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Trimbach Cuvee Frederic Emile Riesling 2009

Riesling from Alsace, France
  • JS97
  • WE96
  • RP92
  • WS92
  • W&S90
13.5% ABV
  • RP96
  • WE95
  • WS92
  • JS97
  • WE95
  • WS93
  • RP92
  • RP93
  • WS91
  • W&S90
  • RP93
  • WS90
  • RP92
  • WS91
  • RP92
  • RP93
  • WE95
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4.3 12 Ratings
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4.3 12 Ratings
13.5% ABV

Winemaker Notes

Deep golden, vibrant and reflective color. Aromas of lush ripe white peaches with a hint of beeswax honey. On the palate, dense and intense flavors of burnt orange peel, lemon zest, and stone fruits with subtle elements of minerality and honeycomb.

These wines are delightful alone or as an aperitif. They also pair beautifully with rich cheeses, caramelized fruit tarts, and entrees prepared in creamy sauces.

Critical Acclaim

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JS 97
James Suckling
This is so open and sexy with blood orange, minerals, flint and stone. Full-bodied and tangy, plus sliced lemon, lime and white peach. Salty with limestone too. Amazing. Drink now.
WE 96
Wine Enthusiast
A benchmark for Alsace Riesling, Cuvée Frédéric Emile is released only as it approaches maturity, and this 2009 is just getting there now. With kerosene aromas and tight, intensely zesty and mineral flavors, it shows the Trimbach approach—that Riesling needs to be bone dry. It's impressive now, but will be even better from 2016
RP 92
Robert Parker's Wine Advocate
Citrus zest, fruit pit, huckleberry, and white pepper lend Trimbach’s 2009 Riesling Cuvee Frederic Emile an aromatic piquancy and tactile bite that – allied to an oily texture – might pull a bit too much in a bitter direction were it not for a satisfying and far from vintage-typical abundance of exuberantly juicy lime, tangerine, and kiwi. A high-toned aura of pit fruit distillate hovers over the entire performance. Crushed stone and alkaline mineral notes add depth to an invigoratingly and tenaciously lingering finish. This ought to perform admirably in the classic Frederic Emile role for at least 12-15 years. (Incidentally, it’s bone dry, at 13.5% alcohol.)
WS 92
Wine Spectator
A compact white that marries a firm backbone of acidity with focused flavors of apple and green pear, petrol and lanolin, honeycomb and ground spice. Delivers a fresh, zesty finish. Drink now through 2029.
W&S 90
Wine & Spirits
The Trimbach family’s vineyards are centered around Ribeauvillé, where this cuvée comes from a selection of vines averaging 45 years old in Geisberg and Osterberg. The south- and southeast-facing hills are a mix of limestone and sandstone marls with some muschelkalk (fossil-rich deposits from an ancient, land-locked sea). The deep-rooted old vines handled the summer drought of 2009 and turned out a classical, complex riesling with rotund flavors of apples, peaches and honeycomb. It buzzes with alcohol and acidity in the middle, then finishes relatively cool. Serve it with a savory onion tart.Esprit du Vin, Syosset, NY
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Trimbach

Trimbach

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Trimbach, Alsace, France
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Maison Trimbach began in 1626 when Jean Trimbach settled in Riquewihr and established the family wine trade.

Jean-Frédéric Trimbach, born in 1811, was appointed Gourmet of Hunawihr, a position designed to protect the quality of wine exports. He transferred the Maison Trimbach business to Hunawihr, where he served as mayor for many years.

Jean-Frédéric and his son, Frédéric-Emile continued the family tradition, and Frédéric-Emile traveled extensively to promote the wines. In 1898 he received the Certificate of Highest Quality at the Brussels International Show. With Frédéric-Emile at the helm, Maison Trimbach began bottling its wines in Alsace rather than selling in bulk, providing a new guarantee of quality and authenticity. The contribution of Frédéric-Emile Trimbach was recognized when the family adopted his initials in the firm's official name: Maison F.E. Trimbach.

Today, the tradition of quality continues with the 11th and 12th generations of the Trimbach family. Hubert and his older brother Bernard, along with Bernard's sons, Pierre and Jean, have continued operations and currently produce approximately 80,000 cases of wines annually. Over one-third of their production is exported to the United States. While one of the smallest of the many producers in Alsace, they are nonetheless the largest, most widely recognized Alsace brand in the United States.

With its fairytale aesthetic, Germanic influence, and strong emphasis on white wines, Alsace is one of France’s most unique viticultural regions. This hotly contested stretch of land on France’s northeastern border has spent much of its existence as German territory, and this is easy to see both in Alsace’s architecture and wine styles. A long, narrow strip running north to south, Alsace is nestled in the rain shadow of the Vosges mountains, making it perhaps the driest region of France. The growing season is long and cool, and autumn humidity facilitates the development of noble rot for the production of late-picked sweet wines Vendange Tardive and Sélection de Grains Nobles. Alsace is divided into two halves—the Haut-Rhin and the Bas-Rhin—the former, at higher elevations, is associated with higher quality and makes up the lower portion of the region.

The best wines of Alsace can be described as aromatic and honeyed, even when completely dry. The region’s “noble” varieties are Riesling, Gewurztraminer, Muscat, and Pinot Gris. Other varieties grown here include Pinot Blanc, Auxerrois, Chasselas, Sylvaner, and Pinot Noir—the only red grape permitted here, responsible for about 10% of production and often used for sparkling rosé known as Crémant d’Alsace. Riesling is Alsace’s main specialty, and historically has always been bone dry to differentiate it from its German counterparts. In its youth, Alsatian Riesling is fresh and floral, developing complex mineral and gunflint character with age. Gewurztraminer is known for its signature spice and lychee aromatics, and is often utilized for late harvest wines. Pinot Gris is prized for its combination of crisp acidity and savory spice as well as ripe stone fruit flavors. Muscat is vinified dry, and tastes of ripe green grapes and fresh rose petal. There are 51 Grand Cru vineyards in Alsace, and only these four noble varieties are permitted within. While most Alsatian wines are bottled varietally, blends of several (often lesser) varieties are commonly labeled as ‘Edelzwicker.’

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

EDV110936_2009E_2009 Item# 155187