2015 Domaine Trapet Père et Fils Gevrey-Chambertin 1er Cru "Capita" (Pre-Arrival)

SKU #1324187 94 points John Gilman

 Amongst this stellar lineup of 2015 premier crus chez Trapet, the Capita is the finest this year. The bouquet is deep, pure and nascently complex, delivering a refined, sappy blend of red and black cherries, raw cocoa, grilled beef, black minerality, woodsmoke and a gentle framing of spicy oak. On the palate the wine is deep, full-bodied and very intensely flavored, with a rock solid core, great mineral drive, ripe, chewy tannins and great length and grip on the still very primary finish. This is a powerful premier cru that is also seamless and flawlessly balanced. Great juice. 2025-2065.  (1/2017)

93 points Allen Meadows - Burghound

 (from a blend of 3 1ers that include Corbeaux, En Ergot and Combottes; 100% whole cluster vinification). This is perhaps the most floral-inflected wine in the range with its exceptionally pretty nose that reflects notes of lavender, lilac, rose and violet along with earthy and fresh red currant aromas that are trimmed in subtle but not invisible wood influence. This is also quite generously proportioned with fine mid-palate concentration to the medium weight flavors that exude a subtle minerality on the powerful and well-balanced finish. This very firmly structured effort is going to require extended cellaring to arrive its full apogee yet it’s not so backward that it couldn’t be enjoyed after 5-ish years of cellaring. In a word, excellent. 2030+  (1/2018)

91-93 points Robert Parker's Wine Advocate

 The 2015 Gevrey Chambertin 1er Cru Capita comes from five premier crus: Petite Chapelle, En Ergot, Corbeaux, Combottes and Clos Prieur, and it is 100% whole bunch fruit. It has a very elegant bouquet, the stem addition neatly disguised and barely conspicuous, merely lending freshness and personality to the black and red brambly fruit. The palate is fresh and well defined with blood orange notes infusing the vivacious red fruit. This has wonderful balance and infectious vigor that I hope will be translated once in bottle. This has so much to offer, one being that oft overlooked sense of "fun".(NM)  (12/2016)

90 points Vinous

 (the highest in octane of these 2015s at 14%; vinified with 50% whole clusters): Liqueur-like raspberry and plum on the nose. Generous, fat and rich in the middle palate, with captivating sweetness. Big, ripe tannins then shorten the wine's fruit on the back end, giving the finish a somewhat aggressive character. (ST)  (1/2018)

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Price: $169.99
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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.