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Domaine Trapet Pere et Fils, Gevrey-Chambertin "1859", 2023

Red Wine from Burgundy, France
by Domaine Trapet Pere et Fils
$169.99
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The "1859" cuvée commemorates the year the Trapet family acquired their first vineyard parcel en Dérée on October 23, 1859—marking the foundation of this seventh-generation estate. From the en Dérée plot, this wine embodies what Gevrey-Chambertin can deliver: structure without heaviness, complexity without opulence. Made under biodynamic principles, it reflects Jean-Louis Trapet's pioneering work in sustainable viticulture. The 2023 vintage offers both power and elegance, showing Trapet's characteristic mineral precision and respect for terroir.

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Burghound

90 points

"From En Derée and Champerrier Dessus, which were the first two parcels purchased by the domaine in 1859 and hence the cuvée name. Firm reduction currently dominates the fruit. More interesting are the super-sleek and fleshy, even juicy, medium weight flavors that possess excellent punch on the youthfully austere, balanced and lingering finish that needs to develop better depth so at least some cellaring should help."

Antonio Galloni

93 points

"The 2023 Gevrey-Chambertin Cuvée 1859 is a blend of Champ Perrier Bas and En Derae lieux-dits, the first parcels purchased when the domaine was addressed in the titular year. This has an expressive, impressively delineated bouquet with black cherry and Dorset plum notes and a deft, savory touch. Its palate is very well balanced, with the 80% whole cluster imparting subtle peppery notes, good depth and body toward the finish. This is very classy."

Robert Parker

92 points

"The 2023 Gevrey-Chambertin 1859 is showing very well, mingling aromas of raspberries and blackberries with notions of rose petals, violets and spices in an inviting bouquet. Medium to full-bodied, satiny and layered, with refined tannins and a long, spicy finish, it derives from old vines in lieu-dit Champerrier that the Trapet family acquired in 1859. The Trapet family has produced an attractive set 2023s. As readers will remember, there have been a host of changes at this address in recent years: in 2020, fully seven hectares of the domaine's holdings were converted both to échalas and to higher trellising stakes and wires, depending on the steepness of the slope. Since then, changes have been rolled out in other parcels too. 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 cuverie, winemaking continues to be classical, with important percentages of whole clusters, followed by élevage in ever diminishing percentages of new oak, with foudres joining barrels in the cellar." —William Kelley

Decanter

95 points

"The old-vine bottling from Trapet labelled 1859 is among the most impressive village-level wines in Gevrey. The deeply coloured wine has lush, ripe aromas of blackberry and plum and hints of eucalyptus, dark chocolate and earth. The texture is almost impossibly dense, with firm tannins and a very long finish. The grapes are from two parcels in the lieux-dits En Dérée and Champerrier with ancient vines (some exceeding a century) that have been converted to échalas (growing on stakes), fermented entirely or mostly as whole clusters. A memorable wine."

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

VineyardFrom 50-year-old vines in the parcel of Derée Champérier in Brochon in the northern part of Gevrey.OrientationSoutheastSoilCalcerous, fossil-rich soils, more clay in the lower section of the parcel.ViticultureBiodynamically farmed, hand harvestedVinification60% whole cluster fermentation, gentle pressing.AgingAged 12 months in barrel, 20% of which are new.

Tasting Notes & Food Pairings

Perfect Pairings

Beef short ribs, duck breast, venison, herb-crusted lamb, roasted root vegetables, mature cheeses

Tasting Profile

Raspberries, cherries, incense. Medium to full body, fleshy, lively. Saline, mineral finish. Structure with finesse.

Wine Details

  • Grape Variety

    Pinot Noir

  • Vintage

    2023

  • Size

    750ml

  • Farming Practice

    Traditional

  • Sweetness

    Dry

  • Body

    Medium Bodied

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