Wednesday, October 14, 2015

Hugel Wines


Gentil 2013

Our only wine that is a blend of several varieties. The perfect introduction to Alsace wines. A wine that is 

almost universal as it is suited to great number of occasions.

THE VINTAGE

Rarely have we seen a vintage subject to so many variations in the weather.

The season started late with a damp spring and coulure, causing a smaller than usual crop.

High temperatures and exceptional summer weather brought the grapes to perfect levels of maturity.

Right from the start of our harvest on 1 October the grapes were very healthy and ripe, and so 2013 was a 

classic Alsace vintage of intense, pure, well balanced wines. Uneven weather at the very end of the harvest 

prevented any significant production of Late Harvest wines.

QUICK VIEW

This wine revives an ancient Alsace tradition that wines assembled from noble grape varieties were called 

"Gentil". Gentil "Hugel" allies the suave, spicy flavor of Gewurztraminer, the body of Pinot Gris, the finesse 

of Riesling, the grapiness of Muscat and the refreshing character of Sylvaner. 

VINEYARDS & VINIFICATION

A kaleidoscope of grapiness, produced exclusively from hand harvested grapes in predominantly clay and 

limestone vineyards, from a dozen of the most favored localities in and around Riquewihr. A cool and long 

growing season gives this unique dry wine great finesse and unequalled drinkability. 

The grapes are 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 in our cellars until released for sale. 

The whole production of this wine is closed with DIAM the cork without the risk of cork taint. 

› Alcohol level 12.5 ° 

› Residual Sugar (g/l) 3.9

› Acidity (g/l) 5.86

› pH 3.31

› Age of vines 25

› Yields 65 hl/ha 

› Grapes :

 Gewurztraminer 19 %

 Muscat 2 %

 Pinot Gris 24 %

 Riesling 15 %

 Sylvaner + Pinot Blanc 40 %

Tasting notes by Serge Dubs, World's Best Sommelier 1989

Bright, silvery sheen, pale green colour, fresh, lively and youthful with an elegant aspect.

Attractive, flattering bouquet, open and forthcoming, quite aromatic, scented, floral and fruit-driven: 

cardamom, lemon balm, rose, lime blossom, cherry blossom and sweet almond. Harmonious and well-
rounded, with a nicely ripe - yet not over-ripe - grape character.

On the palate, the wine is dry, generous, soft and supple, almost juicy, filling the mouth, showing good 

structure but also a nice, fruity, aromatic finish.

A wine with all the hallmarks of a fine, sunny vintage, yet with no loss of finesse.

Enjoy it now, or within 3 years, as an aperitif or serve it at 8°C with fish, grilled, pan-fried or in sauce, red 

mullet, turbot, pike-perch, lobster, crab, and certain cheeses : comté, reblochon,

dishes flavoured with oriental or Indian spices.

Gewurztraminer 2012 

The great speciality of our region. Only in Alsace does the aromatic expressiveness of this variety attain 

such summits. Spicy and suave, it can be enjoyed on its own, but makes a marvellous accompaniment to all 

rich, spicy dishes, smoked fish. 

THE VINTAGE 

12 days of bitter cold in February (-18°C), budburst early April, flowering spread over 3 weeks. 

Damp early summer but superb August. Harvest began on 24 September. Superb grapes. 

Patchy weather during part of the harvest then fine sunny intervals. Fine well-balanced classic wines, 

similar to 2011 but richer and with more depth, yet already accessible. 

Hugel did not make any SGN in 2012. 

QUICK VIEW 

Originally from northern Italy, this is the emblematic grape of our region due to its slow maturation with 

cool nights giving its full varietal expression. Dry but intensely aromatic. 

VINEYARDS & VINIFICATION 

Made exclusively from hand harvested grapes from predominantly clay and limestone vineyards, in a 

dozen of the most favored localities in and around Riquewihr. A cool and long growing season give this

unique dry wine great finesse and unequalled intensity. 

The grapes are 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 in our cellars until released for sale. The whole production of this 

wine is closed with DIAM the cork without the risk of cork taint. 

› Alcohol level 14.13° 

› Residual Sugar (g/l) 9.3 

› Acidity (g/l) 4.38 

› pH 3.54 

› Age of vines 30 

› Yields 55 hl/ha 

› Grapes : 

Tasting notes by Serge Dubs, World's Best Sommelier 1989 

Promisingly attractive colour, intense, young and lively with hints of pale green and straw yellow, it is 

bright and clear with unctuous tears that indicate a full body. 

Soft, aromatic, scented bouquet, showing opulence and body, flowers and fruit: rose, mignonette, jasmine, 

mango, litchi, passion fruit, and some spice : cardamom, saffron, liquorice stick. 

Dry on the palate, but round, soft, nicely harmonious and mouth-filling, with a long, rich agreeably 

aromatic finish. A food wine that will match a wide variety of dishes. 

Enjoy it now or within 2 or 3 years. Serve it chilled at 8°C as an aperitif, or with spicy dishes, Chinese, 

Moroccan, Indonesian, with lobster, crayfish tail, or with strong cheeses like Munster or Maroilles, or with 

white meats, veal, pork and game birds like pheasant or partridge. 

Pinot Gris Tradition 2011

Pinot Gris truly dry and gastronomic which reveals itself at the table! Rich and rounded, although still dry, it 

is ideal with terrines, white meats and fish in sauce. Of all the Alsace varieties, Pinot Gris has the greatest 

ageing potential.

THE VINTAGE

Harsh winter of 2011 with 26 days below zero. Early budding on April 7, May warm and dry and flowering 

15 days ahead of time. Summer cool, damp and gloomy. Return to idyllic weather two weeks before harvest 

started on September 12, without any precipitation from beginning to end. Excellent maturity in a fair size 

crop with soft acidity. Wines already charming, easy to approach and early to drink soon after bottling. 

QUICK VIEW

Rich and full but still dry, it perfectly matches with terrines, white meats and fish in sauce.

The most discreet of all varieties in primary aromas, it enjoys the best aging potential.

VINEYARDS & VINIFICATION

Harvested exclusively by hand from clay and limestone vineyards in a dozen of the most favoured localities 

in and around Riquewihr with a high percentage of estate grapes.

The grapes are 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 in our cellars until released for sale. 

The whole production of this wine is closed with DIAM the cork without the risk of cork taint. 

› Alcohol level: 14.20° 

› Residual Sugar (g/l): 3.5

› Acidity (g/l): 5.56

› pH: 3.38

› Age of vines: 25

› Yields: 55 hl/ha 

› Grapes:

Tasting notes by Serge Dubs, World's Best Sommelier 1989

Very attractive to the eye, a generously intense colour, star bright, concentrated straw and lemon yellow, 

with a hint of pistachio green.

The bouquet is a treat, a well-balanced range of aromas, acacia honey, apricot, zan, liquorice, fresh almond, 

greengage and lightly smoked brioche. 

Perfectly dry, yet soft, fleshy, juicy and full-bodied. A long, tasty finish, with depth and texture. 

Already drinking well, it can be enjoyed now or over the next three years. 

A beautiful wine of fine character, for gastronomic dishes of sea or river fish in crayfish or lobster sauce, or 

with spicy food like lamb curry, red mullet fillet with curcuma, monkfish with saffron, but it will also go well 

with poultry, pheasant, white meats, veal chop with wild mushrooms, game terrine, duck foie gras...



Riesling 2012 

Totally dry with high natural acids. This famous grape celebrated in all the Rhine valley combines great 

elegance, finesse and minerality. Our most gastronomic wine for most fish and seafood dishes and many 

Alsace specialties 

THE VINTAGE 

12 days of bitter cold in February (-18°C), budburst early April, flowering spread over 3 weeks. 

Damp early summer but superb August. Harvest began on 24 September. Superb grapes. Patchy weather 

during part of the harvest then fine sunny intervals. Fine well-balanced classic wines, similar to 2011 but 

richer and with more depth, yet already accessible. Hugel did not make any SGN in 2012. 

QUICK VIEW 

Riesling is the Pinot Noir of white wines! It is our most demanding variety as it is also the latest ripening. 

Dry and elegant, it expresses itself best on our steepest slopes with the most complex minerality. 

VINEYARDS & VINIFICATION 

Made exclusively from hand harvested grapes from predominantly clay and limestone vineyards, in a 

dozen of the most favored localities in and around Riquewihr. A cool and long growing season give this

unique dry wine great finesse and unequalled intensity. 

The grapes are 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°C 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 in our cellars until released for sale. The whole production of this 

wine is closed with DIAM the cork without the risk of cork taint. 

› Alcohol level 12.19° 

› Residual Sugar (g/l) 3.3 

› Acidity (g/l) 8.10 

› pH 2.99 

› Age of vines 30 

› Yields 65 hl/ha 

› Grapes : 

Tasting notes by Serge Dubs, World's Best Sommelier 1989 

True to Hugel family tradition, this is a fine, thirst-quenching Riesling, dry, lively, fresh and easy to enjoy, 

with great elegance and drive. 

Beautiful pale green colour, bright and youthful. Fresh, clean lively aromatic expression. 

Attractive fruit-driven taste of green apple, gooseberry, citrus, grapefruit, lime, with spring blossom, 

elderflower and primrose. 

A nice wine to serve chilled at 8°C as an aperitif, or to start a meal. 

Drink it now or within the next two years with all seafood, shellfish, crustaceans and fish, raw, marinated 

or sushi, and with river or sea fish, poached, grilled or smoked. 



Riesling Jubilee 2008

It's our own interpretation of the expected quality of a great Schoenenbourg, famous since the XVIIth 

century. Profound, suave and with a great minerality, it will still improve for years and keep for decades.

THE VINTAGE

Climatic conditions were a carbon-copy of the excellent 2007 vintage. Budburst at the end of April was quite 

late, but May was warm and sunny so flowering began on 15th June and took more than a fortnight to 

complete.

July and August were particularly cool with hardly any rise in temperature, but in mid-September the Indian 

Summer arrived without a drop of rain. The sky stayed bright but temperatures were relatively cool.

As a result, the grapes ripened slowly but fully, perfectly healthy and with excellent acidity. In late October 

we harvested VT and SGN wines with historically high levels of sugar and acidity. The 2008 Alsace vintage 

was already born great but may prove to be exceptional.

QUICK VIEW

Great classic Riesling which starts to show its promisses but which will gain in complexity for 8 years or more. 

Its minerality and long complex aftertaste will make it the ideal partner to noble fish or seafood dishes.

VINEYARDS & VINIFICATION

Produced in a selection of the finest plots of the Hugel estate in the heart of the grand cru Schoenenbourg. 

This fantastic historical terroir has been almost exclusively devoted to Riesling for centuries. Keuper, marl, 

dolomite and gypsum, rich in fertilising agents, overlaid with fine layers of quaternary siliceous gravel, 

Vosges sandstone and Muschelkalk, with at its eastern extremity outcrops of Lias marl limestones. 

The grapes are 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 our cellars until released for sale. 

› Alcohol level 12.3° 

› Residual Sugar (g/l) 2.8

› Acidity (g/l) 8.05

› pH 3.03

› Age of vines 30

› Yields 45 hl/ha 

› Grapes :

Tasting notes by Serge Dubs, World's Best Sommelier 1989

Deep pale straw gold colour enhanced by some green hints, attractively bright and lively, it clings to the 

glass.

Its subtle fruit bouquet of yellow peach and apricot is already nicely open and expressive with a 

characteristic mineral touch that leaves no doubt that this is a Riesling from a fine terroir, a nice rocky 

minerality with a whiff of terpene and white truffles. 

An elegant, agreeably dry wine of character that is well structured and complex, with good aromatic 

persistence.

A very fine classic example of a Grand Cru Schoenenbourg Riesling from Riquewihr. Ready to be enjoyed 

and appreciated now, but will keep 3 to 5 more years. Serve now at 8°C with shellfish, seafood, smoked 

fish, eel, herring or after 3 or 4 years with fish, baked or in sauce, turbot, monkfish, lobster, crayfish. A 

very gastronomic wine.

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