Color - Deep golden, vibrant and reflective
Bouquet - Lush ripe white peaches with a hint of beeswax honey
Taste - Dense and intense flavors of burnt orange peel, lemon zest, and stone fruits with subtle elements of minerality and honeycomb.
Wine Spectator 93 points - Racy, finely tuned acidity frames this elegant white, supporting a subtle, layered palate. Shows base notes of petrol and brine, tangy apple, grapefruit zest, fresh forest and candle wax. Long, long minerally finish. Drink now through 2027. 5,000 cases made.
(Oct 31 2012)
James Suckling 97 points - Aromas of cooked pear, apple and white pineapple follow through to a full body with incredible dryness and a mineral finish. White pepper and oyster shell too. This is so serious and unforgiving yet a phenomenon. Owners say it is the driest Fred ever. Drink now.
Vinous 92 points - (13.3% alcohol; 7.9 g/l total acidity; 3 pH; 0.7 g/l residual sugar): Pale straw-green color. Quince, chlorophyll, licorice, menthol, jasmine and lemon verbena on a nose that’s surprisingly perfumed for what was a very warm vintage. Fragrant, fresh and clean on entry, with harmonious but lively acidity lifting the lemon and lime flavors complicated by minty herbs, quinine and licorice. Minerally and penetrating on the long, saline finish, showing more flesh than some other FrÃ©dÃ©ric Emile vintages. The 2007 vintage began like 2011, with very early flowering and veraison dates, but 2007 was fresher overall. A few September rains had people fearing a repeat of 2006 (when inclement fall weather damaged harvest quality), and many producers pulled the trigger too soon, picking grapes that were not fully ripe.
One of Trimbach’s top wines, this impressive Riesling, with all its bottle time, is maturing beautifully. It has that petrol character that is typical of aged Riesling, as well as a strong sense of steeliness and intense acidity on the finish. It is probably at its peak now, but will drink well until 2018.
Trimbach’s 2007 Riesling Cuvee Frederic Emile - the driest rendition ever of this cuvee, at well under a gram of residual sugar, yet with nearly eight grams acidity - can definitely use the time it will receive in bottle before being released in late 2011 or early 2012! If this year’s reserve Riesling flirted with austerity, the Frederic Emile risks severity. That said, its arrow-like penetration and sharpness; its adamant stoniness; and its citrus zest and cherry pit bitterness, are allied to formidable density; bracing salinity; deep, marrow-like meatiness; a subtle suggestion of textural creaminess; and an overall impression of exhilarating, vibrant refreshment. This will be for those with patience and/or for acid freaks (of which I count myself one) and ought to remain fresh for 15 or more years. (Sep 2013)
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.