# Chambertin Grand Cru (2014)

- **Producer:** Domaine Rossignol-Trapet
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Pinot Noir
- **Region:** Burgundy, France
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €240
- **Vegan:** Yes
- **When to drink:** Later
- **Serving temperature:** 15–16 °C
- **Aromas & flavours:** red plum, redcurrant, raspberry, cherry, violet, cedar, smoke, coffee, humus, undergrowth, dried fruit, leather, earth, mushroom, meat

## About this wine

Chambertin Grand Cru from Domaine Rossignol-Trapet is a 2014 vintage red wine from Burgundy, France, made from 100% Pinot Noir. The domaine is a respected producer known for its pioneering biodynamic farming practices, which began in 1997. The wine comes from the prestigious Chambertin Grand Cru appellation in the Côte de Nuits sub-region of Gevrey-Chambertin. The 2014 vintage is noted for its classic structure and aging potential, benefiting from a favorable September in Burgundy after a challenging summer. The domaine's philosophy emphasizes minimal intervention and respect for the terroir, aiming to produce pure expressions of this historic vineyard.

## Interesting facts

- Domaine Rossignol-Trapet converted to biodynamic farming in 1997, achieving full certification in 2005.
- The domaine cultivates 1.6 hectares in Chambertin, spread across two parcels in the appellation's center.
- The soils of Chambertin are characterized by shallow, pebble-strewn chalky topsoil over a deep rocky base.
- The 2014 vintage required some grape sorting due to the effects of the Suzuki fruit fly.

## Food pairing

The wine's firm tannins and full body are well-suited to rich proteins, where they can cut through fat and complement the meat's texture. Its complex earthy and savory notes harmonize with game and mushrooms, while the bright acidity can balance richer sauces.

## Wine making process

The winemaking for Domaine Rossignol-Trapet's Chambertin Grand Cru focuses on purity and terroir expression. The domaine employs biodynamic viticultural practices, with vineyards managed to foster natural balance. Harvest typically begins in late September. Vinification involves a percentage of whole-bunch fermentation, with gentle extraction techniques used to maintain delicate texture. The wine is then aged in barrels, a portion of which are new oak, for an extended period. The wines are traditionally not fined or filtered before bottling, preserving their natural character.