Burghound (97)

Interestingly this is aromatically quite similar to the nose of the Latricières though there is just a bit more wood in evidence plus a hint of menthol. By contrast there is more size, weight, power and muscle to the big-bodied and equally mineral-driven flavors that also brim with copious amounts of dry extract that coats the palate and buffers the very firm but not hard tannic backbone on the driving, hugely long and youthfully austere finale. This is an exquisitely poised Chambertin that is very much built-to-age and is going to need a minimum of 10 years and once again, is a wine that should last for decades. In a word, brilliant.

The wines of Domaine Trapet are the epitome of Burgundian elegance, purity, and finesse. Vinification techniques depend on the vintage but generally consist of a brief period of cold maceration, followed by fermentation in open top wood fermenters with partial inclusion of stems (30 to 50%). Maceration is long and slow, with delicate extraction via punch-down and then gentle pump-overs in the later stages. Sulphur is added only at bottling, in minute doses.

 

The three magnificent Grand Crus Domaine Trapet owns in Gevrey-Chambertin are in top echelons and again in 2016, Le Chambertin under Jean-Louis’ care, has received outstanding reviews. The Trapet Pere & Fils Chambertin Grand Cru 2016 is awarded a 95-97 pts from Neal Martin (Wine Advocate) and 93-96 pts from Allen Meadows (Burghound).

Jasper Morris Inside Burgundy (96-99)

5 Star Wine. Picked 28th September. A rich, indeed sumptuous purple. Exceptionally youthful bouquet with a little touch of new wood. A magical wine, which is entirely in balance. It is not just the concentration which moves to another level but the sublime and effortless suavity of texture. All in pure red fruit, nothing dark, my favourite alpine strawberries, but a host of other berries as well. Magical.

Tim Atkin MW (96)

Not currently available.

Vinous (90-92)

(the yield here was just 15 hectoliters per hectare, according to Jean-Louis Trapet): Good bright medium red. Deeper on the nose than the preceding village wines, offering aromas of plum, currant, roast coffee and cocoa. Graceful, fine-grained wine, offering very good depth, intriguing saline minerality and noteworthy precision. More floral than herbal. The persistent finish features a subtle sweetness and suave tannins that saturate the sides of the tongue. This will be Trapet's only premier cru bottling from the 2016 vintage.

Vinous (92-94)

The 2020 Gevrey-Chambertin La Petite Chapelle 1er Cru, blended with 80% whole bunch, has a tightly-wound bouquet with crushed stone infusing the blackcurrant and raspberry scents, a nuanced Earl Grey scent percolating through with time. The palate is medium-bodied with firm, finely-chiselled tannins, very good weight with just a hint of menthol that enhances the finish.

Wine Advocate (90-92)

There are around 30 barrels of Trapet's 2019 Gevrey-Chambertin Village, a lovely wine that mingles notes of wild berries with hints of dark chocolate, exotic spices and violets. Medium to full-bodied, lively and concentrated, it's deep and lively, with powdery tannins and a long, perfumed finish. This derives from eight different parcels spread throughout the appellation.

Vinous (95)

The 2015 Latricières-Chambertin Grand Cru has a refined bouquet of pretty, slightly tertiary red berry fruit laced with subtle oyster shell scents. The fresh, vibrant, medium-bodied palate presents fine-grained tannin, crisp acidity and a succinct, mineral-driven, detailed finish that does this grand cru proud. Bon vin! Tasted blind at the annual Burgfest tasting.

Vinous (96-98)

The 2019 Latricières-Chambertin Grand Cru, which contains around 60% whole bunch, has a well-defined bouquet of ebullient dark berry fruit laced with light woodland and earthy scents. So much vigor and coiled-up energy! The palate is medium-bodied with wonderful balance, supple tannins, perfectly judged acidity and a crescendo of flavors toward the splendid, mineral-driven finish. The cooler microclimate really benefited this cuvée in 2019, and it is one of the Trapet’s finest contributions to the vintage.

Vinous (92-94)

The 2018 Gevrey-Chambertin "Ostrea" comprises around 70% whole cluster this year and comes from parcels around the village of Brochon. This has an elegant bouquet of gorgeous wild strawberry and raspberry preserve aromas, the oak seamlessly integrated. The palate is medium-bodied with supple tannins and well-judged acidity, and so juicy that it is nigh impossible to detect the stem addition. This might well constitute the best "Ostrea" I have tasted from Trapet.

Jasper Morris Inside Burgundy (92-94)

(5-Star wine) Still in barrel, unracked. Rich deep purple with a heady ripe raspberry fruit. But it is fresh, clean, mineral and intense on the palate with a lovely supple fruit backed by clean energy. Darker fruit, but significantly more weight. In fact, this is astonishingly concentrated at the back of the palate. There are plenty of tannins here, but easily enough fruit.

Vinous (92)

The 2020 Gevrey-Chambertin Ostrea comes from vines that have now been rewired higher according to Jean-Louis Trapet. It has a more mineral-driven, reserved bouquet compared to the Gevrey-Village, fragrant and beautifully defined, the 40% whole bunch lending freshness. The palate is fresh and vibrant with gentle grip, good weight, taut and fresh with a saline, Morey-like finish. Classy, for Burgundy-lovers who like their Pinot a bit cerebral.

James Suckling (97)

This is always a great red with subdued yet complex aromas of dark berries, peppers and dried meat. Hints of violets, too. Full-bodied, chewy and polished with a beautiful finish that is serious and intense. Needs two or three years to come together. Available in 2019.

Vinous (91)

The 2017 Barolo is a pretty dense wine from proprietor Nicola Oberto. I am used to seeing a bit more finesse and transparency here, but the 2017 is quite a powerhouse. Large-grained tannins add to that impression. Time in the glass brings out hints of spice and tobacco, and yet the 2017 remains a bit rough around the edges.

Vinous (96)

The 2020 Barolo Berri is the bomb. Rich, racy and explosive, the 2020 Berri remains one of the very best wines in this young estate's history. It has started to close down a bit, especially in its aromatics, but its purity of fruit—the quality I have always admired most—is still very much present. What a wine!

Vinous (95)

The 2019 Barolo Rocche dell'Annunziata is the best wine I have tasted yet from Nicola and Stefania Oberto. The biggest change here in recent years is the elimination of small oak in favor of casks, a move that really allows the full character of Rocche dell'Annunziata to come through. Dark cherry, kirsch, hard candy, rose petal and mint are all amplified in this gorgeous, translucent Barolo. A range of perfumed, floral accents lifts the intensely aromatic finish.

Vinous (96)

I am utterly blown away by the 2010 Alpilles Rouge, a re-release from the winery’s cellar. Still so fresh and vibrant, the 2010 is just stunning in its beauty today. Time in bottle has brought with it lovely complexity, especially in the aromatics. On the palate, though, the 2010 is so young. Swaths of tannin and bright acids suggest the 2010 still needs time to be at its best. As for the wine’s pedigree and quality, those are unmistakably world-class. Readers who can find the 2010 should not hesitate. It’s one of the rare values in fine, ageworthy red wine. This bottle was released from the domaine in 2020.

As an eminent expression of Provençal wine, Trevallon Alpilles Rouge 2016 is born of balance and subtlety. This masterpiece hails from the sought-after appellation of Les Alpilles at the iconic Domaine de Trevallon. A jewel amongst French viticulture, the domaine meticulously employs organic practices and low yields, resulting in exceptional quality.

Trevallon Alpilles Rouge 2016 is an equal blend of Cabernet Sauvignon and Syrah, each conveying their unique personality whilst harmonising beautifully. The wine evolves over 24 months in oak, culminating in an intense, robust character with an elegant finish. Its palate reveals a melange of black fruits, herbal notes and a whispering spice.

Produced by Eloi Dürrbach in the heart of Provence, Trevallon Alpilles Rouge 2016 reflects the rich, diverse terroir of its birthplace. Dürrbach's commitment to minimal intervention, both in the vineyard and the cellar, honours the natural essence of the wine, offering a true taste of Provence's finesse. A true connoisseur's delight, Trevallon Alpilles Rouge 2016 personifies articulate winemaking.

Vinous - Neal Martin (91)

The NV Trilogie was a fantastic wine, a blend of three vintages of declassified fruit from Le Pin. There are two or three different blends, this one comprising 2013, 2014 and 2015. Again, served blind, I stupidly guessed Saint-Émilion! I know that Jacques Thienpont and Fiona Morrison dislike the speculation that shrouds Trilogie due to its connection. Affordability was their original intention, but you cannot fight market forces and the truth is that this is a delicious, surprisingly complex multi-vintage blend. As one of the only people that ever tasted the declassified 2013 Le Pin, serving as a guinea pig for Jacques on one visit, I can vouchsafe that he made far better use of the fruit that year.

Vinous (97+)

Bright golden-tinged straw-yellow. Enticing nose of yellow apple, mirabelle, crystallized ginger and white flowers, complicated by lemony minerality. Dense, fresh and juicy, displaying outstanding sugar-acid balance and an opulent mouthfeel that is nicely lifted by penetrating notes of mirabelle, lime, wet stones, lemon peel and almond. While this enters sweet, it finishes very clean and dry. Boasts one of the most fragrant, prettiest and most forward noses I recall in a young CSH.

Vinous (98+)

Luminous straw. Penetrating nuances of lime and guava join the lemon verbena, jasmine, mineral and white stone fruit aromas on the knockout, captivating nose. Then dense, complex and multilayered, offering profound flavors of fresh citrus fruit, sweet spices and talcum powder. Closes extremely long, clean and precise; this is a young white wine of utterly mesmerizing beauty. I find this to be one of the best young CSHs I have ever tasted; it is stylistically different but almost on the same quality level as the marvelous 2010 CSH. One sniff (never mind taste) and I was left almost speechless - and I’m not usually one who keeps his mouth shut when I recognize a truly great wine.

James Suckling (97)

A super-polished wine that has a broad array of fruits: raspberry, blackberry and cassis, with white pepper, graphite and a clear whole-bunch lift. The palate has a powerful, focused core of concentrated dark plum and cassis, boldly spicy, then dark chocolate to close. Best from 2019.

Sam Kim Wine Orbit (100)

No tasting note available.

Raymond Chan (100)

Full, dark, deep ruby-red colour with purple-black hues, near impenetrable. The nose has incredibly intense and penetrating aromas of ripe blackberry fruit with subtle dark raspberry and blue fruit notes, lifted by an array of red, violet and black florals, melded with fine spice elements and a suggestion of black pepper. The aromatic components are seamlessly interwoven and harmonious in presentation. Medium-full bodied, the palate is richly sweet and succulent with ripe, vibrant and lively fruit flavours of blackberries entwined with dark-red and blue fruit notes, along with dark-red, violet and black florals, melded with notes of liquorice, spice and black pepper forming a complex amalgam. The fruit is fine and beautifully concentrated with intensity and depth, the lusciousness balanced by considerable extraction, the tannins very fine-grained and flowery in texture. The acidity is ripe, and softly integrated, and the wine carries with great linearity and drive to a long and sustained finish of black fruits, florals and spices. This Syrah has a remarkably intense and perfumed nose with a beautiful array of floral aromatics, on a rich, succulently sweet black, red and blue fruited palate with considerable, but refined extraction.