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Riesling
Vintage Chart MAJ2013 GB
Qr code Riesling HUGEL 2012

Photo Serge Dubs

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 HUGEL 2012

AOC Alsace

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.
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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.

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.

In the vineyard :
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.

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 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.

The wine :
Photos of bottles and labels, 3 definitions, max 300dpi

Alcohol content : 12.2°

Grapes :
Riesling : 100%






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