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 Advocate 92 points - 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. (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.