Andrée Trapet (Jean-Louis’ wife, see Domaine Trapet Père & Fils in our Burgundy section) took over her parents’ vineyards in 2002. An only daughter with a profound affection for her local soil, she converted the Domaine to biodynamic methods. The estate comprises some of the best Grand crus vineyards in Alsace. The wines, like their Burgundy relatives, are all about finesse and elegance. They are characterised by purity, solidity, minerality, density like a diamond, viscosity, verticality, and everything is wrapped by delicacy and softness. From Gevrey-Chambertin to Riquewihr, the Trapet family is taking us on a journey to remember.
Vineyard & Vinification Note
Biodynamic: Certified. Vineyard: Less than one hectare of vines on a hillside overlooking the village of Riquewihr. Orientation: East, southeast.
Soil: Various different soils exist in the estate. On the uppermost slopes, brown chalky argillaceous soils on Oligocene calcareous clay can be found alongside compact Lias soils.
Viticulture: Hand harvested from biodynamically farmed vineyards
Vinification: Vinified using traditional methods, fermented in tank.
Ageing: Aged 10-12 months in neutral French oak barrels and concrete eggs
This Riesling has floral and stony aromas with lemony notes and lovely mineral influence. With age, the mineral content is enhanced and the wine acquires a smooth sweet note
James Suckling Tasting Note
A crisp, light-to medium-bodied white with aromas of lime peel, lemon blossom, waxed lemon and stones. Tangy, fresh and mineral. Dry. Drink or hold. 91 Points, May 2021
It goes remarkably well with Thai and oriental food. Also with a lightly prepared fish, seafood and the delicious coq au Riesling. The weight of the wine, the power of it’s fruit and good acidity will all stand up to the more fragrant dishes of the east, matching the herbs, the spices and the creamy coconut if needs be. Also good with blue cheeses and creamy goats cheeses