Trimbach
Summary
Operating continuously since 1626 from Ribeauvillé, Alsace, Trimbach is a 40-hectare family estate led by brothers Pierre and Jean Trimbach, focusing primarily on Riesling production from limestone-rich vineyards including their 1.67-hectare Clos Ste Hune plot. The estate combines modern stainless steel fermentation with traditional extended lees aging, maintaining a distinctly dry house style and adhering to classic Alsatian winemaking methods across their range.
Heritage & Leadership
Founded in 1626 by Jean-Jacques Trimbach, the Trimbach winery stands as one of Alsace's oldest continuing wine operations. Based in Ribeauvillé, the estate has remained under family ownership for 13 generations, making it one of the longest-running family wine businesses in France. Today, brothers Pierre and Jean Trimbach represent the 12th generation, with Pierre serving as winemaker and Jean managing operations. The 13th generation has joined the family enterprise, with Anne Trimbach handling marketing and export while her cousin Jean-Frédéric works alongside his father Pierre in winemaking operations.
Vineyards & Wines
Trimbach owns 40 hectares of vineyards across prime sites in Ribeauvillé and surrounding communes. Their flagship vineyard is the 1.67-hectare Clos Ste Hune, a walled portion within the Rosacker Grand Cru vineyard. This limestone-rich site produces their most recognized Riesling. Additional holdings include parcels in the Geisberg and Osterberg vineyards, both known for their limestone and marl soils. The portfolio focuses primarily on Riesling, Gewürztraminer, and Pinot Gris, with Riesling comprising approximately 40% of production.
Philosophy & Practice
Trimbach adheres to traditional Alsatian winemaking methods while employing modern temperature control. Fermentation occurs in stainless steel tanks, with extended lees aging for select wines. The house style emphasizes dry wines with pronounced acidity and mineral expression. Their Rieslings typically undergo extended bottle aging before release, with flagship wines like Clos Ste Hune aging for five years minimum before reaching the market. The winery maintains consistent fermentation protocols across vintages, utilizing native yeasts when possible and carefully controlling fermentation temperatures between 18-22°C.