2016 Domaine Trapet Père et Fils Chambertin Grand Cru

SKU #1418879 95-97 points Robert Parker's Wine Advocate

 The 2016 Chambertin Grand Cru contains 50% whole bunch fruit this year, after half the vineyard (three parcels) was decimated by frost. It has a very elegant bouquet that takes time to unfold in the glass: blackberry, raspberry, wild hedgerow, wet stone and a touch of graphite. The palate is medium-bodied with fine grain tannin, leaning more toward red fruit than black, well balanced with a fine line of acidity and a grainy, structured finish. Classic Chambertin here and a great success considering the extent of the frost damage. Domaine Jean et J L Trapet is rapidly becoming one of my favorite visits in Gevrey-Chambertin, and Jean-Louis' wines seem to have ascended a few levels in quality in recent vintages, frequently performing above expectations in blind tastings. And I loved these 2016s. Although he was impacted by the frost so that yields came in as low as 12 to 15 hectoliters per hectare, the quality of winemaking shines through. He picked on 25 September and, in my opinion, quite prudently opted to use less whole bunch than in 2015. In addition, he was cautious with the extraction, using remontage and only a small amount of pigeage because he found the color came so easily. These wines possess a clarity, vividness, tension and energy among the best in Burgundy. These barrel samples seemed to sing as soon as they were poured into my glass, each one articulating their vineyard origin with utmost clarity. Of course, this domaine has long been a proponent and (NM)  (12/2017)

96 points John Gilman

 Jean-Louis Trapet’s 2016 Chambertin is a brilliant wine in the making. The bouquet is pure, complex and utterly refined, as it delivers a stunning blend of red and black cherries, cassis, grilled meats, woodsmoke, bitter chocolate, a very complex base of soil and a fine base of vanillin oak. On the palate the wine is deep, complex and rock solid at the core, with great focus and grip, impeccable balance and a long, ripely tannic and seamless finish. Great Chamby! 2030-2100.  (11/2017)

93-96 points Allen Meadows - Burghound

 Reduction dominates at present. However there is excellent freshness and underlying tension to the superbly well-concentrated and intensely mineral drive big-bodied flavors that flash plenty of classic Chambertin muscle on the youthfully austere and very backward finish that is explosively long. This is seriously good and the density is such that this is pretty much a block of stone today. Patience, and a lot of it, ist going to be needed here but if you have it, this is potentially a great Chambertin. *Don't Miss!*  (1/2018)

93-95 points Vinous

 (just 17 hectoliters per hectare produced due to frost losses; 40% vendange entier): Good full red. Very sexy, inviting aromas of redcurrant, raspberry, espresso, minerals, game and smoky oak. Then surprisingly high-pitched and youthfully imploded in the mouth but not at all dry, with concentrated dark berry fruit flavors energized by mint and herb elements. This superb terroir-driven wine is a perfect blend of wild and fresh elements--and of intense purple fruits and subtle minerality. Finishes with dusty, late-arriving tannins and terrific length and lift. This has all the elements to make a classic Chambertin. (ST)  (1/2018)

Jancis Robinson

 Light to mid crimson. A little more savoury and spicy than above. And still a little stemmy note. The tannins are a little firmer here but still so refined and smooth. Needs more time but excellent balance and dry finesse to a very long finish. (JR) 18/20 points  (1/2018)

K&L Notes

96-98 points Jasper Morris (MW): "Exceptionally dense purple colour, pretty much opaque. So dense is the nose that one can hardly tease it out, but it is not atypically massive, just a joyous expression of a riotous profusion of magically intense rich dark fruit. There are plums, dark raspberries and a host of other fruits lurking in the background. This is a magical Chambertin." (01/2018) 97 points Tim Atkin (MW): "The domaine is fortunate to have two hectares of Chambertin, spread over three different parcels, and often makes one of the best expressions of Gevrey’s most famous Grand Cru. This is fine, elegant and restrained with effortless density and persistence. “Vin vert, richeBourgogne,” as the old timers used to say. 2024-32." (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.