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Hugel Gewurztraminer 2001

Gewurztraminer from Alsace, France
  • W&S91
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Winemaker Notes

Every quality that one would expect to find in a Gewurztraminer is present - a youthful freshness, a brilliant light green sheen, and a frank and exemplary purity of varietal expression. Its impressively perfumed and aromatic bouquet is full of fruit (apple, white peach, passion fruit, lychee, mango) and flowers (rose, jasmine, reseda) with a touch of spice, all enveloped with enchanting delicacy. It is light and airy on the palate, refreshing and easy to drink, lively, ripe and superbly elegant, with a long, clean finish that is as pure and perfumed as one could wish for. This is a wine to enjoy already, or within the next year, in order not to miss its unique, textbook varietal character. Serve at 8°C as an apéritif, or with starters, meat terrine, marinated or poached fish, shellfish…

"An exhuberant gewurz held in a tight and stony structure, this wine comes off bold and firm. Teh alcohal shows, adding spice rather than heat, building the fruit to a peaches and cream richness. A meaty white for saucisson or other hearty fare."
-W&S

Critical Acclaim

W&S 91
Wine & Spirits

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Hugel
Hugel, , France - Other regions
Hugel
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.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

CLW356168_2001 Item# 56424

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