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!
What importer Polaner Selections has to say about this wine...
VINEYARDFour fossil-rich parcels near the Brochon border planted in 1919. Old vines, many nearing 90 years of age. The name "Ostrea" refers to the oyster shells found in and around these parcels.SOILDiverse array of clay/limestone, fossil rich soilsVITICULTUREThe 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.VINIFICATIONVinification with traditional methods, open vat fermentation using native yeasts, 30% stem inclusion and minimal use of sulpher.AGINGThe wine is aged in French barriques of which 30-75% is new depending on vintage.
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