wine still
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Trimbach Riesling Clos Sainte Hune
Alsace, France
About this product
Clos Sainte Hune is widely regarded as France's greatest dry Riesling and one of the world's most age-worthy white wines. The 1.67ha monopole within Rosacker Grand Cru is planted on blue limestone and clay in Hunawihr. Bone dry (under 5g RS), with volcanic precision, extraordinary mineral depth, and a finish that lasts several minutes. Released only in the best vintages; requires 10-20 years minimum before peak.
The deductive profile Library
appearancepale gold, brilliant, green-tinged when young
nosepetrol (developed), lime zest, white flower, crushed stone, wet slate, beeswax
palatebone dry, electric acidity, extraordinary mineral extract, 60+ second finish
signaturethe 'kerosene' petrol note of mature Alsatian Riesling at peak — unmistakable
blind cluesdry Riesling with petrol + slate + extreme length = Alsace; weight > Mosel
Service
aging10 years minimum; ideal 15-30 years
decanting30-45 min for young vintages
glasswarewhite Burgundy glass — Riesling glass too narrow for this wine
temperature12-14C (warmer than most whites to show complexity)
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Open The LibraryThe quality ladder Library
Monopole within Grand Cru — France's greatest dry Riesling
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Open The LibraryTasting profile
petrol (developed), lime zest, white flower, crushed stone, wet slate, beeswax
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Pairings
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Charcuterie cured
The ultimate Alsatian terroir pairing — choucroute garnie (fermented cabbage with cured pork) is the region's emblematic dish. Clos Sainte Hune's dry mineral precision cuts through the richness; acidity matches the fermented tang; Riesling's apple-citrus freshness lifts the dish. One of France's great food-wine correspondences.
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seafood
Truite au bleu is an Alsatian tradition; the river trout's delicacy and the beurre blanc's butter-acid bridge Clos Sainte-Hune's mineral-lime; both speak of the same Alsatian river landscape
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Meat poultry
Choucroute garnie cooked in Riesling and served alongside Clos Sainte-Hune is the apex of Alsatian food culture; the sauerkraut's fermented acid mirrors the wine's mineral acidity; the pork fat provides the bridge
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Charcuterie cheese
Munster and Riesling is the definitive Alsatian cheese-wine pairing: the strong washed-rind's pungency requires a wine of Riesling's mineral power; caraway seeds bridge the wine's aromatics
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cheese
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seafood
Homard à l'Alsacienne uses Riesling in the sauce and is one of the finest regional wine-dish pairings; serving Clos Sainte-Hune alongside creates a three-tier Riesling experience: wine in sauce, wine in glass, wine in memory
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seafood
Clos Sainte Hune is the greatest Alsace Riesling; the freshwater fish preparation with Riesling sauce is the Alsace tradition
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food
Clos Sainte Hune's mineral grandeur bridges the foie gras and mirabelle compote; Alsace's great wine with its great produce
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Fish course
Clos Sainte Hune elevates John Dory; the Riesling in the beurre blanc creates a direct wine-to-sauce flavour link
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