A complex and maturing Gewurztraminer with a lot of subtle candied fruit and a hint of spices. This almost-dry wine has fascinating textural complexity and clean mineral acidity, allowing the wine to carry a tiny hint of bitterness at the long dry finish.
Selected and harvested at the peak of the grapes's ripeness the 2012 Gewurztraminer Cuvée des Seigneurs Ribeaupierre is very clear and intensely aromatic on the fresh and nobly perfumed nose where lime and orange oil flavors are displayed. Full, rich and intensely fruity but also piquant and very mineral this fresh and vital Gewurz is very long and stimulating due to its lovely acidity. This is a remarkably delicate Cuvée with a great aging potential and orange flavors in the finish. (SR) 93+
Bright pale straw. Apple, poached pear, lemongrass, spices and vanilla bean on the enticing nose. Rich and ripe in the mouth, but with lively acidity giving shape and lift to the deep flavors of spicy stone fruit. The long finish throws off notes of peppery spices and vanilla. This is much less forward and open than the entry-level Gewürztraminer, which according to Jean Trimbach is a direct result of the much older vines and better vineyard sites that go into this bottling. I think this is the most underrated wine made by Trimbach: it’s stellar in both 2012 and 2013. Readers ought to try and get a hold of the marvellous 1990, which still seems young. (ID)
This wine comes from a sector of the Osterberg grand cru, where the vines average 40 years of age, planted on limestone over sandstone. It’s an ornate, traditional style of Alsace wine, with scents of ginger and toast, orange and lavender. Its gentle texture is dynamic, managing to feel relaxed while a current of tension drives the flavors underneath. Those flavors range from fresh thyme to dried cherry skins, ready to elevate boudin blanc or roast veal, and would be fascinating with traditional Alsace fare, like a savory onion tart.
The 2012 Seigneurs de Ribeaupierre from Maison Trimbach is a lovely bottle of Gewurztraminer that is reaching its apogee at age seven and really drinking well. This is a ripe wine, coming in at fourteen percent, but vinified completely dry and now offering up a nice touch of secondary layers of complexity in its nose of pineapple, spiced meats, rosewater, a good base of wet stone minerality and a hint of honeycomb in the upper register. On the palate the wine is full-bodied, deep and complex, with solid framing acids, good focus and grip and a long, well-balanced and wide open finish. There is probably not enough acidity to carry this wine another decade in bottle, but it is so well-balanced that it may well surprise us and last longer than I anticipate. That said, I would be inclined to drink it up over the next five or six years, while it is still at the peak of its powers, as it is delicious today.
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