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Trimbach Gewurztraminer 2010

Gewurztraminer from Alsace, France
  • ST89
  • WS88
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Winemaker Notes

Trimbach Gewurztraminer is a bright pale gold color. Aromas of cinnamon, nutmeg, lychee and rose petals. This wine is rich, intense, luscious and well-balanced, with a dry, spicy finish.

Delicious with spicy foods, including Asian and fusion cuisines. Also an ideal wine to pair with strong cheeses.

Critical Acclaim

ST 89
International Wine Cellar

Bright gold-tinged yellow. Very intense, complex aromas of grapefruit, mango, flowers and spices. Quite smooth and suave in the mouth, with spicy flavors of ripe citrus, peach and tropical fruits. Finishes clean and long, with lovely balance. This very rich and impressive gewurztraminer does not come across as big or fat.

WS 88
Wine Spectator

This dry, tangy white shows nice focus to the flavors of grapefruit sorbet, tangerine, star fruit and zesty spice. Light on its feet and fresh, with a mineral-tinged finish.

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Trimbach

Trimbach

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Trimbach, , France - Other regions
Trimbach
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.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts...

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant difference in wine styles between vineyards and sub-AVAs—the iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and holds water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals; and the silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow...

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

SOU60000_2010 Item# 121569

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