Trimbach, Cuvee Frederic Emile Riesling Alsace 2016

97 points Vinous
"Luminous straw-yellow. Complex, mint-accented aromas of nectarine, tangerine and powdered stone, plus a hint of licorice. Then bright, juicy and dense, showing outstanding acid-sugar balance and a penetrating juiciness to the stone fruit and herbal flavors. Finishes multilayered and very long, displaying noteworthy clarity and limy cut on the saline finish. Wine lovers everywhere know just how great Frédéric Emile Rieslings can be, but this looks to be a real knockout in the making; I absolutely love this wine’s mineral drive and precision. It pulls off the neat trick of being both very ageworthy and also lovely to drink right now. I was happy to know that my palate was still working after an extremely long day of tasting when I told Pierre that in this vintage of Frédéric Emile I found more of the Geisberg than the Osterberg (in most vintages, the wine is a blend of 60/40 Osterberg-Geisberg, at times even 70/30, but this year it’s more like 55/45)."

96 points James Suckling
"The lemon-sherbet note here is really beautiful. Then comes a wealth of herbs, ranging from thyme to parsley, with a touch of sea salt, before turning to more floral nuances, such as cherries and almond blossom. The powerful acidity seems to surround the whole mouth and makes this almost like licking a lemon; the unmistakable dryness is all the more enjoyable because of it. Long and very elegant on the finish."

Vinous Reverie Notes
The plot of the Frederic Emile straddles the Grands Crus Osterberg and Geisberg in Ribeauville, overlooking the winery. The plot has marl-calcaro-sandstone soils, south-southeast exposure, steep slope, and old vines 55+ years old. Tasting Notes: This wine reveals a great aromatic complexity. Citrus, white flowers, and flinty mineral notes. The mouthfeel is ample and rich, while remaining precise balanced by chiseled acidity. Food Pairing: Perfect with oysters, langoustines, lobster, grilled fish or fish in white butter sauce as well as roasted poultry, sweetbreads, dishes with chanterelle mushrooms, potato gratin and vegetables.