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2013201220112010 • 2009

Vintage Chart MAJ2013 GB
Qr code Pinot Blanc HUGEL 2009

Photo Serge Dubs

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

Young, fresh, lively, with light green and lemon yellow hints, bright and clear.

Clinging quite silkily to the glass, it has an expressive bouquet with aromas of green apple, white peach, fresh almond, linden flower and melted butter, soft and fresh.

On the palate, it is a very pleasant dry wine, agreeably thirst-quenching with softness and harmony.

A crisp, well-balanced wine that is a fitting tribute to this often
under-estimated grape variety.

Enjoy it now at 8°C and within 3 years with all sea and river fish, poached, grilled, in cream sauce, smoked, marinated or with starters, asparagus and many light dishes.

April 12, 2011

Pinot Blanc HUGEL 2009

AOC Alsace

It is now the most planted varietal in Alsace. Delicate, subtle and well built, it makes an excellent apéritif because, although nicely rounded, it is also refreshing. The perfect all-purpose dry white wine, it goes well with country buffets, seafood and white meats

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

Quick View :
It is the most approchable wine of Alsace and also the most consistent year in year out. Not far in style from an unoaked Chardonnay such as a Macon or Chablis

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.

In the vineyard :
Harvested in the first days of harvest, exclusively by hand, from clay and limestone vineyards in a dozen of the most favoured localities in and around Riquewihr.

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.

Alcohol level : 12.85°

Residual Sugar (g/l) : 2.7

Acidity (g/l) : 5.65

pH : 3.24

Age of vines : 25

Yields : 65 hl/ha

Grapes :
Auxerrois : 50%
Pinot blanc : 50%

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