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Trimbach Pinot Noir Reserve is a little bit of a rarity, a red wine from Alsace, a region known almost exclusively for its fine white wines such as Riesling or Gewurztraminer. Pinot Noir is the only red grape used to make red wine in the Alsace wine-growing region.
Maison Trimbach is quite simply one of the greatest names in wine-making in the French region of Alsace. Trimbach is based in the town of Ribeauvillé, where the Trimbach family has been involved in wine making over 13 generations. The business was founded by Jean Trimbach in 1626 in Riquewihr and has since moved just twice, in the 1840s to Hunawihr and most recently to Ribeauvillé after World War One. Today, the family vineyard is run by Hubert Trimbach, his nephews Jean and Pierre, and Pierre’s daughter Anne, the oldest member of the 13th generation. Through the years, Maison Trimbach has earned a deserved and enviable reputation for the quality of its wines.
Maison Trimbach owns many vineyards located around Ribeauvillé with predominantly limestone soils. The estate comprises 40 hectares that are spread over more than 50 parcels and 6 villages, including Bergheim, Ribeauvillé and Hunawihr. Trimbach strives to produce the best wines they can through integrated, sustainable winegrowing practices focusing on preserving nature; close pruning, innovative techniques for maintaining healthy vines, tilling the soils, producing moderate yields, and meticulous selection of the grapes used in each wine. They also act as a negociant for local growers and insist that their growers follow the same practices.
In Alsace, Pinot Noir needs the longest and warmest summers to reach optimum maturity, and as a consequence, Trimbach Pinot Noir Reserve is only produced in exceptional years.
This Alsace Pinot Noir has aromas of red fruits including strawberries and cherries with slight herbaceous notes. It is supple, fruity and fresh on the palate.
Trimbach Pinot Noir should be drunk lightly chilled at around 14 to 15C, particularly in warmer weather. Drink with smoked meats, charcuterie, red meat, duck and mature cheeses.
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