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Domaine Trapet Pere et Fils, Chambertin Grand Cru, 2019 (1.5L)


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Domaine Trapet is not exactly a new name in Burgundy. They've been growing grapes in Gevrey-Chambertin since the 1800s, and have amazing parcels in all the best vineyards, up to and including Le Chambertin. Back in the day, they sold their best grapes to the likes of Domaine Drouhin and Maison Leroy.

But since the 1960s, they've been bottling their own wines. The style has fluctuated a bit, as styles have varied with the generations. Today the domaine is run by Jean-Louis Trapet, whose style can best be summarized as a laser-like focus on making delicious Pinot Noir.

Here are the technicalities of that: light extraction (a touch of bâtonnage or punching down at the beginning of fermentation, but just remontage—pumping over—after that), very little new oak, and whole-cluster when the grapes are ideally healthy (which is quite often, as the farming is biodynamic).

This sounds like what many of Burgundy's best are doing today. But in one area Trapet departs: while "reductive" wine-making is all the rage (limiting the wine's exposure to oxygen), Trapet likes to make his wines open and accessible from release, including by using as little sulfur as possible in the process. That's how he makes his Pinot Noir so delicious!

Professional Reviews


BH 96
"This is aromatically similar to the Latricières though it's even cooler with a bit more earth, floral and spice influences. There is outstanding power to the bigger, richer and more concentrated big-bodied flavors that also brim with minerality before terminating in a balanced, overtly austere and hugely long finale. This too is a classically styled Chambertin and the quality is superb though this is very much a buy it and forget you own it wine. In a word, marvelous." -Allen Meadows

Antonio Galloni

AG 96
"The 2019 Chambertin Grand Cru has an intense bouquet of blackberry, briar and raspberry, interlaced with wilted rose petals and light ferrous aromas. The palate is very supple and voluminous, fleshy and generous, but maybe not quite as pixelated as the Latricières-Chambertin. It fans out wonderfully, though, and the lightly spiced finish just misses the intellect of Latricières. This represents a very serious Chambertin, and I would not be surprised if it lands at the top of my banded score" -Vinous

Robert Parker

RP 98
"Trapet's 2019 Chambertin Grand Cru is a profound wine in the making, and it can keeps company with vintage's finest. Wafting from the glass with deep aromas of cherries and cassis, complemented by notions of raw cocoa, blood orange, smoked meats, rich soil tones and spices, it's full-bodied, multidimensional and complete, with a weightless, elegant profile despite its prodigious concentration, its structuring tannins entirely concealed in an ample core of lively, vibrant fruit. My tasting with Jean-Louis Trapet was one of my most exciting visits during three months traversing the Côte d'Or, and I couldn't be more excited about the ongoing renaissance at this Gevrey-Chambertin benchmark. Energized by the increasing involvement of his sons, a viticultural revolution is underway: fully seven hectares of the domaine's holdings have been converted both to échalas and to higher trellising stakes and wires, depending on the steepness of the slope. And given the extent of Trapet's holdings in prime climats, that means that the walk from Morey-Saint-Denis to Gevrey-Chambertin suddenly looks rather different. In the cuviere, winemaking continues to be very classical, with important percentages of whole clusters. And Trapet tells me that 2019 will be the last year of his premier cru blend "Capita," as his sons insisted on fermenting its components separately." -Robert Parker

What importer Polaner Selections has to say about this wine...

Trapet owns 1.85 hectares in this Grand Cru vineyard
Gravely/Marl top soil with limestone subsoil
The vineyard is farmed using biodynamic practices and all grapes are harvested by hand, sorted once in the vineyard and again at the winery. Up to 10% of the crop may be rejected.
Vinification with traditional methods, open vat fermentation using native yeasts, 30% stem inclusion and minimal use of sulpher.
The wine is aged in French barriques of which 30-75% is new depending on vintage.


  • Grape Variety

    Pinot Noir

  • Vintage


  • Size


  • Farming Practice


  • Sweetness


  • Body

    Medium Bodied

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