# Gevrey-Chambertin (2021)

- **Producer:** Domaine Trapet
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €125
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red cherry, rose, raspberry, violet, red plum, black cherry, black plum, cedar, cloves, smoke, vanilla, leather, earth, dried fruit, tobacco, forest floor, mushroom

## About this wine

Domaine Trapet Gevrey-Chambertin 2021 is a 100% Pinot Noir from Burgundy, France. The estate, with a family history dating back to the 1870s, is a leader in biodynamic viticulture, emphasizing minimal intervention to express the purity of the Gevrey-Chambertin terroir. Jean-Louis Trapet, the current steward, upholds this philosophy. The 2021 vintage, marked by cooler conditions and frost, yielded wines with distinct freshness and precision, reflecting the unique characteristics of this esteemed Burgundy appellation.

## Interesting facts

- Domaine Trapet is certified biodynamic by Biodyvin and Demeter.
- Some vineyards are trained using the traditional 'échalas' system.
- Minimal sulfur is used, often only a small dose at bottling.
- The estate prioritizes gravity for wine transfers.

## Food pairing

The wine's medium+ body and fine tannins are well-suited to complement the protein and fat in richer meat dishes. Its vibrant acidity cuts through richness, cleansing the palate, while earthy or savory notes in the food can echo the wine's subtle complexities.

## Wine making process

Domaine Trapet employs biodynamic viticulture, with fermentation typically initiated by indigenous yeasts. Partial whole-cluster fermentation is utilized, with proportions varying by cuvée. Extraction is managed through gentle techniques like pumping over and punch-downs. The wine undergoes approximately 16 months of aging in oak barrels, with a moderate percentage of new oak. Minimal sulfur is added, often only at bottling. The estate also utilizes gravity for wine transfers and maintains some vineyards with the traditional 'échalas' training system.