100% Pinot Noir
Vineyard & Vinification Note
Organic sustainable farming
Chambertin: 1 ha 90 ares, 3 parcels – oldest vine planted in 1919
This magnificent land, from which the blue blood of Pinot Noir flows, has a complex geological composition. The base consists of calcareous clay with superb internal large surface clay. The upper part is much whiter and clayish, which consequently slows down the vegetative cycle and confers a royal and rare equilibrium on this jewel of a wine !
This Chambertin wine opens up an infinite, unlimited, elusive universe of the richest kind
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.
The Wine Advocate Tasting Note
The 2013 Chambertin Grand Cru has a very austere and introspective bouquet at the moment despite coaxing from the glass. The palate is very well proportioned with fine tannins, deep black fruit infused with minerals, limestone and flint notes toward the structured, mineral-rich finish. There is a long tail on the finish, though this grand cru will need several years in bottle. Impressive but stoic for the moment.. Neal Martin – Dec 2014 – 93 95 Points
Allen Meadows’ Burghound Tasting Note
Once again an intensely floral nose is quite cool and restrained with a soft green tea character to the earthy and spicy red currant scents. This is a big 2013 with its broad-shouldered flavors that brim with both dry extract and plenty of minerality as I really like the sense of energy on the explosively long, muscular and powerful finish that is also quite youthfully austere. This stunner of a Chambertin is going to need plenty of time in a cool cellar. 94 Points , January 2016
A great partner of guinea fowl, chicken, duck, rack of lamb or a simple steak (no heavy sauces. Also good partner with cheeses (not pungent)