93pts James Suckling

If you haven’t caught up with the Alsace pinot noir revolution, then this excellent example will bring you up to speed. Enticing sour cherry, wild blackberry and licorice aromas are wrapped around the beautifully crafted velvety tannins. Long finish with delicate earthy notes. Drinkable now, but best from 2025.

90pts Robert Parker's Wine Advocate

The 2022 Pinot Noir Réserve is from various types of soils but mostly granite. It opens with a very aromatic and fruity nose of perfectly ripe cherries intermingled with tart spices. Macerated for just a little bit more than a week and aged in old foudres, this is an elegant and spicy, fresh and stimulating Pinot with sour cherry aromas on the tart and finely grippy finish. 13% alcohol. Granulate cork. Tasted at the domaine in April 2024.

90pts Vinous

The 2022 Pinot Noir Réserve is 100% destemmed. The color is surprisingly dark, with a vivid nose of ripe black cherry. The palate is equally full-fruited and comes with a dense web of tannins, still slightly drying but sitting well with the generosity of fruit. Beautiful tension is captured with freshness, which, along with the tannins, will stand this in good stead. Wait for it. This shows the same balance as always but in a riper register. (Bone-dry).

Tasting Notes

Medium light garnet, very brilliant with aromas of crushed wild strawberries and raspberry compote, with an element of minerality. Soft and lush on entry, vibrant and refreshing with crisp fruit flavors. Pairs well with sausages, smoked meats as well as cheeses.

Winemaker Notes

Pinot-Noir, the only red grape variety authorized in Alsace, is pruned with the simple Guyot method to limit yields and obtain superb aromatic concentration.

Grapes are selected at maturity and after de-stemming, they undergo a gentle pneumatic pressing followed by an eight-day cold maceration to extract color and fruit. The juices are blended in the cellar in stainless steel vats and old casks for the malolactic fermentation. The Pinot Noirs are the only Trimbach wines which undergo malolactic fermentation (in tank); No long ageing on lees. They are bottled after three months ageing in stainless steel tanks.