The true heart of Alsace in Riquewihr with optional wine tasting
Authentic Alsatian immersion in picturesque Riquewihr - with the option of wine tasting - accompanied by a costumed local character. Where Alsatian history and tradition meet.
Profile
Structure
Drinking window
Best 8 to 40 years from vintage.
vintage8 yrs40 yrs42 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
What it pairs with
- Choucroute garnie Riesling's racy acid cuts the lard and brine of slow-cooked sauerkraut and sausage.More wines for pork →Find choucroute garnie on TableJourney →
- Plateau de fruits de mer Iodine and saline lift the bivalves and crustaceans of an Alsace seafood platter.More wines for shellfish and oysters →
- Munster cheese Vosges washed-rind cow's milk needs Riesling's acid to scrub the pungent cream.More wines for soft cheese →Find munster cheese on TableJourney →
With cheese
Munster
Local tradition French Wikipedia says Munster goes with Riesling, though above all with Gewurztraminer. A dry Riesling's acidity cuts the creamy paste and the pungency of the washed rind without adding sweetness.
Bargkass
Our pick Bargkass is mild and low in salt, tasting of hay and fresh grass. A dry Riesling's acidity lifts the supple, melting paste without covering its gentle summer-pasture flavour.
How to serve Clos Sainte-Hune
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- Pair with. Choucroute garnie, Plateau de fruits de mer, Munster cheese. Match the wine's structure to the dish's fat and salt.
History
Bottled as a single-vineyard cuvee since 1919, Clos Sainte-Hune is a walled parcel inside Grand Cru Rosacker that Trimbach has historically labelled Alsace AOC rather than Grand Cru, citing dissatisfaction with the wider Rosacker delimitation.
- 1919First single-vineyard Clos Sainte-Hune bottling
- 1983Rosacker promoted to Grand Cru; Trimbach declines to use the Grand Cru mention
- 2007Hubert Trimbach reaffirms the Alsace AOC labelling in trade interviews
Facts
- Producer
- Maison Trimbach · visiting guide
- Grapes
- Riesling (100%)
- Classification
- Alsace AOC
- Oak
- Stainless steel; long lees ageing in tank, no oak
- ABV
- 13.0%
- Price
- EUR 250 to 450 at retail
- Drinking window
- 8-40 from vintage
- First vintage
- 1919
Frequently asked about Clos Sainte-Hune
What does Clos Sainte-Hune taste like?
Structurally medium-bodied, racy acidity with a long finish. Trimbach's 1.67 hectare monopole inside Grand Cru Rosacker, declassified to Alsace AOC by family preference. Piercing dry Riesling that needs a decade to unwind into wax, citrus and Vosges granite salinity.
When should I drink Clos Sainte-Hune?
Drink 8-40 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Clos Sainte-Hune?
Choucroute garnie is the canonical pairing. Other strong matches include Plateau de fruits de mer and Munster cheese. Riesling's racy acid cuts the lard and brine of slow-cooked sauerkraut and sausage.
What grapes are in Clos Sainte-Hune?
The blend is Riesling (100%). The wine is classified as Alsace AOC.
Tags
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