Trapet Pere et Fils
About Trape Père et Fils
The Domaine was founded by Louis Trapet in 1870, who hailed from Southeastern France and chose to settle in Gevrey-Chambertin during the French Revolution. He gradually acquired prime vineyards in the appellation and by the 1920s, had become one of Burgundy’s most important vineyard owners. Fruit from their vineyards was regularly sold to top négociants such as Leroy, Drouhin and Liger-Belair and the Domaine only bottled their first wine with the 1959 vintage.
In 1990, the Domaine underwent a split, with Domaine Rossignol-Trapet managed by Nicolas and David Rossignol while the original Domaine became known as Domaine Trapet Père et Fils, currently managed by the fifth generation of the family, Jean-Louis Trapet.
Product Name | Region | Qty | Score | Price | |||||
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|
Burgundy | 2 | 92 (VN) |
Inc. VAT
£3,506.69 |
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Vinous (92)Moderately saturated medium red with a faint brick aspect. Musky aromas of red raspberry and mocha began a bit earthy and low-toned but gained in freshness with aeration. Silky and rather generous in the context of its vintage, conveying a strong spice character to its flavors of cherry, red berries and earth. The wine's fruit and tannins reveal a slight dry edge but this very savory Chambertin also boasts a subtle, sexy sweetness. The tannins turn a bit dusty with air, and I wonder if they will ever be fully integrated. (13.2% alcohol; 3.45 pH, 3.6 g/l acidity; 38 h/h) |
Product Name | Region | Qty | Score | Price | |||||
---|---|---|---|---|---|---|---|---|---|
|
Burgundy | 2 | 92 (VN) |
In Bond
£2,903.00 |
|||||
Vinous (92)Moderately saturated medium red with a faint brick aspect. Musky aromas of red raspberry and mocha began a bit earthy and low-toned but gained in freshness with aeration. Silky and rather generous in the context of its vintage, conveying a strong spice character to its flavors of cherry, red berries and earth. The wine's fruit and tannins reveal a slight dry edge but this very savory Chambertin also boasts a subtle, sexy sweetness. The tannins turn a bit dusty with air, and I wonder if they will ever be fully integrated. (13.2% alcohol; 3.45 pH, 3.6 g/l acidity; 38 h/h) |