Riesling Cuvée Frédéric Emile is not produced every year, only when the TRIMBACH Family believes that the quality of the grapes is high enough to give birth to this wine. This was the case in 2005, which was very nice as we all remember. A severe selection of fruit was made in order to only retain the best possible grapes for this wine. All the growing season was perfect during this vintage and the grapes were picked at very good quality level (13,0 % natural potential alcohol). Thanks to the beautiful and constant air draft coming from the deep valley just behind Ribeauvillé, the grapes were picked ripe and in very healthy conditions. This Riesling is a text-book dry “Frédéric Emile”, classic from our best terroirs from Ribeauvillé, a wine to keep for a few years.
- FRA - Alsace
The 2005 Riesling Cuvee Frederic Emile follows the lead of the “reserve” bottling in offering palpable extract yet elegance and refinement. Peach, apricot, apricot kernel, lime, and pungent floral notes in the nose lead to a juicy mouthful of citrus and pit fruit with further invigoration added by accents of salt, huckleberry and toasted pumpkin seeds. Blazingly bright in its citricity and palate-staining in its fruit, nut, and mineral intensity, this displays an amazing tiny-berry concentration and utmost clarity when one considers its having been rained on early in October – tribute to an impeccable viticultural regime as well as the breezy location (on the Osterberg) of these vines. It won’t be released until 2010, by which time it can be expected to have “shut down” and re-opened, as well as – I hasten to add – to promise further richness and complexity over the following 12-15 years. Chalk dust, sea breeze and lime in the nose of their 2004 Riesling Reserve set the rather austere tone for this densely-concentrated wine. A hint of muskiness signals an exotic aspect that runs right though a minerally-intense finish that really shows the wines ripe but ultra-bright acidity. This (like some of the other 2004s) appears to already be in the process of shutting down a bit, leading me to wonder whether it might hit the market while in a vinous trough. Rating 93 -Drink: 2010 - 2023 David Schildknecht, Wine Advocate (FEB/2008)
The Trimbach family continues to render some of the world’s finest Riesling; to uphold the principle that wine of Alsace (unless V.T.) should not taste sweet; to release wines only when they believe those wines say “it’s time”; and to ship 40,000 cases (or 40% of their production) to the United States. Notable developments on the occasion of my recent visit were the enhanced quality of their reserve level wines as well as outstanding performances with Pinot Gris. The wines on which I report below include some of those currently in the marketplace or about to appear, but most of the 2004s and 2005s will not be released for 1-3 more years. By the time early October rains struck in 2005, the team here had harvested everything other than their top Riesling. Yet, even though some of their most striking successes were picked unusually early, the upper-tier Rieslings here seem to have suffered neither dilution nor obscurant botrytis. The Trimbachs clearly rolled with any punches nature administered in 2004 (although by the time they harvested, abundant initial bunches had morphed into low yields), delivering Riesling of startling clarity and concentration that showcases its minerality and acidity. But in view of so much negative rot, they declined to attempt any nobly sweet selections. Rating 93 -Drink: 2010 - 2023 David Schildknecht, Wine Advocate (FEB/2008)
Winery Tasting Notes
Very attractive already, quite powerful nose.
Full bodied wine with intensity,depth and beautiful mineral flavour. Rich, ripe acidity in the palate. Great personality and finesse. Full of charm already after nearly 4 years of bottle ageing.
Delicious with fish, poultry and veal. Sea scalops, turbot, salmon, Dover sole and wallye-pike are great companions. Great with lobster as well. Grilled fishes, or marinated fishes or fishes cooked in white wine sauces. Ideal wine to match with fusion cuisines. Traditionally served in Alsace with goose and pork and Alsacian meats.
Cuvée Frédéric Emile Riesling needs 3 to 5 years to blossom and usually ages minimum 15 years.