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

SKU #1324191 96 points Allen Meadows - Burghound

 A discreet application of wood frames the even more complex nose of high-toned, cool and airy aromas of red and dark cherry, forest floor, rose petal and spice elements. The sleek, intense and once again highly sophisticated middle weight plus flavors brim with both minerality and dry extract that buffers the even firmer tannic spine shaping the hugely long and impeccably well-balanced finale. This is relatively succulent for a young Latricières but I suspect that the present inviting mouthfeel will be replaced in short order by something firmer and more austere. In short, this is stunningly good but it is not likely to make for especially inviting early drinking. 2035+  (1/2018)

96 points John Gilman

 Latricières-Chambertin is the cooler climat than Chapelle, and for that reason, it always excels in ripe, warm vintages such as 2015. This is more reserved than the flamboyant Chapelle, but every bit as stunning, as it soars from the glass in a mix of black cherries, cassis, bitter chocolate, grilled pigeon, a great base of dark soil tones, woodsmoke and a bit of nutty new oak. On the palate the wine is pure, full-bodied and properly reserved in personality, with a rock solid core of black fruit, great soil signature, fine-grained, ripe tannins and a very long, very pure and chewy finish. Another magical wine. 2030-2100.  (1/2017)

93-95 points Robert Parker's Wine Advocate

 The 2015 Latricières-Chambertin Grand Cru cannot quite match its "sister", the Chapelle-Chambertin, in terms of precision and energy on the nose, here more conservative as you would expect—more correct and well behaved with its blackberry and raspberry leaf aromas, though there is still fine mineralité. The palate is very well balanced with crisp acidity, notes of cold stone, hints of dried blood tincturing the black fruit with that energy filtering through on the finish. This is composed and utterly charming.(NM)  (12/2016)

94 points Vinous

 Good medium red. Subtle, deeply pitched nose combines dark berries, violet and a sexy, slightly wild smoky quality. Wonderfully rich and suave in the style of the vintage's best examples, but with surprising energy to frame the flavors of purple fruits, violet, earth and game. I love this wine's combination of sucrosité and whole-cluster (40%) pungency. The slowly-rising finish saturates the palate with fine-grained tannins and subtle, building minerality. (ST)  (1/2018)

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Price: $319.99
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Varietal:

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.
Country:

France

- 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.
Sub-Region:

Burgundy

- 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.