2011 Hugel, Riesling Schoelhammer, 6x750ml

2011 Hugel, Riesling Schoelhammer, 6x750ml

2011 Hugel, Riesling Schoelhammer This dry Riesling was grown in the Famille Hugel's famous Schoelhammer plot. With great ageing potential, it comes from the finest vineyard slope of Riquewihr, historically known as Schoenenbourg. Its triassic clay-marl terroir is farmed organically so as to best reveal the complexity of its rich sub-soil. After extended bottle ageing in the family's historic cellars in Riquewihr, today this fine dry Riesling has achieved its first stage of development.

Availability: In stock

Case size: 6 / Bottle size: 750ml

Duty Status
From £500.00

Critics Score: 97

Publication: Andy Howard MW, Decanter

Drinking Dates: 2022-2040

The crown in the Hugel jewels, Schoelhammer comes from 30 rows in the core of Grand Cru Shoenenbourg, high above Riquewihr. An intense, dry and mineral-charged Riesling with floral aromas and concentrated lime/lemon zest flavours. Fermented in neutral oak, this retains absolute purity and clarity of flavour. Bottled in Spring 2012, this vintage was first released in 2018. Still very youthful and with decades ahead.
2011 Hugel, Riesling Schoelhammer

THE VINTAGE

Harsh winter of 2011 with 26 days below zero. Early budding on April 7, May warm and dry and flowering 15 days ahead of time. Summer cool, damp and gloomy. Return to idyllic weather two weeks before harvest started on September 12, without any precipitation from beginning to end. Excellent maturity in a fair size crop with soft acidity. Wines already charming, easy to approach and early to drink soon after bottling.

VINEYARDS & VINIFICATION

Produced in the finest plot of the Hugel estate in the heart of the grand cru Schoenenbourg. Schoelhammer covers a mere 6 300 square metres (67 800 square feet), 30 rows of vines dedicated to Riesling and organically farmed. Schoelhammer's specific vines grow on Triassic Keuper marl soil from the secondary era (marine sediments, c.200 million years) with a 45% clay content, planted at an altitude of 300 metres, facing due south, on a slope that averages 25 degrees.

The grapes are taken in small tubs to the presse, which is filled by gravity, without any pumping or other mechanical intervention. After pressing, the must is decanted for a few hours, then fermented in temperature-controlled vats (at 18°C). The wine is racked just once, before natural clarification during the course of the winter. The following spring, the wine is lightly filtered just before bottling