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Riesling Hugel Grossi Laue 2012
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Hugel Grossi Laue Riesling is produced exclusively with the grapes of the same name grown in the best plots of the Hugel estate in the heart of the Schoenenbourg grand cru, a historic terroir that has been almost exclusively suited to Riesling for centuries.
In summary
Awards & Recognition
95/100
How to taste it
Visual tasting
Crystalline, straw yellow in color with light greenish reflections. Fairly consistent.
Olfactory tasting
The bouquet is open, fresh, clear, precise, well-expressed, concentrated, and pleasantly fragrant. Generous, fruity, and floral with a hint of minerality that identifies its origins and gives it a certain, yet restrained, complexity. Yellow peach, mirabelle plum, apricot, ginger, honey, cardamom, fresh almond, and red currant. Harmonious and flattering with a lovely punch.
Taste tasting
On the palate this is a dry, well-structured, full-bodied, juicy Riesling with lots of personality.
What to pair wine with Riesling Hugel Grossi Laue 2012
Hugel Grossi Laue Riesling pairs well with roasted turbot, sole meunière, lobster, prawns, perch, poultry, or white meat dishes. Roast poultry and macaroni with fresh white truffles are also excellent.
Contains sulfites.
Hugel Grossi Laue Riesling is produced exclusively from the eponymous grapes grown in the finest plots of the Hugel estate in the heart of the Schoenenbourg grand cru, a historic terroir almost exclusively devoted to Riesling for centuries. The naturally rich nutrient-rich Keuper, marl, dolomite, and chalk found in the heart of this cru give the wine its unique personality and unparalleled ability to age for decades. Since 2012, chemicals have been completely banned from these vineyards, allowing for a more authentic expression of its terroir. The grapes are transported in small vats to the presses, which are filled by gravity, without any pumping or other mechanical intervention. After pressing, the must is racked for a few hours, then fermented in temperature-controlled vats (18 to 24°C). The wine is racked once before natural clarification over the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged extensively in our cellars until release. All of this wine's production is sealed with the DIAM cork, eliminating the risk of cork taint.
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