Wine Advocate 93 points - The Trimbach 2006 Riesling Cuvee Frederic Emile displays almost cinnamon-like as well as gingery sweet spicy pungency, a legacy of advanced ripeness and a touch of botrytis. Ripe strawberry, blood orange, and pink grapefruit add to the rather decadent allure here, following on an opulent palate, whose subtly oiliness of texture and honeyed cast give further testimony to noble rot. Yet for all of its far-gone, exotic ripeness, there is persistent refreshment here and a sense of lift rather than weight. A strikingly long, succulent finish is touched with quinine and citrus rind bitterness. (The alcohol here is only a bit over 13% in alcohol, incidentally.) After the release later this year I would start enjoying this unforgettable if far from classic Frederic Emile, and while it might well surprise me and hold up well for longer than another 3-5 years after that, I would advise it me monitored closely ,while waiting on the more classic and in time more impressive 2005. (Apr 2010)
The best-known of Trimbach's "Gold Label” wines, Frédéric Emile Riesling is the epitome of the family style: pure and complex fruit brought to life with vibrant, muscular acidity. Totally dry. While its breadth and freshness are immediately apparent when every new vintage is released, Frédéric Emile's true depth and power come to life only after several more years of bottle aging.
|Wine maker notes
|The soil at the Trimbach’s Frederic Emile vineyards in the town of Ribeauville, part of the Grands Crus Geisberg and Osterberg, is very stony limestone over a base of sandstone at 250 to 350 meters above sea level. The well-drained argilo-calcaire soil over a deep sandstone base supports vines that are approximately 45-years-old.
The Trimbach Family picks the Riesling grapes as late as possible in order to achieve maximum ripeness which, in turn, gives optimum depth of flavor and complexity. The grapes are picked by hand and pressed very gently in a pneumatic press. The juice runs into the cellar by gravity and clarifies naturally prior to fermentation. The juice ferments in stainless steel at controlled temperature for 4 -5 weeks. The wine is not oak-aged as the Trimbachs believe that wood gives nothing to their wines, the salient characteristics of which are extreme purity and concentrated fruit. Bottling is early to preserve freshness and wines then bottle-aged before leaving the winery.
|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.