# Gevrey-Chambertin Ostrea (2020)

- **Producer:** Domaine Trapet Père et Fils
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Natural
- **Alcohol:** 13.0%
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** raspberry, red cherry, violet, black cherry, vanilla, cedar, mushroom, leather, earth

## About this wine

The Gevrey-Chambertin Ostrea from Domaine Trapet is a 2020 vintage Pinot Noir from Burgundy, France. The 'Ostrea' cuvée is distinguished by its origin from very old vines, some dating back to 1913, planted in limestone soils abundant with fossilized oyster shells, which lend minerality and character. Domaine Trapet Père et Fils is a historic, seventh-generation family estate in Gevrey-Chambertin, known for its commitment to organic and biodynamic farming practices. This approach emphasizes the purity of fruit and the expression of terroir. The wine is a specific expression from the northern part of Gevrey-Chambertin, near Brochon.

## Interesting facts

- Vineyards for Ostrea are up to 110 years old.
- Soils are rich in fossilized oyster shells.
- Domaine Trapet has been biodynamically certified since 2009.
- Whole cluster fermentation is often used (40-100% in 2020).

## Food pairing

The wine's medium+ body and lively acidity can cut through the richness of proteins like duck and lamb, while its powdery tannins complement the texture of these meats. Earthy notes in dishes like mushroom risotto resonate with the wine's potential mineral and earthy undertones, and subtle fruit notes can bridge with fruit-based sauces or accompaniments.

## Wine making process

The winemaking process for Gevrey-Chambertin Ostrea begins with a cold maceration for 5-7 days to enhance color and aromatics. Fermentation takes place in open-top vats with natural yeasts. A significant percentage of whole clusters, ranging from 40% to 100% in 2020, are incorporated. Following fermentation, the wine undergoes aging for 15 to 18 months in oak barrels, with new wood usage varying between 30% and 50%. The estate practices organic and biodynamic viticulture, with harvests being manual and sorted both in the vineyard and at the winery. Wines are typically unfined and unfiltered.