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The Alsace family of Trimbach has a wine-making history stretching back almost 4 centuries, the firm having come into existence in 1626.It was not until the late 19th century, however, under the leadership of Frédéric-Emile Trimbach, that the business began to really expand. Success came when he exhibited the wines at an international fair in Brussels in 1898, to much acclaim. Since the days of Frédéric-Emile the house of Trimbach has remained a family run business, based in Ribeauvillé, for much of this time with brothers Bernard and Hubert at the helm although today it is their sons, Jean and Pierre, that are in charge. Pierre busies himself with true work of a viticulteur, looking after the vines and running the harvest, whereas Jean has his hand on marketing and publicity.

The Trimbach family currently own vineyards scattered across three villages, with an emphasis on planting Riesling, Pinot Blanc, Pinot Gris and Gewurztraminer, and the style associated with the house is one of dry structure, flavoursome with firm acidity where appropriate, and - in the table wines at least - never an ounce of detectable residual sugar despite the ripeness of the fruit

The Trimbach Gewurztraminer is dry and shows classic restraint, without any loss of the Gewurztraminer's exotic and spicy feature. The match is perfect with spicy styles of Cuisine such as asiatic or thai food, or it goes wonderfully with strong cheeses such as Munster, Roquefort, etc. It will please all lovers of aromatic and dry wines amateur!

The "classic" bottling of Trimbach's 2007 Gewurztraminer is scented with sweet pea, cinnamon, nutmeg, litchi, celery seed, Thai basil, and rose petal, its floral and herbal characteristics emerging to especially lovely inner-mouth prominence. In keeping with the entire vintage at this address, we have here refreshment that is uncommon in Gewurztraminer, especially in one that tastes dry, though the finish is less interesting than the nose led me to hope. I’d plan to drink it over the next 3-4 years. The Wine Advocate


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