Gevrey-Chambertin „En Ergot“ 1er Cru 2021

Wine Description for Gevrey-Chambertin „En Ergot“ 1er Cru 2021 by Trapet Père & Fils

Character

Trapet Père & Fils is counted among the most tradition-rich addresses in Gevrey-Chambertin and has managed its parcels according to biodynamic principles for generations. The En Ergot comes from a small Premier Cru vineyard site on the southern edge of the appellation and embodies that elegance and precision which characterises the house. The 2021 vintage is considered challenging in Burgundy, but ultimately classic and finesse-driven – less opulent than previous years, yet with pronounced tension and ageing potential. With moderate 13% alcohol, this wine presents itself as restrained and terroir-expressive.

Terroir & Origin

Gevrey-Chambertin forms the northern gateway to the Côte de Nuits and is home to some of Burgundy’s most legendary vineyards. The En Ergot vineyard site sits at mid-slope elevation with chalky and clay-rich soils that lend the Pinot Noir structure and mineral depth. The cooler microclimate of this parcel promotes slow, even ripening and preserves natural acidity – a quality that proves particularly valuable in the warmer 2021 vintage. Trapet works consistently biodynamically, eschews herbicides and relies on low yields and selective hand-harvesting.

Grape Variety & Vinification

Pinot Noir from Burgundy is the global reference for this capricious grape variety. Trapet vinifies traditionally with a high proportion of whole-bunch fermentation, which lends the wine floral notes and silky tannins. Ageing takes place in French oak barrels with restrained new wood influence, so as not to mask the fruit and terroir. The result is a wine of Burgundian finesse: translucent in colour, complex in its aromatics, with layers of red fruits, undergrowth and mineral accents.

Food Pairing Suggestions

This Premier Cru harmonises beautifully with roasted game birds, duck breast cooked pink or a Coq au Vin. It also unfolds its full elegance alongside mushroom dishes, braised veal or a mature Époisses. The wine’s elegance calls for dishes that prioritise finesse over power.