Grossi Laue Pinot Noir
⏳ wine.drinking_window
Typically best enjoyed 5 to 15 years from the vintage release, during which it develops complex tertiary notes of forest floor and spice.
🍽️ wine.food_pairings
Roasted duck breast, wild mushroom risotto, or slow-cooked feathered game such as pheasant.
✨ wine.spec_sheet
Hailing from the historic village of Riquewihr, where the Hugel family has crafted wine since 1639, the 'Grossi Laue'—meaning 'Great Vineyards' in the local Alsatian dialect—represents the pinnacle of the estate's terroir-driven philosophy. While Alsace is globally renowned for its white wines, this exceptional 100% Pinot Noir challenges conventions. Sourced from the clay-limestone soils of the Pflostig vineyard, which impart remarkable structure and minerality, the grapes are meticulously hand-harvested and sorted. The wine undergoes traditional maceration and is aged in small oak barriques, resulting in a deeply complex, elegant red that marries bright red-fruit character with subtle spice, earthy undertones, and a refined, velvety texture. It stands as a testament to the Hugel family's centuries of dedication and the noble potential of Alsatian Pinot Noir.
🍾 wine.about_producer
Established in 1639 in the picturesque medieval town of Riquewihr, Famille Hugel is one of Alsace's most historic and influential wine dynasties, passed down through more than twelve generations. The estate is globally renowned for championing the region's noble grape varieties, particularly Riesling, Gewurztraminer, and Pinot Gris, grown on the prestigious clay-limestone slopes of Riquewihr. Famille Hugel famously pioneered the strict guidelines for Alsace's late-harvest wines, Vendanges Tardives and S lection de Grains Nobles, which they craft alongside dry, mineral-driven masterpieces like their Schoelhammer and Grossi La e cuv es. Their winemaking philosophy emphasizes minimal intervention, utilizing historic, century-old oak casks in their ancient cellars to produce wines of exceptional longevity, purity, and terroir expression.