Trimbach Reserve Pinot Gris 2017 750ml - Yankee Spirits
508-347-5133 EXT 117
Trimbach Reserve Pinot Gris 2017 750ml
SKU: 116642

Trimbach Reserve Pinot Gris 2017

  • we93
  • ws92
  • v89

750ml
$0.00
$19.98

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Category White Wine
Varietal
Brand Trimbach
Origin France, Alsace
Alcohol/vol 14%
Very ripe and harmonious style, rich with yellow juicy peaches on the nose as well as ripe pears: full bodied with ripe smoky tropical fruit flavors and a long, slightly nutty finish. Rich and fragrant, a delightful discovery for many wine lovers. An excellent companion to fish, especially salmon or oily fish, also white fish in a richer sauce, scallops, white meat, veal and chicken, pâtés, and mushrooms. Pairs well with Fusion cuisines as well as spicy cuisines, Chinese food, Indian cuisine, curries and sushis, etc.
Wine Enthusiast
  • we93

Petrol mingles with straw and a saline hint of fresh oysters on the nose. This wine is savory with edgy mineral notes balanced by a hint of tart pineapple. It finishes on a savory, Alpine-cheese note along with palate-cleansing acidity. It's serious and austere, a wine for contemplation.

Layla Schlack, April 1, 2023
Wine Spectator
  • ws92

This has beautiful fruit purity to the warm peach, spiced apple and quince flavors, with a savory thread of dried green herbs interwoven throughout. Boasts a firm bed of chalky minerality that provides ballast, while warm hay and honeycomb play in the backdrop. A dense, serious wine, with lots of stuffing. Drink now through 2030.

Kristen Bieler, May 31, 2023
Vinous
  • v89

Golden-tinged straw. Apple, caramel and white flowers on the slightly reticent nose. Enters sweet, then turns suddenly bone-dry, featuring flavors of mango, peach and papaya complicated by a hint of chamomile. Finishes long with a slightly tannic bite that I don't especially like. A very easy-to-drink, accessible Pinot Gris that is marked by high but harmonious acidity. Less oily and sweet than many other 2017 Alsace Pinot Gris, this is the perfect Pinot Gris for Riesling lovers.

Ian D'Agata, September 2018

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