Where to find our wines ?

Vendredi 28 Août 2009, François Wilhelm et Pierre Trimbach ont eu le grand honneur de recevoir Monsieur Eckart Witzigmann.

François connaît Mr Witzigmann depuis maintenant quelques années, ils s'étaient rencontrés à l'Auberge de l'Ill, où ils avaient travaillé ensemble en 1964 et avaient gardé bon contact.

D'abord élève des plus grands, Eckart Witzigmann fut le premier chef à obtenir les tant estimées 3 étoiles Michelin pour sa cuisine en Allemagne en 1979 au temps de son Restaurant Tantris. 

Mieux, il avait été élu le Meilleur Chef du Siècle par le Gault Millau en 1994. Seuls quelques chefs ont été récompensés d'un tel honneur.

En Allemagne, on parle souvent de la Gastronomie "vor und nach Witzigmann", ou l'avant et l'après Witzigmann, puisque c'est lui qui avait apporté la Nouvelle Cuisine. 

Vintages, the Ontario Monopoly Luxury Wine Section has chosen to release 3 additional wines from Maison Trimbach on their wine list: our Pinot Gris 2002 « Reserve Personnelle », our Pinot Gris 2000 « Vendanges Tardives » and our Gewurztraminer 2000 « Vendanges Tardives » (« Late Harvest »).

Now you can find those 3 wonderful wines on their Shop On Line on www.vintagesshoponline.com or you can go on the LCBO's website www.lcbo.com

Please, let us remind you some of their great qualities :

Pinot Gris 2002 « Reserve Personnelle »

 

The very important thing is that we produce this Pinot Gris only when the vintage permits it.
Bottled in the spring following the harvest, it is incredibly fresh and fruity. The grapes come from the sloap located in Grand Cru Osterberg where we planted Pinot Gris vines about 20 years ago.
Grilled or marinated fishes, noble fishes, Foie Gras or desserts, this Pinot Gris will pair magically with rich and spiced cuisines.

Bruce Sanderson's score: 91 points (Wine Spectator)

Pinot Gris 2000 « Vendanges Tardives »

 

Another Pinot Gris, in the sweet style, from 2000.
« Vendanges Tardives » are also not produced every year, especially for Pinot Gris, which is the most fragile grape from Alsace. We produce Pinot Gris « Vendanges Tardives » when we get « botritis cinerea » on the Osterberg grapes, because thanks to Noble Rot, the natural sugar and acidity levels get higher.  
This Pinot Gris is of course perfect now with Foie Gras and desserts, but also with veal or  chicken with a rich sauce, mushrooms, or with a spicy asiatic cuisine  or a Canard Laqué.

Bruce Sanderson's score: 91 points (Wine Spectator)

Gewurztraminer 2000 « Vendanges Tardives »

 

In 2000, the Gewurztraminer grapes were extremely ripe due to small quantity and overipening. The concentration of natural sugar and acidity were great ! The potential alcohol was over 16%.
This Gewurztraminer will pair very graciously with Foie Gras and with every dessert you would like to enjoy with. Strong cheeses can also be a good alternative.
It is really a pleasure wine to drink now or to keep for a few years.  

Bruce Sanderson: 94 points (Wine Spectator)
Steve Tanzer: 91 points (The International Wine Cellar)
Robert Parker: 93 points (The Wine Advocate)

And now, just enjoy !

Une envie de découverte et de changement ? Pensez Secrets d'Epicure...

Secrets d'Epicure, c'est tout le dévouement et le conseil d’un authentique passionné du terroir de France à votre service.

Antoine a toujours été un grand passionné de Gastronomie et de bons vins, puisque l'un ne va pas sans l'autre, de beaux voyages, de belles découvertes ; un épicurien !

Grâce à lui et ses multiples expériences, vous pourrez découvrir les plus belles régions françaises, et l'Alsace en fait bien évidement partie.

Il vous propose sur son site diverses offres sur mesure: quelques jours d’évasion, un séjour romantique,  un voyage gastronomique, une région à découvrir, des bonnes adresses de viticulteurs, des séjours détente, l'organisation de séminaires ou encore de bons restaurants sympathiques et authentiques.

N'hésitez plus à faire appel à ses services et à ses conseils passionnés et personnalisés ! http://www.secrets-epicure.com/

Bon séjour ...

Hameau Albert 1er in Chamonix organizes two wine tasting lunches at the end of August... Please, find all the necessary information below !

Le Hameau Albert 1er à Chamonix organise deux déjeuners oenologiques fin août... Vous trouverez toutes les informations nécessaires ci-dessous !

Now we have a website and a blog to communicate with you, please enjoy reading this summary, describing the Clos Sainte Hune's vintages of Pierre Trimbach, starting from 1979 until 2002, the one we are just selling now.

First, a small and quick "lesson" about CSH:

Appellation: AOC
Vineyard source: in the heart of Grand Cru Rosacker, in Hunawihr
Exposure to the sun: south-south-east
Soil: stony argilo-calcaire - limestone
Average production: 700 to 900 cases
Pruning: double Guyot
Yield: 50 hl/ha
Density of planting: 5500 vines per hectare
Age of the wines: 60 years old
Fermentation vats: temperature controlled stainless steel, no oak ageing
Fermentation temperature: 20 degrees Celcius
Malolactic: no malolactic fermentation
Winemaker: Pierre Trimbach since 1979, 12th generation
Bottling: following spring, exclusively Domaine bottled

Clos Sainte Hune is a 1,67 hectares exceptional stony argilo-calcaire, or Muschelkalk, limestone terroir, exclusively planted in Riesling, located in the heart of Grand Cru Rosacker, in Hunawihr.

The calcary soil allows this Riesling to develop a specific aroma and a wonderful concentration of fruits. Dry yet succulent, of phenomenal complexity, this wine develops an extraordinary aftertaste of minerals after a few years in bottle.
The plot, which is approximately 50 to 70 years old, is south south east exposed and the yields are low.
Annual production reaches about 9000 bottles, depending on the vintage. That makes the wine so unique that Clos Sainte Hune is looked for by many collectors all over the world.

We pick the grapes as late as possible in order to achieve maximum ripeness which, in turn, gives optimum depth of flavour and complexity. The grapes are picked by hand and pressed gently in a pneumatic press. The juice runs into the cellar by gravity and clarifies naturally prior fermentation. The juice ferment in stainless steel at controlled temperature for 3 or 4 weeks. The wine is vinified to complete dryness.

No oak ageing, because we believe it does not bring anything to our wines, except hiding the fruits, the flowers and moreover the salient characteristics of which are extreme purity and concentrated fruits. Bottling is early to preserve freshness. Wines are bottle-aged for several years before leaving the winery, especially CSH, for minimum 6 years.

Of great longevity and very rare, Clos Sainte Hune takes at least seven or eight years to reach its peak. Wine ageing: 10-20 years +

-----------------------------------------------------

Well, let's begin with Pierre's first vintage, when his father Bernard entrusted him and decided to give him the cellar keys in 1979 ! He was 23 years old.

CSH 1979
Very good crop.
Cold spring and then warm at flowering.
First days of July were nice, August was hot and stormy.
Harvests: on the 30th of October and the 27th of November.
Alcohol: 12,60%
Residual Sugar: 2,7 g/l
Total Acidity: 4,0 g/l (H2SO4)

CSH 1980
Not produced because of not good enough weather conditions

CSH 1981
Very good crop, quite important yield.
May was humid, flowering was great.
Humid weather for the harvests from 2nd to 22nd of October.

CSH 1982
A lot of flowers on the nose and palet, honey,etc.
Good crop, important yield.
January was misty and cold.
After January, it was a great weather, and a quite warm September month.
Harvests from the 7th of October to the 4th of November.

CSH in 1983:

---> CSH 1983
The crop was exceptional. Normal size yield.  
Winter was not so cold and rainy !
May was rainy, then flowering was hot and dry, and they from July to end of August, it was dry.
Harvests from 6 to 27th of October (and then from 21st to 24th of November).

---> CSH 1983 - Vendange Tardive (Late Harvest)
This vintage has exceptionnally produced a VT. Harvested end of November  (from 21 to 24).
The grapes we harvested were botrytised for some of them, and the others came from passerillage.
Power, floral aromas, ripe fruits notes.
Alcohol: 13,3%
Residual Sugar: 10 g/l
Total Acidity (H2SO4) : 4,1 g/l

CSH 1984
Not produced because of not good enough weather conditions.

CSH 1985
Excellent crop, despite frost.
At the end of April, coldness and rain !
Beautiful flowering and then dry weather until the harvests (from the 7th to the 24th of October and on the 28th of November and from the 2nd to the 5th of December).
Franker than 1983.

CSH 1986
Alcohol: 12,4%
Residual Sugar: 2 g/l
1986 was a good vintage for Alsace, especially for Riesling.
Very ripe with great depth and a beautiful elegant mineral nuance.

CSH 1987
Difficult vintage.
Alcohol: 13°
Residual Sugar: 2,3 g/l

CSH 1988
Very good vintage despite a week of rain during harvest.
Alcohol: 12,6%
Residual Sugar: 4,0 g/l
Acidity: 4,0 g/l

CSH 1989
The whole crop is a Late Harvest.
Precise nose on very ripe fruits, some candied fruits,citrus aromas and beautiful acidity.
At the harvest, the alcohol potential was 15,1 degrees. It fermented until 14 degrees and kept 18 g/l of residual sugar.
The sugar is well harmonised with the acidity and alcohol.
=NOW= sugar has like disappeared in the wine.

CSH 1990
1990 was a GREAT harvest and a wonderful vintage for Riesling. All the growing season was perfect during this vintage, the grapes were fully ripe and also very healthy.
Clean, healthy, ripe grapes with absolutely no touch of rot at all, it has a very clean and precise flavour.
Full bodied with great richness and layers of fruits.
Alcohol: 14,5%
Residual Sugar: 4 g/l
Total Acidity : 7 g/l (tartaric acidity)

CSH 1991
Difficult vintage due to frost in April. Small crop. Good quality anyway.
Alcohol: 12,4%
Residual Sugar: 2 g/l

CSH 1992
Good vintage. Big crop!
Alcohol: 12,6%
Residual Sugar: 3,5 g/l
Good vintage for Riesling.

CSH 1993
Good vintage. Early crop. Some rain during harvest.
Alcohol: 12,6%
Res. Sugar: 7 g/l

CSH 1994
Difficult vintage due to rain in September. Exceptionnal October month.
Alcohol: 12,8%
Res. Sugar: 4 g/l

CSH 1995
Very good vintage. Especially good for Riesling.
Alcohol: 12,8%
Residual Sugar: 4,2 g/l
Total Acidity: 5,5 g/l

CSH 1996
Very dry but cold summer, high acidity.
Alcohol: 12,9%
Residual Sugar: 5 g/l
Total Acidity: 5,9 g/l

CSH 1997
Good vintage, a lot of VT and SGN wines. High sugar levels.
Alcohol: 13,0%
Residual Sugar:  2 g/l
Total Acidity:  4,6 g/l

CSH 1998
Very good vintage.
Alcohol: 13,4%
Residual Sugar: 3,7 g/l
Total Acidity:  4,9 g/l

CSH 1999
Good vintage. Hail storm on the 5th of August.
Alcohol: 13,2%
Residual Sugar: 2,3 g/l
Total Acidity:  5 g/l

CSH 2000
Outstanding vintage !
Alcohol: 13,4%
Residual Sugar:  2,3g/l
Total Acidity: 4,4g/l

CSH 2001
Outstanding vintage !
Alcohol: 13,0%
Residual Sugar:  3,1 g/l
Total Acidity:  5,1 g/l

CSH 2002
Current release. Outstanding vintage, especially for Riesling !
Alcohol: 13,0%
Residual Sugar:  4,2g/l
Total Acidity:  9,0g/l

CSH 2003
Already sold out, released before 02' because of the hot summer. Good quality despite the heat !
Alcohol: 13,2%
Residual Sugar: 5 g/l
Total Acidity: 6,5 g/l
Quite flattering.

On Monday May 11th 2009 Edo Restaurant will host a stellar evening with three of the top wineries from Alsace.
Attending the evening: Mr Hubert Trimbach of Trimbach, Marc Beyer and Etienne Hugel.

Information :
Time : 6.30 pm
Place : Edo - 484 Eglington Avenue West, Toronto
Price : $150 per person (taxes and gratuities included)

ONLY 40 places available for this special evening !

Contact Jason Woodman Wines and Spirits at : info@woodmanwinesandspirit.com or  416-767-5114

http://www.woodmanwinesandspirits.com

Wines from Trimbach :
- 2007 Gewurztraminer
- 2005 Pinot Gris Reserve
- 2004 Riesling Cuvee Frederic Emile - 92 points Parker - The Wine Advocate

Dans son Rapport 2009 sur les vins d'Alsace, le journaliste Tom Stevenson place notre Riesling 2002 Cuvée Frédéric Emile en Position 1. Nous sommes honorés de voir que nous gagnons le Decanter Trophy, après le succès du millésime 2001 l'an passé !

Consulter notre revue de presse

We've started to bottle 2008 vintage last week. It seems to be the good moment to present this vintage !

2008, a remake of 2007 ?

As we all know by now, 2007 in Alsace was probably France's best success !
We are tempted to say that 2008 is a remake of 2007.

As far as the spring climate is concerned it seems that the 2008 vine cycle was back to a classic cycle. Humidity and a cold winter followed by a classic humid and cold month of April delayed the entire cycle.
As a result bud burst only started at the end of April almost 10 days later than usual.
May which was quiet hot caught up with tardiness. Flowering took place around mid-June. But the flowering was spread over 15 days throughout the region and one could already witness differences between sub-regions, some of which were ahead and some late.

Muscat was the most difficult at flowering and saw some « coulure » ; production will be very small this year.
The summer was humid and warm with no excesses in temperatures which preserved the aromas and the acidities.
The first rainy days in September made the gowers very anxious. But then sun and cool windy mornings took place which left the grapes in very healthy conditions.
Once again yields and time of picking will be crucial this year.

Officially, the harvest started on September 25th for our AOC and AOC Grand Cru.
For our Vendanges Tardives and Sélection de Grains Nobles the opening date was October 9th.
We started on September 29th and ended on November 6th, which made one of our longest harvest ever !
October was a fantastic month with no rain and some sunny warm afternoons which enabled us to delay the picking if necessary and ensured that all our grapes remained sound and very healthy.

As a result, our Pinot Gris were picked between 12.9% and 14.1% potential alcohol, our Gewurztraminer bewteen 13.5 and 14% potential alcohol, our Pinot Blanc around 11.5% and 12% potential alcohol and the Riesling between 11.6 and 12,5%.
Some superb Vendanges Tardives and Selection de Grains Nobles were produced as well.

Yields overall were quite small, smaller than in 2007, very little juice came out of the press !

2008 could remind us of 2007 or 2001 (two great vintages in Alsace), with more acidity, perhaps comparable to some of the wines in 1996.

Bienvenue sur le Blog de la Maison Trimbach !

Régulièrement, vous y trouverez des news, des informations, des articles de presse à propos des vins que vous souhaitez découvrir ou que vous connaissez déjà, des comptes rendus divers et variés en français et/ou en anglais (à propos des vendanges, des millésimes, des visites, etc.), des anecdotes, des accords mets-vins, ou plus simplement des jolies prises de vue que nous partagerons avec vous.

Anne tiendra le Blog et les 11e et 12e générations des Trimbach, Hubert, Bernard, Pierre et Jean, et Monsieur François Wilhelm, y apporterons leur contribution.

Nous espérons que notre site et blog faciliteront votre recherche sur nos vins !

Bonne navigation !