030
Classification Grand Cru Schoenenbourg
Region Schoenenbourg
Soil Keuper marl, Dolomite, Gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 43 hL/ha
Harvest Dates 24 Sep 2014 onwards
Estate Grown Yes
Sites Schoenenbourg Grand Cru selection of finest plots
Fermentation Vessels Oak Cask
Pressing Method Hand Harvested In Small Tubs, Filled By Gravity Without Pumping
Closure Diam Cork
Production Details Hand harvested grapes from Schoenenbourg taken in small tubs to presses, filled by gravity without pumping or mechanical intervention. Must decanted for a few hours, then fermented as individual parcels in temperature-controlled century-old foudres (12-18°C). Racked once before natural clarification during winter. Following spring, wines tasted and best ones selected in family tasting session to be blended as Grossi Laüe. Final blend lightly filtered just before bottling and aged extensively in cellars. Whole production closed with DIAM cork without risk of cork taint.
Tartaric Acid 8.27 g/L
2013 Technical Specifications
Alcohol 12.54%
Residual Sugar 0.7 g/L
pH 3.22
Total Acidity 5.88 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window now-2028
Classification Grand Cru Schoenenbourg
Region Schoenenbourg
Soil Keuper marl, Dolomite, Gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 45 hL/ha
Harvest Dates 1 Oct 2013 onwards
Estate Grown Yes
Sites Schoenenbourg Grand Cru selection of finest plots
Fermentation Vessels Oak Cask
Pressing Method Hand Harvested In Small Tubs, Filled By Gravity Without Pumping
Closure Diam Cork
Production Details Hand harvested grapes from Schoenenbourg taken in small tubs to presses, filled by gravity without pumping or mechanical intervention. Must decanted for a few hours, then fermented as individual parcels in temperature-controlled century-old foudres (12-18°C). Racked once before natural clarification during winter. Following spring, wines tasted and best ones selected in family tasting session to be blended as Grossi Laüe. Final blend lightly filtered just before bottling and aged extensively in cellars. Whole production closed with DIAM cork.
Tartaric Acid 5.88 g/L
2012 Technical Specifications
Alcohol 12.38%
Residual Sugar 7.8 g/L
pH 3.15
Total Acidity 6.66 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window now-2030
Classification Grand Cru Schoenenbourg
Region Schoenenbourg
Soil Keuper, Marl, Dolomite, Gypsum rich in fertilising agents. since 2012 chemical agents are banned entirely from these vineyards.
Vineyard Yield 47 hL/ha
Harvest Dates 24 Sep 2012 onwards
Estate Grown Yes
Sites Schoenenbourg Grand Cru selection of finest plots
Fermentation Vessels Stainless Steel Vat
Pressing Method Hand Harvested In Small Tubs, Filled By Gravity Without Pumping
Closure Diam Cork
Production Details Grapes taken in small tubs to presses, filled by gravity without pumping or mechanical intervention. Must decanted for a few hours, then fermented in temperature-controlled vats (18-24°C). Wine racked once before natural clarification during winter. Following spring, wine lightly filtered just before bottling and aged extensively in cellars. Whole production closed with DIAM cork without risk of cork taint.
Tartaric Acid 6.66 g/L
2011 Technical Specifications
Alcohol 14.4%
Residual Sugar 3.7 g/L
pH 3.3
Total Acidity 6.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 2017+
Classification Grand Cru Schoenenbourg
Region Schoenenbourg
Soil Keuper, Marl, Dolomite, Gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 45 hL/ha
Harvest Dates 12 Sep 2011 onwards
Estate Grown Yes
Sites Schoenenbourg Grand Cru selection of finest plots
Fermentation Vessels Stainless Steel Vat
Pressing Method Hand Harvested In Small Tubs, Filled By Gravity Without Pumping
Closure Diam Cork
Production Details Grapes taken in small tubs to presses, filled by gravity without pumping or mechanical intervention. Must decanted for a few hours, then fermented in temperature-controlled vats (18-24°C). Wine racked once before natural clarification during winter. Following spring, wine lightly filtered just before bottling and aged extensively in cellars. Whole production closed with DIAM cork without risk of cork taint.
Tartaric Acid 6.2 g/L
2010 Technical Specifications
Alcohol 13.25%
Residual Sugar 6.5 g/L
pH 3.09
Total Acidity 7.93 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 2018+
Classification Grand Cru Schoenenbourg
Region Schoenenbourg
Soil Keuper, Marl, Dolomite, Gypsum with quaternary siliceous gravel, Vosges sandstone, Muschelkalk, And lias marl limestones
Vineyard Yield 45 hL/ha
Harvest Dates 27 Sep 2010 to 26 Oct 2010
Estate Grown Yes
Sites Schoenenbourg Grand Cru selection of finest plots
Fermentation Vessels Barrel, Stainless Steel Vat
Pressing Method Hand Harvested In Small Tubs, Filled By Gravity Without Pumping
Closure Diam Cork
Production Details Grapes taken in small tubs to presses, filled by gravity without pumping or mechanical intervention. Must decanted for a few hours, then fermented in temperature-controlled barrels or vats (18-24°C). Wine racked once before natural clarification during winter. Following spring, wine lightly filtered just before bottling and aged extensively in cellars. Whole production closed with DIAM cork without risk of cork taint.
Tartaric Acid 7.93 g/L
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