Alsace Diary part 3: A Visit to Trimbach and Vertical Tasting of Frédéric Emile and Clos St. Hune Riesling

From my hotel just above Ribeauvillé, I could look down at vineyards all the way to the town, including the sweep across two adjacent grand crus, Geisberg and Osterberg. One of the greatest Rieslings of Alsace, Trimbach’s Frédéric Emile, comes from plots in 6 ha spread out across both grand crus (which is one reason why it has the lowly Alsace appellation). An even greater Riesling, perhaps the greatest in all Alsace, is Trimbach’s Clos St. Hune, which comes from 1.67 ha in the Rosacker grand cru, although because Trimbach does not (or did not, of which more later) believe in the grand cru system, it is also labeled only as Alsace. While I have tasted both cuvées on many occasions, I’ve never before had a systematic vertical to compare them directly, which is how we spent a morning with Pierre Trimbach.


Vineyards rise up immediately behind Maison Trimbach in Ribeauvillé

Although Trimbach is one of the ten largest producers in Alsace, it is still very much a family owned firm. Pierre Trimbach is very hands-on: “I can still drive a fork lift, when needed,” he says. The firm is well known for taking a strong position on the meaning of Alsace: wines are dry; and they have rejected the grand cru system. Other producers sometimes refer to “the Trimbach style” as a shorthand for complete commitment to dryness. On my previous visit, Hubert Trimbach told me. “All wines are fermented close to dryness, they should be suitable to accompany food.”

Trimbach’s heart is in Riesling, which accounts for more than half of all production, and this goes hand in hand with the commitment to dry style. The hierarchy can be quite deceptive. The basic Riesling is a third to half of production, the Riesling Reserve comes almost entirely from Trimbach’s own vineyards, and the Selection de Vieilles Vignes is a selection within the Reserve category, made for the first time in 2009. Tasting the 2011s, as you go up the line you get more refinement, but less overt fruits, more reserve and minerality, and more time is needed to open. Going to Frédéric Emile and Clos St. Hune, flavor is less apparent on release, it needs time to come out. So in a horizontal tasting of a young vintage, you don’t see the increase in quality in an overt expression of fruits, you have to look beyond that to get an impression of future potential. And we may be talking about many years here.

The vines for Frédéric Emile and Clos St. Hune have similar age, and yields are similar, so differences really should be due directly to terroir. Our comparison between them covered many vintages back to 2001, and the balance shifted with time. The restrained style really pays off here in the rich vintages, such as 2009, when they don’t suffer from over-ripeness. Clos St. Hune is really not very expressive yet, but evidently has greater density than Frédéric Emile. Neither is at all ready, but if you want to experience Trimbach at Grand Cru level without waiting, there is a new choice available. This is a fascinating contrast with Frédéric Emile, where Pierre says that “Osterberg is always more upright, Geisberg is always richer.”

Trimbach recently purchased the vineyards of the nuns of the Couvent de Ribeauvillé, which included 2.6 ha in Geisberg. The nuns made it a condition that the grand cru should be stated on the label, so Trimbach will shortly release its first wine labeled under a grand cru, the Geisberg 2009. This is much more approachable, with overt stone fruits cutting the usual Trimbach austerity, and will be delightful to drink while waiting for Frédéric Emile and Clos St. Hune to come around. Trimbach already owned some other plots so now has become the biggest owner in Geisberg, and in my opinion, their cuvée will become the definitive expression of Geisberg.

Going back through the vertical, the first vintage of Frédéric Emile that seems ready to drink is 2005, but the Clos St. Hune remains pretty restrained and still needs more time. The first vintage of Clos St. Hune that I’d be inclined to drink now would be 2001, which has a perfect balance between minerality and fat. The Frédéric Emile is all minerality and salinity, moving in a distinctly savory direction. In every pairwise comparison back to then, Clos St. Hune shows more density but Fréderic Emile shows more obvious fruit flavors. It takes at least a decade for the fruit flavors in Clos St. Hune to become more obvious. (Of course, it does depend on teh vintage, which can make a big difference: Trimbach are releasing the 2009 Frédéric Emile and Clos St. Hune before the 2008, because the 2008 vintage simply needs more time.) As a working plan, drink Geisberg from five years after the vintage, drink Frédéric Emile from eight years, and drink Clos St Hune from twelve years!

Trimbach’s position on dryness isn’t quite as adamant as it might seem when you move out of Riesling. “Dry doesn’t mean anything, well maybe for Riesling, but for Pinot Gris and Gewurztraminer it’s balance,” says Pierre. The style for Pinot Gris and Gewurztraminer isn’t totally dry but is as close to it as you can get while maintaining balance. “8-10g sugar isn’t a problem if it’s Pinot Gris not Riesling.” Tasting the Pinot Gris Réserve Personelle and the Gewürztraminer Seigneurs de Ribeaupierre (the equivalent for these varieties to Frédéric Emile in Riesling), there’s only a suspicion of sweetness on the palate, although technical levels are around 8 g and 15 g, so you can see varietal typicity.

The range of Trimbach’s Rieslings is impressive, starting from insight into typicity at the appellation level, then increase in character with greater selection and older vines, and finally the quality and steely longevity of a range of grand crus, not to mention the occasional Vendange Tardive, last made for Frédéric Emile in 2001, and of which I have a bottle as a souvenir of the visit to try on a future occasion.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s