VM 90+ (2/2016): Straw-green. Intriguing aromas of lemon, green apple, pear and smoke are lifted by notes of lavender and cinnamon. Supple yet quite bright in the mouth, showing good acid cut to the juicy flavors of ripe pear, baked apple and sweet spices. Finishes very dry and pure, with noteworthy persistence and an impression of high acidity. I found this to be extremely lemony ("at 2 g/l residual sugar and roughly 7 g/l total acidity, this is the driest Pinot Gris I have ever made,” admitted Pierre Trimbach), but as the estate holds onto its wines for at least a couple of years prior to releasing them, it's likely this will have rounded out considerably by the time you get a chance to taste it. A resolutely dry, food-friendly, very promising Alsace Pinot Gris. (Drink between 2018-2026). Ian D'Agata.
 
WA 89 (6/2017): The 2014 Pinot Gris Réserve offers a clear and aromatic bouquet of ripe and intense white fruits along with some white champignon aromas. Bottled with 2.5 grams of residual sugar, this is a very piquant and intense Pinot that is great to have with food thanks to its salinity and grip. It may not be fully ripe, but it's pretty functional. There is almost no hint of suzuki here, at maximum a very tiny bit.