Famille Hugel
Pinot Gris Jubilee 2005
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 : 14.25° % vol.
Residual Sugar : 9.2 g/l
Tartaric acidity : 6.0 g/l
pH : 3.31
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
The sheer quality of this vintage emerged progressively as the harvest unfolded. Throughout the season the vines were in superb condition, and a true "Indian Summer" at the end of the harvest enabled us to pick our best vineyards late and under optimum conditions.
Everything indicates that 2005 will be a great vintage. Grapes were healthy and ripe, balanced by excellent acidity. The wines confirm our early optimism, showing great aromatic purity and class on a par with the finest vintages.
Everything indicates that 2005 will be a great vintage. Grapes were healthy and ripe, balanced by excellent acidity. The wines confirm our early optimism, showing great aromatic purity and class on a par with the finest vintages.
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 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.
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.
Presentation
Photos of bottles and labels, 3 definitions, max 300dpi
Varietal
Pinot gris : 100%
Specifications
Alcohol content : : 14.25° % vol.
Residual Sugar : : 9.2 g/l
Tartaric acidity : : 6.0 g/l
pH : : 3.31
Age of vines : : 30 years old
Yield : : 40 hl/ha hL/ha
Advice
Video
Tasting notes by Serge Dubs, World's Best Sommelier 1989
The colour is youthful but deep, with a quite syrupy, luscious appearance.
The bouquet, intensely aromatic, is rich and superbly mature, a festival of honey, acacia blossom, molene, liquorice stick, apricot and yellow peach.
Opulent, velvety, ripe, well-built and full-bodied, it embalms the palate. Distinguished and with definite character, this is a highly gastronomic wine that will age well. It will be perfect in from 2 to 5 years but can be kept for 15 to 20 years.
Serve it between 8° and 10°C with complex, richly flavoured dishes, foie gras, pan-fried goose liver, lobster, crayfish, crab, sea bass, roast chicken, pheasant with cabbage, rack of milk-fed veal, braised truffles.
2 August 2007
The bouquet, intensely aromatic, is rich and superbly mature, a festival of honey, acacia blossom, molene, liquorice stick, apricot and yellow peach.
Opulent, velvety, ripe, well-built and full-bodied, it embalms the palate. Distinguished and with definite character, this is a highly gastronomic wine that will age well. It will be perfect in from 2 to 5 years but can be kept for 15 to 20 years.
Serve it between 8° and 10°C with complex, richly flavoured dishes, foie gras, pan-fried goose liver, lobster, crayfish, crab, sea bass, roast chicken, pheasant with cabbage, rack of milk-fed veal, braised truffles.
2 August 2007
