Famille Hugel
Pinot Gris JUBILEE 2009
It's our own interpretation of the expected quality of the best Pinot terroir of Riquewihr, the Pflostig. Profound, suave and with great complexity, it will still improve for years and keep for decades.
Specifications
Alcohol content : 14.45° % vol.
Residual Sugar : 16.3 g/l
Tartaric acidity : 5.79 g/l
pH : 3.39
Age of vines : 30 years old
Yield : 40 hl/ha 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
Not only a fabulous vintage in Alsace but, just like in 1990, also a great vintage all over Europe.
2009 was an emotional vintage for us too, without the benevolent presence of "Uncle Johnny", but with a strong symbol as the two young cousins, Jean Frédéric and Marc André, both born in 1989, worked together at their first harvest.
This was a rich but harmonious vintage, with record levels of ripeness, enabling us to produce a full range of wines including, for the first time since 2001, both Riesling VT and SGN.
2009 was an emotional vintage for us too, without the benevolent presence of "Uncle Johnny", but with a strong symbol as the two young cousins, Jean Frédéric and Marc André, both born in 1989, worked together at their first harvest.
This was a rich but harmonious vintage, with record levels of ripeness, enabling us to produce a full range of wines including, for the first time since 2001, both Riesling VT and SGN.
In the vineyard
Produced in a selection of the finest plots of the Hugel estate in lower and heavier parts of the grand cru Sporen, rich in clay and in our best plots in the chalky Pflostig.
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
Photos of bottles and labels, 3 definitions, max 300dpi
Varietal
Pinot gris : 100%
Specifications
Alcohol content : : 14.45° % vol.
Residual Sugar : : 16.3 g/l
Tartaric acidity : : 5.79 g/l
pH : : 3.39
Age of vines : : 30 years old
Yield : : 40 hl/ha hL/ha
Advice
Video
Tasting notes by Serge Dubs, World's Best Sommelier 1989
Very young colour, intensely deep, a pale straw yellow with greenish hints and a bright structure that clings to the glass.
Soft, supple, expressive bouquet of nicely ripe fruit, apricot, yellow peach, sultana, fresh brioche, butter, liquorice, hop flower and lime blossom..
A generous, rich, mouth-filling wine, full-bodied, velvety and creamy. Very tasty and persistent with perfect balance, it flatters and caresses the palate, yet is not at all heavy on the finish.
Enjoyable already, with duck or goose foie gras, pan-fried liver with apple, apricot, mango, fish dishes in lobster sauce, king prawn, crab meat, red mullet, crayfish au gratin and above all with white meat, poultry, partridge, roast quail, topsdide of veal and game or meat terrine.
Serve at 8-10°C. Can be kept for 3 to 8 years.
Soft, supple, expressive bouquet of nicely ripe fruit, apricot, yellow peach, sultana, fresh brioche, butter, liquorice, hop flower and lime blossom..
A generous, rich, mouth-filling wine, full-bodied, velvety and creamy. Very tasty and persistent with perfect balance, it flatters and caresses the palate, yet is not at all heavy on the finish.
Enjoyable already, with duck or goose foie gras, pan-fried liver with apple, apricot, mango, fish dishes in lobster sauce, king prawn, crab meat, red mullet, crayfish au gratin and above all with white meat, poultry, partridge, roast quail, topsdide of veal and game or meat terrine.
Serve at 8-10°C. Can be kept for 3 to 8 years.
