Domaine Trapet Père et Fils : Gevrey-Chambertin Village "Ostrea" 2023

Characteristics and tasting tips for the Gevrey-Chambertin Village "Ostrea" 2023 from Domaine Trapet Père et Fils

Tasting

Colour
The wine displays a beautiful red hue of great clarity.

Nose
The nose reveals a remarkable fruity freshness, blending aromas of red and black fruits with delicate floral notes. Subtle hints of spice and smoke add complexity to this bouquet.

Palate
On the palate, this wine stands out for its finesse and delicate texture. The structure is pure and linear, driven by magnificent invigorating accents and a lovely energy. The finish shows superb length, underpinned by noble bitterness.

Food and wine pairing

This gastronomic wine pairs beautifully with red meats, dishes in sauce or game such as roast duck, pigeon or venison. It also goes very well with mushroom dishes, as well as characterful cheeses such as Munster, Brie or an aged goat's cheese.

Serving and cellaring

For optimal enjoyment, serve this Gevrey-Chambertin Village "Ostrea" 2023 at a temperature between 16 and 18°C. Decanting for 30 minutes to an hour is recommended to fully release its aromas. This wine offers fine ageing potential and can be enjoyed until around 2035.

The purity and elegance of a red wine from Gevrey-Chambertin

The estate

The history of Domaine Trapet in Burgundy began in 1859, when Louis Trapet acquired his first plot. Today, the estate is run by Jean-Louis Trapet, supported by his wife Andrée and their sons Pierre and Louis. Covering 18.5 hectares, this family estate is renowned for its exceptional heritage of old vines and its pioneering commitment to biodynamics. Domaine Trapet is distinguished by its determination to faithfully express the identity of its terroirs through respectful, minimal-intervention winegrowing practices.

The vineyard

This cuvée comes from four historic plots in Gevrey-Chambertin, covering around 2.5 hectares, the oldest vines having been planted in 1913. Located mainly on the Brochon hillside, this terroir rests on marl and limestone soils rich in iron oxides and small fossilised oysters, Ostrea acuminata. The vineyard is farmed biodynamically, with particular attention paid to biodiversity through cover crops, as well as trellising experiments to help the vines adapt to climate challenges.

The vintage

This year's growing cycle achieved an ideal balance between fruit ripeness, freshness and a reasonable level of natural sugar, yielding grapes of great quality in the face of a changing climate.

Vinification and ageing

For this Gevrey-Chambertin Village "Ostrea" 2023, the grapes are harvested by hand. Vinification includes a high proportion of whole bunches, around 70%, and is carried out with indigenous yeasts following a cold pre-fermentation maceration. Extractions are gentle to preserve the fruit. The wine is then aged for 15 to 18 months in oak barrels, 30 to 50% of which are new.

Grape variety

100% Pinot Noir