Gevrey-Chambertin AC 2019

Since the 1920s, the Trapet family has been one of the largest owners of the Grand Cru sites Chambertin, Chapelle-Chambertin and Latricieres-Chambertin. Domaine Trapet was considered a great supplier of well-known negociants such as Drouhin or Leroy early on. But for some decades now, the wines have been marketed under their own name. In 1993, the domaine became Domaine Trapet Père et Fils through a division of the estate. Jean-Louis is considered one of the pioneers of biodynamic viticulture in Burgundy. He has been working according to the Biodyvin guidelines since 1998. Progress, optimisation but also respect for tradition have always driven Jean-Louis. Already in the early 2000s, he reduced the proportion of new wooden barrels for his wines in order to be able to transmit more finesse and purism. Since 2009, the domaine has been certified by demeter. Yield reduction in the sense of qualitative improvement is enforced without compromise. The two sons Pierre and Louis are now also back in the business and are setting new impulses. Three generations are currently active together in the business.

When it comes to fermentation, Jean-Louis Trapet vacillates between two fundamental issues. At the beginning, he often applies "pigeage" and then moves on to "remontage" when alcoholic fermentation sets in. Whole cluster fermentation is absolutely an issue. In the Grand Cru range, depending on the vintage, there can be up to 50-100% whole cluster fermentation, 30-50% for the Premier Crus and again somewhat less for the Villages. The proportion of new wood varies between 20% and 50% from Villages to Grand Cru.

During the harvest of the 2019 vintage, both a high degree of ripeness of the grapes and very good ph values could be attested. A slow vegetation period caused a slow ripening period and thus a decelerated tannin yield. This did not harm the complexity of the vintage at all. The tannins are supple. Three times higher tartaric acid values in relation to malic acid could be detected. The yields were around 42hl/ha for the Villages and around 35hl/ha for the site wines. This is slightly less than in 2018.

The Villages comes from various sites around the village. The Champerrier parcel, for example, was planted in 1919. For the 2019 Gevrey-Chambertin, 50% were fermented with whole grapes.

Bright, luminous ruby red

In his youth, he seems astonishingly open and seductive. Like a velvet curtain, it slowly clears the view of the stage. Sweet cherries, red pepper and plum play the leading roles on the nose. Sour cherries, red currant and elderberry play the supporting roles. The nuances of violets as well as some cherry cream candy should not go unmentioned either. Strawberry and cinnamon act as extras inconspicuously in the background. Only very delicately does it show some savory and lovage.

On the palate, it appears filigree and is only supported by a fine, velvety tannin. It envelops the palate like silk and radiates elegance. The 2019 Gevrey-Chambertin presents dark nuances as well as a light pepper spiciness. The tannin forms its backbone, but always in a fine, restrained context. Sour cherries now take over and leave a lasting mark. The acid structure is well integrated and stretches it into length. Fine acid peaks set accents again and again. The acidic fruit lingers in the finish for a long time.