# Chapelle-Chambertin Grand Cru (2021)

- **Producer:** Domaine Trapet
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 15–16 °C
- **Aromas & flavours:** violet, rose, blackberry, red cherry, black cherry, raspberry, wet stones, cedar, cloves, vanilla, smoke, forest floor, mushroom, tobacco, earth

## About this wine

Chapelle-Chambertin Grand Cru from Domaine Trapet is a distinguished red wine from Burgundy's Côte de Nuits. The estate, a family-run operation with roots stretching back to 1870, is a recognized leader in biodynamic viticulture. Jean-Louis Trapet's winemaking philosophy centers on minimal intervention and a profound respect for the vineyard's terroir. The Chapelle-Chambertin vineyard, characterized by its east-facing slope and limestone-clay soils, contributes to the wine's unique profile. The 2021 vintage was marked by challenging weather conditions, including spring frosts, which significantly impacted yields but resulted in wines of notable precision and energy. The vineyard's old vines, some dating back to 1945, contribute to the wine's depth and complexity.

## Interesting facts

- Vines here average nearly 60 years old, with some planted in 1945.
- Domaine Trapet's vineyards are certified biodynamic by Demeter and Biodivin.
- The 2021 vintage saw a 50% reduction in yield for red wines.
- This wine is known for being the most 'Chambolle-like' of Gevrey's Grands Crus.

## Food pairing

The wine's structure and vibrant acidity are well-suited to complement richer dishes, cutting through fat and cleansing the palate. Its nuanced fruit and earthy notes find harmony with game, mushrooms, and herbs, while its refined tannins can stand up to lean proteins.

## Wine making process

The winemaking process at Domaine Trapet for Chapelle-Chambertin Grand Cru involves careful attention to detail. Fermentation occurs in temperature-controlled cement tanks, often utilizing a significant percentage of whole grape clusters, ranging from 50% to 100%, alongside partial destemming. A cool pre-fermentation maceration is employed to enhance color and aroma extraction. Following fermentation, the wine undergoes aging in oak barrels for 18 to 20 months, during which malolactic fermentation takes place. The percentage of new oak varies, typically between 30% and 75%. Throughout the process, wines are handled with gravity to minimize agitation. The estate's commitment to biodynamic farming is a foundational element of their approach, influencing every stage from vineyard to bottle.