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Domaine Trapet Pere et Fils, Bourgogne Passetoutgrain A Minima, 2022

Red Wine from Burgundy, France
by Domaine Trapet Pere et Fils
$37.99
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Robert Parker

88 points

"The 2022 Bourgogne Passetoutgrain A Minima delivers aromas of cherries, berries and plums, followed by a medium-bodied, ample and succulent palate. It's a blend of equal parts Pinot Noir and Gamay."

More about Domaine Trapet Pere et Fils

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!

Flatiron's Take

From the Importer

Varietal Notes50% Pinot Noir, 50% GamayBiodynamicCertifiedVineyardGamay and Pinot Noir planted in the Gevrey parcel known as Grand Champs, located near the border of the village.SoilClay-limestoneViticultureBiodynamically farmed, fruit is hand-harvested.VinificationVinified in tank, zero sulfur additions, wild yeast fermentation.AgingAged in combination of foudre and tank. A smidge of sulfur is added at bottling.

Tasting Notes & Food Pairings

Perfect Pairings

Roasted chicken, grilled pork chops, herb-crusted beef, mushroom soup, light stews

Tasting Profile

Red cherry and plum with herbal, earthy notes and bright acidity, light to medium body with soft tannins. The wine shows fresh fruit character and clean, balanced structure typical of Bourgogne blends.

Wine Details

  • Grape Variety

    Pinot Noir

  • Vintage

    2022

  • Size

    750ml

  • Farming Practice

    Biodynamic

  • Sweetness

    Dry

  • Body

    Light Bodied

Domaine Trapet Pere et Fils | View all Domaine Trapet Pere et Fils products

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!

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Map of Burgundy Wine Region

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Complete Guide to Burgundy

Burgundy is one of the world's most complex and rewarding wine regions — and one of the most misunderstood. This guide breaks it all down, from Chablis in the north to the Mâconnais in the south.

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