We attended a special tasting at The Fine Wine Source in Livonia, Michigan as Maison Trimbach, one of the oldest wineries of Alsace is preparing for next year’s anniversary as they will be in their 400^th year. Maison Trimbach, in Ribeauvillé, is in the heart of Alsace and for thirteen generations they have been producing their Grand Vins.  In 2025, Maison Trimbach was elected “Marque de l’année” (Brand of the Year) by the Revue du Vin de France.  It was a special evening at The Fine Wine Source, as the shop is usually closed on Mondays, and the evening was blocked into three sessions of tasting.  There was also catering from Vertical Detroit restaurant with Short Rib Sliders, Smoked Trout Pate, Hummus and a very large charcuterie board, that they kept replenishing.

Since 1626, the Trimbach family has been a focal point for Alsatian wines.  They are also one of the largest owners of Grand Cru Vineyards in the region which account for an impressive third of their total production.  Anne Trimbach is the eldest of the thirteen generation and she is one of their global brand ambassadors.  The family also acts as a negocient as they have contracts with about seventy local growers and the fruit is selected by Pierre Trimbach, the winemaker along with his brother Jean, Anne’s father.  The first wine poured represents the labors of their contracts and it was Maison Trimbach Pinot Blanc Alsace 2022.  The wine was a pale yellow and offered notes of fresh fruit, especially apricots and white florals.  On the palate this medium-bodied wine displayed tones of apricots, citrus with crisp acidity and a medium-count finish of fruit and it was very refreshing.

The second wine that we tasted was Maison Trimbach Pinot Gris Reserve Alsace 2018.  This fruit for this wine is selected from mostly old vineyards in Ribeauvillé, and the surrounding villages including the vineyards of Grand Cru Kirchberg, Wiebaum, Haguenau and a parcel in Bergheim, resulting in creating complex wines with longer aging potential.  The average age of the vines are about thirty-five years, and the vineyards are planted on the Ribeauvillé fault line on soils of calcareous limestone and bio-degraded seashell fossils called “muschelkalk.”  The wine is fermented to complete dryness in temperature-controlled Stainless-Steel and concrete vats.  There is no secondary Malolactic Fermentation to maintain as much natural acidity as possible.  After bottling, the bottles remain in the cellar for a minimum of three years, before releasing, ensuring that the wines are ready for enjoyment.  A pale-yellow colored wine offering notes of ripe yellow peaches and ripe pears along with hints of terroir.  On the palate, this medium-bodied wine displayed tones of peaches and pears, very crisp, and ending with a medium-count finish of fruit, nuts and smokiness.