Cuvee Frederic Emile Trimbach 2010
HED11380
75 cl
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94 Vinous
94 Jancis Robinson
”When it came to our own vineyards, we got only 50-55 hectoliters per hectare in 2011,” notes Pierre Trimbach of a generally abundant Alsace vintage. “We started picking already around September 10th,” he continues, “thanks to a hot, dry August and September. There was no rain until October 19, just after we finished picking.” While the Trimbachs express understandable delight with their iconic Rieslings from 2010, they bottled no Pinot Gris Reserve Personnelle and only a single wine from Gewurztraminer. “The quantity was so small, that we said ‘one bottling and that’s it,” relates Jean Trimbach. I urge wine lovers to take advantage of those bottling decisions! (What little 2010 V.T. was picked also ended up being blended out.) The Trimbachs’ Riesling line-up has recently grown by several bottlings, including one from the share of Gaisberg that they recently rented long-term from the local convent. From nearly three-decade- old vines in the highest reaches of this Kaysersberg grand cru there will be, beginning in 2012, a Trimbach Riesling Schlossberg. Both of these wines have prompted the family to break with past practice of not referencing any grand cru vineyards on its labels.
Importer: Palm Bay International, Boca Raton, FL; tel. (561) 362-9642
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Trimbach
Alsace’s Finest
Trimbach, located in the picturesque region of Alsace, is a name that has become synonymous with some of the world’s finest white wines. The estate, which has been in the Trimbach family since 1626, is known for its exceptional Rieslings, Gewürztraminers, and Pinot Gris. Trimbach’s philosophy is deeply rooted in the traditions of Alsace, focusing on dry, elegant wines that express the unique characteristics of the region’s terroir.
The estate’s flagship wine, the Clos Ste. Hune Riesling, is widely regarded as one of the greatest white wines in the world, offering incredible depth, minerality, and aging potential. Trimbach’s wines are celebrated for their purity, precision, and ability to pair beautifully with a wide range of cuisines.