100% Pinot Noir
Vineyard & Vinification Note
Organic sustainable farming
Chapelle-Chambertin: 60 acres, 1 parcelle – oldest vine planted in 1945
In the old days it was called Grande Chapelle or Haute Chapelle. One of the little Gevrey vintages, it is also one of the greatest in complexity and refinement
From this warm, shallow, well-drained soil, composed of fine clays and blocks of limestone below, fine, rich and expressive wines are born.
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.
Allen Meadows’ Burghound Tasting Note
Here the nose is intensely floral with an elegant, airy, cool and ultra-pure if even more restrained nose of primarily wild red berry fruit and sauvage scents. There is excellent detail to the lilting, precise and highly vibrant medium-bodied flavours that culminate in a distinctly firm, intense, mineral-inflected and long finish. This is also very serious with moderate backend austerity that offers a bit more volume than the Latricières if perhaps not quite the same sense of refinement even though there is a bit less structure. 92 Points – January 2014
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)