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Orders are available for pick-up at Restaurant Nicholas at 160 Route 35 South Red Bank, NJ 07701 during the following times:

Monday: 9:30-3:30; Tuesday – Friday: 9:15am – 9:00pm; Saturday: 11:00am – 9:00pm; Sunday: Closed

Trimbach Gewürztraminer Cuvee Des Seigneurs de Ribeaupierre 2012


93 points James Suckling “A complex and maturing Gewurztraminer with a lot of subtle candied fruit and a hint of spices. This almost-dry wine has fascinating textural complexity and clean mineral acidity, allowing the wine to carry a tiny hint of bitterness at the long dry finish.” (5/2018)

93 points Robert Parker’s Wine Advocate Selected and harvested at the peak of the grapes’s ripeness the 2012 Gewurztraminer Cuvée des Seigneurs Ribeaupierre is very clear and intensely aromatic on the fresh and nobly perfumed nose where lime and orange oil flavors are displayed. Full, rich and intensely fruity but also piquant and very mineral this fresh and vital Gewurz is very long and stimulating due to its lovely acidity. This is a remarkably delicate Cuvée with a great aging potential and orange flavors in the finish.

93 points Vinous “Apple, poached pear, lemongrass, spices and vanilla bean on the enticing nose. Rich and ripe in the mouth, but with lively acidity giving shape and lift to the deep flavors of spicy stone fruit. The long finish throws off notes of peppery spices and vanilla. This is much less forward and open than the entry-level Gewürztraminer, which according to Jean Trimbach is a direct result of the much older vines and better vineyard sites that go into this bottling. I think this is the most underrated wine made by Trimbach: it’s stellar in both 2012 and 2013. (4/2015)”

93 points Wine & Spirits “This wine comes from a sector of the Osterberg grand cru, where the vines average 40 years of age, planted on limestone over sandstone. It’s an ornate, traditional style of Alsace wine, with scents of ginger and toast, orange and lavender. Its gentle texture is dynamic, managing to feel relaxed while a current of tension drives the flavors underneath. Those flavors range from fresh thyme to dried cherry skins, ready to elevate boudin blanc or roast veal, and would be fascinating with traditional Alsace fare, like a savory onion tart.” (4/2018)

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