# Gevrey-Chambertin Ostrea (2019)

- **Producer:** Domaine Trapet Père et Fils
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €90
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–16 °C
- **Aromas & flavours:** raspberry, red cherry, black plum, black cherry, vanilla, cedar, cloves, forest floor, mushroom, wet leaves, earth, tobacco

## About this wine

The Gevrey-Chambertin 'Ostrea' from Domaine Trapet is a 2019 vintage Pinot Noir from Burgundy's Côte de Nuits. This cuvée is distinguished by its sourcing from parcels with some of the oldest Pinot Noir vines on the estate, planted as early as 1913, contributing to its density and concentration. The name 'Ostrea' may allude to the geological history of the soils, suggesting ancient marine origins and a resulting mineral complexity. Domaine Trapet Père et Fils is a historic family estate, with Jean-Louis Trapet at the helm, committed to biodynamic farming practices and minimal intervention winemaking to express the unique character of Burgundy's climats.

## Interesting facts

- Vineyards include Pinot Noir vines planted in 1913.
- The name 'Ostrea' may reference oyster-like minerality.
- Domaine Trapet has been fully biodynamic since 1995.
- Fermented with natural yeasts in open-top vats.

## Food pairing

The wine's medium-plus body and refined tannins are well-suited to richer proteins, where they can complement the meat's texture and flavor. Earthy notes in the wine can harmonize with game and mushrooms, while its acidity can cut through richer sauces.

## Wine making process

The Gevrey-Chambertin 'Ostrea' is produced using grapes from old vines cultivated under biodynamic farming principles. Fermentation takes place in open-top vats with natural yeasts, allowing for a natural progression of the process. Following fermentation, the wine undergoes aging in oak barrels for a period of 15 to 18 months. For the 2019 vintage, a portion of the wine was matured in demi-muids, with a controlled use of new oak to aid in oxidation and structural integration. The estate's approach emphasizes minimal intervention throughout the winemaking process to highlight the characteristics of the vineyard and vintage.