Wine information
The fruit that Jean Louis Trapet used for this Burgundy blanc used, comes from Marsannay, namely from the En Aubonne and En Varangée sites, with a total of 0.9 hectares. They are well drained, well exposed and have soils that are quite similar in structure: silty and clayey-limestone with many small pebbles on the surface. In addition to Chardonnay, there is also some Pinot Beurot involved here, which is found among the Chardonnay vines and provides color. The wine was made after whole cluster pressing and spontaneous fermentation in Nomblot eggs, in Demi-Muids and used barrels from Rousseau.
Color
light golden yellow
Nose
The Burgundy blanc opens with an impressively intense aroma. Creamy and silky, the wine already appears in the nose and reminds of yellow pears and apples, of pickled pears with a creamy custard and a little lemon curd.
Palate
On the palate the Burgundy blanc Fleshy and firmly structured with notes of again yellow stone fruit, some firm peach and ripe lemon. The Burgundy is slightly floral, tastes of pear and a bit of wax, as one would expect from Anjou-Chenin-blancs knows. At the same time, it is extremely silky and juicy, quite powerful in its ripe acidity and appetizing with its fine saltiness.
Food recommendations by Christoph Raffelt:
- Fresh goat cheese wrapped in ham with hazelnuts caramelized in honey
(meat, pork)
- Steamed crab and shrimp dim sum
(seafood)
- Farmhouse bread with salt butter and rillettes
(meat, pork)
| Allergens | contains sulphur and casein |
|---|---|
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Acid | 4,8 g/l |
| Drinking temperature | 16° |
| Manufacturer | Domaine Trapet, 53 route de Beaune, 21220 Gevrey-Chambertin / France, Organic certificate: FR-BIO-01 |
