- Producer
- Trapet Père & Fils
- Grape variety
- Pinot Noir (Spätburgunder)
- Region
- Burgund
- Country
- France
- Vintage
- 2023
- Volume
- 0.75 l
- Item no.
- 9910222168
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Marsannay rouge AOC 2023
The Marsannay rouge AOC 2023 from Trapet Père & Fils is a Pinot Noir from three biodynamically farmed parcels in Burgundy, spontaneously fermented and bottled unfiltered.
CHF 46.50
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
A Pinot Noir with pressure and definition. The fruit sits up front, concentrated and fleshy, while a firm tannin works underneath, giving the wine edge. Multi-layered, broadly built, still young: what feels exuberant today will settle with bottle age.
Terroir and origin
The grapes come from three parcels in Marsannay, including the sites Les Grasses Têtes and Grand Poirier, with vines partly over 50 years old. The soils are limestone and clay, the vineyards farmed biodynamically. Domaine Trapet Père & Fils is based in Gevrey-Chambertin; Jean-Louis Trapet runs it in the seventh generation across 18.5 hectares and has worked biodynamically since 1996.
Grape variety and vinification
Pinot Noir, hand-harvested. The three parcels are picked separately and only blended in the cellar. This is followed by spontaneous fermentation with a variable proportion of whole clusters, gentle extraction and careful pigeage. Ageing takes place in French oak barrels, mostly used, with a moderate share of new oak. Bottled unfiltered. 13.5% vol., dry.
On the palate
The nose opens with cherry, raspberry and mulberry, joined by the more austere side of rosehip and elderberry and distinct floral notes of violet and rose; underpinned by spicy notes of freshly tanned leather and dark tobacco. The entry is juicy and immediate, the fruit rich in extract, the structure powerful and austerely well-defined.
Special features
Jean-Louis Trapet follows the principle of accompanying the grapes and never forcing them: precise soil work, observation rather than intervention, gentle gravity-led cellar work. The old vines, the restrained use of oak and the unfiltered bottling are all part of this approach.
