100% Riesling from Alsace, France.
HISTORY: The Trimbach’s have a purist vision. For three centuries and across 13 generations, the family has produced wines that are structured, longlived, fruity, elegant and balanced: the celebrated Trimbach style. The family personally looks after each operation, from planting to harvests and from vinification to bottling. The viticultural origin of the Trimbach family dates back to 1626, when Jean Trimbach, was recognized as a citizen of Riquewihr. From then on, the Trimbach’s were renowned for their wine-growing.
ABOUT: Maison Trimbach’s vineyards are all situated around Ribeauville (Ribeauville, Hunawihr, Bergheim, Rorschwihr, Riquewihr and Mittlewihr). They benefit from the unique Alsatian microclimate, thanks to the Vosges Mountains protection, which preserves the plain from the rain. The vineyards were planted on the Ribeauville’s fault line that fractured 50 million years ago between the Vosges Mountain range and the Black Forest offering a mosaic of terroirs including the complex calcareous limestone and bio-degraded seashell fossils called “Muschelkalk”. Trimbach Réserves are the result of a rigorous selection from mostly old vineyards in Ribeauvillé and the surrounding villages, producing more complex wines with longer ageing potential.
VINIFICATION: Grapes are from Trimbach’s own estate vineyards, including the noted Lieux-Dits vineyard which is considered Premiers Cru. Harvested in late September/early October and vinified at the Trimbach winery. Fermentation occurs in temperature controlled Stainless Steel and Concrete vats. The wine does not undergo malolactic fermentation.
TASTING NOTES: Pale, bright Straw Yellow with aromas of Lemon Peel, Honeyed Fruit, White Blossom and Menthol & Petrol on the nose. The palate is ripe, supple and rich, yet lean and precise with excellent mineral character. Notes of Green Apple, Lemon Zest, Crushed Chalk, This elegant Riesling, dry and precise, is a worthy accompaniment to a wide variety of dishes especially shellfish and white meats.
FOOD PAIRING: Ideal to share as an aperitif around Tapas or Mezze. Serve with traditional sauced dishes such as vol-au-vent or Veal Blanquette. Very nice with fish Sashimi, Japanese Seaweed Salad, Spaghetti alle Vongole. Will also enhance Seasonal Vegetable or Seafood Risottos.
Ready to be tasted now but will evolve favorably in the years to come to gain depth and offer an even more intense expression of the terroir.