- Producer
- Trapet Père & Fils
- Grape variety
- Pinot Noir (Spätburgunder)
- Region
- Burgund
- Country
- France
- Vintage
- 2005
- Alcohol
- 13.5 % vol
- Volume
- 0.75 l
- Item no.
- 9910222161
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Chambertin Grand Cru 2005
Pinot Noir from the Chambertin Grand Cru vineyard, grown on just under two hectares across three parcels, some with century-old vines.
CHF 1'205.50
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
The Chambertin Grand Cru 2005 from Trapet Père & Fils seeks its greatness not in power but in precision: aromatic depth, fine-grained tannin, a wine that lets the site speak. Jean-Louis Trapet, seventh generation of the domaine in Gevrey-Chambertin, works on the principle of guiding the grapes rather than forcing them.
Terroir and origin
Chambertin is one of the house's three grand crus, alongside Chapelle-Chambertin and Latricières-Chambertin. Here Trapet farms just under two hectares, divided into three parcels, some of which hold century-old vines. In total, the domaine covers 18.5 hectares. Bottling takes place on the Route de Beaune in Gevrey-Chambertin.
Grape variety and vinification
Pure Pinot Noir. For the grand crus, Jean-Louis Trapet ferments 50 to 100 percent whole clusters, and the cellar work relies on gravity with minimal intervention. The proportion of new oak is at most 50 percent, so the wood remains a frame rather than a flavour. The wine has 13.5% ABV and is vinified dry.
On the palate
Deep ruby red with garnet highlights and a hint of maturity at the rim. On the nose, black cherry and wild strawberry, underscored by dried rose petals, forest floor, clove, wild leather and truffle. The texture is silky, the tannin fine-grained, the acidity precise; a mineral thread carries the long, spicy finish.
Food pairings
With roast pigeon breast and morels, saddle of venison with juniper sauce, coq au vin, or aged Châteaubriand. Vegetarian: porcini risotto with shaved truffle. For cheese, an aged Époisses.
Special features
Jean-Louis Trapet has worked biodynamically since 1996, out of conviction rather than as a label. The family history goes back further still: in the 1880s, Arthur Trapet secretly grafted vines onto American rootstock, then forbidden, legalised in 1888 and now the foundation of modern viticulture.
