Hugel Riesling Jubilee Grand Cru 2007
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Robert Parker's Wine Advocate
Hugel’s 2007 Riesling Jubilee is even more intensely bright and citric than its 2005 counterpart, although their level of acidity is the same, and indeed – Mark Hugel points out – vintage-to-vintage regularity in gross chemical make-up is a characteristic for the estate’s top Schoenenbourg Riesling. Tangerine zest, thyme, pepper cress, and fusil and marine aromas prepare the way for a satiny palate saturated with illusive mineral as well as pungently herbal and citric flavors. The sense of palpable extract here is formidable, which – along with its pronounced acidity and minerality – makes for slight austerity, but the wine displays such penetration and grip as well as invigoration that it will prove fascinating in some contexts already, and has all the makings of yet another 20 or more year classic to set beside its many illustrious predecessors. Until the late 1980s, this bottling from the Schoenenbourg was known as “Reserve Personnelle.”
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Wine Spectator
An open and airy Riesling, with deftly mixed flavors of apple blosom, star fruit, apricot and stone. Hints of spice and honey wind through the wine, lingering on the mouthwatering finish
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In the cellars, the oldest of which dates back to 1551, can be seen rows of oak wine casks, over one hundred years old, crafted by the forefathers of the present generation of Hugels now running the company. Near them is the oldest cask in the world still in use: the Sainte Caterine, which has a capacity of 8,800 litres. It was built in 1715, the year in which Louis XIV died.
The company has always maintained its family character and is determined to keep it that way. The vineyards are owned and farmed by individual members of the family whereas the company owns the buildings and machinery.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
With its fairytale aesthetic, Germanic influence and strong emphasis on white wines, Alsace is one of France’s most unique viticultural regions. This hotly contested stretch of land running north to south on France’s northeastern border has spent much of its existence as German territory. Nestled in the rain shadow of the Vosges mountains, it is one of the driest regions of France but enjoys a long and cool growing season. Autumn humidity facilitates the development of “noble rot” for the production of late-picked sweet wines, Vendange Tardive and Sélection de Grains Nobles.
The best wines of Alsace can be described as aromatic and honeyed, even when completely dry. The region’s “noble” varieties, the only ones permitted within Alsace’s 51 Grands Crus vineyards, are Riesling, Gewurztraminer, Muscat, and Pinot Gris.
Riesling is Alsace’s main specialty. In its youth, Alsace Riesling is dry, fresh and floral, but develops complex mineral and flint character with age. Gewurztraminer is known for its signature spice and lychee aromatics, and is often utilized for late harvest wines. Pinot Gris is prized for its combination of crisp acidity and savory spice as well as ripe stone fruit flavors. Muscat, vinified dry, tastes of ripe green grapes and fresh rose petal.
Other varieties grown here include Pinot Blanc, Auxerrois, Chasselas, Sylvaner and Pinot Noir—the only red grape permitted in Alsace and mainly used for sparkling rosé known as Crémant d’Alsace. Most Alsace wines are single-varietal bottlings and unlike other French regions, are also labeled with the variety name.