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Domaine Trapet Pere et Fils, Riesling Schoenenbourg Grand Cru, 2023

White Wine from Alsace, France
by Domaine Trapet Pere et Fils
$87.99 $99.99
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For centuries, Schoenenbourg has been the cru where Riesling reigns, praised by writers going back generations. Above Riquewihr, its steep slopes sit on rare Keuper marl, dolomite and gypsum, soils that hold water and give the wine breadth, depth and real power. Trapet farms it biodynamically, and where their granite Schlossberg is all tension, this is broader and riper, an Alsace Riesling with shoulders. It's dry, saline and unmistakably built for the cellar. If you want to understand why Schoenenbourg has a fan club that predates all of us, start here.

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Antonio Galloni

97 points

"The 2023 Riesling Schoenenbourg Grand Cru used to be called Cuvée Sel. It is picked in the Triassic marl at the core of the site, on the midslope and trained in echallas. The site is sunny but the soil is cool and the wine was fermented in egg-shaped stainless steel, staying on lees for two years. Supple earthiness unites with tender pear, supple lemon and just a touch of dried fern. The palate tingles ever so slightly with lemon tanginess on a super-fine, super-elongated body, with a concentration resulting from just 15-20 hl/ha. It is lithe, luminous, complete and elixir-like but without any heft at all. It is ethereal yet so anchored in soil." —Anne Krebiehl MW

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!

Wine Details

  • Grape Variety

    Riesling

  • Vintage

    2023

  • Size

    750ml

  • Farming Practice

    Biodynamic

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Roast cod with an almond crust and preserved-lemon sauce, or richer white fish in a buttery sauce.

Tasting Profile

Dry and full-bodied, with orchard peach, apple compote, candied citrus and a stony core. Juicy, deep, and long on the mineral finish.

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