2023 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.3 g/L
pH 3.46
Total Acidity 5.56 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window 2024-2028
Classification Alsace AOC
Region Alsace
Soil Granite, Sandstone, Marl and limestone
Sites Estate and grower vineyards at Rodern and Saint-Hippolyte in southern Alsace
Vine Age at least 40 years
Fermentation Vessels Stainless-steel vats and old casks for blending and malolactic fermentation; large foudres and concrete tanks for élevage
Pressing Method Gentle Pneumatic Pressing After Destemming
Maceration 8 days
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Fruit was selected at maturity and completely destemmed, gently pneumatic pressed, and cold-macerated for eight days. Malolactic fermentation occurred after blending in stainless-steel vats and old casks; the wine was raised in large foudres and concrete tanks, with no long lees ageing, and bottled after three months in stainless steel. Palm Bay reports residual sugar below 0.3 g/L, retained here as a bound rather than an exact residual-sugar value. Enotria recommends serving at 14–15 °C.
Certifications Organic
Tasting Notes Red and black berries, Morello cherry, kirsch, subtle smoke and forest floor; supple velvety tannins and juicy freshness
Food Pairing Ham, charcuterie, bruschetta, roast pork, vegetable tempura, Japanese barbecue, salmon and other meaty fish
2022 Technical Specifications
Alcohol 13.0%
pH 3.65
Total Acidity 3.37 g/L
Grape Varieties Pinot Noir
Pinot Noir100%
Classification Alsace AOC
Region Alsace
Soil Predominantly granite, With sandstone, Marl and limestone also represented
Sites Estate and grower vineyards at Rodern and Saint-Hippolyte in southern Alsace
Vine Age at least 40 years
Fermentation Vessels Stainless-steel vats and old casks; old foudres used during élevage
Pressing Method Gentle Pneumatic Pressing After Destemming
Maceration 8 days
Closure Cork
Production Details Mature fruit was destemmed, gently pneumatic pressed and cold-macerated for eight days. Malolactic fermentation occurred after blending in stainless-steel vats and old casks; an accompanying vintage-specific review reports ageing in old foudres. The wine had no long lees ageing and was bottled after three months in stainless steel. Residual sugar is reported as below 0.3 g/L and is retained as a bound rather than an exact canonical value.
Tasting Notes Red and black berries, Morello cherry, kirsch, smoke and forest floor; tart spice, sour cherry, fine grippy tannins and freshness
Sources: www.palmbay.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.0%
pH 3.65
Total Acidity 5.3 g/L
Grape Varieties Pinot Noir
Pinot Noir100%
Classification Alsace AOC
Region Alsace
Soil Granite and triassic sandstone at rodern and saint-hippolyte; limestone at soulzmatt and rouffach; marl also identified in the importer sheet
Sites Parcels at Saint-Hippolyte, Rodern, Soulzmatt and Rouffach, spanning northern and southern Alsace
Vine Age at least 40 years
Fermentation Vessels Stainless-steel vats and old casks for blending and malolactic fermentation; cement and large foudre for élevage
Pressing Method Gentle Pneumatic Pressing After Destemming
Maceration 8 days
Closure Cork
Production Details Mature fruit was destemmed, gently pneumatic pressed and cold-macerated for eight days. Malolactic fermentation followed blending in stainless-steel vats and old casks; the vintage-specific Vinous note additionally reports ageing in cement and large foudre. There was no long lees ageing, and bottling followed three months in stainless steel. Residual sugar is reported as below 0.3 g/L and is retained as a bound rather than an exact canonical value.
Tasting Notes Red and black berries, Morello cherry, kirsch, smoke and forest floor; supple tannins and juicy freshness
2020 Technical Specifications
Alcohol 13.0%
pH 3.65
Total Acidity 5.3 g/L
Grape Varieties Pinot Noir
Pinot Noir100%
Classification Alsace AOC
Region Alsace
Soil Granite, Sandstone, Marl and limestone
Sites Estate and grower vineyards at Rodern and Saint-Hippolyte in southern Alsace
Vine Age at least 40 years
Fermentation Vessels Stainless-steel vats and old casks
Pressing Method Gentle Pneumatic Pressing After Destemming
Maceration 8 days
Closure Cork
Production Details Mature fruit was destemmed, gently pneumatic pressed and cold-macerated for eight days. Malolactic fermentation followed blending in stainless-steel vats and old casks. There was no long lees ageing, and the wine was bottled after three months in stainless steel. Residual sugar is reported as below 0.3 g/L and is retained as a bound rather than an exact canonical value.
Tasting Notes Red and black berries, Morello cherry, kirsch, subtle smoke and forest floor; supple velvety tannins and juicy freshness
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1000258 | — | — | wine-searcher.com ↗ |
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)