Apricot, honey, butterscotch, candy citrus. Good, but does not have as much depth and complexity as I’d like to see in a late harvest wine. Harvest sugar 289 grams/liter, residual sugar 55 grams/liter. 13% abv.
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Interesting, unique nose shows apricot pit, burnt sugar, and florals. Silky palate, with rich, honeyed stone fruits. Starting to fade, with less acidity than desired, but still a gorgeous wine. Drink now.
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I drank this over a month ago and did not take notes, so won't purport to try and create them now that I am belatedly correcting my inventory. This brief note is to state that IMHO this wine is showing beautifully right now, beautifully poised between primary fruit and secondary/tertiary/light oxidative notes, and between acid and sweetness. It significantly exceeded my expectations.
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Alsace Masterclass (The Progress, SF): Summary: Aromatic, botrytized (It’s especially acceptable to botrytize Pinot Gris, given it doesn’t have much aromatic varietal character). Sweet. This is good stuff. Score: Between 8.5 and 9. ----------------------------- Full Sensory:
From Grand Cru Osterberg (clay-marl) - one of the vineyards (with Geisberg) in Trimbach’s Cuvee Frederic Emile.
Visual: High concentration, rich gold with reflections of copper and straw. (Botrytis contributes to color, along with oxidation. Also this is from 2000).
Nose: Strong saffron and wax (botrytis) with a hint of burnt firecracker (sulfites) and genmaicha (also a botrytis note). Honeyed. (GKruth: “like Sauternes without the oak”).
Golden orange color; dried apricot, cooked pear, orange peel, and honey and tea; slight petrol and botrytis notes; silky yet voluptuous, not gooey, very sweet but not cloying, high acidity propping it up, concentrated, long slightly bitter orange peel-gentian finish.
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Darker gold; lots of petrol, botrytis, apple tart, very good acidity, very sweet, but buoyed by the acid and crunchy ripe fruit; slight earthy aspect, rocky minerality; really nice and actually fantastic with choucroute. 93?
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Better than my last bottle, but still not enough acid to balance the viscosity, spice, and sweetness. It's a big, powerful wine and best suited with dessert or, ideally, spicy Sichuan or Korean food.
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The taste of fresh caramel in the pan, not too terribly sweet palate. Not the greatest balance, and, though very pleasant to drink, I think it's not that successful.
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An Extraordinary Range at Maison Trimbach (Ribeauvillé, France): Light golden. Unusual nose with almond kernel. Biggest, heaviest, most botrytized of the VT's. Bitter, short finish. This is too extracted to ever achieve balance. One of the least successful wines in the range.
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Intéressant, belle couleur ambrée, des notes équilibrées de fruits jaunes, mais un sucre pas assez fondu à mon goût... peut-être trop tôt pour bien l'apprécier ?
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Light golden. Peach and apricot fruit, off dry but rich glycerine and a slightly bitter, tangy finish giving it some bite. Very good and seemingly drinking at or close to its peak.
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7/29/2023 - Zweder Likes this wine: 91 Points
Beautiful bouquet with flowers and honey. On the palate orange and tangerine, a firm amount of sweetness and beautiful acidity. Concentrated wine.
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7/29/2023 - Peter Z. Likes this wine: 91 Points
Sauternes/Rieussec style
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12/29/2019 - jaredoco Likes this wine: 94 Points
Applesauce and apricots. Some petrol. Kickin ass.
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11/12/2019 - StainedGlass wrote: 89 Points
Apricot, honey, butterscotch, candy citrus. Good, but does not have as much depth and complexity as I’d like to see in a late harvest wine. Harvest sugar 289 grams/liter, residual sugar 55 grams/liter. 13% abv.
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8/3/2018 - rlove wrote: 89 Points
Interesting, unique nose shows apricot pit, burnt sugar, and florals. Silky palate, with rich, honeyed stone fruits. Starting to fade, with less acidity than desired, but still a gorgeous wine. Drink now.
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12/10/2016 - ParisWino Likes this wine: 93 Points
I drank this over a month ago and did not take notes, so won't purport to try and create them now that I am belatedly correcting my inventory. This brief note is to state that IMHO this wine is showing beautifully right now, beautifully poised between primary fruit and secondary/tertiary/light oxidative notes, and between acid and sweetness. It significantly exceeded my expectations.
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6/9/2016 - wineguru57@yahoo.com.au Likes this wine: 92 Points
Bottle in perfect condition, colour mid yellow/orange tinge, no ullage. Apricot/raisin peach/honey/ still some acidity, glorious complex wine, bravo
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6/7/2016 - Papies wrote: 88 Points
Mature Alsace VTs & SQNs 2003-1976 with Richard Brazier (Handford Wines, London): young and rich, with a bitter edge, light floral, honey, apricot, light toffee too. Nice but not impressive, good acidity. Young and at times difficult. 88
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5/14/2015 - RajivAyyangar wrote: 87 Points
Alsace Masterclass (The Progress, SF): Summary: Aromatic, botrytized (It’s especially acceptable to botrytize Pinot Gris, given it doesn’t have much aromatic varietal character). Sweet. This is good stuff. Score: Between 8.5 and 9.
-----------------------------
Full Sensory:
From Grand Cru Osterberg (clay-marl) - one of the vineyards (with Geisberg) in Trimbach’s Cuvee Frederic Emile.
Visual: High concentration, rich gold with reflections of copper and straw. (Botrytis contributes to color, along with oxidation. Also this is from 2000).
Nose: Strong saffron and wax (botrytis) with a hint of burnt firecracker (sulfites) and genmaicha (also a botrytis note). Honeyed. (GKruth: “like Sauternes without the oak”).
Palate: Apricot, saffron. Moderate acidity. Elevated alcohol.
Laterals:
Sauternes: has new oak
Vouvray: higher acid, no phenolic bitterness.
Tokaji: higher acid
13.9% alc
6.8 g/L TA
54 g/L RS
$50
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3/28/2015 - yotaiwan Likes this wine: 93 Points
thick, with syrup like viscosity, peaches, rasins and good acidity.
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2/5/2015 - lovanc@outlook.com wrote:
Medium weight, full flavored however a little too alcoholic on the finish.
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1/11/2015 - Edclr Likes this wine: 91 Points
Ditto last note.
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12/10/2014 - Edclr Likes this wine: 91 Points
Love this wine. Nice acidity for a sweet wine, but sweetness still there to make it well balanced. Decent finish. Has some time left.
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9/16/2014 - peternelson Likes this wine: 93 Points
Golden orange color; dried apricot, cooked pear, orange peel, and honey and tea; slight petrol and botrytis notes; silky yet voluptuous, not gooey, very sweet but not cloying, high acidity propping it up, concentrated, long slightly bitter orange peel-gentian finish.
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9/11/2014 - peternelson wrote: 92 Points
Darker gold; lots of petrol, botrytis, apple tart, very good acidity, very sweet, but buoyed by the acid and crunchy ripe fruit; slight earthy aspect, rocky minerality; really nice and actually fantastic with choucroute. 93?
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5/18/2014 - WillersC wrote: 90 Points
Nice, sweet wine. Smooth and balanced on the palate with a nice length. This surprised on the upside and is drinking well at the moment
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4/3/2014 - BillBell73 wrote: 90 Points
Better than my last bottle, but still not enough acid to balance the viscosity, spice, and sweetness. It's a big, powerful wine and best suited with dessert or, ideally, spicy Sichuan or Korean food.
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9/22/2013 - yofog wrote: 88 Points
The taste of fresh caramel in the pan, not too terribly sweet palate. Not the greatest balance, and, though very pleasant to drink, I think it's not that successful.
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4/11/2012 - drwine2001 wrote:
An Extraordinary Range at Maison Trimbach (Ribeauvillé, France): Light golden. Unusual nose with almond kernel. Biggest, heaviest, most botrytized of the VT's. Bitter, short finish. This is too extracted to ever achieve balance. One of the least successful wines in the range.
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1/26/2010 - wine_tracker wrote: 86 Points
Intéressant, belle couleur ambrée, des notes équilibrées de fruits jaunes, mais un sucre pas assez fondu à mon goût... peut-être trop tôt pour bien l'apprécier ?
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6/19/2009 - drwine2001 wrote:
Light golden. Peach and apricot fruit, off dry but rich glycerine and a slightly bitter, tangy finish giving it some bite. Very good and seemingly drinking at or close to its peak.
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6/11/2008 - wino_tim wrote: 91 Points
Though leading with spicy, honeyed fruit this shows great balance from its tangy acidity.
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