Famille Hugel
Famille Hugel, Grossi Laüe, AOC Alsace Grand Cru, Blanc, 2016
Grossi Laüe signifies the finest vineyards in Alsace dialect and represents an equivalent to the German Grosses Gewächs or the Burgundian Grand Cru.
Specifications
Alcohol content : 14.03 % vol.
Residual Sugar : 29 g/l
Tartaric acidity : 5.66 g/l
pH : 3.44
Age of vines : 34 years old
Yield : 48 hL/ha
Presentation
Quick View
Great classic Pinot Gris which will gain in complexity for 8 years or more. Its minerality and long complex aftertaste will make it the ideal partner to white meat and dishes with mushrooms.
The vintage
After three years of extremely low yields, we can at last say 2016 has been a generous vintage! Unlike most of France, which has been severely hit by hail and frost, Alsace was probably the luckiest of the major wine regions this year. The vintage can really be divided in two halves as weather, which caused us great concern initially, then took a turn for the better around the end of June.
Spring did not unfold without incident, with a few frost alerts in April and even in the beginning of May, followed by the wettest month of June (157mm) in decades! Careful monitoring of the vineyards was key with an outbreak of mildew, extremely rare in the region.
The only window of bright sun during Spring came at the end of June, just in time for a perfect and, for the least, complete blossoming between June 17 and 21.
Summer came out very dry and hot and harvest saw dry and cool conditions (only three real days of rain in seven weeks) resulting in perfect sanitary status across all grape varieties. Due to the late vintage, harvesting started extremely slowly on September 27, one of the latest and longest campaigns of the recent years.
2016 is the first vintage in over a decade that hasn’t seen the production of any botrytis wines at Hugel; due to the late vintage and the optimum health of the grapes, noble rot did not develop, resulting in a classic vintage for dry wines only.
Spring did not unfold without incident, with a few frost alerts in April and even in the beginning of May, followed by the wettest month of June (157mm) in decades! Careful monitoring of the vineyards was key with an outbreak of mildew, extremely rare in the region.
The only window of bright sun during Spring came at the end of June, just in time for a perfect and, for the least, complete blossoming between June 17 and 21.
Summer came out very dry and hot and harvest saw dry and cool conditions (only three real days of rain in seven weeks) resulting in perfect sanitary status across all grape varieties. Due to the late vintage, harvesting started extremely slowly on September 27, one of the latest and longest campaigns of the recent years.
2016 is the first vintage in over a decade that hasn’t seen the production of any botrytis wines at Hugel; due to the late vintage and the optimum health of the grapes, noble rot did not develop, resulting in a classic vintage for dry wines only.
In the vineyard
Sourced exclusively from the Sporen Grand Cru, west of Riquewihr — the historic home of the Hugel family’s finest Gewurztraminers.
This gently sloping, south-east facing hillside rests on Jurassic clay-marl soils, composed of heavy, laminated clays particularly rich in minerals.
Deep and slow to warm, this soil lends the wine its ample texture, density, and refined aromatic expression.
The vines, aged 30 to 80 years, have been cultivated without herbicides or insecticides for more than twenty years.
Every other row is grassed over to promote biodiversity and limit erosion, while the soils are ploughed and hoed mechanically.
No mineral nitrogen fertilizers are used; organic composts of animal origin are applied occasionally to maintain the soil’s natural vitality.
Biocontrol treatments and natural preparations have replaced synthetic products, in an approach guided by observation and precision.
Since 2025, the entire estate has been certified organic, confirming a long-standing commitment to respectful, patient viticulture.
This gently sloping, south-east facing hillside rests on Jurassic clay-marl soils, composed of heavy, laminated clays particularly rich in minerals.
Deep and slow to warm, this soil lends the wine its ample texture, density, and refined aromatic expression.
The vines, aged 30 to 80 years, have been cultivated without herbicides or insecticides for more than twenty years.
Every other row is grassed over to promote biodiversity and limit erosion, while the soils are ploughed and hoed mechanically.
No mineral nitrogen fertilizers are used; organic composts of animal origin are applied occasionally to maintain the soil’s natural vitality.
Biocontrol treatments and natural preparations have replaced synthetic products, in an approach guided by observation and precision.
Since 2025, the entire estate has been certified organic, confirming a long-standing commitment to respectful, patient viticulture.
Winemaking
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 following spring, the wine was lightly filtered just before bottling, and the bottles were then aged extensively 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.
After pressing, the must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (at 18 to 24°C). The following spring, the wine was lightly filtered just before bottling, and the bottles were then aged extensively 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.
Presentation
Brochure introducing the Grossi Laüe range
Video: Geology and terroirs of Riquewihr
Video: Geology and terroirs of Riquewihr
Varietal
Pinot gris : 100%
Specifications
Alcohol content : : 14.03 % vol.
Residual Sugar : : 29 g/l
Tartaric acidity : : 5.66 g/l
pH : : 3.44
Age of vines : : 34 years old
Yield : : 48 hL/ha
Advice
Video
Tasting notes by Serge Dubs, World's Best Sommelier 1989
This wine's colour is both dense and profound with straw yellow highlights and hints of pistachio green; the legs are smooth, sophisticated, supple and tight with their own very pleasing shimmer.
The nose is harmonious, smooth, openly expressive and pleasantly aromatic with deep hints of fruit: pear, baked apple, Mirabelle, apricot, acacia blossom, wild-flower honey, liquorice and hints of peppermint, vanilla and nutmeg. All of this is both appealing and flattering.
On the palate this is a fine example of durability, harmony and flavour.
It is both generous and juicy without being too heavy thanks to the elegant freshness of its full rounded and nicely aromatic final note.
This is a wine that is very easy to approach thanks to its well-stated and clear nature and its wonderful equilibrium and harmony.
Can be consumed immediately or laid down for 5 to 10 years.
Best served during a meal at 8°C, ideal with fish, white meat or pan-fried or oven-baked foie gras.
With any flavoursome or rich dish. With meat: veal, pork, pheasant, partridge, game pie with foie gras.
With black truffle, especially if it has been laid down for 5 to 12 years.
Fish dishes with strong flavours and spices such as turmeric, saffron, pink peppercorn, red mullet, lobster, king prawns, freshwater shrimp.
The nose is harmonious, smooth, openly expressive and pleasantly aromatic with deep hints of fruit: pear, baked apple, Mirabelle, apricot, acacia blossom, wild-flower honey, liquorice and hints of peppermint, vanilla and nutmeg. All of this is both appealing and flattering.
On the palate this is a fine example of durability, harmony and flavour.
It is both generous and juicy without being too heavy thanks to the elegant freshness of its full rounded and nicely aromatic final note.
This is a wine that is very easy to approach thanks to its well-stated and clear nature and its wonderful equilibrium and harmony.
Can be consumed immediately or laid down for 5 to 10 years.
Best served during a meal at 8°C, ideal with fish, white meat or pan-fried or oven-baked foie gras.
With any flavoursome or rich dish. With meat: veal, pork, pheasant, partridge, game pie with foie gras.
With black truffle, especially if it has been laid down for 5 to 12 years.
Fish dishes with strong flavours and spices such as turmeric, saffron, pink peppercorn, red mullet, lobster, king prawns, freshwater shrimp.
