Marsannay blanc 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.

In addition to the switch to Stockinger barrels instead of the small wood by Jean-Louis, the sons go one step further here. The concrete egg has been introduced and its texture should continue to provide a fresh style of Chardonnay. The development will be exciting to watch.

Bright straw yellow, golden reflections

In this youth, Chardonnay can already show its charm wonderfully. Abundant yellow fruit, cream cake and butter brioche are the strong parameters in the nose. Mirabelle, apricot, but also quince and pear show themselves in great facet richness caramelised, candied, as compote and baked. Grilled pineapple has roasted aromas in its luggage. The yeast plait has plenty of sultanas and roasted almonds. Of course, it is spread with a thick portion of butter. A little white pepper and fennel add spicy accents. Increasingly, fresh attributes find their way in. A little oyster shell and sea spray, but also lemon zest now increasingly characterise the nose.

On the palate, it clearly exceeds expectations. It shows plenty of bacon and melting. The long contact with the yeast has a noticeable effect. However, the acidity keeps putting pressure on it, so that no fatigue arises. The charging creamy moments are repeatedly interrupted by the acidity. Herbal aromas emerge in the reverberation and have an additional invigorating effect. The aromas of the nose similarly come to the fore in the reverberation and stick there for minutes.