2015 Domaine Trapet Père et Fils Chambertin Grand Cru (Pre-Arrival)

SKU #1310479 98 points John Gilman

 The 2015 Chambertin from Domaine Trapet is utterly brilliant, as it is a big, massive and utterly poised and refined example of the vintage. The heroically proportioned wine is still the essence of Chambertin, as it delivers a brilliant bouquet of black plums, red and black cherries, raw cocoa, grilled meats, a very complex base of soil tones, a touch of graphite and a refined framing of vanillin oak. On the palate the wine is deep, full-bodied and simply bottomless at the core, with a great synthesis of soil signature and sappy, pure fruit. The finish is endless, with fine-grained tannins, lovely acids and stunning complexity. This is one of the wines of the vintage in 2015, without a doubt! 2030-2100.  (12/2016)

96-98 points Robert Parker's Wine Advocate

 The 2015 Chambertin Grand Cru has a beautifully composed, almost nonchalant bouquet with intense blackberry and wild strawberry fruit infused with superb mineral tension. You can feel the terroir here tingling on the tongue. The palate is wonderfully balanced with a sorbet-like freshness. This almost leaps around the mouth, barely able to contain its energy and there is bewitching salinity on the persistence finish. Frankly, it is one of the best Chambertin wines produced in 2015. (NM)  (12/2016)

97 points Allen Meadows - Burghound

 (from 3 different parcels that total 2 ha). Interestingly this is aromatically quite similar to the nose of the Latricières though there is just a bit more wood in evidence plus a hint of menthol. By contrast there is more size, weight, power and muscle to the big-bodied and equally mineral-driven flavors that also brim with copious amounts of dry extract that coats the palate and buffers the very firm but not hard tannic backbone on the driving, hugely long and youthfully austere finale. This is an exquisitely poised Chambertin that is very much built-to-age and is going to need a minimum of 10 years and once again, is a wine that should last for decades. In a word, brilliant. 2035+  (1/2018)

96 points Vinous

 Full, dark red. A bit less wild than the Latricières on the nose but a fabulous soil expression nonetheless, offering aromas of raspberry, spices, leather, dried flowers, smoke and cocoa powder. Slightly timid on first pour, this utterly seamless wine opens with air to offer outstanding volume without any easy sweetness or undue weight. Can a wine be both elegant and almost too big for the mouth? This very generous but rather laid-back Chambertin finishes with inexorable, slowly building length and noble tannins that saturate the sides of the tongue and teeth. (ST)  (1/2018)

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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.


- The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Côte d'Or (the Golden Slope). It is divided into the Côte de Beaune, south of the town of Beaune (famous principally for its whites), and the Côte de Nuits, North of Beaune (home of the most famous reds). In addition, the Côte Chalonnaise and the Mâconnais are important wine growing regions, although historically a clear level (or more) below the Côte d'Or. Also include by some are the regions of Chablis and Auxerrois, farther north.
Specific Appellation:

Gevrey Chambertin

- For many wine aficionados, Gevrey Chambertin is the northernmost end of the true Côte d'Or. The largest of all of the communes, it has 9 Grands Crus (Chambertin, Chambertin Clos de Bèze, Chapelle Chambertin, Charmes Chambertin, Griotte Chambertin, Latricieres Chambertin, Mazy Chambertin, Mazoyeres Chambertin and Ruchottes Chambertin). The best Premier Cru wines come form the vineyards nestled along a hill to the west of the village. The Grands Crus are planted in compacted limestone, while the soils in the rest of the village vary as to their clay content. If we are to characterize broadly, the wines are powerful, muscular and need time in the bottle to develop.