A richly textured, dry Alsatian white with aromatic depth and a signature touch of smokiness. Full-bodied yet elegant, it pairs beautifully with everything from smoked fish to white meats and Asian cuisine. Enjoy now or cellar up to a decade.

Wine Enthusiast | WE 92

Trimbach’s 2018 Pinot Gris Réserve is a textbook example of the house style—precise, structured and quietly complex. From a warm vintage, it shows generous orchard fruit, subtle spice and a whisper of smokiness, all wrapped in a dry, finely tuned frame. Rich but never heavy, it’s a grown-up Alsace white with real ageing potential.

Vivino | Vivino 3.9

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 flavours and a long slightly nutty finish.

Trimbach.fr

One of the most remarkable of Alsace grape varieties which combines a full-bodied, heady but dry fruitiness. Its generous personality and its hint of smokiness make it the perfect accompaniment for a wide variety of gastronomic dishes
Pair with: terrines, fish in sauce, smoked or raw, white meats, veal sweetbreads, mushrooms, well-seasoned and aromatic dishes, Asian cuisine...
Ageing potential : 5-10 years.

Technical Specs

Producer: Trimbach
Wine Name: Pinot Gris Réserve
Country: France
Region: Alsace
Appellation: Alsace AOC
Vintage: 2018
Grape Variety: 100% Pinot Gris
Alcohol Content: 14% ABV
Bottle Size: 750ml
Wine Type: White Wine
Style: Dry, rich, full-bodied and structured
Vineyard: Selected mostly old-vine parcels in Ribeauvillé and surrounding villages, including sites within Grand Cru terroirs
Vinification: Fermented to complete dryness in temperature-controlled stainless-steel and concrete vats; malolactic fermentation is avoided to preserve natural acidity
Ageing: Matured in the cellar for at least three years before release
Residual Sugar: 2.5 g/L (published technical data; vintage-specific confirmation recommended)
Closure: Cork

Serving Temperature: 10–12°C
Food Pairing: Roast poultry, pork, veal, smoked fish, scallops, creamy mushroom dishes, foie gras and mildly spiced Asian cuisine