A Pinot Noir from Gevrey-Chambertin that combines elegance and aromatic depth – a Burgundy of rare purity that allows its terroir to speak with transparency.
Bottler: Domaine Trapet, 53 route de Beaune, 21220 Gevrey-Chambertin / France
In the glass
Colour
Deep ruby red with violet reflections, clear and luminous in the glass.
Nose
Ripe dark cherries and wild berries meet delicate spicy notes, floral hints of violet and a subtle mineral signature with saline-chalky undertones.
Palate
Fine-grained tannins and a precise acid structure support the intense cherry fruit; the wine displays depth and complexity without heaviness, with a long, elegant finish.
Character
A Grand Cru of aristocratic finesse – powerful at its core, yet never opulent; terroir transparency and gentle cellar work define this exceptional Burgundy.
Pairing
Wild game birds such as pigeon or partridge, herb-crusted rack of lamb, ripe Époisses or Comté.
Notes
From biodynamic viticulture (Demeter-certified since 2009) with some century-old vines; vinification with 50–100% whole bunches and a maximum of 50% new wood – purism and precision in the glass.
Tasting note
Character
A Grand Cru of ethereal presence: dark cherry fruit, fine-grained tannins and a saline-chalky minerality reminiscent of fossilised oyster shells. No powerhouse, but rather pure elegance – structure without weight, complexity without opulence. The wine feels like a quiet dialogue between vine and soil, not a loud statement.
Terroir & Origin
From Gevrey-Chambertin on the Côte de Nuits, where just under two hectares across three plots, some with century-old vines, form the heart of the domaine. The soils, once seabed, bear fossilised oyster shells – Ostrea – and shape its distinctive mineral signature. Here it is the terroir that speaks, not the winemaker.
Grape variety & Vinification
Pinot Noir in its purest Burgundian expression. Farmed biodynamically since 1996, Demeter-certified since 2009. Jean-Louis Trapet works with whole bunches (50–100 per cent for the Grands Crus), uses gravity rather than pumps, and strictly limits new wood to a maximum of 50 per cent. The result is a wine of rare purity that eloquently expresses its origin.
Food pairings
A wine for patient connoisseurs: with saddle of venison with juniper, duck breast with cherries or wild mushrooms in cream. Also a revelation alongside Comté or Époisses. Serving temperature: 16–18 degrees. Decanting recommended – this Chambertin needs air to reveal its full depth.
