Riesling Schlossberg Grand Cru 2023 Trimbach

Tasting Note Riesling Schlossberg Grand Cru 2023

On the nose, aromas of tangerine peel are present, but the impression is restrained rather than ostentatious. On the palate, citrus flavors gradually intensify, with the flavor of lemon zest standing out more than that of lemon juice. The texture remains smooth, while the acidity keeps everything taut. The alcohol content is 1 degree lower than that of the Cuvée grown on limestone soil, which sharpens the focus. The completely dry finish leaves a stony texture and a long, lingering aftertaste. It improves with aeration.

Grape Varieties

Riesling is produced exclusively as a single-varietal wine, while Trimbach produces almost all of its wines as single-varietal wines. The vines, with an average age of 45 years, maintain the fruit's concentrated flavor even during low-yield vintages.

Cellaring Potential

Acidity is the cornerstone of this wine, and thanks to its low alcohol content, it will not become coarse during aging. It is best enjoyed between 2029 and 2048. When decanted, its subtle aromas will fully unfold within 30 minutes. Serve at 12-14°C.

About Trimbach

Dry is the rule at Trimbach. Nearly everything, from a simple Pinot Blanc to a Grand Cru Riesling, is vinified bone dry, and only the sweet wines break that pattern. The family has been working from Ribeauvillé in Alsace for 13 generations, and Julien is currently the sole winemaker. Riesling accounts for about half of production, with Gewurztraminer, Pinot Gris, Pinot Blanc, Pinot Noir, Sylvaner and Muscat filling out five ranges of different wines that run from everyday bottles to Vendanges Tardives and Sélection de Grains Nobles. Just over 60 hectares are owned outright, all certified organic since 2023, as are the grapes from 35 partner growers. Vines sit along the Ribeauvillé fault, a mosaic of limestone, marl (limestone mixed with clay), sandstone and migmatite. And then there is Clos Ste Hune, 1.67 walled hectares in Hunawihr.

Terroir & Climate

The key is granite. Its rapid drainage and low water retention so the vines work harder, and Riesling, produced from Grand Cru vineyards such as Schlossberg, comes out leaner and more mineral than wines produced in the limestone and marl soil areas near Ribeauvillé. The Trimbach vineyard is located just above and to the right of the castle, on slightly lower ground with slightly deeper soil. Thanks to the shelter provided by the Vosges, this area receives one of the lowest rainfall totals in France.

Winemaking

It did not undergo malolactic fermentation, a choice that alone explains a great deal. Since malolactic fermentation softens the acidity and creates a creamier flavor, omitting it allows Riesling Schlossberg Grand Cru to retain its characteristic rich and sharp acidity. Grapes from each vineyard are fermented separately in temperature-controlled fermentation tanks. It is then aged for several weeks on the fermentation lees and several months on the fine lees; this period is determined by tasting rather than by the calendar. Since no cold stabilization is performed, tartrate crystals may appear. These are harmless.

Food Pairing

With its very dry, stony character, it pairs better with salty and fatty flavors than with sweet ones.

• Choucroute garnie, the Alsace classic. The sharp acidity cuts through the flavors of pork and sausages.
• Oysters, served raw, without any accompaniments
• Pike-perch served with Beurre Blanc sauce
• Young Munster, before it turns pungent