White, Ready, but will improve

2010 Riesling Grossi Laüe Hugel

2010 Riesling Grossi Laüe Hugel

White | Ready, but will improve | Hugel et Fils | Code:  36654 | 2010 | France > Alsace > AOC Alsace > Riesling AOC Alsace | Riesling | Medium-Full Bodied, Dry | 13.0 % alcohol


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Scores and Reviews

The Wine Advocate


The Wine Advocate - The 2010 Riesling Grossi Lae succeeds the Jubilee Rieslings produced between 1989 and 2009. Jubilee has always been a selection of the best Riesling plots within the Schoenenbourg, in which the Hugel family holds 5 hectares. Until 2005 (there was no 2006 produced), the Jubilee Riesling also included the Schoelhammer parcel which, starting with vintage 2007, is now exclusively cultivated for the Riesling Schoelhammer. The remaining six Riesling Hugel plots (adding up to 3 hectares) on the marl soils of the Grand Cru Schoenenbourg make up for the bright colored 2010 Riesling Grossi Lae, which will be released by the end of 2015. This wine has developed a lovely maturity over the years and starts very clear and intense, with nicely spicy and floral flavors on the nose. On the palate, this still developing Schoenenbourg reveals all the characters a grand cru from this exceptional appellation should have: depth, a noble richness, density, concentration, a complex and persistent minerality, a tight and age-worthy structure, and a very long and tension-filled finish. The fruit is expressed clearly and subtly here, and the finish is dry and stimulating. However, Marc Hugel stresses that the Jubilee or Grossi Lae wines reach their peak after seven to 15 years, although he personally believes it should be 40 years old -- but this is not a very commercial point of view. Whereas Marc served me the wine from the 375 ml bottle in June this year at the Domaine in Riquewihr, his brother Etienne poured me the 2010 from the Magnum earlier this year at ProWein in Dsseldorf (still under the Jubilee label), which was absolutely exceptional in its densely-woven and tension-filled complexity and mineral persistency. The score relates to the Magnum, the given tasting note describes my impressions from the 375 ml bottle I tasted in June.
Stephan Reinhardt - 30/10/2015

The Producer

Hugel et Fils

Hugel et Fils

Maison Hugel was founded in 1639 by H. U. Hugelin, this is one of most famous wine producers in Alsace. The wine estate has around 25 hectares of vineyards, as well as buying grapes from nearly 300 contracted growers. Hugel have obtained official recognition for the concept of late harvest wines - Vendages Tardives and Sélection des Grains Nobles - and consistently make some of the finest examples of these in Alsace.

For Johnny Hugel, quality originates in the vineyard. He says: "100% of the quality of a true wine is already in the grapes, not in the cellars where you can only lose quality".

No fertilisers are used in the vineyards and yields are kept very low

In the winery, both stainless steel and oak foudres are used for maturation, depending on the respective varietal and quality level. These are splendid wines of class and finesse.

The Grape



Riesling's twin peaks are its intense perfume and its piercing crisp acidity which it manages to retain even at high ripeness levels.

In Germany, Riesling constitutes around 20% of total plantings, yet it is responsible for all its greatest wines. It is planted widely on well-drained, south-facing slate-rich slopes, with the greatest wines coming from the best slopes in the best villages. It produces delicate, racy, nervy and stylish wines that cover a wide spectrum of flavours from steely and bone dry with beautifully scented fruits of apples,apricots, and sometimes peaches, through to the exotically sweet flavours of the great sweet wines.

It is also an important variety in Alsace where it produces slightly earthier, weightier and fuller wines than in Germany. The dry Rieslings can be austere and steely with hints of honey while the Vendages Tardives and Sélection de Grains Nobles are some of the greatest sweet wines in the world.

It is thanks to the New World that Riesling is enjoying a marked renaissance. In Australia the grape has developed a formidable reputation, delivering lime-sherbet fireworks amid the continental climate of Clare Valley an hour's drive north of Adelaide, while Barossa's Eden Valley is cooler still, producing restrained stony lime examples from the elevated granitic landscape; Tasmania is fast becoming their third Riesling mine, combining cool temperatures with high UV levels to deliver stunning prototypes.

New Zealand shares a similar climate, with Riesling and Pinot Gris neck to neck in their bid to be the next big thing after Sauvignon Blanc; perfectly suited is the South Island's Central Otago, with its granitic soils and continental climate, and the pebbly Brightwater area near Nelson. While Australia's Rieslings tend to be full-bodied & dry, the Kiwis are more inclined to be lighter bodied, more ethereal and sometimes off-dry; Alsace plays Mosel if you like.

The Region

Riesling AOC Alsace

Riesling is the undisputed king of Alsace grapes, covering 22.5 percent of the vineyard area and producing some of the noblest and most age-worthy wines in the region, including Vendange Tardive, Sélection de Grains Nobles, and Grands Crus.

Dry, refined, and delicately fruity, it has an elegant bouquet of citrus fruit with mineral or floral notes. A typical mature Alsace Riesling is bone dry, with steely acidity and complex mineral and flint aromas. Like its German counterpart, it displays a superb definition of flavours, but with more concentration and alcohol.

It thrives on schist, shale and slate soils that convey oily, petrolly, mineral aromas to the wine.

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