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The family-run Domaine Jean Louis Trapet Père & Fils, in the family for 5 generations, is located in Gevrey Chambertin. Jean Louis owns 15 ha of vines - all of which have been biodynamically cultivated for 20 years - spread over Grands Crus (Chapelle Chambertin, Latricières Chambertin and Chambertin), Premiers Crus in Gevrey (Clos Prieur, Petite Chapelle and Capita), "Villages" in Gevrey and Marsannay, and a few in appellation Bourgogne. 13.5 ha are planted with Pinot Noir, the rest with Chardonnay.
It's also a 6-hectare Domaine Alsatian family estate, run by his wife Andrée - still biodynamically - since 2002, and located in Risquewihr. It includes 4 Grands Crus, Schlossberg, Schonenbourg, Sonnenglanz and Sporen, and magnificent lieux-dits in Ammerschwihr, Hunawihr, Kienzheim, Mittelwihr, Riquewihr, Zellenberg and the famous Beblenheim. Almost half is planted with Riesling (48%), followed by Gewurztraminer (36%), Sylvaner (8%), Pinot Gris (6%) and Muscat Petits Grains (2%).
For some years now, Andrée and Jean Louis have been supported on both estates by their sons Pierre and Louis.
Jean Louis and Andrée, as convinced biodynamists, are very present in the vineyards, but intervene little in the cellar. Some wines are fruit-driven, sulfur-free, sometimes made from whole bunches, with long, respectful aging ... others follow a more classic path and express themselves wonderfully on these great terroirs. The idea is always to seek purity and aromatic richness.
Reference wines, both in Bourgogne and Alsace.
The Domaine Trapet is renowned for its 15 ha spread over the village of Gevrey Chambertin (Grands Crus Chambertin, Chapelle Chambertin and Latricières Chambertin, as well as 3 Premiers Crus and 2 Villages), but here we're talking about his production on Marsannay, a superb success story thanks to an elitist viticulture identical to that of Gevrey, with the philosophy "the grape is accompanied but never forced". Every stage in the winemaking process is carried out with the utmost care. Harvesting is done by hand, vinification is often carried out in whole bunches, juices run off by gravity and ageing is long and subtle.
This 2018 is a blend of parcels of Grasses Têtes (60%) and Grand Poirier (40%) and it's an explosion of fruit. Its color is a very deep crimson red. The nose may seem discreet on opening, but very quickly you gradually perceive aromas of rose petal, red berry and black cherry, mixed with orange peel, peach, ripe raspberry, and completed by notes of herbal tea and undergrowth. The palate is fleshy, full-bodied, with an underlying tension of crisp red fruit and velvety stone fruit. The finish is firmer, deeper too, slightly peppery and saline, while preserving plenty of freshness.
This 2018 Marsannay is a little marvel, it will pair perfectly with pork rillettes with Espelette chili, and for a local match, offer it eggs en meurette wet with ... Marsannay.
