** BOUGHT IN TO ORDER; ORDERS PLACED BY 9am ON A MONDAY WILL BE WITH US ON THE WEDNESDAY TWO DAYS LATER FOR DESPATCH. **
Awarded a very high 18.5 points (of 20) on Jancis Robinson's Purple Pages (www.JancisRobinson.com) - reviewer Jancis herself - in April 2018 (see blue link below).
Trimbach Riesling Clos Ste Hune 2014 - jancisrobinson.com May 2020 review
"The 2014 Riesling Clos Ste Hune is clear and intense on the concentrated nose, offering ripe white-fruit aromas. On the palate, this is a bone-dry, vital and finessed Riesling with a long and tension-filled, salty finish. The 2014 is a kind of quintessence of the Ribeauvillé/Hunawihr terroir: pure, lean, stony and salty, with no flesh, but lots of bones and minerals at this very early moment. Picked at 35 hl/ha this is a straight Sainte Hune that will last for for 30+ years. 96 points". Wine Advocate, June 2017.
"A stunning wine with ethereal aromas of sliced apple, sliced pear and mineral character. Flowers and honeysuckle too. Full-bodied, very tight and dense. It goes so deep and beautiful. Bright and tangy acidity. Has the depth of a great vintage of grand cru Burgundy but is so Clos Ste. Hune in character. Muscularly feminine and breathtaking. 99 points". James Suckling, January 2019.
Earning a listing for one of your wines at a Michelin-starred restaurant is a proud moment – so what must it be like to be featured by every single three Michelin-starred restaurant in France (that’s 27 in total)? It’s an accolade that reflects the historic excellence and purist vision of F. E. Trimbach, unquestionably one of the great names of Alsace and a family business that can trace its origins all the way back to 1626. Thirteen generations later, brothers Bernard and Hubert, plus Bernard’s sons, Pierre and Jean, and granddaughter Anne – remain true to the philosophy handed down to them by their 19th century ancestor, Frédéric Emile (the man who put the “F.E.” into F. E. Trimbach).
The Trimbachs have a purist vision. For three centuries and across 13 generations, the family has produced wines that are structured, long-lived, fruity, elegant and balanced: the celebrated Trimbach style. The family personally looks after each operation, from planting to harvests and from vinification to bottling.
The viticultural origin of the Trimbach family dates back to 1626, when Jean Trimbach, was recognized as a citizen of Riquewihr. From then on, the Trimbach’s were renowned for their wine-growing. Maison Trimbach’s vineyards are all situated around Ribeauvillé (Ribeauvillé, Hunawihr, Bergheim, Rorschwihr, Riquewihr and Mittlewihr). They benefit from the unique Alsatian microclimate, thanks to the Vosges Mountains protection, which preserves the plain from the rain. The vineyards were planted on the Ribeauvillé’s fault line that fractured 50 million years ago between the Vosges Mountain range and the Black Forest offering a mosaic of terroirs including the complex calcareous limestone and bio-degraded seashell fossils called Muschelkalk.
In 1919, after centuries of making Rieslings, the Trimbach family created one of the world’s greatest dry white wines: Clos Ste Hune.
Clos Ste Hune, is a 3.75-acre historic vineyard in the Rosacker Grand Cru, belonging to the Trimbach family for over two centuries. The (on-average) 50-year-old vines are planted on cool Calcareous soil including the famed Muschelkalk, with a gentle incline and a high percentage of limestone. The plot, which is approximately 50 to 70 years old, is south-south-east exposed and the yields are very low.
The calcareous soil allows this Riesling to develop a specific aroma and a wonderful concentration of fruits. Dry yet succulent, and of phenomenal complexity, this wine develops an extraordinary aftertaste of minerals after a few years in bottle.
Annual production reaches only around 9,000 bottles, depending on the vintage, making the wine so unique that Clos Sainte Hune is sough by many collectors all over the world.
In the vineyard: Trimbach pick the grapes as lateIn the winery: 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 to fermentation. The juice ferment in stainless steel at controlled temperature for 3 or 4 weeks. The wine is vinified to complete dryness.
In the winery: no oak ageing is employed, because Trimbach believe it does not bring anything to their wines; it merely hides the concentrated fruit and flowers. Bottling is conducted early to preserve freshness. Most top-end Trimbach wines are bottle-aged for several years before leaving the winery; in the case of Clos Ste Hune, that's for a minimum of 5 years.
Of great longevity and very rare, Clos Sainte Hune takes at least seven or eight years to reach its peak. Wine ageing: 20 years+.
A rich yet but very pure and cristalline Clos Ste Hune, with floral and citrus notes. Bone dry, mineral backbone and a lingering finish.
ABV = 14.0%.