# Gevrey-Chambertin Premier Cru Aux Combottes (2021)

- **Producer:** Domaine Trapet
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €225
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** wet stones, raspberry, red cherry, earth, redcurrant, black cherry, cloves, vanilla, cedar, leather, tobacco, forest floor

## About this wine

Domaine Trapet's Gevrey-Chambertin Premier Cru Aux Combottes 2021 is a red wine from Burgundy, France, made from 100% Pinot Noir. The Combottes vineyard is a small, 0.15-hectare parcel located between the Grand Cru vineyards of Latricières and Clos de la Roche, known for its shallow, calcareous soils with white marl and gravel. The estate practices organic and biodynamic farming. The 2021 vintage was marked by challenging weather, leading to a smaller harvest. Domaine Trapet is recognized for its dedication to biodynamic viticulture and expressing the unique character of its terroirs, with Jean-Louis Trapet continuing the family's winemaking tradition. The vineyard's location and soil composition contribute to the wine's distinctive profile.

## Interesting facts

- Combottes vineyard is situated between Grand Cru sites Latricières and Clos de la Roche.
- Vines are trained high and untrimmed to protect small grapes from sun.
- Domaine Trapet holds 3 stars in the Revue du Vin de France's Green Guide for sustainability.
- Partial whole-bunch fermentation is used, with stems meticulously removed.

## Food pairing

The wine's structure, characterized by fine tannins and vibrant acidity, makes it well-suited to complement rich proteins and earthy flavors. The minerality and subtle fruit notes can echo or contrast with ingredients like truffles, root vegetables, and game.

## Wine making process

The winemaking process at Domaine Trapet begins with biodynamic viticulture in the vineyard. Grapes are harvested manually and meticulously sorted. Fermentation occurs with indigenous yeasts and a gentle maceration. A partial whole-bunch fermentation (40-60%) is employed, with stems carefully removed to prevent the extraction of astringent phenolic compounds. Following fermentation, the wine is aged for 16 months in oak barrels, with a controlled proportion of new oak (15-20%) and a reduced toast level for the 2021 vintage. The wine is bottled without fining or filtration.