Bottler: Domaine Trapet Alsace, 14 Rue des Prés, 68340 Riquewihr / France
In the glass
Colour
Intense straw yellow
Nose
Intensely fragrant with hints of Muscat, linden blossom, anise, grapefruit, ripe apples and quince, underpinned by yeast notes and hops
Palate
Fresh and juicy with vibrant minerality, the finest tannins and piquant zesty notes; becoming increasingly salty and mouth-watering towards the finish
Character
Lively and powerful with fascinating freshness and complexity
Pairing
Ideal with Asian dishes, goat's cheese or as an aperitif
Notes
Unsulphured wine from biodynamic cultivation (Demeter-certified), spontaneously fermented, made from six grape varieties including old Sylvaner vines
Tasting note
Colour & appearance
Intense straw yellow that glows in the glass and promises depth.
Nose
Fascinatingly multi-layered: muscat, linden blossom and anise meet yeasty notes and a hint of hops – as if Muscat and Gewürztraminer had been fermented with a gueuze, like at Cantillon. Alongside this, grapefruit including the peel, ripe apples and quinces. Despite this intensity, the wine remains astonishingly fresh and light on its feet.
Palate
Fresh and juicy, with vibrant minerality and the finest tannins. Piquant, zesty notes lend pressure and energy. A lively cuvée that gathers momentum on the palate.
Finish
Towards the finale, the wine becomes increasingly salty and thus mouth-watering – a lingering impression reminiscent of chalk and citrus peel.
Terroir & origin
The fruit comes from the terroir of Rosembourg, complemented by Muscat, Pinot Gris and Riesling from the Grand Cru Schoenenbourg – that marl vineyard site known for complex, long-lived wines. Domaine Trapet Alsace in Riquewihr cultivates 15 hectares across four Grands Crus, including Schlossberg, Sonnenglanz and Sporen.
Grape varieties & vinification
Six grape varieties come together here: Silvaner, Auxerrois and Pinot Gris, alongside Gewürztraminer, Muscat and Riesling. The musts received no SO₂; the wine was bottled with around 16 mg/l of free SO₂ – minimal intervention for maximum expression.
Food recommendations
The salty tension and exotic aromatics pair well with Thai curry with coconut milk, grilled octopus with lemon or medium-aged Comté. Also an exciting choice with sushi and sashimi.
Special features
The A Minima blanc is the white answer to the family’s Burgundian Passe-tout-grains – part of the range since 2012. Andrée Trapet, who took over her parents’ estate in 2002 and runs it together with her husband Jean-Louis according to biodynamic principles (Demeter-certified), has created a wine here that combines Alsatian aromatics with Burgundian precision. Their sons Pierre and Louis have been bringing fresh ideas into the cellar since 2018.
