2016 Trimbach Riesling Schlossberg Grand Cru Organic, Alsace

Trimbach bought this vineyard in 2012 and declassified it in both 2012 and 2013, so the first vintage was the 2014. The vines are located right above the Chateau in Kientzheim.
 
A steely and fruity white with sliced green-apple and lemon aromas and flavors. Medium body. Dry. Crisp acidity. Long and energetic. Minerally at the end. Drink or hold.

94 points jamessuckling.com

Trimbach Riesling Schlossberg Grand Cru Organic from Alsace is a stunning example of precision and power in harmony, representing both the mastery of the Trimbach family and their dedication to the region’s most noble vineyards. The Schlossberg site, one of Alsace’s most famous Grand Crus, lies on steep, terraced granite slopes above Kaysersberg. Known for producing Rieslings of tension and brilliance, it delivers a wine of remarkable minerality, aromatic purity, and longevity — all amplified here by Trimbach’s organic viticulture and signature restraint.

The fruit comes from certified organic vines rooted deep in weathered granite soils, which naturally limit yields and lend a saline, stony backbone to the wine. Hand harvested at optimal ripeness, the grapes are gently pressed and fermented with indigenous yeasts in temperature-controlled stainless steel to preserve precision. No malolactic fermentation is allowed, ensuring a vivid line of acidity that defines the house style. After extended ageing on fine lees, the wine is bottled only when texture and balance reach perfect harmony.

In the glass it glows pale gold with green highlights. The aroma is crystalline and complex, showing lime zest, white peach, and grapefruit interwoven with flint, crushed granite, and hints of white flowers. The palate is dry and laser focused, with concentrated citrus and stone fruit wrapped around a core of chalky minerality. There’s remarkable energy and depth here, with a taut, saline finish that lingers long after each sip.

It pairs beautifully with shellfish, grilled fish, sushi, or light poultry dishes, and it also complements aged Comté or goat cheese. While thrilling in its youth for its tension and purity, it will age gracefully for thirty years or more, gaining layers of honey, smoke, and spice.