- Trimbach Press Top100 Winery W&S Aug21
- Frédéric Émile Riesling 2020 Press All Ratings
- Frédéric Émile Riesling 2019 Press All Ratings
- Frédéric Émile Riesling 2017 Press All Ratings
- Frédéric Émile Rslng 2016 Press All Ratings
- Frédéric Émile Riesling 2014 Press All Ratings
- Frédéric Émile Riesling 2013 Press All Ratings
- Cuvée Frédéric Émile Rslng 2012 Press All Ratings
- Cuvée Frédéric Émile Rslng 2011 Press Sht All Rtng
- Cuvée Frédéric Émile Rslng 2007 Press Sht All Rtng
- Cuvée Frédéric Émile Rslng 2008 Press Sht All Rtng
- Cuvée Frédéric Émile Rslng 2009 Press Sht All Rtng
- Cuvée Frédéric Émile Rslng 2010 Press Sht All Rtng
“FRÉDÉRIC ÉMILE” RIESLING
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. 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”. In the 1960’s, the Trimbach family decided that it was time for a second great dry Riesling, thus Cuvée Frédéric Émile, the signature wine of the Trimbach family was created.WINEMAKING & VINTAGE NOTES
After a fairly mild and dry winter, the heavy heat of spring encouraged budburst and flowering. Toward the end of June, a slight water deficit slowed down the advance. The summer was mostly cool, especially the month of August. In September it was humid but with mild temperatures; the weather in October was exceptional.
The grapes were picked in the Geisberg and Osterberg Grands Crus at full ripeness resulting in optimum depth of flavor and complexity. The vinification was very traditional. The grapes are pressed very gently in a pneumatic press. The juice ferments in temperature-controlled stainless steel vats for 3–4 weeks.
The wine is not oak-aged, and is vinified to complete dryness with no residual sugar. Bottling is done early to preserve freshness, and the wine rests in bottle in the cellar for sevenyears before reaching the marketplace, ensuring the wine is both ready to drink upon release but also can be cellared for 20 years or more.TASTING NOTES
Typical nose of citrus fruits, white flowers, flint. Dry and powerful wine with great aromatic complexity enhanced by a chiseled acidity. The expression is ample and finely underlined by its mineral notes. This grape variety is the big winner of this vintage: finesse and freshness are at the rendezvous.
Perfect with sea urchins, oysters, langoustines in tartare or cooked, with just-grilled fish, a white butter sauce, crayfish or blue lobster with melted butter. Also great with Meunière sweetbreads and gratin dauphinois, roast poultry, tagliatelle and chanterelle mushrooms, vegetables donburi.