2016 Domaine Trapet Père et Fils Gevrey-Chambertin "Ostrea"

SKU #1380483 90-92 points Robert Parker's Wine Advocate

 The 2016 Gevrey-Chambertin 'Ostrea' has a more complex bouquet than the regular Gevrey Village cru, leaning a little more to the red side of the fruit spectrum than the black, with chalk and limestone scents emerging with aeration. The palate is medium-bodied with supple ripe tannin, a fresh line of acidity, quite pure in the mouth with a silky smooth finish that lingers. I love the mineralité here. (NM)  (12/2017)

91 points John Gilman

 The 2016 Ostrea bottling from Jean-Louis Trapet is a fine wine in the making, but it is more structured and reserved at the present time than the straight Gevrey. The bouquet is still quite primary, but with a bit of coaxing offers up scents of black cherries, grilled meats, a fine base of black minerality, espresso, a bit of bonfire and a discreet framing of vanillin oak. On the palate the wine is deep full-bodied and quite closed at the present time, with a rock solid core, fine soil signature, ripe, well-integrated tannins and impressive length and grip on the wellbalanced and youthful finish. This will be an outstanding example, but give it some time! 2022-2055.  (11/2017)

89-91 points Allen Meadows - Burghound

 This is presently reduced but the underlying fruit seems ripe. Otherwise there is better mid-palate concentration to the more evident mineral-inflected flavors that possess a relatively polished mouthfeel thanks to the fine grain of the supporting tannins, all wrapped in a beautifully long and complex finish. This is quite linear at present and will need a few years of bottle age to flesh out. Excellent quality here. *Outstanding, Top Value*  (1/2018)

88-90 points Vinous

 (12.7% alcohol; vinified with 40% whole clusters): Medium red. Musky scents of raspberry, smoke and black olive reminded me of Syrah. Suave and seamless in the mouth, conveying a ripe chocolatey quality as well as good herbal lift. More spicy and serious than the basic village offering but also more imploded today. Finishes with dusty tannins and an element of youthful austerity. (ST)  (1/2018)

K&L Notes

Note: from very old vines situated mostly in or near Brochon, and Trapet notes that a high percentage are more than 90 years of age. 92 points Jasper Morris (MW): "This comes from the Brochon side from vineyards such as En Derey, Champerriers, Le Clos where the subsoil is predominantly ostrea accuminata. Much deeper denser colour, with a powerful dark red and blueberry fruit then some tannins and a drier finish more typical of Gevrey. Much more structure than the straight Gevrey and with a sense of mineral precision." (01/2018)

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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.