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2010 • 2007 • 200019971989

Etiq Gewu SGN NV
Gewurztraminer Sélection de Grains Nobles
Qr code Gewurztraminer SGN S 2007

Photo Serge Dubs

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

Deep yellow-gold. Extra ordinarily rich and deep, with hints of honey, citrus fruit, spices, candied fruit and dates, in short the distinctive character of Gewurztraminer with noble rot (botrytis).
Deep, complex, prodigiously multi-dimensional, with intense concentration; its pronounced residual sweetness ensures an infinitely long aftertaste.
This very rare wine, a benchmark for future generations can be enjoyed now or over the next 20 to 30 years. Serve with rich, elaborate desserts (but never with chocolate), or deceptively simple dishes like warm pear tart or pithiviers. Better still, enjoy it on its own, sip by sip, in good company.
Serving temperature : 8°C to 10°C.

Gewurztraminer SGN S 2007

AOC Alsace

An absolute nectar ! Great specialty for several generations of the Hugel family, who drafted the law on late harvest. Wine with great power and longevity to taste religiously by itself during a special occasion.

Quick View :
These wines made from single berry selection of overripe and shrivelled grapes picked one by one and produced in the greatest years only. The action of noble rot (botrytis cinerea) gives them an almost unlimited ability to age. They are part of the elite of the greatest wines in France.

The vintage :
In Alsace, the 2007 vintage was full of surprises, but pleasant surprises !
For those who love elegant, pure, well balanced wines, 2007 was a benchmark vintage. Having enjoyed the longest period of maturation for the past 25 years, the grapes were perfectly ripe and healthy.
In the Sporen, our best Gewurztraminer vineyards were harvested at over 14% potential and a small amount of SGN "S" was made.

In the vineyard :
Produced from over-ripened grapes, picked one by one in a selection of the oldest plots of the Hugel estate in the heart of the grand cru Sporen made up of Lias clay-marl, decalcified on the surface, exceptionally rich in phosphoric acid
Harvest date : 9. Oct. 2007
Potential alcohol : 22°

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.

The wine :
Geology and terroirs of Riquewihr

Alcohol content : 11.75°

Grapes :
Gewürztraminer : 100%

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