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2014 Domaine Trapet Bourgogne Blanc

SKU #1314073

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Price: $12.99
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Staff Image By: Dulcinea Gonzalez | K&L Staff Member | Review Date: 11/30/2017 | Send Email
Here's a sunny day sipper that is easy and ready for immediate drinking.The nose has aromas of a lemon-like confection and on palate releases ripe and juicy pear and stonefruit notes with a nice texture and body. This would be an excellent choice for a quick mid-week pan-roasted fish dinner.

Staff Image By: Andrew Stevens | K&L Staff Member | Review Date: 11/10/2017 | Send Email
There is something magical about the 2014 vintage in white burgundy, I think that I have said something along these lines in every bottle of 2014 white Burgundy I have reviewed. The reason is though because it keeps being true. As good as 2015 is, especially in reds, the cooler 2014 vintage with higher acid just leads to a more complex and tasty white Burgundy for me. That being said I love when the high acid meets generous fruit like in the Trapet Bourgogne Blanc. Crisp citrus nose leads to warm generous orchard fruit on the palate. There is a little waxy characteristic along with a touch of minerality and some honey and spice that are all brightened and balanced by the acid.

Staff Image By: Alex Schroeder | K&L Staff Member | Review Date: 11/1/2017 | Send Email
The Trapet Rochelandet family has seven acres in Gevrey-Chambertin and uses fruit from the lieu-dit “Pruniers” for their Bourgogne Blanc. They farm biodynamically and use native yeast, to create a beautiful classic Burgundian Chardonnay. On the nose, green apples and lemon, with a hint of butterscotch, baking spice and leesy toast. The acidity, which is the signature of the 2014 vintage, highlights and electrifies the rich fruit and leaves the flavors lingering for over a minute. Pick this up for a wine with real pedigree at bargain pricing!

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- It's hard to believe that up until about 30 years ago, this extremely popular varietal hid behind the veil of geographical names like Chablis and Puligny-Montrachet. Now grown all over the world and bottled by its varietal name, Chardonnay has achieved a level of branding unlike any other wine. Surprisingly, though, what you get when you buy Chardonnay can differ greatly from country to country and even within one country, depending on the climate where it's grown and how it is vinified and aged. From fresh, crisp and minerally with apple and lemon notes to rich and buttery with tropical fruit overtones, Chardonnay runs the gamut. In France's Burgundy, Chardonnay is the source of the prized wines of Chablis, Corton-Charlemagne, Mâcon, Meursault and Montrachet. It also the foundation of exceptional Champagne, where it is blended with Pinot Noir and Pinot Meunier or vinified on its own into Blanc de Blancs. It is also extremely popular in California, and is gaining popularity in Australia, New Zealand, Italy, Spain and South Africa.


- 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.