Jean-Louis Trapet is an articulate man, at peace in a world where "men are mere mortals". And since wine is all about sharing and transmission, his great-great-grandfather's legacy, founded in 1870, has been kept alive.
Today he takes care of 18.5 hectares of vineyard, among the best-located in Côte de Beaune (2.10 ha) and Gevrey. He is merely the custodian of this treasure: three grands crus (Chambertin, Chapelle-Chambertin and Latricières-Chambertin), two premiers crus (Petite Chapelle and Clos Prieur), Marsannay and Bourgogne.
Since 1997, the entire estate uses biodynamic methods: free of any harsh practices in the vineyard as well as in the cellars, which respects the natural balance of the wine. This approach is above all based on observation: to protect the vines while monitoring their growth and development. Maturating is a decisive stage at the Trapet estate: once the vinification is finished (in a Burgundian style with minimum intervention), the wines are taken down to the cellar and put in barrels to mature slowly over the winter months at their own speed.
This is an estate known by all Burgundy lovers, especially those of Pinot Noirs from the Côte de Nuits.

The lovingly nurtured vines reveal the unique character of the Côte de Nuits terroir. Every aspect of producing this wine, from hand picking to oak barrel ageing, is a harmonious symphony with nature. This cuvée is elaborated according to natural methods without the use of any additives, and the domain chose to be HVE certified to preserve biodiversity to the greatest possible extent. The combination of the clay-limestone soil and the iconic Pinot Noir grape gives rise to a wine of rare complexity, where finesse and structure intertwine.
On tasting, this cuvée reveals subtle aromas of black cherry, violet and undergrowth. On the palate, the silky texture reveals delicate notes of red fruit, with a lingering finish that promises a memorable sensory experience.
Let yourself be seduced by a perfect pairing. Enjoy this wine with a delicately simmered coq au vin, or with a truffle risotto. For lighter meals, opt for beetroot carpaccio with fresh goat’s cheese, followed by a red fruit tart.