You may be familiar with Trapet's ethereal Gevrey-Chambertin (and Grand Crus like Latricières and Griottes), but the Trapet family is of two places — Jean-Louis is Burgundian, of course, but his wife Andrée is the only daughter of Alsacian vignerons. Two decades ago she decided to pick up where her parents left off. With the help of her husband and their two sons, they vinify Alsatian varieties like Auxerrois and Gewurztraminer with the same care, attention and biodynamic farming as in Burgundy. The wines are dry in style, and over the years, the use of SO2 and oak have dramatically decreased, all in an effort to show off the characteristics of the region's varieties.
A blend of Sylvaner, Pinot Auxerrois, Muscat, Gewurztraminer Pinot Gris & Riesling, this wine is simultaneously delicate and bombastic, with notes of white flowers, spice (especially ginger) and crushed stone minerality.
- Manhattan, Brooklyn & Queens: Free on $149+ orders, otherwise $12.99 per case.
- Rest of New York State: $12.99 per case.
- CT & DC: $12.99 per case on $149+ orders, otherwise $29.99 per case.
- Rest of US: $29.99 per case.
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- 10% off any mixed case
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- Return corked bottles if they are less than 10 years old
- Return any bottle that have been improperly stored
- Returns must be made within 60 days of purchase
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- Wine is stored in our refrigerated store cellar.
- Some fine and rare wine is displayed in our physical store in Eurocaves.
- Current vintages are sourced from authorized importers or dealers in Europe.
- All wine transported across the ocean in refrigerated boats.
- Older vintages may be srouced from private clients where we are confident of correct storage conditions.
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!