Latest Technical Specifications · 2022
Alcohol 14.0%
Residual Sugar 9.1 g/L
pH 3.23
Total Acidity 6.28 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling: 100
Classification Alsace AOC
Region Alsace
Soil Rosacker and muehlforst: muschelkalk limestone; vorderer haguenau: marl and limestone
Orientation Rosacker: South-East; Muehlforst: South; Vorderer Haguenau: South
Sites Grand Cru Rosacker; lieu-dit Muehlforst; lieu-dit Vorderer Haguenau ('Little Geisberg')
Fermentation Vessels Temperature-controlled stainless-steel vats
Pressing Method Very Gentle Pneumatic Pressing
Closure Cork
Production Details Rosacker and Muehlforst vines are over 70 years old; Vorderer Haguenau vines are 60+ years old. Grapes are handpicked as late as possible, very gently pneumatically pressed, and fermented in temperature-controlled stainless-steel vats for three to four weeks. There is no malolactic fermentation or long ageing on lees, and the wine is not oak-aged. The vintage had a mild, dry winter, April budbreak, an unusually hot and dry summer, and September rain followed by slower ripening in cooler conditions. The sheet calls the wine completely dry with no residual sugar but separately reports 9.1 g/L RS; retain the numeric analysis and preserve this wording conflict.
Tasting Notes Dried apricot, citrus, acacia, honey, pastry, fleshy and ample palate, fine precise acidity, long saline finish
2022 Technical Specifications
Alcohol 14.0%
Residual Sugar 9.1 g/L
pH 3.23
Total Acidity 6.28 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling: 100
Classification Alsace AOC
Region Alsace
Soil Rosacker and muehlforst: muschelkalk limestone; vorderer haguenau: marl and limestone
Orientation Rosacker: South-East; Muehlforst: South; Vorderer Haguenau: South
Sites Grand Cru Rosacker; lieu-dit Muehlforst; lieu-dit Vorderer Haguenau ('Little Geisberg')
Fermentation Vessels Temperature-controlled stainless-steel vats
Pressing Method Very Gentle Pneumatic Pressing
Closure Cork
Production Details Rosacker and Muehlforst vines are over 70 years old; Vorderer Haguenau vines are 60+ years old. Grapes are handpicked as late as possible, very gently pneumatically pressed, and fermented in temperature-controlled stainless-steel vats for three to four weeks. There is no malolactic fermentation or long ageing on lees, and the wine is not oak-aged. The vintage had a mild, dry winter, April budbreak, an unusually hot and dry summer, and September rain followed by slower ripening in cooler conditions. The sheet calls the wine completely dry with no residual sugar but separately reports 9.1 g/L RS; retain the numeric analysis and preserve this wording conflict.
Tasting Notes Dried apricot, citrus, acacia, honey, pastry, fleshy and ample palate, fine precise acidity, long saline finish
2021 Technical Specifications
Alcohol 13.1%
Residual Sugar 7.2 g/L
pH 3.01
Total Acidity 8.05 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Drinking Window 2026-2031
Classification Alsace AOC
Region Alsace
Soil Muschelkalk limestone, Marl
Orientation South-Southeast, South
Harvest Dates 2021
Sites Grand Cru Rosacker, Muehlforst, Vorderer Haguenau
Fermentation Vessels Stainless Steel Tank
Pressing Method Pneumatic Press
Total Aging 24 months
Bottle Aging 2 years
Bottling Date Spring 2022
Fining Agents vegan-friendly
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details Old vines (60+ and 70+ years old) from Grand Cru Rosacker and lieu dit Muehlforst (Hunawihr), and Vorderer Haguenau 'Little Geisberg' (Ribeauvillé). Grapes handpicked as late as possible for maximum ripeness. Fermented in temperature-controlled stainless steel tanks for 3-4 weeks. Bottled in Spring 2022 without malolactic fermentation to preserve acidity and freshness. Minimum two years bottle aging before release.
Certifications HVE-3, Agriculture Biologique
Tasting Notes Citrus, white flowers, aromatic concentration, crystalline fruit, fullness, fine precise acidity
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 7.2 g/L
pH 3.01
Total Acidity 8.05 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling: 100
Classification Alsace AOC
Region Alsace
Soil Rosacker and muehlforst: muschelkalk limestone; vorderer haguenau: marl and limestone
Orientation Rosacker: South-East; Muehlforst: South; Vorderer Haguenau: South
Sites Grand Cru Rosacker; lieu-dit Muehlforst; lieu-dit Vorderer Haguenau ('Little Geisberg')
Fermentation Vessels Temperature-controlled stainless-steel vats
Pressing Method Very Gentle Pneumatic Pressing
Closure Cork
Production Details Rosacker and Muehlforst vines are over 70 years old; Vorderer Haguenau vines are 60+ years old. Grapes are handpicked as late as possible, very gently pneumatically pressed, and fermented in temperature-controlled stainless-steel vats for three to four weeks. There is no malolactic fermentation or long ageing on lees, and the wine is not oak-aged. The sheet also calls the wine completely dry with no residual sugar, but its finished-wine analysis reports 7.2 g/L RS; retain the numeric analysis and preserve this wording conflict.
Tasting Notes Citrus, white flowers, aromatic concentration, crystalline fruit, fullness, fine precise acidity
Producer Information
Website
Address
15 Route de Bergheim, 68150 Ribeauvillé, France
Phone
+33 (0)3 89 73 60 30
Email
Owner
Trimbach Family (12th-13th generations)
Cellarmaster
Pierre Trimbach (Winemaker)