2015 Technical Specifications
Alcohol 13.38%
Residual Sugar 52.5 g/L
pH 3.53
Total Acidity 4.59 g/L
Calories (estimated) 140 kcal / glass
150ml glass140 kcal
750ml bottle700 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window now-5 to 8 years
Classification 
VDP.GROSSES GEWÄCHS
VDP.GROSSES GEWÄCHSRegion Sporen
Soil Jurassic clay-marl, Heavy laminated clays rich in minerals
Orientation South-East Facing
Vineyard Yield 46 hL/ha
Harvest Dates 1 Oct 2015 onwards
Estate Grown Yes
Sites Sporen Grand Cru, aged vines (30-80 years old)
Vine Age Average 45 years; individual vines described as 30–80 years old
Fermentation Vessels Oak Cask
Pressing Method Whole Cluster, Gentle Long Cycles With Attention To Phenolic Structure Extraction
Contains Added Sulfites Yes
Serving Temperature 8°C · 46°F
Production Details Hand-harvested from Sporen Grand Cru in small containers to preserve integrity. Pressed as whole clusters through long, gentle cycles with attention to phenolic structure extraction to seek texture and balance without hardening the wine. Each parcel vinified separately to preserve character of cru and expression of vintage. 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. Prolonged maturation in bottle allowing full aromatic depth to unfold.
Certifications Organic (certified 2025)
Tartaric Acid 4.59 g/L
Tasting Notes Complex exotic bouquet of mango, sweet spices, honey, white flowers and light smoke; opulent, rich and velvety palate with ginger, cinnamon and candied fruit, balanced freshness, and a long, persistent, finely spiced finish.
Food Pairing Spicy dishes, blue-veined cheeses, duck and foie gras.
2014 Technical Specifications
Alcohol 14.3%
Residual Sugar 15.46 g/L
pH 3.55
Total Acidity 6 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window now-8+ years
Classification VDP.GROSSES GEWÄCHS
VDP.GROSSES GEWÄCHSRegion Sporen
Soil Lias clay-marl, Decalcified on surface, Exceptionally rich in phosphoric acid
Vineyard Yield 35 hL/ha
Harvest Dates 16 Sep 2014 to 16 Oct 2014
Estate Grown Yes
Sites Sporen Grand Cru selection of oldest plots
Vine Age Average 31 years
Fermentation Vessels Stainless Steel Vat
Pressing Method Hand Harvested In Small Tubs, Filled By Gravity Without Pumping
Contains Added Sulfites Yes
Fining Agents Bentonite
Vegan Yes
Vegetarian Yes
Serving Temperature 8°C · 46°F
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 6.0 g/L
Tasting Notes Youthful light-green to lemon-yellow appearance; aromas of rose, freesia, hawthorn, jasmine, mignonette, lychee, pineapple, citron, honey, cardamom and white pepper; generous, full-bodied, smooth and juicy palate with subtle freshness and a refined balance.
Food Pairing Full-flavoured or lightly spiced dishes; saffron monkfish, beef, paprika-seasoned lamb, strong cheeses, pheasant, partridge, crispy pork or duck, and fruit tart.
2013 Technical Specifications
Alcohol 13.9%
Residual Sugar 17.1 g/L
pH 3.5
Total Acidity 4.59 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window now-8+ years
Classification VDP.GROSSES GEWÄCHS
VDP.GROSSES GEWÄCHSRegion Sporen
Soil Lias clay-marl, Decalcified on surface, Exceptionally rich in phosphoric acid
Vineyard Yield 45 hL/ha
Harvest Dates 1 Oct 2013 onwards
Estate Grown Yes
Sites Sporen Grand Cru selection of oldest plots
Fermentation Vessels Stainless Steel Vat
Pressing Method Hand Harvested In Small Tubs, Filled By Gravity Without Pumping
Contains Added Sulfites Yes
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.
Tartaric Acid 4.59 g/L
2012 Technical Specifications
Alcohol 14.0%
Residual Sugar 19.6 g/L
pH 3.59
Total Acidity 4.39 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window now-8+ years
Classification VDP.GROSSES GEWÄCHS
VDP.GROSSES GEWÄCHSRegion Sporen
Soil Lias clay-marl, Decalcified on surface, Exceptionally rich in phosphoric acid
Vineyard Yield 45 hL/ha
Harvest Dates 24 Sep 2012 onwards
Estate Grown Yes
Sites Sporen Grand Cru selection of oldest plots
Fermentation Vessels Stainless Steel Vat
Pressing Method Hand Harvested In Small Tubs, Filled By Gravity Without Pumping
Contains Added Sulfites Yes
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 4.39 g/L
2011 Technical Specifications
Alcohol 14.8%
Residual Sugar 20 g/L
pH 3.6
Total Acidity 4.4 g/L
Calories (estimated) 135 kcal / glass
150ml glass135 kcal
750ml bottle675 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window 5-10 years
Classification VDP.GROSSES GEWÄCHS
VDP.GROSSES GEWÄCHSRegion Sporen
Soil Lias clay-marl, Decalcified on surface, Exceptionally rich in phosphoric acid
Vineyard Yield 45 hL/ha
Harvest Dates 12 Sep 2011 onwards
Estate Grown Yes
Sites Sporen Grand Cru selection of oldest plots
Fermentation Vessels Stainless Steel Vat
Pressing Method Hand Harvested In Small Tubs, Filled By Gravity Without Pumping
Contains Added Sulfites Yes
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.
Tartaric Acid 4.4 g/L
2010 Technical Specifications
Alcohol 14.0%
Residual Sugar 16.3 g/L
pH 3.55
Total Acidity 5.62 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Gewurztraminer
Gewurztraminer100%
Drinking Window 10-12 years
Classification VDP.GROSSES GEWÄCHS
VDP.GROSSES GEWÄCHSRegion Sporen
Soil Lias clay-marl, Decalcified on surface, Exceptionally rich in phosphoric acid
Vineyard Yield 45 hL/ha
Harvest Dates 27 Sep 2010 to 26 Oct 2010
Estate Grown Yes
Sites Sporen Grand Cru selection of oldest plots
Fermentation Vessels Stainless Steel Vat
Pressing Method Hand Harvested In Small Tubs, Filled By Gravity Without Pumping
Contains Added Sulfites Yes
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.
Tartaric Acid 5.62 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