An elegant Pinot Noir from Gevrey-Chambertin – produced biodynamically, refined rather than powerful, with aromatic depth and clear terroir transparency.
Bottler: Domaine Trapet, 53 route de Beaune, 21220 Gevrey-Chambertin / France
In the glass
Colour
Deep, cool ruby red with a garnet shimmer at the rim of the glass.
Nose
Dark cherries and forest berries, accompanied by floral notes of violet, fine spice, undergrowth and a chalky-mineral streak.
Palate
Dry and precise, with fine-grained tannins, juicy red fruit, lively acidity and a long, saline-tinged finish.
Character
Finesse over power – a calm, profound Grand Cru that displays purity and elegance rather than opulence.
Pairing
Ideal with pan-roasted duck breast in cherry jus, beef fillet with truffle or braised haunch of venison.
Notes
Sourced from the legendary Chambertin Grand Cru vineyard site, farmed biodynamically since 1996 (Demeter-certified), with vines up to one hundred years old – Jean-Louis Trapet vinifies with restraint, using 50 to 100 per cent whole bunches and little new wood.
Tasting note
Character
A Chambertin of the understated school: pure elegance. Fine-grained tannins, aromatic depth, red and dark berry fruit over cool minerality – a wine that whispers rather than boasts. Despite its stature, it remains slender at 12.5% ABV and completely dry.
Terroir & Origin
The Chambertin Grand Cru is one of the most legendary vineyard sites in Burgundy. The Domaine Trapet Père & Fils in Gevrey-Chambertin owns just under two hectares here, spread across three parcels with some century-old vines. Where the seabed once lay, fossilised oyster shells (Ostrea) can be found – they shape the salty, chalky signature of the wines. The family has tended this heritage for seven generations, guided by the credo: “Les hommes passent et la terre reste” – people pass away, the land remains.
Grape Variety & Vinification
Pure Pinot Noir (Spätburgunder), grown biodynamically since 1996, Demeter-certified. Jean-Louis Trapet accompanies his grapes rather than forcing them: for the Grands Crus, 50 to 100 per cent whole bunches go into fermentation, with new wood kept to a maximum of 50 per cent. Gentle, gravity-fed cellar work allows the terroir to speak unfiltered.
Food Pairings
This great Pinot Noir calls for fine fare: pan-fried duck breast, saddle of venison with juniper jus, pigeon or braised oxtail. It also shows its greatness alongside truffle dishes or mature Époisses. A bottle for special evenings – and an argument for leaving the next one to rest in the cellar for a few more years.
