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Trimbach Cuvee Frederic Emile Riesling 2008

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Currently 2 bottles in stock

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Winery Note:

The south and south-east facing Ribeauvillé terroirs Geisberg and Osterberg which overlook the winery have been producing this wine for several generations. The average age of the vines, 45 years, results in limited yields.

The marl-limestone-sandstone and fossil-flecked Muschelkalk composition of the soil, as well as the beautifully ripe grapes selected and harvested at the end of October lend this wine a remarkable personality: a dry and powerful Riesling, underlined by a mineral note and firm ripe acidity.

This wine is named for Frédéric Emile who became famous for providing a new guarantee of quality and authenticity for Trimbach in 1898.

The prestigious signature wine of the house, the “Cuvée Frédéric Emile” is highly prized by connoisseurs and collectors.

Pair with : gourmet foods, quality fish, caviar, and fine white meats.

Ageing potential : The great “Cuvée Frédéric Emile” vintages age for twenty years and longer.

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Importer Note:

With viticultural origins going back as far as 1626 this family owned estate produces some of the finest dry wines of Alsace. From prime sites based around the villages of Ribeauville and Hunawihr, the Trimbach family own 27 hectares of vineyards including 1.25 ha of Rosacker Grand cru (which produces their most highly famed Clos St Hune Riesling) as well as parcels of Geisberg and Osterberg (blended to make the equally renowned Riesling cuvee Frederic Emile). Geisberg and Osterberg are located on the hill rising up behind the family winery on the edge of Ribeauville where the family moved to in the 1890’s having moved from the smaller neighbouring village of Hunawihr. The label of Clos St Hune depicts the view to the church of Hunawihr from their previous premises in Hunawihr.

The style of wines produced by Trimbach are “harmonious wines that are concentrated, not heavy; fruity, not sweet; bracing rather than fat; polite rather than voluptuous”. Fermentations are cool and slow, the wines removed from their lees and maloloactic fermentation avoided. The wines are filtered fined and bottled early to preserve the freshness of the fruit and dry Rieslings are made with less than 5 gms residual sugar and dry Gewurztraminer less than 10 gms. The wines are then aged in cellar for at least one year and up to 5 years or more for the top wines. Even the richer vendages tardive and SGN wines are made with more restrain than is usual with VT’ Rieslings often carrying 15-40 gms and VT Gewurztraminer around 50 gms and SGN from 100 gms. Trimbach’s wines rightly rank among the worlds very best.

Additional Information

Volume (ml)750ml
Winemaking PracticesMostly Conventional Techniques
Vineyard PracticesOrganic/Biodynamic
Product typeWine White Riesling

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