An Oldie but a Goodie-Tasting at Maison Trimbach (Ribeauvillé, France): Light yellow. Complex nose of herb and tea more than fruit. Medium+ weight with a rich feel, and you can sense a bit of residual sugar despite it being only 2 grams. Perhaps that is because at this point, the scaffolding is provided more by soil than acidity. This is an excellent wine in its own right, bit it suffered mightily following the 2018 Clos Ste. Hune, seeming less focused and snappy in comparison. I understand that the intent was to progress backward through various vintages, but this sequencing put poor Fred at a big disadvantage. I look forward to retasting it without this bias.
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Opened at Caprice in HK for the Jean Trimbach x Egon Muller Celebration Dinner by the winemakers themselves. Slow-oxed since 3pm and poured at around 7pm.
First wine of the flight. Served from Magnum. As Jean himself said, this wasn't fully integrated yet and will need a few more years to round out, but this is a really impressive dry Riesling. With some more air in the glass some citrus fruit and white flowers come out, and there is monster acidity in here. Great way to kick off the dinner.
Definite upside, and my first and very positive experience with this Cuvee. Will seek out and am excited to see where this is at in 3+ years.
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Same as on previous occasions - exemplary Alsace riesling and at my preferred stage of maturity. This was an absolute perfect match with Arbroath smokies served with a celeriac, kohlrabi and apple remoulade (from Jeremy Lee's cookbook).
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This really is quintessential Riesling- smoke, lime, petrol, peachiness - totally dry. In complete balance. And at a really good point in its evolution. Still nervy and fresh but with that oily complexity of age. Lovely.
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4/20/2024 - drwine2001 wrote:
An Oldie but a Goodie-Tasting at Maison Trimbach (Ribeauvillé, France): Light yellow. Complex nose of herb and tea more than fruit. Medium+ weight with a rich feel, and you can sense a bit of residual sugar despite it being only 2 grams. Perhaps that is because at this point, the scaffolding is provided more by soil than acidity. This is an excellent wine in its own right, bit it suffered mightily following the 2018 Clos Ste. Hune, seeming less focused and snappy in comparison. I understand that the intent was to progress backward through various vintages, but this sequencing put poor Fred at a big disadvantage. I look forward to retasting it without this bias.
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1/12/2024 - oxwombat Likes this wine: 92 Points
Opened at Caprice in HK for the Jean Trimbach x Egon Muller Celebration Dinner by the winemakers themselves. Slow-oxed since 3pm and poured at around 7pm.
First wine of the flight. Served from Magnum. As Jean himself said, this wasn't fully integrated yet and will need a few more years to round out, but this is a really impressive dry Riesling. With some more air in the glass some citrus fruit and white flowers come out, and there is monster acidity in here. Great way to kick off the dinner.
Definite upside, and my first and very positive experience with this Cuvee. Will seek out and am excited to see where this is at in 3+ years.
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1/15/2023 - gtilley wrote:
Same as on previous occasions - exemplary Alsace riesling and at my preferred stage of maturity. This was an absolute perfect match with Arbroath smokies served with a celeriac, kohlrabi and apple remoulade (from Jeremy Lee's cookbook).
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6/22/2022 - gtilley wrote:
Showing brilliantly - same note as last time.
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7/1/2021 - gtilley wrote:
This really is quintessential Riesling- smoke, lime, petrol, peachiness - totally dry. In complete balance. And at a really good point in its evolution. Still nervy and fresh but with that oily complexity of age. Lovely.
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