Domaine Trapet
Bourgogne Pinot Noir, 2018

Jean-Louis Trapet is one of the great names in Gevrey-Chambertin. He is fashioning wines that are elegant and pure, much like himself. He is creating the soil-driven and absolutely pure wines of his father and grandfather’s era. While the estate is best known for its three grand crus, the quality at Domaine Trapet is outstanding up and down the hierarchy of their vineyard holdings. The vineyards have been fully farmed under biodynamic principles since 1996 and have been certified biodynamic since 2009.


100% Pinot Noir

Vineyard & Vinification Note

50 acres – 2 parcels

When the harvest comes in, having already been sorted in the vineyard, it is hand-sorted once more then and de-stemmed to a degree, dependent on the vintage.

Cold maceration of between 5 and 7 days  encouraging greater depth of colour and more intense aromatics, without extracting too harsh tannins. Lightly crushed, there is then a long cuvaison, for more gentle extraction. Fermentation is carried out in open top vats, with natural yeasts.

The wines are aged for 15 to 18 months in barrel, the proportion of new wood depending on the wine. The purpose of the oak, in the Trapets’ view, is to facilitate controlled oxidation of the young wines. The wines remain in cask for between 12 and 18 months before bottling. The wines are essentially neither fined nor filtered but this depends on the vintage. At any rate no more that 10% would ever be filtered.

Tasting Note

Full bodied but elegant with plenty of cherry and strawberry fruit. A top quality wine.

The Wine Advocate Tasting Note

Notes of cherries and berries mingling with rich soil tones and hints of licorice introduce Trapet’s 2018 Bourgogne Rouge, a medium to full-bodied, lively wine that’s fine-boned and pretty, structured around melting tannins and succulent acids. This derives from holdings in the commune of Gevrey, as well as Gilly-lès-Cîteaux. DRINK 2020-2035. 88 Points, William Kelley, February 2020

Burghound Tasting Note

Here the ripe nose of poached plum, earth and a whiff of the sauvage is just a bit more elegant as it complements well the solidly constituted medium weight flavors that also flash just a touch of rusticity on the ever-so-slightly warm and nicely complex finale. This too should repay a few years of bottle age and I would suggest allowing it that time. I would add that this would make for a very good all-around house red in time. 87 Points, January 2020

Food Pairing

Great with grilled meat, game and hard mature cheeses

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