Ces vins issus de raisins surmaturés sur pied sont récoltés bien après les vendanges classiques et que dans les grandes années. L’action de la pourriture noble (botrytis cinerea) leur confère une aptitude au vieillissement quasi illimitée. Ils font partie de l’élite des plus grands vins de France. Ces Gewurztraminer VENDANGE TARDIVE sont tous issus des plus vieilles parcelles du Domaine HUGEL, situées au coeur du Grand Cru Sporen dont Hugel exploite la plus grande partie des 4.84 hectares du terroir original.
Hugel – Gewurztraminer Vendange Tardive 2011
Tasting notes by Serge Dubs, World’s Best Sommelier 1989 :
It has a superbly intense, dense and brilliant robe with crystalline and silver highlights. A well-stated straw-yellow combined with a range of green shades: pale green, pistachio, lime tree, young shoots of primrose in spring time; the tight legs are thick, smooth sophisticated.
The aroma also has the same sense of generosity, ranging from the expressive clear, sharp and pure to the powerful, aromatic, floral and intense bouquet of the grapes which were harvested just as the hint that perfect level of over-ripeness yet always retaining the great class of a Riesling. The bouquet is very harmonious, soft and smooth with a nice touch of freshness. Acacia honey, preserved pears, kumquat, citron, bergamot, hawthorn and acacia blossom and the slight mineral hint that is so central to the charm of this grape variety which remains unique and rare, especially as a late harvest.
On the palate it is a marvel of taste and flavours structured over a wonderfully acidic, fresh, refined and joyful background. It is a sweet, fruity, generous, smooth and sophisticated wine with a crystalline purity to its flavour and after-taste.
The harmony and balance of this Late Harvest Riesling is exemplary.
Best served immediately to make the most of its perfection, delicacy and sophistication; but perfect if served between 5 and 15 years from now.
As a young wine it is best appreciated as an aperitif with foie gras or desserts that are not too sweet.
In 10 to 20 years it will be thick, creamy, soft and mineral with a less stated sugar-content, and it will be perfect in association with oven-baked sea and freshwater fish, or in cream sauces, with black or white truffles, poultry, capon, pheasant or partridge.